What's better than garlic bread? Well....this easy no-knead garlic focaccia recipe! Perfect for both novice bakers and seasoned chefs, this Italian classic requires minimal effort but promises maximum flavor. Get ready to sink your teeth into this soft, pillowy, and flavorful focaccia that will have everyone asking for more.
Once my Focaccia was ready, I made a simple yet delicious sandwich with some burrata, mortadella, arugula and zaatar breadcrumbs. It was absolutely delicious!
And if you love this recipe, check out my Artisan Bread Recipe! Serve it alongside a Hearty Tomato Soup or a Hearty Beef Stew!
Focaccia History
As we dive into this easy, no-knead focaccia recipe, let's delve into the rich history of this beloved Italian bread. Focaccia, with its origins deeply rooted in ancient Rome, has a fascinating journey, evolving into the delight we know today.
Focaccia Ancient Roots
Believe it or not, focaccia traces its roots back to the Etruscans; a civilization that predates the Roman Empire. The basic concept of flatbreads seasoned with herbs and olive oil was embraced by the Romans, who further refined the art of bread-making.
Roman Influence
During the height of the Roman Empire, a type of flatbread known as "panis focacius" gained popularity. It was baked in the ashes of the hearth (foculus), giving rise to the name "focaccia." This humble bread became a staple among Roman soldiers. It provided a convenient and nourishing source of sustenance during their conquests.
Medieval Transformations
As time marched on, focaccia underwent various transformations in different regions of Italy. Bakers in Genoa incorporated local ingredients, such as olive oil and sea salt, into their focaccia recipes. This marked the beginning of the flavorful variations we savor today.
Regional Delicacies
Italy, known for its diverse culinary landscape, saw each region putting its unique spin on focaccia. Liguria, the birthplace of pesto, is renowned for its Focaccia Genovese. Other regions introduced their own toppings and variations, creating a mosaic of flavors across the country.
Modern Revival
However, in recent decades, focaccia has experienced a global resurgence in popularity. Its adaptability, combined with a comforting simplicity, has made it a favorite among home bakers worldwide. Our easy, no-knead focaccia recipe pays homage to the centuries-old tradition, allowing you to bring a piece of this storied history into your own kitchen.
Finally, as you savor the aroma of baking your focaccia, consider the centuries of tradition that have contributed to the creation of this timeless Italian masterpiece. With each bite, you're not just enjoying a delicious bread - you're tasting a piece of history.
Our Easy No-Knead Focaccia Ingredients
Flour: I used bread flour but you can substitute all purpose flour in equal measurements. Bread flour will give you more of an airy, open, porous bread. Just make sure to properly measure your flour. I highly recommend using a food scale.
Olive Oil: Using a really good extra virgin olive oil is key! I'm using a Ligurian Olive Oil as homage to Samin Nosrat's Focaccia in "Salt, Fat, Acid & Heat" (a must watch for all foodies).
Salt: I'm using fine sea salt for the dough and a coarse salt for the garlic confit topping.
Yeast: I'm using one packet (7grams) of instant yeast. The label should say “quick-rise” or “rapid rise.” The right yeast is key to making this bread in about 4 hours from start to finish.
Honey: The honey feeds your yeast which activates it. Make sure to activate your yeast before baking.
Water: Make sure your water is between 105˚-115˚F so you don't kill your yeast.
If you enjoyed this video for Easy No-Knead Focaccia, please subscribe to my Youtube Channel and click the BELL icon so you can be the first to know when I post a new video.
⭐️ Recipe
Easy No-Knead Focaccia
Equipment
- 1 9 x 13 baking pan
Ingredients
- 1 ½ cups warm water 105-110 F
- 1 teaspoon honey
- 7 g instant yeast/ rapid rise yeast
- 3 ¾ cups Bread flour
- 1 ½ teaspoon salt
- 1 tablespoon extra virgin olive oil for the dough
- ¼ cup extra virgin olive oil for the pan
Topping
- 5 cloves of garlic confit
- ½ cup water
- 3 tablespoon olive oil
- 1 tablespoon coarse sea salt
Sandwich
- 6-8 slices of mortadella
- 1 container 8oz burrata
- 1 tablespoon zaatar breadcrumbs optional
- 1 bunch Arugula
- 1 teaspoon olive oil
- Pinch of salt
- Tomatoes optional
- Balsamic glaze optional
Zaatar Pistachio Breadcrumbs (optional)
- ½ cup breadcrumbs
- 1 teaspoon zaatar seasoning
- 2 tablespoon crushed pistachios blend all ingredients in food processor
Instructions
- Make sure your water is the right temperature (105-110F). Add in your honey and yeast and give it a stir. Let it sit for five minutes and check that a white foam forms on top. If it doesn't , your yeast is dead so repeat this process with a fresh packet of yeast.
- Combine your flour and salt in a large bowl.
- Create a divot in the middle and add in your yeast mixture.
- Add in your olive oil and combine until a wet dough forms.
- Cover with saran wrap and let rise in a warm room for 30 minutes.
- Once the thirty minutes is done, perform a series of 4 stretch and folds. Oil your hands with olive oil. Turn the bowl between each stretch and fold and pull the dough towards you gently without tearing it. This will be 1 of 4 stretch and folds.
- Cover the dough for 30 minutes and repeat this process 3 more times.
- After the last 30 minute proof, place ¼ cup of olive oil in your baking pan.
- Oil your hands and transfer your dough to the pan and gently stretch it to the edges. If your dough is not easily stretching, let it rest for 15 minutes and try again.
- Cover it and let it rest for one hour.
- Once it has rested, dip your fingers in olive oil and poke your fingertips into the dough, going straight down in a quick motion like playing the piano. Go over the dough 2-3 times to create plenty of dimples.
- Top with your topping and bake at 450˚F for 25 minutes until golden brown.
- Transfer to a wire rack and let it rest for 15 minutes.
Topping
- Place your garlic and oil in a small bowl that is oven safe. Cook on 275F for 45 mins or until the garlic is tender.
- Once your garlic is done, add to food processor with water and your coarse salt. Blend until fully combined.
Sandwich
- Slice a piece of your focaccia and then slice that in half (enough for a sandwich).
- Add your mortadella.
- Add your burrata, arugula, olive oil and salt.
- Enjoy! Nutrition facts for focaccia alone.
Leave a Reply