Bake a no-knead focaccia if you have olive oil and flour

There is no mixer or strenuous kneading involved: simply mix the ingredients with a sturdy spatula, let the dough rise directly in the oiled pan, and bake in a 190°C oven. Below are the ingredients and measurements, oven settings, preparation steps, and key tips to avoid mistakes.

What can you bake with olive oil and flour?

Focaccia is a classic Italian flat yeast bread known for its airy, tender crumb and golden crust. While similar to pizza dough, it is baked thicker in an olive oil-lined pan so the bottom fries gently to a crisp crunch while the inside stays soft and open-crumbed.

The high hydration in the formula allows the bread to develop light texture without intense gluten development through kneading. Instead of shaping loaves, you gently pour the batter-like dough into the pan and dimple the surface with your fingertips. Serve it dipped in extra virgin olive oil and balsamic vinegar, or split it horizontally for hearty sandwiches.

What ingredients and measurements do I need?

Measuring units: T means one level Korean table spoon (about 15 ml), and t means one teaspoon (about 5 ml).

A 23 x 33 cm (9 x 13-inch) metal pan works best. Metal conducts oven heat efficiently, giving the bottom and side crusts their signature crunch far better than glassware.

What temperature and how long should I bake it?

Ovens vary in heating strength, so inspect the loaf around the 25-minute mark. If the crust remains pale, allow an extra 2 to 3 minutes for proper color and crispness.

What steps should I follow?

1. Lightly grease a 23 x 33 cm pan with neutral oil, then pour in 2 T (about 25 g) of extra virgin olive oil and spread it across the entire bottom.
2. In a large mixing bowl, combine 420 g all-purpose flour, 340 g warm water, 1 T (about 9 g) instant yeast, 1 1/4 t (about 8 g) fine salt, and 3 T (about 35 g) olive oil.
3. Beat vigorously with dough beaters on a hand mixer or a sturdy silicone spatula for 60 seconds until no dry flour remains. A soft, sticky dough will form.
4. Scoop the dough into the prepared pan and gently ease it toward the corners with your spatula. Cover loosely with plastic wrap or a damp cloth, and let rise at room temperature (20 to 23°C) for 60 minutes.
5. Once the dough has puffed up across the pan, preheat the oven to 190°C.
6. Oil your fingertips with a little olive oil and press firmly down into the dough until your fingers reach the bottom of the pan to create deep dimples. Drizzle 1 T (about 13 g) of olive oil over the surface and sprinkle 1 t dried rosemary and 1/2 t coarse salt evenly.
7. Bake in the preheated 190°C oven for 25 to 30 minutes. When deeply golden brown, remove from the oven, let rest in the pan for 5 minutes, then transfer to a wire cooling rack so the bottom stays crisp.

What should I keep in mind to prevent mistakes?

• Do not reduce the 2 T of olive oil at the bottom of the pan. It acts as a frying medium in the hot oven, creating the indispensable golden crunch and preventing sticking.
• Keep the water temperature comfortably lukewarm at 38 to 43°C. Water over 50°C kills yeast, while cold water slows down fermentation past the 60-minute window.
• Dimple the dough deeply until you feel the bottom of the pan beneath your fingertips. Timid surface pressing will disappear as the bread expands in the oven.
• Do not let the baked focaccia sit in the pan for long after baking. Trapped condensation will soften the crisp bottom crust; transfer it to a wire rack after 5 minutes.
• Never taste or consume raw flour or unbaked dough, and wash hands and utensils thoroughly with soap after handling. Exercise caution if you have wheat flour or olive allergies.