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Effortless No-Knead Garlic Focaccia
Experience the aroma of freshly baked bread with this simple and delightful no-knead garlic focaccia. Perfect for beginners, this recipe requires minimal skills and provides a rewarding outcome. Enjoy this flavorful bread as a snack or use it for sandwiches!
4
8 hr 30 min
TOTAL TIME
366
CALORIES
$0.40
PER SERVING
Ingredients
Directions
START WITH
8 hr
PREP TIME
30 min
COOK TIME
8 hr 30 min
TOTAL TIME
1
In a medium bowl, whisk the active dry yeast, honey, and 2 1/2 cups of lukewarm water. Let sit for 5 minutes until it becomes creamy or foamy.
2
Add the all-purpose flour and kosher salt to the yeast mixture. Mix with a rubber spatula until a shaggy dough forms with no dry streaks remaining.
3
Transfer the dough to a large bowl coated with 4 Tbsp of extra-virgin olive oil. Cover with a silicone lid or plastic wrap and chill until the dough doubles in size, which should take at least 8 hours or up to 1 day.
4
Generously butter a 13x9 inch baking pan for a thicker focaccia, or an 18x13 inch rimmed baking sheet for a thinner, crispier version. Pour 1 Tbsp of extra-virgin olive oil into the center of the pan.
5
Using a fork, deflate and shape the dough into a rough ball by folding the edges towards the center. Transfer the dough to the prepared pan and coat it with the remaining oil from the bowl.
6
Allow the dough to rise, uncovered, in a dry and warm spot until it doubles in size, which should take at least 1 1/2 hours up to 4 hours.
7
Preheat the oven to 450°F and position a rack in the middle.
8
Lightly oil your hands and gently stretch the dough in the pan if necessary. Create deep depressions in the dough by dimpling it with your fingers. Drizzle with the remaining 1 Tbsp of extra-virgin olive oil and sprinkle with flaky sea salt.
9
Bake the focaccia for 20-30 minutes until it is puffed and golden brown all over.
10
In a small saucepan, melt 4 Tbsp of unsalted butter over medium heat. Remove from heat and add the grated garlic cloves. Return to medium heat and cook, stirring often, until garlic turns lightly toasted which should take around 30-45 seconds.
11
Brush the garlic-butter mixture over the baked focaccia and slice it into squares or rectangles.
STORAGE TIP
12
Focaccia is best eaten the day it's made but can be stored in the freezer. Slice it into pieces, store in a freezer-safe container, and reheat on a baking sheet in a 300°F oven if needed.
Health Info
Macros
51g
CARBS
14g
FAT
8g
PROTEIN
Allowed on these diets
VEGETARIAN
Contains these allergens
MILK
WHEAT
16 Recipes for Focaccia Bread
Frequently Asked Questions
Why is my homemade focaccia bread so dense?
Can I use other types of oil in focaccia?
Can I put cheese on my focaccia bread?
How do I make my focaccia bread crispy on the outside?
My focaccia did not rise, why?
Why is there a specific way to knead focaccia dough?
Can I freeze my homemade focaccia bread?
Do I have to use fresh herbs for my focaccia?
What's the best flour to use for focaccia?
Why is olive oil so important in focaccia recipes?
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