EASY NO KNEAD PIZZA FOCACCIA
Enjoy the deliciousness of homemade bread without the hassle with our Easy No-Knead Pizza Focaccia! This recipe combines the soft, airy texture of focaccia with the savory flavors of your favorite pizza toppings. Simply mix the ingredients, let the dough rise, and then spread it out on a baking sheet. No kneading required! Top with tomato sauce, mozzarella cheese, pepperoni, or any of your favorite pizza toppings, and bake until golden and bubbly. Perfect for a quick dinner, a fun family meal, or a party appetizer, our Easy No-Knead Pizza Focaccia makes homemade pizza a breeze!
WHAT IS FOCACCIA?
Focaccia is a classic Italian flatbread known for its soft, airy texture and rich, savory flavor. It is typically made with simple ingredients: flour, water, yeast, olive oil, and salt. The dough is allowed to rise, creating a light and fluffy interior, and is then pressed into a baking pan. Before baking, the surface is often dimpled with fingertips, drizzled with olive oil, and sprinkled with herbs like rosemary, coarse salt, and sometimes other toppings such as olives, tomatoes, or onions. Focaccia can be enjoyed on its own, used as a sandwich bread, or served as a side dish to complement soups and salads. Its deliciously chewy texture and versatile flavor make it a favorite in many cuisines.
INGREDIENTS YOU NEED:
- Bread Flour: Provides the structure and chewiness that makes focaccia so satisfying. Bread flour has a higher protein content than all-purpose flour, which helps develop the gluten necessary for a light, airy texture.
- Salt: Essential for enhancing the flavor of the dough and balancing the taste of the other ingredients. It also helps control the fermentation process of the yeast.
- Olive Oil: Infuses the focaccia with rich, fruity flavor and contributes to its tender crumb. Olive oil is also brushed on top before baking, creating a beautiful golden crust and adding to the bread’s overall aroma.
- Water: Combines with the flour to form the dough. The right amount of water is key to achieving the ideal dough consistency for a no-knead recipe.
- Yeast: The leavening agent that causes the dough to rise, creating the focaccia’s airy texture. Active dry yeast or instant yeast can be used for this recipe.
- Tomato Sauce: Adds a savory, tangy layer of flavor to the focaccia, transforming it into a delicious pizza-like creation. Spread a thin layer of tomato sauce over the dough before adding other toppings.
- Cherry Tomatoes: These juicy, sweet tomatoes provide bursts of flavor and a touch of acidity that complements the richness of the bread and cheese. Halve the cherry tomatoes and scatter them on top of the focaccia before baking.
- Dried Rosemary: A classic herb used in focaccia, rosemary adds an aromatic, piney flavor that enhances the overall taste. Sprinkle dried rosemary over the dough for a traditional touch.
- Buffalo Cheese: Creamy and rich, buffalo mozzarella melts beautifully, creating a gooey, delicious topping. Tear the cheese into pieces and distribute it evenly over the tomato sauce and cherry tomatoes.
By combining these ingredients, you can create an easy, no-knead pizza focaccia that is both simple to prepare and incredibly delicious. Perfect for a casual weeknight dinner or a weekend treat, this dish brings together the best of homemade bread and pizza in one delightful bite!
TIPS FOR THE BEST FOCACCIA
Making the best homemade focaccia requires attention to a few key details to ensure it’s light, airy, and full of flavor. Here are some tips to help you achieve focaccia perfection:
- Use High-Quality Ingredients:
- Opt for good-quality bread flour, extra virgin olive oil, and fresh yeast for the best flavor and texture.
- Proper Dough Hydration:
- Focaccia dough should be quite wet and sticky. This high hydration level helps create the characteristic airy, open crumb.
- Mixing and Folding:
- While this is a no-knead recipe, incorporating a few stretch and fold techniques during the rising process can help develop gluten and improve the dough’s structure.
- Give It Time:
- Allow the dough to rise slowly, preferably overnight in the refrigerator. This long, slow fermentation enhances the flavor and texture of the focaccia.
- Generous Olive Oil:
- Don’t skimp on the olive oil. It’s crucial for flavor, creating a crispy crust, and preventing the dough from sticking to the pan.
- Dimple the Dough:
- Before baking, press your fingertips into the dough to create deep dimples. This not only gives focaccia its signature look but also helps to retain the olive oil and toppings.
- Season Well:
- Sprinkle coarse sea salt over the top just before baking. This adds a delightful crunch and enhances the overall flavor.
- Use a Hot Oven:
- Preheat your oven to 450°F (230°C) or higher. The high temperature helps achieve a crispy crust while keeping the interior soft and airy.
- Baking Pan Preparation:
- Line your baking pan with parchment paper and drizzle it generously with olive oil to prevent sticking and ensure a golden crust on the bottom.
- Top It Right:
- Add toppings like cherry tomatoes, olives, or rosemary before baking. If adding cheese like buffalo mozzarella, add it halfway through baking to prevent burning.
- Cool Properly:
- Allow the focaccia to cool slightly on a wire rack after baking. This helps the crust stay crisp and makes it easier to cut.
- Experiment with Flavors:
- Don’t be afraid to experiment with different herbs, spices, and toppings to create your unique focaccia variation.
By following these tips, you’ll be well on your way to making delicious, bakery-quality focaccia at home every time!
If you’ve given this recipe a try and it won you over, please share your thoughts by leaving a rating and comment below! If you have any questions about this recipe, don’t hesitate to ask – I’m here to help and will respond promptly.
To see more recipes and behind-the-scenes, follow along on Youtube,Instagram&Tiktok!
EASY NO KNEAD PIZZA FOCACCIA
Ingredients
THE DOUGH
- 400 g bread flour
- 320 g water
- 7 g salt
- 3 g instant yeast
- 12 g olive oil
THE TOPPING
- 1 cup tomato sauce
- Cherry tomatoes
- Dried rosemary
- Salt
- 1 buffalo cheese ball
Instructions
- In a large bowl, add in the water, yeast, salt, olive oil and flour. Mix well until all is incorporated very well.
- Cover and let it set for 30 minutes.
- Do 1 set of stretch and fold and cover for another 30 minutes.
- Do 1 coil fold and cover for another 30 minutes.
- Do another coil fold and cover for another 30 minutes.
- Cover and let it sit in the refrigerator overnight.
- Pre-heat the oven to 230 Celsius degrees.
- The next day, drizzle your baking pan very well with olive oil and transfer the dough to the baking pan. Cover and let it sit until doubles in size.
- Dimple the dough and top with tomato sauce, dried rosemary, cherry tomatoes and buffalo cheese.
- Bake for 20-25 minutes or until golden.
- Serve while warm!