Easy No-Knead Focaccia Bread Recipe

By Bigger Bolder Baking · 150 min

Ingredients

Instructions

1. Preheat the oven to 400°F (200°C). Cut the tops off the two garlic heads to expose the cloves, drizzle the cut ends with olive oil and wrap the bulbs in foil.
2. Bake for 30 to 40 minutes, until very soft. Let cool enough to handle, then squeeze the garlic into a bowl and mash with a fork. Set aside.
3. In a large bowl, combine the flour, salt, sugar and yeast.
4. Add the warm water and roasted garlic to the flour mixture and stir until a shaggy dough forms.
5. Add 1/4 cup (60 ml) olive oil to the bowl and turn the dough to coat. Cover with plastic wrap and a clean towel and let it rise at room temperature for 12 to 18 hours.
6. Oil a 9 x 13 inch (22 x 33 cm) baking pan.
7. Stretch one edge of the dough up and fold it over the center. Turn the bowl a quarter turn and repeat until all four sides are folded.
8. Place the dough seam side down in the pan and stretch it to the corners. Cover and let rise for 4 to 6 hours.
9. Towards the end of the rise, preheat the oven to 450°F (225°C).
10. Oil your hands and press deep dimples all over the dough. Drizzle with the remaining 2 tablespoons olive oil and sprinkle with the rosemary.
11. Bake for 20 to 30 minutes, until golden brown. Cool in the pan for 20 minutes, then move to a wire rack to cool completely.

Summarized from Bigger Bolder Baking's video. Watch it for the details.

More recipes with

Garlic