A large no-knead focaccia made from simple pantry staples; high grade flour, active yeast, salt and olive oil. The perfect bread to go with soup or make hearty sandwiches with.
This XL No-Knead Focaccia Bread is soft and fluffy on the inside with a beautifully golden, salty crust. Made with simple pantry staples and no kneading required, the dough develops its lovely texture through three easy rounds of stretching and folding. It makes a generous batch, so it's perfect for entertaining, feeding a crowd or serving alongside soups, salads and shared meals. This focaccia is perfect for dipping into my Tomato Soup!
Ingredient notes:
- High-grade flour: The higher protein content helps create a strong dough with a light, chewy texture.
- Active yeast: Gives the focaccia its rise and creates those lovely air bubbles throughout the bread.
- Olive oil: Adds flavour, keeps the focaccia moist and helps produce a crisp, golden crust.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
In a large mixing bowl, combine the flour, yeast and salt. Pour in the warm water and stir until a sticky dough forms. Cover and leave to rest for 20 minutes.
Stretch and fold the dough for the 1st time - wet your hands, lift one side of the dough, stretch it upwards then fold it back over itself. Rotate the bowl and repeat a few more times.
Cover and leave to rest for 20 minutes. Repeat the stretch and fold process. Rest for another 20 minutes and repeat once more so you have done it 3 times. Transfer the dough to a baking dish lined with baking paper (mine is 33 x 23 cm).
Leave to rest for 20 minutes to relax the dough, then gently press the dough out towards the edges. Drizzle over the olive oil, then press your fingers into the dough to create dimples.
Leave to rest again, until bubbles form on the surface, while the oven heats up. Heat the oven to 210°C fan bake. Sprinkle the top of the dough with sea salt.
Bake for 20-25 minutes until golden and cooked through. Remove from the tin and cool on a baking rack for 20 minutes before slicing.
Recipe FAQs:
The dough should look puffy, with bubbles appearing on the surface. The exact rising time will depend on the warmth of your kitchen.
Yes, although high-grade flour gives the focaccia a slightly chewier texture and helps it hold its structure. Plain flour will still work, but the finished bread may be a little softer.
No.
Focaccia is made with a high-hydration dough, so it should be very wet and sticky. This creates the soft, airy texture once baked. Wet your hands before handling it rather than adding more flour.
Storage:
Store in an airtight container in the pantry for up to three days. Focaccia can also be frozen in slices or whole. Allow to defrost then warm in the oven to revive crispiness!
Top tips:
- Add toppings before baking if desired, such as rosemary, olives, pesto or sun-dried tomatoes.
- The stretch and fold method strengthens the dough and replaces traditional kneading. Lift one edge of the dough, gently stretch it upwards and fold it back over the centre. Rotate the bowl and repeat several times.
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XL No-Knead Focaccia
A large no-knead focaccia made from simple pantry staples; high grade flour, active yeast, salt and olive oil.
Ingredients
- 750 g high grade flour
- 2 tsp active yeast
- 1 Tbsp salt
- 650 ml warm water
- 3 Tbsp olive oil
- 1 tsp sea salt
Instructions
- In a large mixing bowl, combine the flour, yeast and salt. Pour in the warm water and stir until a sticky dough forms. Cover and leave to rest for 20 minutes.
- Stretch and fold the dough for the 1st time - wet your hands, lift one side of the dough, stretch it upwards then fold it back over itself. Rotate the bowl and repeat a few more times.
- Cover and leave to rest for 20 minutes. Repeat the stretch and fold process.
- Rest for another 20 minutes and repeat once more so you have done it 3 times.
- Transfer the dough to a baking dish lined with baking paper (mine is 33 x 23 cm).
- Leave to rest for 20 minutes to relax the dough, then gently press the dough out towards the edges. Drizzle over the olive oil, then press your fingers into the dough to create dimples.
- Leave to rest again, until bubbles form on the surface, while the oven heats up.
- Heat the oven to 210°C fan bake. Sprinkle the top of the dough with sea salt.
- Bake for 20-25 minutes until golden and cooked through.
- Remove from the tin and cool on a baking rack for 20 minutes before slicing.
Notes
- Add toppings before baking if desired, such as rosemary, olives, pesto or sun-dried tomatoes.
- Store in an airtight container in the pantry for up to three days. Focaccia can also be frozen in slices or whole. Allow to defrost then warm in the oven to revive crispiness!
Nutrition Information:
Yield: 20 Serving Size: 1Amount Per Serving: Calories: 156Total Fat: 3gSaturated Fat: 0gUnsaturated Fat: 2gSodium: 384mgCarbohydrates: 29gFiber: 1gSugar: 0gProtein: 4g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
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