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Focaccia is an Italian bread that has its roots deeply embedded in the culinary traditions of Italy. Its name is derived from the Latin word "focus," meaning hearth, which hints at its ancient origins when it was baked in the ashes of a fire. Traditionally, focaccia is characterized by an airy texture, a crispy crust, and a rich, savory flavor that makes it a versatile accompaniment to various meals.

No-Knead Focaccia Bread – Fluffy & Flavorful!

Discover the joy of baking with this no-knead focaccia bread recipe, perfect for beginners! This easy method allows you to create a delicious Italian flatbread with minimal effort. Long fermentation enhances its flavors and airy texture, ensuring a delightful result every time. Customize your focaccia with various toppings and enjoy its versatility as a side dish or sandwich base. Get ready to impress your loved ones with freshly baked bread that brings warmth and flavor to any meal!
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Ingredients
  

4 cups all-purpose flour

2 teaspoons salt

1 teaspoon instant yeast

1 ¾ cups warm water (about 110°F or 43°C)

¼ cup extra-virgin olive oil (plus extra for drizzling)

Fresh herbs (such as rosemary, thyme, or oregano) for topping

Coarse sea salt for sprinkling

Optional: sliced olives, cherry tomatoes, or caramelized onions for additional flavor

Instructions
 

Mix Dry Ingredients: In a large mixing bowl, combine the flour, salt, and instant yeast. Whisk together until well blended.

    Add Water: Pour in the warm water and ¼ cup of olive oil. Use a wooden spoon or a spatula to mix until a shaggy, sticky dough forms. Don’t worry about any lumps; just ensure everything is combined.

      First Rise: Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise at room temperature for 12 to 18 hours, or until the dough has doubled in size and is bubbly on the surface.

        Prepare the Baking Pan: Generously grease a 9x13-inch baking pan with olive oil.

          Shape the Dough: Once the dough has risen, use a spatula to gently release it from the bowl onto a floured surface. Using floured hands, stretch and fold the dough a couple of times to form a rectangular shape. Transfer the dough to the greased baking pan.

            Second Rise: Cover the pan with a clean kitchen towel and let it rest for another 1 to 2 hours, or until it has puffed up significantly.

              Preheat the Oven: About 30 minutes before baking, preheat your oven to 425°F (220°C).

                Dimple the Dough: Once the dough has risen, use your fingers to create deep dimples all over the surface of the dough. Drizzle with more olive oil, ensuring it seeps into the dimples. Sprinkle coarse sea salt and your choice of fresh herbs or optional toppings over the top.

                  Bake: Place the pan in the preheated oven and bake for 25 to 30 minutes, or until the focaccia is golden brown and sounds hollow when tapped on the bottom.

                    Cool and Serve: Once baked, remove from the oven and allow to cool in the pan for about 10 minutes. Lift the focaccia out using the edges of the pan or a spatula. Transfer it to a wire rack to cool slightly before slicing.

                      Enjoy: Serve warm, drizzled with a little extra olive oil, or as a side for soups and salads, or simply enjoy it on its own!

                        Prep Time: 15 minutes | Total Time: 13 hours 15 minutes | Servings: 12 slices