No Knead Herb Focaccia Bread
Herb Focaccia Bread made with fresh herbs, cherry tomatoes, and garlic with an easy no knead bread dough.
Servings: 1 loaf
Ingredients
Bread Dough
- 7 grams active dry yeast 1 yeast packet
- 1 tablespoon honey
- 540 grams warm water 110℉ (44℃) *divided, more if using higher protein flour
- 375 grams all purpose flour 11.7% protein
- 250 grams bread flour 12.7% protein
- 18 grams fine sea salt
- 3 tablespoons olive oil *divided, more for topping
Toppings
- 3 tablespoons fresh basil finely chopped
- 3 tablespoons fresh sage finely chopped
- 3 tablespoons fresh oregano finely chopped
- 3 tablespoons fresh rosemary finely chopped
- 3 tablespoons fresh thyme finely chopped
- 2 large garlic cloves minced
- 150 grams cherry tomatoes sliced or cut into quarters (*option to divide or replace with olives)
- flaky sea salt for sprinkling
Instructions
Make Dough
- In a large mixing bowl hand whisk together yeast, honey, and the 120 grams (1/2 cup) of the warm water (110℉/ 45℃). Let mixture sit for 10-15 minutes until frothy. *If mixture is not frothy, check for expired yeast date and start again.7 grams active dry yeast, 1 tablespoon honey, 540 grams warm water
- In a separate bowl whisk together the all purpose flour, bread flour, and fine sea salt to evenly distribute.375 grams all purpose flour, 250 grams bread flour, 18 grams fine sea salt
- Once the yeast mixture is frothy, pour in the remaining water and whisk together. *If you are using a higher protein flour or in a drier climate you may need up to 60 grams (1/4 cup) more water.
- Pour 1/3 of the water and yeast mixture into the flour mixture at a time, stirring gently with a silicone spatula to mix the flour into the water. Mixing slowly until all the flour is incorporated.
- The dough will be sticky and wet, but still come together into a jiggly shape. Don't over work your dough.
- Pour 1 tablespoon of olive oil over the top of the dough. Lightly coat your hands in olive oil and gently shape the dough into a ball. This is achieved by taking your hands along the bowl and lifting the sides of the dough upward and then gently folding it back onto itself toward the center. Repeat this two times for a series of 3 stretch and folds of the dough.3 tablespoons olive oil
Overnight Cold Rest
- Drizzle the remaining 2 tablespoons of olive oil onto and around the dough. Cover the bowl tightly with plastic wrap and place it in the refrigerator. Allow dough to rest in a cold fridge for at least 8 hrs and up to 20 hrs. I prefer to make my dough the evening or night before I want to bake focaccia.3 tablespoons fresh basil
Second Warm Proof
- When ready to make your focaccia, remove the bowl from the fridge. The dough should have risen and doubled in size.
- Prepare a 9x13-inch (22x33-cm) baking pan with a light coating of cold butter, making sure to rub into the corners.
- Transfer the dough from the bowl into the prepared pan. Loosely cover it with plastic wrap.
- The dough now needs a second "warm" rise at room temperature. Place the dough in a warm spot or in the oven with just the light on. Allow the dough to rest for 1-2 hrs until doubled in size and filling up the pan.
Bake Focaccia
- Preheat Oven to 450℉ / 230℃ / 210℃ Fan (convection).
- Remove plastic wrap from the pan. Lightly coat your hands in olive oil and gently use your finger tips to guide the dough into filling up the pan.
- Then take your fingers and press down into the dough, creating small dimples or wells across the surface. (Be careful not to tear holes in the dough.)
- Softly press your sliced tomatoes and garlic into the dimples you just made. Don't press all the way down. Sprinkle the chopped herbs across the dough. Drizzle the final 1 Tablespoon of Olive Oil across the dough. Follow with a sprinkle of flaky sea salt your liking.3 tablespoons fresh sage, 3 tablespoons fresh oregano, 3 tablespoons fresh rosemary, 3 tablespoons fresh thyme, 2 large garlic cloves, 150 grams cherry tomatoes
- If you jiggle the pan the dough should wobble back and forth.
- Place pan on the middle rack of the oven and bake for 25-28 minutes until the bread is lightly golden on top.
- Remove pan from the oven and place on a wire rack to cool completely.
- Slide a knife around the edges of the bread and lift it from the pan. Place on a cutting board and using a serrated knife cut into slices to serve. Or cut loaf into thirds and then each piece into half for sandwiches.flaky sea salt
Video
Notes
- Ingredients Used:
- All Purpose Flour: King Arthur AP Flour 11.7% protein
- Bread Flour: King arthur Bread Flour 12.7% protein
- Herb Topping: Use a mixture of herbs that equals about 20 grams (3/4 cup) for the topping.
- Oven: This recipe was written for a conventional oven (top and bottom heat). For convection fan ovens, reduce the temperature by 25 degrees and begin checking for doneness 75% of the way through baking.
Weigh your flour: The measurement I use: 1 cup of flour equals 125 grams. This amount can change based on a different baker’s recipe or using a conversion tool. The weight listed in the recipe is how it was tested and should be used for accuracy. Different brands of flour are made with soft or hard wheat and have varying levels of protein, ranging from low to high. This can change the final result of a baked good, giving different outcomes on the same recipe. I list the level of protein in the ingredients, the brand of flour tested with and a link to My Baking Ingredients for additional details. When choosing a flour, look at the protein level on the back of the bag and consult the recommended amount for the recipe.