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The Best Focaccia Bread You've Ever Tasted

Name: The Best Focaccia Bread You've Ever Tasted
Prep time: 1
Cuisine: International
Ingredients: 1 ⅔ cups Water (400 milliliters); 4 tsp. Fresh yeast (12 grams, or 2 tsp. (6 grams) dry yeast); 1 tsp. Sugar (helps activate the yeast); 4 cups Bread flour (500 grams); 2 tbsp. Olive oil (plus extra for greasing and drizzling); 2 tsp. Salt (plus coarse salt for topping)

No-knead magic that creates crispy crust, fluffy interior perfection

This no-knead focaccia is absolutely magical! With just 5 simple ingredients and zero kneading required, you'll create the most incredible bread with a golden, crispy crust and pillowy soft interior. The secret? A gentle folding technique and lots of love from olive oil - because focaccia truly loooooves olive oil! Perfect for beginners, this recipe delivers bakery-quality results in your own kitchen.

How to Bake the Best Focaccia Bread You've Ever Tasted

Follow along with my detailed video guide for perfect focaccia every time

Follow along with the video for a complete visual guide! You'll see exactly how the dough should look at each stage, from the initial soft mix to the beautiful bubbly rise. I show you the perfect dimpling technique and how to achieve that golden, crispy crust that makes focaccia so irresistible.

Simple Ingredients

1 ⅔ cups Water(400 milliliters)
4 tsp. Fresh yeast(12 grams, or 2 tsp. (6 grams) dry yeast)
1 tsp. Sugar(helps activate the yeast)
4 cups Bread flour(500 grams)
2 tbsp. Olive oil(plus extra for greasing and drizzling)
2 tsp. Salt(plus coarse salt for topping)

Step-by-Step Instructions

1
Dissolve the yeast: In a large bowl, mix water with Fresh yeast (or dry yeast) and sugar. Stir until the yeast is completely dissolved - this activates the yeast for a beautiful rise.
2
Add the flour: Add all 4 cups of bread flour to the water and yeast mixture. Mix with a wooden spoon until combined - the dough will be soft and easy to mix, no kneading needed!
3
Add oil and salt: Pour in 2 tablespoons of olive oil (because focaccia loooooves olive oil!) and 2 teaspoons of salt. Mix until everything is well incorporated.
4
Clean and rest: That's it! No need to knead. Clean the spoon and scrape down the bowl sides. Cover and let rest for 30 minutes - the dough will start developing its structure naturally.
Timer Available:First Rest (30:00)
5
Stretch and fold: Soak your hand in clean water (prevents sticking), then grab the 4 sides of the dough and fold them to the center. This stretching helps develop the gluten network perfectly.
6
Lift and slap: Lift the dough from the center and slap it into the bowl a couple of times. Remember to soak your hand before each fold - this technique creates the perfect texture!
7
Second rest: Cover and let rest for another 30 minutes. You'll notice the dough becoming more elastic and developing beautiful bubbles - it's already getting wobbly!
Timer Available:Second Rest (30:00)
8
Final stretch and fold: Repeat the same process - stretch and fold the 4 sides to the center, then lift and slap a couple of times. The dough should be full of bubbles and wonderfully wobbly now!
9
Prepare the tray: Grease your baking tray generously with olive oil - be generous, focaccia loves olive oil! This creates that amazing crispy bottom crust.
10
Transfer the dough: Carefully transfer the dough into the greased tray. Add more olive oil on top - yes, trust me on this! Give it a relaxing olive oil massage.
11
Spread gently: The goal is to spread the dough toward the edges, but don't worry if it doesn't cover the entire tray perfectly - rustic is beautiful! Cover with another tray and let rest for 30 minutes.
Timer Available:Final Rise (30:00)
12
Preheat oven: Preheat your oven to 440°F (230°C). While it's heating, prepare for the final touches to your focaccia masterpiece.
440°F (230°C)
13
Create the dimples: Here's the fun part! Add just a little more olive oil on top, then dimple the focaccia with your fingers. Dip your fingers until you feel the tray - don't be too gentle, create those signature focaccia dimples!
14
Final touches: Sprinkle a little water on top (this helps create steam for a crispy crust), then sprinkle coarse salt generously over the surface.
15
Bake to perfection: Bake at 440°F (230°C) for 20 minutes until golden brown and beautifully bubbly. The aroma will be absolutely incredible!
440°F (230°C)
Timer Available:Baking Time (20:00)
16
Cool and enjoy: Transfer to a wire rack to cool (if you have the patience!). Listen to it sing as it cools - those little crackling sounds mean you've achieved focaccia perfection. The crust should be crispy and the inside light as a feather.

Best Focaccia Bread by Food Language — Dip your fingers until you feel the tray - don't be too gentle

Pro Tips for Perfect Focaccia

Don't be shy with the olive oil - focaccia truly loves it and it creates that amazing crispy crust!
Wet hands are your best friend when handling this sticky dough - it prevents sticking perfectly
Those bubbles you see forming are excellent signs - they create the light, airy texture inside
The 'lift and slap' technique is key - it develops the gluten structure without traditional kneading
Don't worry if the dough doesn't cover the entire tray - give it time to relax and try again
The dimpling should go almost to the bottom of the pan - don't be gentle, create those signature wells
Listen for the 'singing' as it cools - those crackling sounds mean you've achieved the perfect crust

Watch the Video Tutorial

See every step in action! Follow along with the complete video guide for perfect results.

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