Easy Five Ingredient No Knead Focaccia Bread

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I am in love with making Homemade Focaccia Bread, I make at least 2 loaves a week and it takes almost no effort. Once you try my recipe you will see how easy having freshly baked focaccia for your family can be!

If you are frightened of Bread making like I was this is the best Easy no knead bread recipe you will find.

With only 5 main ingredients you can have fresh baked focaccia bread on demand without any real baking skills.

Why You Need To Make This No Knead Focaccia Bread

No Special Equipment: Unlike a lot of other bread recipes you don't need a mixer or any special equipment, just a bowl, your hand and a 9x13 pan.

Easy: I make the dough in less than 5 minutes before bed and I wake up with prefect dough in my fridge in the morning, its so easy Im kicking myself for waiting this long to make this recipe.

Fun: The best part of this recipe is that once you make the dough you can customize it with any toppings, cheeses or seasonings you want. Kids love to help and making the dimples are so satisfying.

Economical: You can make a loaf of fresh baked Focaccia for a fraction of the cost of your local bakery

What You'll Need to Make Focaccia Bread

The Dough is super simple, once that's done you can get as creative as you want with the toppings. That's where the fun comes in.

• All Purpose Flour
• Instant Yeast
• Brown Sugar
• Salt
• Olive Oil
• Water- I know that's 6 ingredients but I'm not counting water.

Optional Toppings for the Bread

• Herbs: Rosemary, thyme, sage, parley, dill, basil, oregano
• Cheeses: Parmesan, Mozzarella, Cheddar, Gouda, Swiss, Asiago, Fontina
• Produce: Tomatoes, Onions, Scallions, Chives, Asparagus, Garlic, Olives, Jalapeños, Bell Peppers
• Seasonings: Sea Salt, Black Pepper, Dried Herbs, Lemon Pepper

How To Make No Knead Focaccia Bread

Im gonna keep this as simple as possible, lets not overthink it. Some of the best things in life are the simplest. Am I right?

1. Gather you Ingredients for the dough along with a large bowl for mixing and measuring cups and spoons. No eyeballing or measuring with your heart for this one.
2. Heat up the water to somewhere around 100 degrees F. No lower than 85 and no higher than 125 degrees. pour in the yeast and brown sugar then stir. Set aside for 10 minutes to let the yeast activate.
3. In a large bowl add in your flour and salt, Whisk together. Once the yeast starts to foam up add the water to the flour. Mix with your hand or a wooden spoon until a sticky shaggy dough is formed. This should take about a minute.
4. Pour about a tbsp of olive oil around the dough to separate the dough from the sides. Brush oil on the top of the dough as well, cover with plastic wrap and let rise for 1 hour. Then you will do a pull and fold by grabbing a corner pulling it up and folding into the center of the dough. Repeat for the other 3 corners.
5. Do another pull and fold after another hour then place the cover dough in the fridge for 1 day or 2 for a more robust flavor.
6. The next day the dough should have doubled in size. Carefully pour the dough out into a greased 9x13 pan. I use a Loyds pan but any casserole dish will do fine. Gently pull the dough out to the corners and sides to the shape of the pan. don't worry it will fill out the space as it comes up to soon temp and rises for the second time. Cover with a clean towel. you can let the dough sit on the counter for 5-6 hours no problem.
7. Preheat the oven to 425 degrees F. Have a rack set up in the middle of the oven for best results.
8. Once the oven is preheated, Drizzle another tbsp of olive oil and gently use your fingers to dimple the dough. Be sure not to press down hard. we just want to create texture and remove any large air pockets.
9. Top with any cheese, herbs or toppings you like and bake for 25-30 minutes until the top is golden adnthe sides have slightly pulled away from the pan.
10. Let the focaccia cool for about five minutes then slide the bread onto a cutting board and cut into squares or rectangles. You should have 9 to 12 pieces.

Helpful Tips and Tricks

• No matter how tempted you are do not dimple the dough until the oven is fully preheated. Top the focaccia and get it in the oven as soon as possible. This will give you the best texture.
• Make sure your topping don't have too much moisture. Veggies like tomatoes and onions have a lot of water in them. I recommend roasting the veggies in the oven for 20 minutes to remove any moisture and intensify the flavors. this will make sure the bread is crisp and not soggy.
• If you don't have a 9x13 casserole pan or Loyds pan you can use a 12" cast Iron skillet. just be sure its seasoned and you brush the sides with oil before adding the dough.

• This is focaccia bread makes a fantastic Sicilian or Detroit style pizza. Purist will tell you that its not the same dough but boy is it close and if it tastes good the go with it. I recommend baking the focaccia without any toppings for about 10-12 minutes then top with sauce, cheese and topping then bake for another 15-20 minutes
• I also suggest you have high quality olive oil for dipping the bread, I like to pour a few tablespoons of oil on a bread plate then sprinkle some grated parmesan, balsamic vinegar and Italian seasoning on to and start dipping. Its a must for my family.
• If you don't have the time or patience to let the bread proof overnight in the fridge you can make the dough in the morning, transfer the dough to the pan and let it rise in the greased pan for 5-8 hours then bake. The flavor isn't as complex but its still pretty tasty.

FAQ about Focaccia Bread