No Knead Focaccia

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No Knead Focaccia

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Focaccia and ciabatta are well known and beloved Italian bread. With a soft, airy crumb and a golden olive oil crispy crust, focaccia serves as a canvas for a symphony of flavors.
Ingredients
  • Dough ingredients:
  • 2 cups Water
  • 1 tablespoon Extra virgin olive oil
  • 2 teaspoons Salt
  • 2.5 teaspoons Yeast (I used active dry yeast)
  • 4 cups Bread flour
  • Brushing the tray
  • 2 tablespoons Extra virgin olive oil
  • Topping:
  • 1 tablespoon Extra virgin olive oil
  • 1 teaspoon Garlic powder
  • 1 teaspoon Dried Italian herbs
  • 1 teaspoon Dried rosemary
  • 1 teaspoon Sea salt (Grind)
Instructions
  1. Pour 2 cups of water and 1 tablespoon of extra virgin olive oil into the mixing bowl.
  2. Add 2 teaspoons of salt and 2.5 teaspoons of active dry yeast. Mix it well.
  3. Slowly, add 4 cups of bread flours into the yeast mixture. Keep stirring while adding the flour.
  4. Mix it until the dough comes together.
  5. Then, cover the dough with plastic wrap and refrigerate it overnight. (You can refrigerate for 12-24 hours if you like bigger and more air pockets.)
  6. The next day, in the morning, take out the dough, leave it on the countertop for 2 hours and let the dough come back to room temperature. Or, warm up the oven at 200 F, turn off the oven, and put the dough cover with a wet cloth in for 45-60 minutes. Let the dough rise, come back to room temperature and double in size.
  7. After that, dip water on your hands, pull and fold for 4 sides as a set.
  8. My trick to speed up the rising time by preheating the oven at 200 F. Then, turn off the oven. Cover the dough with a wet cloth and put it in the oven for 15 minutes. The best to do 3-4 sets of pull and fold if you have more time. The more pull and fold you do, it will develop more and bigger air pockets.
  9. After that, wrap a big piece of heavy duty foil on the tray. The size of the tray is half sheet (18 inches x13 inches x 1 inch).
  10. Pour 2 tablespoons of extra virgin olive oil on the tray. Brush the olive oil on the tray and make sure to brush around the sides as well.
  11. Next, pour the dough on the tray.
  12. Stretch the dough on the tray gently and avoid popping the bubbles or air pockets. Preheating the oven at 200 F. Then, turn off the oven. After, cover the dough with a microwave safe plastic wrap or use a wet cloth and put it in the oven for 15 minutes. (The dough may stick on the wet cloth when removing it, unless you spray some oil before. Using microwave plastic wrap can withstand the heat and not stick to the wrapper when taking it off.)
  13. Once the dough rises again, dip water on your hands and dimpled the dough.
  14. The following, sprinkle 1 tablespoon of extra virgin olive oil on top of the dough. (You can sprinkle more if you like.)
  15. After, sprinkle 1 teaspoon of garlic powder on top of the dough.
  16. Then, sprinkle 1 teaspoon of dried Italian herbs, 1 teaspoon of dried rosemary and 1 teaspoon of sea salt on top of the dough. Spray 10-15 times of water on the dough before baking can help with the crispy crust.
  17. Preheat the oven at 425 F. Then, bake it at 425 F for 20-22 minutes or until it’s golden brown.
  18. Let it cool off a little bit, Take it out and put it on the wire rack. Wait until it's completely cool off, cut and slice it according to your preferences.

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