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No-Knead Garlic and Herb Focaccia

An incredibly easy, beginner-friendly overnight focaccia featuring a crispy, golden crust, airy crumb, and rich flavors of roasted garlic, fresh herbs, and extra virgin olive oil. The overnight cold fermentation develops incredible flavor with zero kneading required.

No-Knead Garlic and Herb Focaccia
Prep 15 min Cook 30 min Total 18h 45m Level Beginner
Serves 12

Ingredients

Dough

  • 2 cups Warm water — Around 105°F to 110°F
  • 2.25 teaspoons Active dry yeast — One 1/4-oz packet
  • 1 teaspoon Honey or granulated sugar — To feed the yeast
  • 4 cups All-purpose flour — Spoon and leveled, approx 512g
  • 2 teaspoons Kosher salt — For the dough

Pan & Toppings

  • 0.5 cup Extra virgin olive oil — Divided (1/4 cup for the pan, 1/4 cup for the top)
  • 6 cloves Garlic cloves — Thinly sliced or gently smashed
  • 2 tablespoons Fresh rosemary — Roughly chopped
  • 1 teaspoon Flaky sea salt — For finishing

Instructions

  1. In a large mixing bowl, whisk together the warm water, active dry yeast, and honey. Let sit for 5-10 minutes until the mixture is foamy.

    ~10 min
    If the yeast doesn't foam, it may be dead. Start over with fresh yeast.

  2. Add the all-purpose flour and kosher salt to the yeast mixture. Using a sturdy spatula or wooden spoon, mix until a shaggy, sticky dough forms and no dry flour remains. Do not knead.

    ~5 min
    The dough will be very sticky—this is exactly what you want for a light, airy focaccia.

  3. Cover the bowl tightly with plastic wrap and place it in the refrigerator for 12 to 24 hours for the cold fermentation.

    ~12h
    Cold fermentation develops a complex, bakery-style flavor and makes the dough easier to digest.

  4. The next day, pour 1/4 cup of the extra virgin olive oil into a 9x13-inch metal baking pan. Spread it around to coat the bottom and sides.

    ~2 min
    Using a metal pan helps crisp up the bottom of the bread better than glass or ceramic.

  5. Gently gently deflate the dough using two forks to pull the edges toward the center, then transfer the dough ball into the oiled pan. Turn the dough once so it is coated in oil. Do not stretch it yet.

    ~3 min

  6. Cover the pan loosely and let the dough rise in a warm spot for 2 to 4 hours, or until it has doubled in size, reached room temperature, and naturally spread to fill most of the pan.

    ~3h
    If the dough hasn't reached the edges, you can gently stretch it, but if it springs back, let it rest another 30 minutes.

  7. Preheat your oven to 425°F (220°C).

    ~20 min

  8. Pour the remaining 1/4 cup of olive oil over the top of the puffed dough. Rub a little oil on your fingers, and press them straight down into the dough to create deep dimples all over, pressing all the way down to the pan.

    ~5 min
    This is the fun part! Be decisive with your dimpling so the bubbles pop up around your fingers.

  9. Nestle the sliced garlic cloves and fresh rosemary into the dimples. Sprinkle generously with flaky sea salt.

    ~5 min
    Pushing the garlic deep into the dimples prevents it from burning during the high-heat bake.

  10. Bake on the middle rack for 25 to 30 minutes, or until the top is deep golden brown and the bottom is crisp.

    ~30 min

  11. Remove from the oven and let cool in the pan for 5 minutes, then use a spatula to transfer the focaccia to a wire rack to cool completely to preserve the crispy bottom.

    ~20 min
    Cooling on a rack prevents the bottom from getting soggy.
Nutrition
250
Calories
5
Protein (g)
32
Carbs (g)
10
Fat (g)
1
Sat. Fat (g)
1
Fiber (g)
1
Sugar (g)
580
Sodium (mg)
0
Cholesterol (mg)
Equipment
  • Large mixing bowl
  • Whisk
  • Sturdy spatula or wooden spoon
  • 9x13-inch metal baking pan
  • Plastic wrap or airtight cover
Tips & Storage
  • Don't skimp on the olive oil! It is essential for frying the bottom of the dough in the pan and creating the signature crispy crust.
  • If you want to speed up the process, you can skip the cold ferment and let the dough rise at room temperature for 1.5-2 hours in step 3, but the flavor will be less developed.
  • Try adding other toppings like halved cherry tomatoes, olives, or caramelized onions.
  • Storage: Store leftover focaccia in an airtight container at room temperature for up to 2 days. To refresh, toast slices in an oven or toaster oven until warm and crispy. Focaccia can also be frozen in tightly wrapped plastic wrap and foil for up to 1 month.
Tags
appetizer baking beginner bread cold fermentation comfort food dairy_free easy focaccia garlic herbs italian no-knead nut_free olive oil overnight party food rosemary side dish vegan vegan vegetarian

🤖 This recipe was created with AI assistance. If you spot a mistake or something that doesn't look right, please report it.

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