Quick No-Knead Focaccia (Soft, Airy & Crispy in 2 Hours)

1. 1

   Start by pouring lukewarm water into a large mixing bowl. Add the salt and dry baker’s yeast, then give everything a gentle stir until combined.

2. 2

   Once the yeast mixture is ready, add the flour and mix until you get a cohesive, slightly sticky dough with no dry patches remaining. Cover the bowl and let the dough rest for 30 minutes.

3. 3

   After the first rest, lightly wet your hands with water and begin the stretch and fold process. Gently pull one side of the dough upward and fold it over itself. Rotate the bowl and repeat this motion on all sides. Keep your hands damp between each fold to prevent sticking.

4. 4

   Let the dough rest for another 30 minutes, then repeat the stretch and fold. Continue this process a total of 4 times, allowing the dough to rest 30 minutes between each round. You’ll notice the dough becoming smoother, stronger, and more elastic with each set.

5. 5

   Once all stretch and folds are complete, generously oil a baking tray with about 2 tablespoons of olive oil. Transfer the dough into the tray. Drizzle an additional 1 tablespoon of olive oil over the top, then lightly coat your fingers with a bit of oil. Gently press and spread the dough to fit the tray, dimpling it as you go.

6. 6

   Using your fingertips, dimple the surface of the dough. Cover and let it rest for an additional 30 minutes. During this time, the dough should become airy and develop visible bubbles - this is how you know it’s ready.

7. 7

   After the final rest, scatter green pitted olives, dried tomatoes, and fresh rosemary over the dough. Press everything in by dimpling again with your fingers, helping the toppings stick so they won’t fall off during baking. Finish with a sprinkle of flaky sea salt.

8. 8

   Bake in a preheated oven at 200°C (390°F) with the fan on for around 25 minutes, or until the focaccia is beautifully golden brown.

9. 9

   Once baked, allow it to cool slightly before removing from the tray and slicing - just enough so you don’t burn your fingers. Then enjoy while still warm.

10. 10

    We used a baking tray: 20 × 34 × 6 cm / 8 × 13 × 2.5 inches.

Calories

202

kcal

Fat

4.6g

Saturated

0.8g

Carbs

34.3g

Fiber

1.5g

Sugar

0.6g

Protein

5.6g

Salts

1.2g

Nutritional values are approximate estimates intended for informational purposes only. If you have dietary restrictions or medical conditions, please consult a qualified healthcare professional before making changes to your diet.

This is an estimated glycemic response and may vary based on individual metabolism and ingredient preparation. Learn more about GI and GL.

• 1

  Storage: Store cooled focaccia airtight at room temperature for 2 days, or in the fridge for up to 5 days. It also freezes well, whole or sliced, for up to 2 - 3 months - wrap tightly to prevent freezer burn.

  Reheating: Warm in a 180°C (350°F) oven for 8 - 10 minutes to re-crisp the crust; a toaster oven works well for individual slices. Avoid the microwave, which makes it chewy rather than crisp.