No-knead focaccia – easy, airy focaccia with just 6 ingredients.
There is hardly anything better than the smell of freshly baked focaccia, and luckily this recipe gets you there quickly and easily. You need neither a stand mixer nor time spent kneading the dough – all you need is a mixing bowl, a spoon and 6 simple ingredients, salt included.
The dough is stirred together in a few minutes and more or less looks after itself while it rises. The result is a light, airy focaccia with a moist crumb, a crisp surface and plenty of flavour. The key to the best result is a really good olive oil, which both adds flavour and gives the characteristic golden crust.
Focaccia is perfect alongside dinner, as part of a tapas spread or for a good sandwich. The bread keeps fresh and moist for several days, and it freezes well too, so you always have a piece of home-baked focaccia ready to serve.
The quantity is enough for sandwich bread for 4 – or as a side for 6-8 people.
No-knead focaccia – Quick and easy focaccia
Ingredients
- 400 ml lukewarm water
- 25 g fresh yeast
- 1 tsp honey
- 50 ml olive oil
- 500 g flour – ideally manitoba flour, pizza flour or tipo 00
- 1 tsp salt
- 3-4 tbsp olive oil for greasing the tin and for the top
- Flaky sea salt for the top (optional)
Method
- Pour the water into a bowl and dissolve the yeast in it.
- Add the honey, olive oil, half the flour and the salt, and stir with a wooden spoon until free of lumps.
- Add the remaining flour and stir again until the dough has the consistency of a thick porridge. You can dip the spoon in water, so the dough comes away from it more easily as you stir.
- Drizzle the top with a little olive oil, cover the bowl with cling film and a tea towel, and leave to rise in a warm place for about 1 1/2 hours.
- Grease a baking tin of about 24×24 cm with olive oil and pour the dough into it. Use your fingers to push it out to the edges. Leave to prove for about 30 minutes under a tea towel. If the top looks dry, give it a little more olive oil – so it doesn’t dry out.
- Just before the bread goes into the oven, pour a good glug of olive oil over the top and press dimples into the dough with your fingers.
- Bake the bread in a preheated oven at 230°C, conventional oven (top and bottom heat), for about 18-20 minutes – or until golden and baked through.
- Remove the bread from the tin straight away and leave it to rest on a wire rack.
Nutrition
Premium
Kan man bruge en røremaskine?
Hej Johanna
Ja det kan du sagtens gøre 🙂
Warm wishes, Dianna
Så lækket jeg havde 9 veninder på besøg i går og nu er din opskrift delt mums
Hej Jette
Ej hvor skønt at høre, tusind tak fordi du skriver det:)
Warm wishes, Dianna
Virker lækkert brød
Hej kan det evt laves som koldhævet ?
Hej Ann
Ja absolut – så skal du bruge 12 g gær:)
Warm wishes, Dianna
Hejsa
Sikke et lækkert brød og meget nemt at lave jeg skal til at lave sandwich til datterens studenterkørsel og de havner her til frokost. Så vil lave dette lækre brød til nogle sandwiches men vil høre hvor mange gange jeg skal gange opskriften så den passer til en bradepande i ovnen?
Tak for megen inspiration til madlavningen
De bedste hilsner fra Gitte
Hej Gitte
Hvor er det bare dejligt at høre – tusind tak for din dejlige feedback:)
Uhhh jeg vil skyde på 3 portioner til en bradepande – og så kun 50 g gær.
Så hellere lade det hæve lidt længere, hvis der er behov for det:)
Håber det bliver godt og tillykke med din datter:)
Warm wishes, Dianna
Hej
Lækkert brød. Men mit sad fast i formen. Kan man bruge bagepapir under eller vil det ødelægge brødet?
God weekend.
Dbh. Pia
Hej Pia
Ej hvor mærkeligt, det burde det ikke med alt det olie man bruger. Smurte du formen? 🙂
Jeg tænker dog sagtens du kan bruge bagepapir, absolut:)
Warm wishes, Dianna