Rustic No-Knead Focaccia

Ingredients

• 3 cup all-purpose flour (plus extra for dusting)
• 1.5 cup water (room temperature)
• 0.5 tsp instant dry yeast
• 1.5 tsp salt

Instructions

1. 1

   In a large bowl, whisk together flour, yeast, and salt. Add room-temperature water and stir with a wooden spoon until a shaggy, wet dough forms—it will look rough and sticky, which is exactly right. Cover the bowl loosely with plastic wrap.

   5 min
2. 2

   Let the dough rise at room temperature for 12–18 hours (or up to 24 hours). It should roughly double in volume and develop a bubbly, slightly tangy surface. This long fermentation builds flavor without any kneading.

   0
3. 3

   Preheat your oven to 475°F (473°F). Generously oil a 9×13-inch baking sheet or large cast-iron skillet with olive oil.

   10 min
4. 4

   Turn the dough out onto a well-floured work surface. Gently stretch it into a rough rectangle about ½ inch thick, working carefully to avoid deflating the bubbles. Transfer it to the prepared baking sheet.

   5 min
5. 5

   Let the dough rest for 20–30 minutes until it puffs slightly and feels airy. Meanwhile, if desired, prepare toppings like coarse sea salt, fresh rosemary, or a light drizzle of olive oil.

   25 min
6. 6

   Using your fingertips, gently dimple the entire surface of the dough, creating the signature focaccia texture. Be gentle—you want to create indentations without completely deflating the dough.

   2 min
7. 7

   Add any toppings now if using. Bake for 25–35 minutes until the top is deep golden brown and the edges are crispy. The bread should sound hollow when tapped on the bottom.

   30 min
8. 8

   Transfer to a wire rack and cool for at least 10 minutes before slicing. The crust will continue to crisp as it cools.

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