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Focaccia bread, with its inviting aroma and delightful texture, is a cornerstone of Italian cuisine that has captivated the palates of many around the world. This flatbread, often topped with an array of herbs, olive oil, and sometimes even vegetables, is not just a side dish; it is a versatile canvas that can elevate any meal. From being served as an appetizer with dips to a hearty sandwich base, focaccia bread's adaptability makes it a beloved staple in countless households.

No-Knead Focaccia Bread – Fluffy & Flavorful!

Discover the art of baking fluffy no-knead focaccia bread with this simple and flavorful recipe! Ideal for novice bakers, this versatile Italian flatbread is perfect for any occasion—whether served as an appetizer, a sandwich base, or just enjoyed warm with olive oil. Learn about the essential ingredients and step-by-step instructions to create a delicious loaf with a golden crust and airy texture. Elevate your meals with this delightful homemade bread that's sure to impress!
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Ingredients
  

4 cups all-purpose flour

2 teaspoons instant yeast

2 teaspoons salt

2 cups warm water (about 110°F / 43°C)

1/4 cup olive oil (plus more for drizzling)

Fresh rosemary sprigs (or other herbs of choice)

Flaky sea salt (for topping)

Instructions
 

Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, instant yeast, and salt. Whisk them together until well blended.

    Add Wet Ingredients: Pour in the warm water and 1/4 cup of olive oil. Use a spoon or spatula to mix until no flour pockets remain and a wet dough forms. The dough will be quite sticky, which is perfect!

      First Rise: Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise at room temperature for 12 to 18 hours, or until it doubles in size and bubbles form on the surface.

        Prepare the Baking Pan: Coat a half-sheet pan or a large baking dish (about 18x13 inches) with olive oil, ensuring it is generously covered.

          Shape the Dough: Once the dough has risen, transfer it to the prepared pan. With floured hands, gently stretch and spread it to cover the bottom of the pan. If the dough resists, let it rest for 5 to 10 minutes and then continue to stretch.

            Second Rise: Cover the pan loosely with plastic wrap or a kitchen towel and let it rise for another 30 minutes while you preheat your oven to 425°F (220°C).

              Prepare for Baking: After the second rise, use your fingers to create dimples all over the surface of the dough. Drizzle additional olive oil on top, allowing it to pool in some of the dimples. Sprinkle with flaky sea salt and place fresh rosemary sprigs on top.

                Bake: Place the focaccia in the preheated oven and bake for 20-25 minutes, or until golden brown and crispy on the edges.

                  Cool and Serve: Once baked, remove the focaccia from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack. Serve warm or at room temperature, and it can be enjoyed plain or with your favorite dips!

                    Prep Time: 15 minutes | Total Time: 12-18 hours + 25 minutes | Servings: 12-16 slices