Introduction: Easy No Knead Focaccia - Italian Flat Bread
No mixer, no bread machine require. This no knead focaccia recipe is very easy. Soft and chewy with a mellow olive oil flavor. Great on its own or dipped in some balsamic vinegar, perfect to serve with pasta. It contains no eggs no dairy, suitable for vegans.
Clear step by step demo in the video above, please take a look. Simple written instructions below.
In a bowl, mix together:
170g (1 & 1/3 cup) bread flour
10g (2 tsp) sugar
4g (1 & ¼ tsp) instant yeast
Then add: 170g/ml (almost ¾ cup) slightly warm water
Mix to form a batter, then stir vigoriously for at least 30 seconds. Cover with plastic wrap, proof in a warm spot for about 20 mins.
The batter has grown and become very thick & lumpy after 20 mins.
Stir in: 4g (1 scant tsp) salt
And optional: garlic powder, dried oregano, dried parsley.
Stir in: 13g (1 Tbsp) olive oil.
Add: 80g (2/3 cup) more bread flour.
Stir to form a soft & sticky dough. Cover & proof in a warm place for about 20 mins.
After 20 mins, the dough has grown, not important if it has doubled or not. A dash of olive oil on the foil-lined baking tray and a dash to coat the dough surface. Place the dough on the tray, grease fingers with olive oil, and press out the dough to flatten. Final proof to 20-30 mins.
Before end of proofing time, preheat oven to 220C/430F or fan 200C/400F. Oil fingers and press deep holes into the dough. A light sprinkle of salt on top. Bake for 14-18 mins. Brush some more olive oil on top of bread when done. If not serving right away, leave on a wire rack to cool.
This bread is tastiest on the day it's made, but should keep soft for an extra day or two.
If you're interested in other easy bread recipes, please check out my other Instructables.
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