EASY No Knead Italian FOCACCIA Bread Recipe | ITALIAN BREAD Made PERFECT & SOFT Focaccia

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds more nutrients.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is more budget-friendly.

Pour lukewarm water and 2 tbsp olive oil into a large bowl.

Add the focaccia mix and stir with a wooden spoon or spatula until combined.

Cover the bowl and let it sit for 30 minutes.

Dip hands in water to prevent sticking and stretch and fold the dough to the opposite side of the bowl.

Rotate the bowl a quarter and repeat stretching and folding 3 times.

Cover the bowl and let it sit for another 30 minutes.

Repeat the stretch and fold process another 3 times, with 30 minutes in between each round.

Cover with plastic wrap and allow to proof for 30 to 45 minutes.

Generously grease a 9×9 inch pan with olive oil.

Gently transfer the dough into the pan and stretch it toward the edges with oiled fingertips.

Cover and allow to proof for 1 hour.

Drizzle another 1 tbsp olive oil over the dough and press oiled fingertips into the surface to make deep dimples.

Top with sliced olives and rosemary.

Bake in a preheated oven at 200°C (400°F) for 20–25 minutes.

Allow to cool on a wire rack.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens