Cooklist AI

Effortless No-Knead Garlic Focaccia

Name: Effortless No-Knead Garlic Focaccia
Prep time: 480 min
Cook time: 30 min
Total time: 510 min
Ingredients: 5 cups all-purpose flour; 4 garlic cloves; 1 1/4 oz. envelope active dry yeast; 2 tsp honey; 5 tsp kosher salt; Flaky sea salt; 4 Tbsp unsalted butter; 6 Tbsp extra-virgin olive oil, divided

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!



8 hr 30 min

TOTAL TIME

366

CALORIES

$0.38

PER SERVING

Ingredients

8 INGREDIENTS

10 SERVINGS

5 cups all-purpose flour

4 cloves garlic

1 1/4 oz active dry yeast

2 tsp honey

5 tsp kosher salt

flaky sea salt

4 tbsp unsalted butter

6 tbsp extra-virgin olive oil

divided

Directions

START WITH

8 hr

PREP TIME

30 min

COOK TIME

8 hr 30 min

TOTAL TIME

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.

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.

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.

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.

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.

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.

Preheat the oven to 450°F and position a rack in the middle.

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.

Bake the focaccia for 20-30 minutes until it is puffed and golden brown all over.

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.

Brush the garlic-butter mixture over the baked focaccia and slice it into squares or rectangles.

STORAGE TIP

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

PROTEIN

Allowed on these diets

LACTOSE FREE

GLUTEN FREE

VEGETARIAN

Contains these allergens