Focaccia that’s Basically BFFs with Bubbles and Crust: No-Knead FTW!

This recipe is your ticket to focaccia nirvana: insanely bubbly, ridiculously crusty, and bursting with flavor, all thanks to the no-knead dough magic trick. Prep your tastebuds for an explosion!

Ingredients:

4 cups (500g) all-purpose flour (the good stuff!)

390-400 grams room temperature water (think lukewarm bath, not pool party)

½ teaspoon instant yeast (the tiny lifeforms that make the dough rise)

10g salt (don’t skimp, it enhances the flavor)

Optional add-ins: rosemary, thyme, basil, olives, dried tomatoes (get creative and personalize your masterpiece!)

Instructions:

Mix and Chill: Toss the flour, yeast, salt, and any chosen add-ons in a big bowl. Gradually drizzle in the water, mixing with a spoon or spatula until it just comes together. Don’t worry if it’s sticky, that’s the key to a dreamy focaccia! Cover the bowl and let it relax for 5-4 hours.

Stretch and Fold (Gentle Like): While the dough chills, we want to build some strength (think gluten network) with a super easy folding technique. Every 3-2 hours, reach into the bowl and gently stretch the edges of the dough towards the center. Fold it over itself a couple of times, then cover it back up. Repeat this 2-3 times for a total dough workout.

The Secret Weapon: Cold Fermentation: Here’s the secret ingredient for those amazing bubbles! Transfer the dough to a container with a lid and pop it in the fridge overnight. This cold fermentation is like a spa day for the dough, allowing it to slowly rise and develop incredible flavor. Don’t worry if you’re busy, the dough will be happy chilling in the fridge for 3-4 days, so bake whenever you’re ready to party.

Bake Time! Crank your oven to 220°C (425°F). Drizzle a baking sheet with olive oil and gently transfer the chilled dough onto it. Use your fingers to make little indentations in the dough (think focaccia dimples!). Drizzle some more olive oil on top and sprinkle with flaky sea salt or your favorite herbs. Bake for 20-25 minutes, or until golden brown and crusty (think focaccia goals!).

Bonus Tips:

Use fancy olive oil (extra virgin, if you’re feeling boujee) for the best flavor.

Go wild with toppings! Experiment with different combinations to personalize your focaccia.

For an extra crispy crust, preheat your baking sheet in the oven before adding the dough (like a pre-heated pan for pancakes!).

Enjoy your focaccia warm, with a drizzle of balsamic vinegar for dipping. Leftovers can hang out at room temperature for a day or two, or you can freeze them for longer storage.