No-Knead Olive Focaccia Bread
Prepare this olive focaccia bread with a handful of ingredients, savory toppings, and no kneading for the best appetizer or side dish!
Servings: 6 servings
Equipment
Ingredients
- 4 cups all-purpose flour or bread flour
- 2 teaspoons kosher salt
- 2 teaspoons instant yeast
- 2 cups lukewarm water
- Butter for greasing
- 4 Tablespoons olive oil divided
- 1-2 teaspoons whole rosemary leaves optional
- 2 teaspoons dried oregano optional
- flaky sea salt such as Maldon
- ½ cup parmesan cheese freshly grated
- ¾ cup chopped olives
Instructions
Make the Dough:
- In a large bowl, whisk the flour, salt, and instant yeast. Add the water, and use a rubber spatula to mix until the liquid is absorbed and a sticky dough ball is formed. Lightly rub olive oil on around the surface of the dough.4 cups all-purpose flour or bread flour, 2 teaspoons kosher salt, 2 teaspoons instant yeast, 2 cups lukewarm water
Proof the Dough:
- Cover the bowl with a cloth cover or plastic wrap, and transfer it to the fridge for at least 12 hours or up to 3 days.
Prepare the Pan:
- Line a 9x13 baking dish with parchment paper, and grease with butter or cooking oil spray. Then, pour 2 Tablespoons of oil into the center, and spread it around.Butter for greasing, 4 Tablespoons olive oil
Deflate the Dough:
- Use two forks to deflate the dough by gently pulling it away from the sides of the bowl, rotating the bowl with each pull. Roll the dough into a ball, and let it rest at room temperature for 3 to 4 hours.
Preheat the Oven:
- Place a rack in the center of the oven, and preheat it to 425 degrees Fahrenheit.
Top the Bread:
- Transfer the dough to the prepared baking dish. Sprinkle the rosemary, oregano, salt, parmesan, and olives over the dough. Pour a drizzle of oil on top. Using oiled hands, gently press fingers into the dough to create dimples, stretching it as needed to fill the dish.flaky sea salt, 1-2 teaspoons whole rosemary leaves, 2 teaspoons dried oregano, ½ cup parmesan cheese, ¾ cup chopped olives
Bake:
- Transfer the focaccia to the preheated oven, and bake for 25 to 30 minutes or until the dges are golden and lightly crisp.
Cool:
- Transfer the bread to a cooling rack, and let it rest for at least 10 minutes before serving.
- Enjoy immediately! Store leftovers in an airtight container at room temperature for 1-2 days.
Notes
*This recipe was inspired by and adapted from Alexandra Cooks's Overnight Refrigerator Focaccia.
Nutrition
Serving: 1serving | Calories: 458kcal | Carbohydrates: 67g | Protein: 13g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 6mg | Sodium: 1176mg | Potassium: 151mg | Fiber: 4g | Sugar: 0.4g | Vitamin A: 144IU | Vitamin C: 0.03mg | Calcium: 132mg | Iron: 4mg
