This no-knead focaccia is one of the simplest bread recipes. The crust gets deep golden brown and crispy but the crumb stays moist and springy. Adding roasted garlic and red pepper makes it almost like eating a deep-dish pizza. It’s as perfect accompanying any saucy Italian dish as it is for making sandwiches. Try it the next time you make muffuletta or use it to make a simple open-faced sandwich for lunches or a perfect spring dinner.
N0-knead roasted garlic and red pepper focaccia bread recipe
Makes 2 9×13 loaves
Flavor profile; umami, slight heat
- 21 oz warm water (3 cups)
- 1 1/2 teaspoon active dry yeast
- 2 1/2 teaspoons honey
- 1 lb 12 oz bread flour (about 5 cups)
- 2 teaspoons salt
- 1.6 oz good olive oil (1/4 cup)
- good olive oil for pan
- 2 heads roasted garlic or to taste (store-bought or make your own)
- 1/2 teaspoon red pepper flakes or to taste
- 1/2 teaspoon flaky salt or to taste
- In a bowl or pitcher combine water, yeast, and honey. Let it sit for 2-3 minutes until it blooms.
- In a separate bowl combine the flour and salt. Give it a stir so the salt is incorporated and not sitting on the top.
- Add the water mixture to the flour mixture and give it a stir with a sturdy spoon. Mix just enough to form a dough and scoop up most of the flour.
- Add the 1.6 oz (1/4 cup) olive oil and mix again until most of the olive oil is mixed in. It’s okay to have a shaggy-looking dough but you don’t want any big piles of flour or pools of olive oil.
- let the dough rise in a warm place for 1 to 2 hours or until doubled in size.
- Prepare your pans by pouring in enough olive oil to coat the bottom of your pans.
- Taking half the dough at a time, use your hands to start shaping it into a rectangle shape that mostly fits the pan.
- Cover the dough and let it rise for about 30 minutes.
- Preheat your oven to 450 f. Assemble your toppings.
- Uncover your dough and reshape it if you like. Use your fingertips to push little dimples all over the dough.
- Sprinkle the roasted garlic, red pepper flakes, and flaky salt evenly over the dough.
- Let the dough rest again for about 20 minutes.
- Bake for 20 minutes or until the top is golden and the sides are deep golden brown and crispy.