Imagine creating a golden, crispy, and pillowy focaccia bread with almost zero kneading and just a few simple ingredients. This No Knead Skillet Focaccia Bread is about to revolutionize your home baking experience, transforming even novice cooks into artisan bread masters. With a crisp exterior, soft interior, and irresistible olive oil-infused flavor, this recipe will have your family and friends begging for more – and they'll never believe how incredibly easy it is to make!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 1 skillet
Ingredients
- 3 cups all-purpose flour
- 1 ½ cups warm water
- 2 teaspoons salt
- 1 teaspoon instant yeast
- 2 tablespoons olive oil
- Coarse sea salt, for topping
Instructions
- In a large mixing bowl, combine 3 cups of all-purpose flour, 2 teaspoons of salt, and 1 teaspoon of instant yeast. Whisk the dry ingredients together until they are well blended.
- Gradually add 1 ½ cups of warm water to the dry ingredients. Use a wooden spoon or spatula to stir the mixture until it forms a shaggy, sticky dough. Ensure all the flour is incorporated, but do not overmix.
- Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rise at room temperature for about 12 to 18 hours, or until it has doubled in size and is bubbly on the surface.
- Once the dough has risen, preheat your oven to 425°F (220°C). Place a cast-iron skillet or oven-safe skillet in the oven to heat up for about 10 minutes.
- After the skillet has heated, carefully remove it from the oven. Drizzle 2 tablespoons of olive oil into the skillet, ensuring the bottom and sides are well coated.
- Using a spatula or your hands, gently transfer the risen dough into the hot skillet. Stretch and spread the dough to cover the bottom of the skillet evenly. Don’t worry if it doesn’t reach the edges completely; it will spread as it bakes.
- Cover the skillet with a towel and let the dough rest for an additional 20 minutes to rise slightly.
- After the resting period, use your fingers to dimple the surface of the dough, creating small indentations. Drizzle a little more olive oil on top and sprinkle with coarse sea salt.
- Place the skillet in the preheated oven and bake for about 20 to 30 minutes, or until the focaccia is golden brown and sounds hollow when tapped on the bottom.
- Once baked, remove the skillet from the oven and let the focaccia cool in the skillet for about 5 minutes. Then, transfer it to a wire rack to cool slightly before slicing.
- Serve warm or at room temperature, and enjoy your delicious no-knead skillet focaccia bread!
Tips
- Use warm water (around 110°F) to activate the yeast properly without killing it.
- The long, slow rise is crucial – don't rush this step, as it develops incredible flavor and texture.
- A cast-iron skillet works best for achieving that crispy, golden bottom.
- Don't be afraid to get creative with toppings – try rosemary, cherry tomatoes, or herbs de Provence.
- Make sure your oven is fully preheated before baking for the best rise and color.
- Let the focaccia cool slightly before slicing to allow the interior to set properly.
- Store any leftovers in an airtight container and reheat in the oven for best results.
Nutrition Facts
Calories: 170kcal
Carbohydrates: 28g
Protein: 4g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
