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Round focaccia bread topped with an arrangement of fresh herbs on a cloth and bread board
4.6 from 15 votes
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No-knead Herb Focaccia Bread

Course Breads
Cuisine American, Italian
Keyword no knead focaccia bread, No-knead bread, No-knead dough, no-knead herb Focaccia
Prep Time 10 minutes
Cook Time 35 minutes
rise time 3 hours 30 minutes
Servings 8 servings
Calories 252 kcal
Author Janet Barton

Ingredients

Herb Focaccia

  • 3 1/4 cup all-purpose flour
  • 1 1/2 tsp salt
  • 1 tsp sugar
  • 1 1/2 tsp dry yeast instant or rapid rise preferred
  • 1 cup fresh herb mix chopped thyme, rosemary, parsley, chives
  • 1 1/2 cups warm water
  • 1/4 cup olive oil
  • fresh herbs for garnish

Instructions

Focaccia dough

  1. In a large mixing bowl stir flour, salt, sugar, yeast to combine. Stir in fresh herb mixture.

  2. Add warm water into the flour mixture all at once. Quickly stir the mixture until there is no dry flour and the mixture is completely moistened. Remember this is a "no-knead" dough.

  3. Cover the bowl with plastic wrap or a cloth and allow to rise for 2 1/2-3 hours. The dough will look very wet and appear to bubble a bit.

Baking the Focaccia

  1. Pour olive oil into a 9-inch round cake pan or skillet. Swirl the oil around to coat the entire bottom of the pan. Using a dough scraper, scrape out the risen focaccia dough into the oiled cake pan. With oiled fingers, create dimples on the top of the focaccia. If desired, arrange a few stems of herbs on top of the dough for decoration. Cover with a piece of aluminum foil. Tenting slightly in the middle of the foil to allow for focaccia to rise and let rise for another 30 minutes.

  2. Meanwhile preheat oven to 425℉.

  3. After the rise time, place covered focaccia into preheated oven and bake 20 minutes covered. After 20 minutes remove the foil and continue baking an additional 10-15 minutes or until golden. Remove from oven and transfer focaccia to a cutting board or cooling rack.

  4. NOTE: If you have made no-knead dough before, you may have noticed that the bottom of the bread can be quite hard. I like to put the focaccia on a cutting board to softened the bottom up a bit. After 10 minutes the crust will still remain crunchy yet easier to cut.

Recipe Notes

  • Active dry yeast may be used in place of rapid or instant yeast.  Use 1/4 cup of the water used in the recipe to dissolve the yeast, then add with the remaining water instead of stirring into the flour.
  • I like to use all-purpose flour, but bread flour can be used as well
  • Dried herbs can be used in place of fresh herbs but must be reduced to 1/4 cup.  Fresh herbs give the bread a better flavor...just saying 😉
  • If you have made the no-knead dough before, you may have noticed that the bottom of the bread can be quite hard. I like to put the focaccia on a cutting board to soften the bottom up a bit. After 10 minutes the crust will still remain crunchy yet easier to cut.

For overnight dough use the following recipe:

Overnight Herb Focaccia

  • 3 1/4 cups flour
  • 1 3/4 teaspoon salt
  • 1/2 teaspoon yeast (rapid rise)
  • 1 cup fresh herbs, chopped
  • 1 1/2 cups cool water

Mix all of the ingredients together in a large bowl.  Cover with plastic wrap and let rise for 12-24 hours.  Bake as directed in recipe above.

 

 

Nutrition Facts
No-knead Herb Focaccia Bread
Amount Per Serving (1 serving)
Calories 252 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g5%
Sodium 442mg18%
Potassium 103mg3%
Carbohydrates 40g13%
Fiber 2g8%
Sugar 1g1%
Protein 6g12%
Vitamin A 630IU13%
Vitamin C 10mg12%
Calcium 18mg2%
Iron 2.9mg16%
* Percent Daily Values are based on a 2000 calorie diet.