Easy No-Knead Focaccia

Instructions

Prepare the dough.

In a large bowl, add the active dry yeast and 2 tablespoons of lukewarm water. Let it rest for 5 minutes to activate the yeast.

Add the flour, salt, 1 cups (400 ml) water, and 2 tablespoons of olive oil. Mix with a spatula until everything is well combined.

Cover the bowl with plastic wrap and let the dough rest for 30 minutes.

After 30 minutes, perform the first set of stretch and folds.

Wet your hands to prevent sticking. Grab one side of the dough, gently stretch it upward, then fold it over toward the center. Rotate the bowl 90 degrees and repeat the process on the next side. Continue this for all four sides of the dough. (you'll make a total of 4 stretches and folds)

Let the dough rest for another 30 minutes.

Repeat the stretch and fold process two more times at 30-minute intervals, for a total of 3 sets.

Alternatively, after the first round of stretch and folds, you can use the coil fold technique: Wet your hands, gently lift the dough from the middle, and let the ends fold under themselves as the dough coils into the bowl. Turn the bowl 90 degrees and repeat the same motion. This technique adds structure to the dough without overhandling it.

After the final set of folds (either stretch and fold or coil fold), spray the dough lightly with oil to keep it from drying out.

Cover the bowl with plastic wrap and refrigerate for at least 12 hours up to 2 days.

How to bake the focaccia.

Grease a 9x13 inch (23x33cm) pan generously with olive oil to prevent sticking and add flavor.

Carefully turn the dough out into the prepared pan. Gently shape it into a rough rectangle without pressing too hard to preserve the dough's airiness. Let it rest in the pan for 5 minutes, allowing it to relax.

After resting, use your oiled fingers to gently stretch the dough towards the edges of the pan. Work from the center outward, being careful not to deflate the dough. If the dough resists stretching, let it rest for a few more minutes and try again.

Once the dough is spread to the edges, cover the pan with a clean kitchen towel or plastic wrap. Let it rest at room temperature for 2 to 3 hours, allowing it to rise and fill the pan. The dough should become puffy and soft during this time.

Preheat the oven to 425°F (220°C).

Drizzle olive oil over the surface of the dough.

Using your fingertips, press into the dough to create dimples all over the surface.

Now, add your favorite toppings. In this case, top the dough with halved cherry tomatoes, slices of red onion, fresh rosemary sprigs, and a sprinkle of flaky sea salt.

Bake the focaccia for about 25 minutes until golden brown and crispy around the edges.

Optional: After baking, drizzle a little more olive oil over the focaccia for extra richness and shine.

Allow the focaccia to cool in the pan for 5 minutes before carefully transferring it to a wire rack to cool completely. This ensures the bottom stays crisp and doesn't become soggy.

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