Big Bubble , NO Knead Focaccia Bread By Dining Hour | Soft EASY Focaccia Recipe - Italian Bread

Описание: The Ultimate No-Knead Focaccia Bread: Soft, Bubbly, & Foolproof
Experience the magic of authentic Italian bread at home with this trending No-Knead Focaccia recipe. This "set-it-and-forget-it" method creates a high-hydration dough that produces those iconic large air bubbles and a signature golden, crispy crust without any tiring manual kneading.
🌟 Why This Recipe is Trending:
• Zero Kneading: No stand mixer or arm workout required.
• Big Bubbles: The high-hydration dough naturally creates a light, "jiggle-worthy" texture.
• Pantry Staples: Made with just flour, water, yeast, salt, and olive oil.
• Versatile: Perfect for sandwiches, dipping in balsamic, or as a dinner side.
🛒 Ingredients You’ll Need
For the Dough:
• Flour: 4 .5 cups (approx. 560g ) All-Purpose or Bread Flour.
• Water: 2 cups (470ml) Lukewarm water.
• Yeast: 2 tsp (7g) Instant or Active Dry Yeast.
• Salt: 1tsp Sea salt or Kosher salt.
• Olive Oil: 2 tbsp for the dough + extra for the pan.
For the Toppings (As seen in the image):
• Cherry Tomatoes: Halved for a burst of sweetness.
• Black Olives: Sliced or pitted.
• Fresh Herbs: Sprigs of Dill or Rosemary.
• Finish: Flaky sea salt and a generous drizzle of Extra Virgin Olive Oil.
👩‍🍳 Step-by-Step Instructions
1. Mix: In a large bowl, whisk your dry ingredients. Add the lukewarm water and olive oil. Stir with a spatula until a sticky, shaggy dough forms.
2. The First Rise: Cover the bowl with plastic wrap. Let it rest in a warm spot for 1.5 to 2 hours (or overnight in the fridge for deeper flavor).
3. The "Stretch & Fold": With oiled hands, gently pull the edges of the dough toward the center to deflate it slightly and build structure.
4. Pan Prep: Generously oil a 9x13 inch baking pan. Transfer the dough, flip once to coat in oil, and let it rest for another 30–45 minutes until it fills the corners.
5. The Dimple Dance: This is the best part! Drizzle more olive oil on top. Press your fingers deep into the dough to create those iconic dimples.
6. Decorate & Bake: Press in your tomatoes, olives, and herbs. Sprinkle with flaky salt. Bake at 425°F (220°C) for 20–25 minutes until the top is golden and the bottom is crispy.
💡 Pro Tips for Success
• Don't Skimp on Oil: Olive oil is what gives focaccia its "fried" crispy bottom.
• High Hydration: The dough should be very sticky—don't be tempted to add more flour!
• Cold Ferment: For the best bubbles, let the dough rise in the fridge for 12–24 hours before baking.
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