Best No Fuss Focaccia Recipes

EASY FOCACCIA BREAD: NO-FUSS LIGURIAN FOCACCIA

Steps:

• Spray your preferred pan with cooking spray, then drizzle 2-3 TBSP olive oil across the bottom. Tilt the pan to spread the oil around so it coats the entire tray.
• In a small bowl, prepare the brine by whisking the salt into the water until it dissolves. Set aside.
• Combine dry ingredients in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed just to incorporate.
• Combine water, honey, and olive oil in a liquid measuring cup. With the mixer running on low speed, pour the liquids into the center of the mixing bowl.
• When the dough has fully incorporated (10-15 seconds), increase to medium speed and set a timer for 60 seconds. Let it do its thing.
• Use a bowl scraper to scoop the sticky batter into the center of the prepared pan. Drizzle some oil on your fingertips (or dip them into the pan to coat them with oil) and gently push and stretch the dough to encourage it to continue spreading outward as it rises. The dough will not fill the pan yet.Cover and let rest for 10 minutes.
• Drizzle another 1 TBSP of olive oil across the surface of the dough. Coat your hands with oil again and gently stretch the dough until it almost-but-not-quite reaches the edges of the sheet pan.Cover and let rest for 20 minutes, until lightly puffy.
• Preheat your oven to 450°F degrees, with a rack in the center of your oven. Drizzle another 1 TBSP of olive oil across the surface of the dough. Coat your hands with oil again and dimple the dough by pressing the pads of your fingers down, spreading them out when they hit the bottom of the pan. When the dough is well-dimpled, pour the brine over the surface of the dough. Cover and let rest on top of your stove while the oven preheats for 45 minutes, or until the focaccia is noticeably puffy.
• Right before baking add any herbs, salts, or lightweight toppings you want. Bake for 20 minutes at 450°F degrees, rotating the pan once halfway through. Then, drop the temp to 400°F and bake for an additional 5 minutes until deep and golden brown on top.
• Let cool in the pan for 10 minutes, then transfer to a rack to finish cooling. Serve warm or at room temp. Focaccia is best enjoyed same-day or within 24 hours of baking.

SHOCKINGLY EASY NO-KNEAD FOCACCIA

Steps:

• Whisk yeast, honey, and 2½ cups lukewarm water in a medium bowl and let sit 5 minutes. Add flour and salt; mix with a rubber spatula until a shaggy dough forms and no dry streaks remain.
• Pour 4 Tbsp. oil into the biggest bowl that will fit in your refrigerator. Transfer dough to bowl and turn to coat in oil. Cover with a silicone lid or plastic wrap and chill until dough is doubled in size (it should look very bubbly and alive), at least 8 hours and up to 1 day.
• Generously butter a 13x9" baking pan (for thicker focaccia that's perfect for sandwiches) or an 18x13" rimmed baking sheet. Pour 1 Tbsp. oil into center of pan. Keeping the dough in the bowl, gather up edges of dough farthest from you and lift up and over into center of bowl. Give the bowl a quarter turn and repeat process. Do this 2 more times; you want to deflate dough while you form it into a rough ball. (Using a fork in each hand makes this process even easier and less messy!)
• Transfer dough to prepared pan. Pour any oil left in bowl over the dough and coat it in oil. Let rise, uncovered, in a dry, warm spot until doubled in size, at least 1½ hours and up to 4 hours. To see if it's ready, poke the dough with your finger. The dough should spring back slowly, leaving a small visible indentation. If it springs back quickly, the dough isn't ready. (If at this point the dough is ready to bake but you aren't, you can chill it up to 1 hour.)
• Place a rack in middle of oven; preheat to 450°F. Lightly oil your hands. If using a rimmed baking sheet, gently stretch out dough to fill (you may not need to do this if using a baking pan). Dimple focaccia all over with your fingers, as if you're aggressively playing the piano, creating very deep depressions in the dough. Drizzle with remaining 1 Tbsp. oil and sprinkle with sea salt. Bake focaccia until puffed and golden brown all over, 20-30 minutes.
• Melt 4 Tbsp. butter in a small saucepan over medium heat. Remove from heat and grate in garlic (use 2 cloves if you're garlic-shy or up to 4 if you love it). Return to medium heat and cook, stirring often, until garlic is just lightly toasted, about 45 seconds. Brush garlic butter all over focaccia. If you don't want to serve the focaccia immediately, hold off on brushing so it remains crisp.

NO FUSS FOCACCIA

Steps:

• Lightly grease a 9" x 13" pan, and drizzle 1 to 2 tablespoons olive oil in the bottom.
• Combine all of the ingredients, and beat at high speed with an electric mixer for 60 seconds.
• Scoop the sticky batter into the prepared pan, cover the pan, and let it rise at room temperature for 60 minutes, till it's become puffy.
• While the dough is rising, preheat the oven to 375°F
• Gently poke the dough all over with your index finger.
• Drizzle it lightly with olive oil, and sprinkle with Italian seasoning, and/or the dried herbs of your choice, if desired.
• Bake the bread till it's golden brown, 35 to 40 minutes.
• Remove it from the oven, wait 5 minutes, then turn it out of the pan onto a rack. Serve warm or at room temperature.