No Knead Focaccia Bread
A high hydration, no knead focaccia bread with a crunchy exterior and soft interior.
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- •85 percent Waterby weight with respect to the flour
- •85 percent Whole milkby weight with respect to the flour
- •Bread flourstrong flour with W of at least 300
- •3 grams Yeastactivated, roughly 1 teaspoon
- •Extra virgin olive oilnot counted in hydration percentage
- •Salt
- •Semolina flour(optional)for coating the surface
- •Rosemary(optional)for topping
- •Salt flakes(optional)for topping
- 1
Mix water and whole milk in the proportion of 85% by weight with respect to the flour.
2 min
- 2
Add bread flour and yeast to the liquid mixture.
3 min
- 3
Add extra virgin olive oil and salt to the dough and mix.
3 min
- 4
Let the dough rest for 20 minutes.
20 min
- 5
Shape the dough using folds and let it rest for another 20 minutes.
20 min
- 6
Repeat the folding process two more times, resting 20 minutes between each.
40 min
- 7
Let the dough rest for two hours or until it doubles in size.
2h 0m
- 8
Transfer the dough to a pan, sprinkle with semolina flour, and let it rise for another two hours.
2h 0m
- 9
Prepare rosemary and other toppings if desired.
10 min
- 10
Create indentations in the dough and add toppings.
10 min
- 11
Bake in a preheated oven at 430°F (220°C) for 20 minutes, then use convection for another 10 minutes.
30 min
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Takes about 2 minutes — no account needed
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Pizza
Any style of pizza