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Easy Focaccia
A high-hydration, no-knead focaccia with a crisp olive-oil bottom and airy, dimpled top.
Ingredients
| Volume | Grams |
|---|---|
| 4 cups all-purpose flour, or bread flour | 480 g |
| 2 tsp instant yeast | 6 g |
| 2 tsp table salt | 12 g |
| 2 cups warm water | 454 g |
| 1/4 cup olive oil, divided | 50 g |
| 1 tsp flaky sea salt, for the top | — |
Gram weights use the King Arthur Baking ingredient weight chart; “—” means the ingredient isn’t on the chart, so measure it by volume or count. Measure flour by spooning it into the cup and leveling, or better, weigh it.
Method
- Stir the flour, yeast, salt and warm water into a sticky, shaggy dough. No kneading needed.
- Cover and let rise 1 1/2–2 hours, folding the dough over itself 3 or 4 times in the first hour, until bubbly and doubled.
- Pour half the olive oil into the pan, tip in the dough, and turn it to coat. Gently stretch it toward the corners; if it resists, wait 10 minutes and try again.
- Cover and let rise until puffy, 30–45 minutes. Heat the oven to 425 °F.
- Drizzle with the remaining oil, press deep dimples all over with oiled fingertips, and sprinkle with flaky salt.
- Bake 22–25 minutes, until deep golden. Cool a few minutes, then lift onto a rack.
Tips
- For more flavor, let the dough rise covered in the fridge overnight.
- Top with rosemary, sliced olives or cherry tomatoes before baking.
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