Focaccia is a delicious and addictive bread that you will never be able to stop eating. This delicious, hearty No-Knead Homemade Focaccia comes coated with olive oil and herbs. Every bite is full of flavour! The best part? You only need to do 5 minutes of work to make a great loaf. This bread is so easy to make!
HOW DOES NO-KNEAD BREAD WORK?
Regular bread requires a lot of elbow grease to knead the dough. This ensures that the gluten strands align and form a matrix, which gives the dough strength. The dough can be allowed to ferment overnight if it is no-knead. Autolysis is a process where enzymes break down gluten. This makes it easier to align and form the matrix, which often requires a lot of kneading.
The bread’s overnight fermentation gives it a lot more flavour. Because yeast takes so long to multiply and grow, 1/4 teaspoon is all you need, instead of 2 tsp to make a regular loaf of bread. Win-win!
WHAT KIND OF YEAST IS SUITABLE?
This is a unique style of bread that doesn’t require any kneading. The yeast is mixed with dry flour and not with water. It is then allowed to “proof”. It doesn’t need to be proofed first, so that you will need instant yeast or bread machine yeast. These yeast types do not need to be “wakened up” in warm water before being them to bread dough.
FOCACCIA: WHAT DO YOU SERVE?
Focaccia bread is so versatile! Focaccia is a wonderful side dish to almost any meal. However, I find it particularly good with soups or stews. Its rich texture makes it ideal for dunking and dipping in soups, stews and sauces. It is also great for sandwiches, particularly pressed sandwiches such as paninis. This bread can be used to make flatbreads and pizzas. You can top the bread with your favourite cheese, meat or vegetable, and bake it again until the cheese has melted.
FIRE ALL EXTRAS
You will get a lot of focaccia bread. I recommend freezing any leftovers. Focaccia bread and most loaves of bread freeze well to make homemade bread with almost any meal. You can freeze focaccia by letting it cool to room temperature and then cut it into desired shapes or sizes. Then, could you place it in a gallon-sized freezer bag? The no-knead frozen focaccia can be thawed quickly at room temperature.
CAN I USE ALL WHEAT FLOUR
You can substitute some all-purpose flour for whole grain. All whole-wheat flour can result in dense and heavy bread. I recommend using up to 50% whole wheat flour. Because whole wheat flour absorbs more moisture than all-purpose flour, you may need to add a little more water.
NO-KNEAD FOCACCIA BREAD
This no-knead method makes focaccia bread easy to make. This bread is great for sandwiches and can be used to dip into soups or stews.
Prep Time: 16 hours
Cooking Time: 20 minutes
Total Time: 16 hours 20 minutes
INGREDIENTS
- 4 cups all-purpose flour ($0.61)
- 1/4 teaspoon instant yeast ($0.02)
- 1 1/2 tsp salt ($0.03)
- 2 cups of water ($0.00
- 2 tablespoons olive oil, divided ($0.32)
- 2 Tbsp cornmeal ($0.03)
- 1 Tbsp Italian Seasoning ($0.30).
INSTRUCTIONS
- Mix the flour, yeast, and salt in a bowl. Mix everything until it is well combined. Stir in the water until the dough forms a cohesive, sticky, fuzzy ball. Add 1-2 Tbsp water to make the dough come together. If you find any dry flour, continue to stir the mixture until it is incorporated. Cover the bowl loosely and allow it to rest at room temperature for 12-18 hrs.
- The dough will become very soft and wet the next day. Dust the top with flour, and then scrape the dough out of the bowl. The dough should be turned over several times to form a ball at the bowl’s centre.
- Spread 1 Tbsp olive oil on a baking sheet. Spread the oil on the foil to coat it. Then sprinkle cornmeal over the oil.
- Transfer the dough onto a baking sheet. The dough should be rolled out and shaped into a rectangle. To prevent the dough from sticking to your hands, you may need to flour your hands.
- Use a soft brush or a light oil spray to coat the dough evenly. Sprinkle the Italian seasoning or any other type of herbs over the top. Allow the dough to rise for an additional hour.
- Preheat the oven to 425oF Use your fingertips to press the dough into a crescent shape. Bake the focaccia in the oven for between 20-25 minutes or until golden brown. Allow the focaccias to cool in the oven before cutting and serving.
NUTRITION
Serving Size: 1 squareure Calorie: 178.13 kcal Carbohydrates are 33.13 grams Protein: 4.45 G Fat: 2.69 G Sodium: 356.03mg Fiber: 1.22 gr
