Big Bubble, NO-Knead Focaccia Bread
About this recipe
This Big Bubble, NO-Knead Focaccia Bread is a deliciously soft and easy-to-make bread that combines the best of bread and pizza. With just five simple ingredients, you can create a focaccia that's full of airy bubbles and rich flavor.
The key to this recipe is using high-protein bread flour, which helps the dough develop structure and support those big bubbles as it rises and bakes. Plus, the no-knead technique makes it accessible for everyone, even beginners.
Ingredient notes
- Use high protein bread flour for best results.
Tips from Emma's Goodies’s video
- Perform the stretch and fold technique to develop gluten in the dough, which is crucial for achieving the characteristic bubbles of focaccia.
- Make sure to generously grease the baking tray with olive oil to prevent sticking and enhance flavor.
- When dimpling the dough, be gentle to maintain the air bubbles that have formed during the rising process.
Good to know
- How long does it take to make this focaccia?
- The total time is about 2 hours and 30 minutes, including resting and rising periods.
- What should I do if I refrigerate the dough overnight?
- If you refrigerate the dough overnight, allow it to rise in the tray for 2 hours at room temperature before dimpling, adding toppings, and baking.
No life story here — the video and the recipe are the whole point. All credit to Emma's Goodies: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
In a large bowl, combine warm water, salt, olive oil, and yeast. Whisk until the salt is dissolved.
- 2
Add bread flour to the mixture and stir until combined. The dough will be wet and sticky.
- 3
Cover the bowl and let it rest for 30 minutes.
- 4
Perform the first series of stretch and folds: lift one side of the dough and fold it over to the opposite side. Rotate the bowl and repeat this process four times.
- 5
Cover the bowl again and let it rest for another 30 minutes.
- 6
Repeat the stretch and fold process for a second time, then cover and let it rest for 30 minutes again.
- 7
Perform the stretch and fold for a third time, then cover and let it rest for 30 minutes.
- 8
After the last stretch and fold, you can either refrigerate the dough overnight or let it rest for another 30 minutes at room temperature.
- 9
Grease a baking tray with about 3 tablespoons of olive oil.
- 10
Transfer the dough to the greased tray and gently dimple the surface with your fingers, being careful not to pop the bubbles.
- 11
Drizzle more olive oil on top of the dough and let it rise for about 1 hour.
- 12
Preheat the oven to 400°F (200°C).
- 13
Add your desired toppings to the dough, ensuring they are oiled to prevent burning.
- 14
Bake the focaccia for 20 to 22 minutes until golden brown.
- 15
Remove from the oven and let it cool for at least 10 minutes before slicing.
Heads up — we had to guess a little:
- The amount of olive oil for greasing the tray is inferred based on typical recipes.
Credit where it’s due: this recipe was transcribed from Emma's Goodies’s original video on YouTube. Follow them there — it’s their dish.
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