Hey there, friend! So, let me tell you about this fantastic no knead focaccia bread recipe that’s been my go-to for lazy weekends (or anytime I feel like impressing the family without much effort). The first time I tried it, I was convinced bread-making was for wizards. But turns out, you don’t need any magic—just a bit of patience and some good olive oil. I remember my first batch: it looked more like a pancake. My kids thought it was hilarious, and it oddly tasted great even then.
Why You’ll Love This Recipe
I make this when I’ve got about a million other things to do because it’s as low-maintenance as a recipe gets. You just mix, wait, and bake. My family goes crazy for this bread because it’s all crispy on the outside but soft inside (like a good story). And hey, if you’re ever fretting over dinner, just whip this up, and your meal might just steal the show.
What You’ll Need
- 3 1/4 cups all-purpose flour (or sometimes I use whole wheat if I’m feeling fancy)
- 1/4 teaspoon dry yeast – the kind that’s probably hiding in your pantry
- 1 teaspoon salt (I’ve skipped it once by accident, still worked)
- 1 1/2 cups water (room temp, not too hot, not too cold, Goldilocks-style)
- 1/4 cup olive oil – the good stuff if you can
- Optional: Rosemary sprigs or a sprinkle of flaky sea salt
How to Throw it Together
- In a large bowl, mix your flour, yeast, and salt. Pour in the water and stir until it’s a shaggy dough. Don’t stress if it looks messy—it’s supposed to!
- Cover the bowl with plastic wrap, and let it sit for about 18-24 hours. Yes, you read that right. (This is when I catch up on Netflix.)
- After the wait, your dough should look bubbly. Grease a baking pan generously with olive oil, then plop the dough in. Stretch it out to fill the pan.
- Cover it again for about 2 hours. Go ahead, take that nap you’ve been meaning to.
- Preheat your oven to 425°F (220°C). Before baking, poke dimples into the dough with your fingers and drizzle more olive oil. Top with rosemary or sea salt if you like.
- Bake for about 20-25 minutes until it’s golden and calling your name.
Personal Notes
I’ve tried adding garlic to the dough once, but the flavor got lost. Better to sprinkle garlic powder or fresh garlic on top instead!
Variations to Try
Once I mixed in some parmesan cheese with the dough—resulted in a delightful surprise. I also tried sun-dried tomatoes which didn’t turn out as I’d hoped; maybe fewer tomatoes next time?
What if I Don’t Have…
A baking pan that’s the right size? I’ve used a cast iron skillet in a pinch; just remember to oil it well!
Storing Leftovers
If you somehow have leftovers (rare in my house), wrap them in foil and store at room temperature for up to two days.
Serving Suggestions
We love pairing this bread with a simple olive oil and balsamic dip, or alongside a hearty soup—you know, just like a warm hug.
Pro Tips
Once I tried to rush the rising process by using hot water. Big mistake, the yeast was not amused and neither was I.
Got Questions?
Do I really need to let it rise for so long? Trust me, the wait is worth it. But you can probably get away with 12 hours if you’re desperate!
Can I freeze this dough? I haven’t tried it myself, but I hear it’s possible—just let me know how it goes!
Why isn’t my bread rising? It could be the yeast or water temperature. Remember, lukewarm water is your friend!
