You can’t go wrong with a classic focaccia. It’s so versatile. You can eat a piece (or two) on its own, or as a sandwich if it’s thick enough. It can take the place of crackers on a charcuterie board. It can even replace bread during dinner time (as is often done at our Sunday family dinners).
So as I was brainstorming recipes to share with you all, I thought a classic focaccia definitely needed make an appearance on this blog. I think everyone needs a good focaccia recipe in their arsenal. It’s Italian food at its finest – simple but mouth-wateringly delicious. The olive oil, rosemary and salt combine beautifully to give off the most heavenly flavour. And the dough is just thick enough to split in half and make a fresh panino out of (filled with moratedella maybe?), but also thin enough so you can just eat a piece on its own straight out of the oven (one of the best ways to eat it in my opinion).
Also, did I mention it’s a no-knead recipe?! Besides being filled with all sorts of amazing flavour, it’s SO EASY to make! I let my Kitchen Aid stand mixer do all the work.
The recipe is below, I hope you enjoy it!
No-Knead Classic Focaccia
One of the easiest focaccia recipes you'll ever make. The Kitchen Aid Mixer does all the work.
For the dough
- 2 cups warm water
- 1 tbsp yeast
- 1 tbsp salt
- 5 cups flour
- 2 tbsp olive oil
For the topping
- 4-5 tbsp olive oil
- 2 tbsp fresh rosemary
- 1 tsp coarse salt
- pepper (optional) to taste
Make the dough
Mix warm water and yeast and let yeast proof (5-10 minutes)
With dough hook in stand mixer, mix proofed yeast and half the flour. Keep adding remaining flour slowly until well incorporated. Add salt and olive oil. Keep mixing in the mixer until all ingredients are dissolved into the dough and well incorporated. About 2-3 minutes.
Keep dough in the mixing bowl and cover it with a tea towel, and place on the stove while the oven warms up (this will help it rise faster). Let dough rise for approximately 45 minutes, until it has doubled in size.
Assemble the focaccia
Preheat oven to 425°F.
Once dough is ready, oil a 11.5 x 17.5 inch baking sheet with 2 tbsp of the olive oil.
Place dough on baking sheet then use your hands to gently tug, pull and push the pizza dough until it fills the baking sheet. If dough is too sticky, flour your hands so that dough is easier to work with.
Top with remaining 2-3 tbsp olive oil, salt, rosemary and pepper (if you've chosen to use it).
Bake for 30 minutes until focaccia is golden brown
Remove from oven. At this point, it may seem like there is a lot of oil on the focaccia, but as it rests for a few minutes, it will absorb into the dough.
Slice and enjoy!
I used Maldon salt to top the focaccia.
The focaccia size is 11.5 x 17.5 inches. If you don't have a baking sheet this big, you can use less dough, or use all the dough, just keeping in mind that your focaccia will be on the thicker side.