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No-Knead Big Bubble Focaccia
No-Knead Big Bubble Focaccia
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Prep Time:
45 minutes
Cook Time:
30 minutes
Total Time:
1075 minutes
Try Chef John's effortless no-knead focaccia with big air bubbles, bursting with flavor from slow fermentation and topped with fragrant rosemary and salt.
Ingredients:
  • 4 cups bread flour
  • 2 tablespoons bread flour
  • 0.25 teaspoon active dry yeast
  • 2 teaspoons kosher salt
  • 4 teaspoons extra-virgin olive oil, or more as needed
  • 1.667 cups water, at room temperature
  • 1 tablespoon minced fresh rosemary
  • 1 tablespoon flaky sea salt
Instructions:
  • Collect all the ingredients needed for the recipe.
  • Combine yeast with bread flour in a mixing bowl. Sprinkle in salt, pour in 4 teaspoons of oil, and add water. Mix with a spoon until a moist, adhesive dough comes together.
  • Allow the mixture to rest at room temperature for 12 to 14 hours.
  • Place the dough on a generously oiled work surface, using oiled hands shape it into a 16x12 inch rectangle. Fold the dough into thirds both horizontally and vertically. Then transfer the dough, smooth side up, to a generously oiled pan.
  • Gently fold the dough horizontally into thirds, then fold vertically into thirds. Place the smooth side up in a well-oiled pan.
  • Cover the pan with plastic wrap and allow it to rest until it nearly doubles in size, for 1 hour.
  • With lightly oiled hands, fold the mixture into thirds horizontally and then vertically to enhance the gluten structure.
  • Place the dough on the pan with the smooth side facing up, cover it with plastic wrap, and allow it to rest for an additional hour.
  • Gently unwrap the dough and stretch and fold in each direction with oiled hands.
  • Place the dough, smooth side up, into a well-oiled metal baking pan. Drizzle with a bit more olive oil and gently stretch the dough to cover the pan. Cover and allow to rest for 2 hours.
  • Preheat your oven to 425 degrees F (220 degrees C). Unwrap the dough and gently create a traditional focaccia look by poking holes in the top with your oiled fingers if desired. Sprinkle rosemary and flaky sea salt generously over the dough.
  • Bake in the center of the preheated oven for 30 minutes until golden brown. Cool in the pan for 10 minutes, then transfer to a wire rack and allow to cool to room temperature for 30 minutes.
  • Elegantly slice and beautifully present for serving.

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