This focaccia is perfect for if you’re just beginning your journey into the world of bread making! There is NO knead required, it is simple and delicious with a crispy crust, soft interior and nice chew.
I am showing you my focaccia plated in 3 different ways:
1. an edible charcuterie board
2. with my favourite walnut pesto on top
3. drizzled with garlic confit
This will wow your guests at Christmas!
Watch the recipe video below!
MY COOKBOOK & KITCHENWARE: https://www.nourishin5.com
- 2 1/4 tsp (7g) active dry yeast
- 2 tsp honey or maple syrup
- 2 1/2 cups lukewarm water
- 5 cups (625g) bread flour or all-purpose flour
- 1 tbsp salt
- 6 tbsp olive oil, divided
- 1ST RISE: Whisk active dry yeast (about 2¼ tsp) 2 tsp. honey, and 2½ cups lukewarm water (about 43°C/110°F) in a large bowl and let sit 5 minutes (it should foam or at least get creamy; if not your yeast is dead and you should start again – check the expiration date!).
- Add flour and salt to the bowl and mix with a rubber spatula until a very thick sticky dough forms. (Make sure to mix it well so there is no flour left at the bottom of the bowl). Drizzle over 4 tbsp olive oil and turn dough to coat. Cover with reusable wrap/plastic wrap/tea towel and refrigerate at least 8 hours or up to 24 hours. If you want to bake the same day, let it rise at room temperature until doubled in size, 3-4 hours.
- 2ND RISE: Generously oil or butter a 33cm x 22cm/13×9” baking pan, for thicker focaccia that’s great for sandwiches OR a 45cm x 33cm/18×13” rimmed baking tray, for focaccia that’s thinner, crispier, and great for snacking. Deflate dough gently in the bowl by using a fork in each hand to gather up edges of one side of the dough, and lift up into the centre of the bowl. Give the bowl a quarter turn and repeat process. Do this 2 more times. Transfer dough to prepared pan and pour any leftover oil over it. Let rise, uncovered, in a warm spot until doubled in size, at least 1½ hours and up to 4 hours.
- BAKE: Preheat to 230°C/450°F. If the dough is ready it should spring back slowly when you poke it with a finger, leaving a small indentation; if it springs back quickly the dough isn’t ready. (If the dough is ready to bake but you aren’t, you can chill it up to 1 hour.) Lightly oil your hands and stretch out dough to fill baking pan. Poke dimples in the focaccia all over the pan with your fingers, reaching the bottom of the pan. Drizzle with remaining 1 tbsp olive oil and sprinkle with flaky sea salt. Bake focaccia until puffed and golden brown all over, 20–30 minutes. Let it cool for 10 minutes before slicing.
Flour: the higher gluten content in bread flour usually produces a better chew, but as focaccia is typically pretty airy and light- it would totally be a matter of preference.
Storage: Focaccia is best enjoyed the day it’s made, but keeps well in the freezer. Slice it into pieces, store it in a freezer-safe container, then reheat it on a baking sheet in a 150°C/300°F oven.
Pesto: Optional to drizzle pesto all over before baking. See my walnut pesto recipe below or use store-bought.
Garlic confit to serve: Melt 4 tbsp unsalted butter in a small saucepan over medium heat. Peel and grate in 2 – 4 garlic cloves and turn off heat, stirring often, until garlic is just lightly toasted, 30–45 seconds. Brush garlic-butter all over focaccia and slice into squares or rectangles.
Topping options are endless! Before baking, add thinly sliced garlic, fresh or dried basil, fresh thyme, and rosemary, thinly sliced zucchini, pesto.