{"id":20354,"date":"2022-06-28T12:48:04","date_gmt":"2022-06-28T07:18:04","guid":{"rendered":"https:\/\/www.tashasartisanfoods.com\/blog\/?p=20354"},"modified":"2024-09-14T20:05:38","modified_gmt":"2024-09-14T14:35:38","slug":"super-easy-no-knead-focaccia","status":"publish","type":"post","link":"https:\/\/www.tashasartisanfoods.com\/blog\/super-easy-no-knead-focaccia\/","title":{"rendered":"Super Easy No-Knead Focaccia"},"content":{"rendered":"\n

No-knead focaccia<\/strong> is a super-easy snack idea made with zero effort and no technique (not even kneading). With the softest crumbs, fantastic texture, and delicious flavor, it\u2019s the easy focaccia recipe you didn\u2019t know you were looking for.<\/p>\n\n\n

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\"Super<\/figure>\n<\/div>\n\n\n

This homemade focaccia gives that visceral satisfaction you can get only from freshly baked bread! Barely out of the oven, and I know it\u2019s the best focaccia bread<\/strong> I\u2019ve made, and that\u2019s saying something because I\u2019ve baked by the dozen.<\/p>\n\n\n\n

The warm crust is fragrant with rosemary, and when you bite in, it crunches marvelously, and then you get the kick from the sea salt. The crumbs are soft but still chewy, and with that little tang from the long fermentation, that makes you have one more slice.<\/p>\n\n\n\n

\"Super<\/figure>\n\n\n\n

Jump to:<\/strong><\/p>\n\n\n\n

Why should you make this recipe<\/a><\/p>\n\n\n\n

How no-knead method works?<\/a><\/p>\n\n\n\n

No-knead focaccia recipe<\/a><\/p>\n\n\n\n

Homemade focaccia bread tips<\/a><\/p>\n\n\n\n

Focaccia variations <\/a><\/p>\n\n\n\n

Why do you need to try this recipe for homemade focaccia?<\/strong><\/h2>\n\n\n\n

It requires no kneading. The fridge and oven do most of the work.<\/p>\n\n\n\n

It takes zilch effort \u2014 only 15 minutes over 2 days! <\/p>\n\n\n\n

It uses no special equipment or technique. Just a pan, a whisk, a spatula, and some folding over.<\/p>\n\n\n\n

Never baked bread at home? This is the safest, easiest, and tastiest recipe to begin with!<\/p>\n\n\n\n

\"Super<\/figure>\n\n\n\n

What is the no-knead method?<\/strong><\/h3>\n\n\n\n

I love the no-knead method of making bread. Like everyone on this earth, I was introduced to the concept by Jim Lahey<\/a> long, long ago. My copy of his book became a bible of sorts and Jim, my guru.<\/p>\n\n\n\n

Since then, I\u2019ve baked plenty of no-knead breads, but this homemade focaccia <\/strong>(adapted from Alexandra\u2019s Kitchen<\/a> with a few Tasha twists thrown in) was the simplest. By far.<\/p>\n\n\n\n

Why? Because (a) the dough was the most comfortable to work with, (b) it gave excellent results, and (c) it\u2019s fantastic for beginners.<\/p>\n\n\n\n

So, what is the super-easy no-knead method?<\/p>\n\n\n\n

It\u2019s exactly what it says. You mix<\/strong> all the ingredients (flour, salt, sugar, and yeast) in a bowl and let it sit and proof. You <\/strong>don\u2019t <\/em><\/strong>knead.<\/strong><\/p>\n\n\n\n

How does it work?<\/em><\/strong><\/h4>\n\n\n\n

In bread, there are 2 ways to form a gluten network (the internal structure that makes freshly baked bread so amazing).<\/p>\n\n\n\n

The first is kneading. <\/strong><\/h5>\n\n\n\n

As you work the dough with your hands, the normally knotted up proteins in the flour untangle, and join together, developing the network of gluten.<\/p>\n\n\n\n

The other is by letting the dough rest.<\/strong><\/h5>\n\n\n\n

When you give the dough a lot of time to proof, the proteins break down into teeny, tiny (and manageable) strands. At the same time, thanks to the yeast consuming sugar, air bubbles (CO2) start to bubble up in the dough.<\/p>\n\n\n\n

These bubbles push and nudge the protein strands into alignment. And once they are lined up like good little soldiers, they start to cross-link, creating the network of gluten. Without you having to knead the dough till your forearms hurt.<\/p>\n\n\n\n

So much science!!<\/p>\n\n\n\n

How to make no-knead focaccia?<\/strong><\/h2>\n\n\n\n

The key here is time.<\/p>\n\n\n\n

Because there is no kneading involved, it needs a long rise<\/strong>. The longer you let the dough rest, the more depth of flavor and airy crumbs you get.<\/p>\n\n\n\n

Yes, this means you need to plan ahead, but<\/strong> who's complaining when you literally don\u2019t have to do anything else for this recipe!<\/p>\n\n\n\n

\"Steps<\/figure>\n\n\n\n

On day 1, do 5 mins of prep on no-knead focaccia<\/strong><\/h3>\n\n\n\n

Step 1:<\/strong> Combine the ingredients for focaccia bread (flour, salt, and yeast). Whisk in a teaspoon of sugar.<\/p>\n\n\n\n

Step 2: <\/strong>Add water and, with a spatula, mix until everything is blended, and you have a well-hydrated dough. It\u2019ll be sticky and shaggy.<\/p>\n\n\n\n

Step 3:<\/strong> Paint the dough surface with olive oil so that the top layer doesn\u2019t become dry and crusty during the first rise.<\/p>\n\n\n\n

Step 4: <\/strong>Cover the bowl with cling wrap or a kitchen towel. For those using a towel, I recommend securing it with a rubber band to keep it draft-free.<\/p>\n\n\n\n

Step 5: <\/strong>Slide the bowl into the fridge and let it do its magic for 18 to 24 hours.<\/p>\n\n\n\n

\"Proofed<\/figure>\n\n\n\n

On day 2, bake the no-knead focaccia bread<\/strong><\/h3>\n\n\n\n

Step 6<\/strong>: By the next day, the dough would have risen well. You\u2019re now going to deflate it gently. First, oil your hands and then scrape the dough away from the edges.<\/p>\n\n\n\n

Step 7<\/strong>: Next, turn the dough over in 4 parts. Hold a portion of the dough and fold it towards the center. Rotate the bowl a quarter turn and then fold over the dough again. Rotate the bowl and fold the dough 2 more times. This completes 1 cycle.<\/p>\n\n\n\n

Step 8: <\/strong>Do the fold and rotate process one more time to form a rough ball.<\/p>\n\n\n\n

Step 9: <\/strong>Now, prep your pan by greasing it well with olive oil. This particular pan of mine tends to be sticky, so I also lined it with parchment paper. After that, I poured some more oil smack-dab in the middle.<\/p>\n\n\n\n

Step 10:<\/strong> Lift the dough off the bowl and plonk it over the olive oil in your baking dish.<\/p>\n\n\n\n

Step 11: <\/strong>Let the focaccia dough proof a second time. Since it\u2019s warm here, my rise took about an hour and a half.<\/p>\n\n\n\n

\"After<\/figure>\n\n\n\n

Now, let\u2019s bake the best focaccia bread<\/em><\/strong><\/h4>\n\n\n\n

Step 12:<\/strong> Homemade focaccia bread needs a hot, hot, hot oven. So, preheat it to 220 \u00b0C or 425 \u00b0F.<\/p>\n\n\n\n

Step 13: <\/strong>While the oven preheats, get to the fun part. Scatter rosemary on the soft dough.<\/p>\n\n\n\n

Step 14: <\/strong>Spread more olive oil on top, and then make dimples by shaping your fingers into claws and pressing them into the pillowy dough. The feeling is utterly satisfying, like sinking your hands in cotton.<\/p>\n\n\n\n

Step 15: <\/strong>Sprinkle with sea salt immediately and bake for 25 to 30 minutes, until the crust is golden brown.<\/p>\n\n\n\n

Final step: <\/strong>Let the no-knead focaccia cool a bit and serve.<\/p>\n\n\n\n

\"Put<\/figure>\n\n\n\n
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