{"id":"362889ce-5787-4d9f-bded-886c005d7bf0","url":"https://recipestripper.com/recipes/362889ce-5787-4d9f-bded-886c005d7bf0","source_url":"https://www.recipetineats.com/quick-and-dirty-focaccia/","title":"Quick and dirty focaccia","description":"Recipe video above. Thanks to an ultra-high 93% hydration dough based on the infamous NYT No Knead Artisan Bread, all you need to do is mix in a bowl and pour into a pan - no kneading, no folding, no touching the dough until it's time to dimple! The result is extraordinary - a golden, crisp crust with a soft, fluffy interior and a respectable amount of big bubbles. 93% as good as traditional focaccia with 30% of the effort - high returns!It’s so easy and so good, you’ll think you’ve died and gone to Focaccia Heaven. :)Sound too good to be true? Try it. :-) It's so low effort and so fool-proof, you've got nothing to lose!","servings":6,"servings_text":"6","prep_time":"PT5M","cook_time":"PT25M","total_time":"PT205M","image_url":"https://www.recipetineats.com/tachyon/2025/08/Quick-and-dirty-focaccia-main-image.jpg","ingredients":[{"text":"2 cups (300g)  bread flour ((or plain/all-purpose flour, Note 1))","item":"bread flour ((or plain/all-purpose flour, Note 1))","quantity":2,"unit":"cup","metric_alternate":{"quantity":300,"unit":"g"}},{"text":"1 1/8 tsp (3.5g)  instant yeast ((aka rapid rise yeast) (Note 2))","item":"instant yeast ((aka rapid rise yeast) (Note 2))","quantity":1.125,"unit":"tsp","metric_alternate":{"quantity":3.5,"unit":"g"}},{"text":"3/4 tsp (4.5g)  cooking salt / kosher salt ((-50% for table salt, + 50% for salt flakes))","item":"cooking salt / kosher salt ((-50% for table salt, + 50% for salt flakes))","quantity":0.75,"unit":"tsp","metric_alternate":{"quantity":4.5,"unit":"g"}},{"text":"1 cup + 2 tbsp (280 ml / 280g)  very warm water ((1/3 cup boiling water then top up with cold tap water) (Note 3))","item":"+ 2 tbsp (280 ml / 280g) very warm water ((1/3 cup boiling water then top up with cold tap water) (Note 3))","quantity":1,"unit":"cup"},{"text":"1 1/2 tbsp extra virgin olive oil","item":"extra virgin olive oil","quantity":1.5,"unit":"tbsp"},{"text":"1/4 tsp (heaped) sea salt flakes ((or regular salt, couple of pinches))","item":"(heaped) sea salt flakes ((or regular salt, couple of pinches))","quantity":0.25,"unit":"tsp"}],"instructions":[{"number":1,"text":"Mix dry, then mix in water. Rise 2 hrs to double. Drizzle EVOO into pan, pour into pan, rise 45 min by 50%. Oil surface, very lightly dimple, sprinkle with salt flakes, bake 25 min at 220°C / 425°F (200°C fan).","section":"ABBREVIATED:"},{"number":2,"text":"Very sticky dough - Put the flour, yeast and salt in a bowl, mix to combine with a rubber spatula. Make a well in the centre, pour the warm water in then mix until you no longer see flour. It should be like a thick muffin batter - way too sticky and loose to knead.","section":"FULL RECIPE:"},{"number":3,"text":"Rise #1 (2 hrs) - Cover with cling wrap then put in a very warm place to rise for 2 hours or until doubled in volume (Note 4), or do Rise #1 in the fridge 24 - 48 hrs (Note 5).","section":"FULL RECIPE:"},{"number":4,"text":"Line pan - Use a 26.5 x 20 x 5cm (10.5 x 8 x 2\") rectangle pan (metal, not glass or ceramic) or a 22cm/9″ square pan. Lightly grease with butter (not oil). Scrunch up a sheet of baking paper, un-scrunch then press into the pan, ensuring you have overhang to lift the focaccia out later. (Note 6)","section":"FULL RECIPE:"},{"number":5,"text":"Dough in pan - Drizzle and spread 1/2 tablespoon of olive oil in the pan on the paper. Pour the dough batter in, then use 2 rubber spatulas to coax the dough out into the corners as best you can. Don't get too hung up on this, it will fill the pan as it rises.","section":"FULL RECIPE:"},{"number":6,"text":"Rise #2 (45 min) - Cover with a cutting board (or similar - flat - but make sure there's enough space for the dough to rise!! Note 6), then put in a very warm place for 45 minutes or until it rises by 50 - 70% (you should see some nice big bubbling on the surface). Halfway through, preheat oven.","section":"FULL RECIPE:"},{"number":7,"text":"Preheat the oven to 220°C / 425°F (200°C fan-forced) with the oven rack in the middle.","section":"Bake!"},{"number":8,"text":"Drizzle 1 tbsp of olive oil across the surface. Rub a little oil on your fingertips then use your fingers to spread the oil lightly across the surface. (Note 6 for Toppings)","section":"Bake!"},{"number":9,"text":"LIGHT dimpling - Use your fingers to LIGHTLY press dimples into the surface of the dough, only pressing down about 1cm/0.4\" into the dough, not all the way down like traditional focaccia else you will deflate the dough.","section":"Bake!"},{"number":10,"text":"Salt flakes - Sprinkle all over the surface.","section":"Bake!"},{"number":11,"text":"Bake for 25 minutes, rotating the pan at the 15 minute mark, until the surface is deep golden.","section":"Bake!"},{"number":12,"text":"Cool 10 minutes - Lift the focaccia out of the pan using the excess paper onto a cooling rack, then slide the paper out from underneath. Cool for 10 minutes then attack! Always best served warm.","section":"Bake!"},{"number":13,"text":"Bread basket - I cut into 4cm / 1.5\" wide strips then each into 2 pieces. Appetiser or to nibble on with drinks - I cut them into smaller pieces (generous) 2-bite pieces. In every scenario, it's accompanied with a good extra virgin olive oil for dipping, sometimes with a swirl of aged balsamic vinegar. Also makes excellent cheese toasties and sandwiches!","section":"Serving / cutting:"}],"date_published":"2026-10-30T01:00:28.01429+00:00","date_modified":"2026-10-30T01:00:28.01429+00:00"}