No Knead Focaccia (Crazy Easy - Beginner Friendly)

Step 1

In a large bowl, add flour, salt and stir together

Step 2

In a separate bowl, add the warm water, sugar and instant yeast and stir together**If using active yeast, ensure to wait until bubbles or foam appear before moving to the next step

Step 3

Pour the yeasty water into the flour bowl and mix together with a spatula or wooden spoon. Make sure to mix it well so there is no flour left at the bottom of the bowl. It should be a very thick sticky dough

Step 4

Drizzle the top with olive oil, cover with plastic wrap and place in the fridge to rest and rise overnight (~10-12 hours). The next day, the dough should have tripled in size

Step 5

Add 2-3 tablespoons of olive oil to a non stick oven dish (9×13 inch or 34x27 cm in size), making sure the sides of the dish have also been lightly coated with the oil (you can also place parchment paper in the dish if preferred before the oil)

Step 6

Add a little olive oil to your hands and move the dough into the oven dish. Carefully stretch the dough into the shape of the oven dish, levelling the top to be even

Step 7

Cover the dish with plastic wrap and leave to proof again at room temperature in a warm place for 2-4 hours until doubled in size

Step 8

Preheat oven to 425°F / 220°C. Add oil to your fingers and press fingers into the dough to make dimples all over the top of the dough

Step 9

Drizzle with olive oil and sprinkle with rosemary leaves and flaky salt. Bake for 20-25 minutes until nicely golden brown (if your oven isn’t very strong, it can take 30 minutes - just keep an eye on it)

Step 10

Remove from the oven and transfer the focaccia out of the dish straight away to a wire rack and allow to cool for about 10 minutes before slicing. Slice and serve your delicious No Knead Focaccia bread alongside the best bread dipping oil or my homemade basil oil for the perfect combo and enjoy!