We're celebrating World Bread Day today. I love bread! I enjoy making the dough, the aroma that fills up my kitchen during baking, and of course the taste. When I came across this popular No-Knead Focaccia bread recipe recently, I had to try it. I loved it so much that I made it several times already in the last few months and again this weekend for World Bread Day. #wbd2022 #worldbreadday #worldbreadday2022
This recipe is so easy to make: 4 ingredients and 5 min of your time to get the dough ready for an overnight retardation in the fridge. I highly recommend that you give it a try! You won't regret it :)
I'll include my summary of the recipe here. For more detailed instructions, please visit Alexandra's blog or watch the YouTube video.
No-Knead Focaccia Bread
- 512 g All Purpose Flour (I used Organic All Purpose Flour by Central Mills from Costco)
- 6 g salt
- 6 g active dry yeast
- 450 g lukewarm water
- My schedule:
- I usually start the dough around 8pm the day before I bake the bread.
- Combine the dry ingredients in a medium sized bowl.
- Add the lukewarm water and stir with a spatula until combine and there are no visible streaks of dry flour in the bowl.
- Drizzle the top of the dough with some olive oil.
- Cover the bowl with plastic wrap and refrigerate it overnight for at least 12-18 hours.
- Remove the dough from the fridge.
- Take your 9x13 pan and drizzle about 2 Tbsp of olive oil in it.
- Do one round of Stretch-and-Folds to the dough and then place the dough in the baking pan.
- Drizzle some extra olive oil on top and let it sit at room temperature for 2-4 hours until puffy and almost doubled in volume.
- Preheat your oven to 425 F.
- Put some olive oil on your hands and dimple the dough.
- Optional: sprinkle the dough with some flaky salt or fresh herbs like rosemary.
- Bake at 425 F for about 20-25 min until golden brown and the internal temperature registers at least 200 F.
- Move the bread to a cooling rack and let it cool completely.
- This bread stays nice and soft at room temperature for about 2-3 days.
- For longer storage, I highly recommend freezing the bread. I like to cut the whole into 12 pieces and freeze them in Ziploc bags.
- Eat as-is or toasted, with good olive oil or salted butter.
- Use the bread to make sandwiches. We made pulled BBQ chicken and used the Focaccia to make sandwiches with it.
- When you're here in a hurry, you can use the baked Focaccia as a pizza crust. Slice a piece of Focaccia in half lengthwise, spread some pizza or pasta sauce on it, add your favorite toppings, some shredded cheese, and bake it for about 15 min in a 400 F oven.