No Knead Focaccia⚓︎

Based on Bread Baking for Beginners page 40

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  • 8 g instant yeast
  • 375 g water
  • 500 g flour
  • 10 g salt
  • olive oil


  • 1/4 cup olive oil
  • 1 tsp flaky sea salt


  • Create the Dough: follow the Base Recipe for No-Knead Bread through step 8
  • Shape: Oil a 16x24 in rimmed baking sheet
  • Pull the dough out of the bowl and drop directly on the sheet
  • Pour the 1/4 cup of olive oil over the dough and start gently stretching the dough. Add dimples and sprinkle the sea salt
  • Let the dough rest in the pan and preheat the oven to 475F
  • Set one oven rack in the center position and one in the lowest
  • Place a roasting pan on the bottom shelf and let it preheat
  • Bake
  • Pour hot water into the roasting pan
  • Slide the dough onto the center rack and bake with steam for 10 min
  • Carefully remove the roasting pan and water and replace with a a baking sheet (for our oven, this prevent the bottom of the bread from burning)
  • Release any remaining steam in the oven and bake for another 10-15 min (~12 min) or until the focaccia is golden brown
  • Cool: Let the focaccia cool on the baking sheet for 20 minutes before cutting into squares