Easy No-Knead Focaccia
9-12 hrs (mostly rising)10–12 servings
A rustic Italian flatbread with minimal kneading, risen overnight in the fridge, dimpled and baked until golden, finished with garlic butter.
| prepPreheat oven to 450°F / 230°C (middle rack) just before baking | ||||||||
| prepGrease a 13×9" baking pan with unsalted butter (for thicker focaccia) or an 18×13" rimmed baking sheet (for thinner, crispier focaccia) | ||||||||
| 1 (¼-oz.) envelope active dry yeast (about 2¼ tsp.) | Whisk yeast, honey & water, let sit 5 min | Mix in flour & salt until shaggy dough | Oil large bowl, transfer dough, coat & chill 8 hrs–1 day (or 3–4 hrs room temp) | Oil pan, fold dough 4 times, transfer to pan, coat & rise 1½–4 hrs | Stretch dough if needed, dimple all over with fingers | Drizzle oil & sprinkle flaky sea salt | Bake 450°F / 230°C, 20–30 min until puffed & golden | Brush garlic butter over focaccia, slice & serve |
| 2 tsp. honey | ||||||||
| 600 ml lukewarm water | ||||||||
| 625 g all-purpose flour, preferably King Arthur brand | ||||||||
| 1 Tbsp. plus 2 tsp. Diamond Crystal or 1 Tbsp. Morton kosher salt | ||||||||
| 60 ml extra-virgin olive oil (for first rise) | ||||||||
| unsalted butter (for pan) | ||||||||
| 1 Tbsp. / 15 ml extra-virgin olive oil (for pan) | ||||||||
| 1 Tbsp. / 15 ml extra-virgin olive oil (for dimpling) | ||||||||
| flaky sea salt | ||||||||
| 4 Tbsp. / 60 g unsalted butter | Melt butter, remove from heat, stir in grated garlic | Return to medium heat, cook 30–45 sec until lightly toasted | ||||||
| 2–4 garlic cloves, grated | ||||||||
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