Cuisine European Italian Bread No-Knead Focaccia 4.8 (25) 21 Reviews 14 Photos I was very excited to try this no-knead focaccia recipe which makes a dough with a lot of water. In fact, this has the highest amount of water used than any other Food Wishes dough. It holds big bubbles in the baked dough and because of the long fermentation time, has a far superior flavor. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on July 24, 2024 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Add Photo 14 14 14 14 Prep Time: 45 mins Cook Time: 30 mins Additional Time: 16 hrs 40 mins Total Time: 17 hrs 55 mins Servings: 12 Jump to Nutrition Facts Jump to recipe Just because a bread recipe is "no-knead" doesn't mean it's no work. It just means we don't knead, which is definitely the case here, since this dough is way, way too wet for that kind of thing, but we do fold, and stretch, and turn, and pull, and wait, and wait, and wait. So, if you were looking for fast and easy, this is not the video recipe for you, but if you want to enjoy the bubbliest, highest-hydration focaccia you've ever had, then get ready for a wet and wild ride. I forget how I stumbled down the high-hydration dough rabbit hole on YouTube, but I was subterranean for quite a while. I must have watched 20 videos for various loaves before deciding to make this focaccia, which I thought would work perfectly for a non-traditional twist on panzanella. Okay, I just remembered why I was looking at high-hydration doughs. Anyway, while it wasn't like any other focaccias I've ever had, it was really good, and very fun to eat. Fresh, and in panzanella form. The beauty of a dough with this much water in it, besides not being dry, is ending up with tons of big, beautiful bubbles in the final product, which obviously look super cool, but also make for a very interesting texture, especially toasted. As I mentioned in the video, this closer to a ciabatta than the focaccia I'm used to, which is fine by me. If this is your first high-hydration dough, don't get frustrated trying to make precise folds, and a perfect shape. Just use lots of olive oil on the counter and your hands, and get it close. That's all we ever ask. No-Knead Big Bubble Focaccia. Chef John Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 12 servings 4 cups bread flour 2 tablespoons bread flour ¼ teaspoon active dry yeast 2 teaspoons kosher salt 4 teaspoons extra-virgin olive oil, or more as needed 1 ⅔ cups water, at room temperature 1 tablespoon minced fresh rosemary 1 tablespoon flaky sea salt Directions Gather all ingredients. ALLRECIPES / VICTORIA JEMPTY Stir yeast into bread flour in a bowl. Add salt, followed by 4 teaspoons oil, and water. Stir with a spoon until a wet, sticky dough forms. ALLRECIPES / VICTORIA JEMPTY Cover and let sit at room temperature for 12 to 14 hours. ALLRECIPES / VICTORIA JEMPTY Uncover dough and transfer to an oiled work surface. Using oiled hands, press and push the dough into a rectangle, 16x12 inches in size. ALLRECIPES / VICTORIA JEMPTY Fold dough into thirds horizontally; fold vertically into thirds. Transfer smooth side up into a generously oiled pan. ALLRECIPES / VICTORIA JEMPTY Cover the pan with plastic wrap and let rest until almost doubled in size, for 1 hour. ALLRECIPES / VICTORIA JEMPTY Using oiled hands, fold once more into thirds horizontally, then into thirds vertically to develop gluten structure. ALLRECIPES / VICTORIA JEMPTY Flip dough, smooth side up, on the pan; cover with plastic wrap and let rest for 1 hour more. ALLRECIPES / VICTORIA JEMPTY Unwrap and stretch and fold dough once more in each direction using oiled hands. ALLRECIPES / VICTORIA JEMPTY Transfer, smooth-side up, into a generously oiled metal baking pan. Lightly drizzle with additional olive oil and stretch to fit the pan. Cover and let rest for 2 hours. ALLRECIPES / VICTORIA JEMPTY Preheat the oven to 425 degrees F (220 degrees C). Unwrap and poke holes in the top of the dough using oiled fingers if desired for the traditional focaccia look. Scatter over rosemary and flaky sea salt. ALLRECIPES / VICTORIA JEMPTY Bake in the center of the preheated oven until browned, about 30 minutes. Let cool in the pan for 10 minutes; transfer to a wire rack and let cool to room temperature, about 30 minutes. ALLRECIPES / VICTORIA JEMPTY Slice and serve. ALLRECIPES / VICTORIA JEMPTY Chef's Notes Try to use a digital scale for the measurements in this recipe. As for the conversion: it calls for 500 grams of bread flour, 12 grams of kosher or sea salt, and 400 grams of room-temperature water. All other measurements given are exact in this recipe.High-hydration dough needs lots of gluten formation, so bread flour is important. You can use all-purpose, but it will be much harder to stretch and shape.Use lots of olive oil on the work surface, on your hands when working with the dough, and in the baking pan.I used a metal pan that measured 12x8 inches at the bottom. You can use any pan or baking dish similar in size, like a 9x13-inch casserole dish. I Made It Print Nutrition Facts (per serving) 155 Calories 2g Fat 28g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 155 % Daily Value * Total Fat 2g 3% Saturated Fat 0g 2% Sodium 762mg 33% Total Carbohydrate 28g 10% Dietary Fiber 1g 4% Protein 5g 9% Potassium 44mg 1% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.