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Posted on Feb 3, 2014 | 0 comments

Quick No-Knead Focaccia!

Quick No-Knead Focaccia!

So, how’s everyone recovering from Super Bowl weekend?

I didn’t watch the game. Not one second of it. Not even the halftime show. Truth be told, I woke up yesterday and broke out the easel and painted for like 10 hours nonstop.

Never been a fan of football…

Bread, on the other hand? Always a fan.



Today I’ve got one of my favorite recipes of recent months. I found the recipe here, and was immediately in love with the gorgeous photos. But I was skeptical that a bread with so little fuss could taste “developed,” nor did I think the short rise time could possibly yield a nice texture.

Boy, was I wrong!

This focaccia takes NO KNEADING, ONE BOWL, and only 40 MINUTES TO RISE.

And it’s made of only 4 ingredients: yeast, water, flour, and salt. Just like a good bread should be!


It’s shaped right in the pan you bake it in. You shape focaccia by poking it with olive-oil-covered fingers. What’s not to love?

The bread is soft and fluffy inside with crisp edges and a beautiful flavor. It’s endlessly customizable in terms of toppings–my personal preference is some fresh chopped rosemary, garlic, and flaky sea salt.

After making this bread for the first time, I threw out my old focaccia recipe (which took several hours to make), and I’ve now made this one too many times to count. It’s perfect to keep around for snacking, as a side with any dinner, and makes a wonderful grilled cheese!

So let’s get baking…


Mix your water and yeast in a large bowl. The original recipe doesn’t call for proofing, but I always do to make sure my yeast is alive and kicking:


Add your flour and salt:


And mix just until a (sticky) dough comes together:


Now, cover it up and stick it in a warm place. Set a timer for 40 minutes:


And come back to a beautifully risen, puffy dough:



You can bake this bread free-form on a baking sheet, but I like to stick it in a pan. I LOVE these disposable aluminum pans for bread baking because they’re easy, there’s no mess to clean up, they’re good for transporting, and they allow even baking of the insides without creating a tough crust. They’re especially good for sweet doughs, like cinnamon rolls or my favorite coffee cake.

Here comes the fun!

Drizzle your baking pan liberally with olive oil:


See those “strings” in the dough? That means the gluten developed nicely, and that this bread will be tasty and wonderfully textured:


Dump your dough in that pan. Don’t worry about it being sticky. Sticky dough=moist and tender bread. Drizzle it lightly with more olive oil:


And use your fingertips to poke the dough all over, lightly stretching it into place as you go. Stretch it all the way into the corners!

Now, the toppings. Today I’m using some garlic salt, a sliced red tomato, fresh chopped rosemary from my new garden, and some dried Italian herbs. Oh, and CHEESE! Fresh Parmesan on top. I also gave it a few grinds of black pepper and sea salt:


Bake that baby in the oven and watch it riiiiise:


It really puffs up nicely and gets all golden while baking. Your house will smell amazing:




Wait a bit before slicing in (if you can). I couldn’t:









Recipe from The View From Great Island

Notes: I make a half recipe and it is perfect for an 8″x8″ or 9″x9″ pan. This focaccia stays nice and soft for 2 days, wrapped and covered, at room temperature. When adding tomatoes and fresh cheeses, I keep it in the refrigerator and toast it back up in the oven before eating. I’ve used both instant and active-dry yeast in this recipe and both work equally well.

  • 2 cups warm water
  • 2  1/4 teaspoons yeast (one .25 oz package)
  • 2 teaspoons salt
  • 4 cups bread flour
  • Toppings: fresh or dried herbs, garlic, sea salt, tomatoes, cheese, caramelized onions, etc.

1. In a large bowl, whisk together water and yeast. Add the salt and 2 cups of the flour and stir to combine. Add remaining 2 cups of flour, mixing well, until a sticky dough forms.

2. Cover bowl with plastic wrap and let rise until doubled, 40 minutes.

3. Preheat oven to 425 degrees F. Prepare a baking sheet or baking pan (9″x13″) by coating with olive oil.

4. Dump dough onto pan. Drizzle liberally with olive oil, then poke all over with your fingertips to create dimples, slowly stretching dough to shape as you go. Scatter toppings across the top, and finish with a few grinds of salt.

5. Bake for 18-20 minutes, until golden brown all over.









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