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stack of no knead focaccia on cutting board
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5 from 1 vote

No Knead Focaccia Recipe with Everything Bagel Seasoning

Make easy, artisanal, bakery-style, No Knead Focaccia -- with minimal effort! Soft and fluffy bread with a crisp golden crust. Making this Italian bread at home is easier than you think! A homemade bread recipe that's delicious and easy. For the best flavor sprinkle liberally with Everything Bagel seasoning and lots of fresh herbs.
Prep Time15 minutes
Cook Time24 minutes
Resting Time1 day
Course: Bread, Side
Cuisine: American
Keyword: Everything Bagel, Focaccia, No Knead
Servings: 10
Calories: 361kcal
Author: Lis Lam

Equipment

  • Large Bowl
  • 13 x 18" sheet pan
  • stiff spatula

Ingredients

Dough:

  • 2 1/2 cups/575g warm water
  • 2 1/4 tsp instant yeast (1 packet, 1/4 oz)
  • 1 Tbsp sugar
  • 5 cups/ 700grams bread flour
  • 2 tsp salt

For baking:

  • 1/2 cup extra virgin olive oil (for sheet pan)
  • 3 Tbsp Everything Bagel seasoning
  • 2 Tbsp fresh rosemary, chopped (about 2 sprigs)
  • 2-3 Tbsp extra virgin olive oil (for drizzling)

Instructions

Dough:

  • In a large bowl, add warm water. Sprinkle yeast and sugar over the water. Wait a few minutes to make sure the yeast is active and still alive. When it foams and slightly bubbles, that means the yeast is good.
  • Add flour and salt. Using a stiff spatula, mix until a shaggy dough forms. Make sure there are no dry patches.
  • Stretch and fold the dough 4x: dip fingers into water (to prevent sticking) and gently grab one end of the dough ball. Lift the dough and fold to the opposite end. Repeat until all sides of the dough ball have been stretched and folded. Refer to the video, if needed. (The dough will be wet and shaggy. It's ok if it dough doesn't stretch and fold as easily as in the video).
  • Cover dough tightly and rest in the fridge for 24-72 hours. I recommend at least 24 hours but it can stay in the fridge for up to 72 hours. The dough should be doubled in volume and bubbly.

Baking:

  • Preheat oven to 450F/230C. Add extra virgin olive oil to the sheet pan. Spread the oil gently with a brush, making sure the bottom surface and sides are well coated with oil.
  • Remove dough from the fridge. Transfer the cold dough to the sheet pan carefully and gently. Spread out the dough with your fingers. Handle the dough as little as possible, to keep the air bubbles intact. It's ok if the dough doesn't reach the corners completely. If the dough starts sticking to your fingers, dip fingers into the olive oil on the sheet pan.
  • Dimple the dough with your fingers. Sprinkle with Everything Bagel seasoning + fresh rosemary. Drizzle with more olive oil.
  • Bake until golden and crispy, about 22-25 minutes. Be careful, as the olive oil will be pooled around the bread. (Don't worry, it will absorb into the bread).
  • Cool for 10-15 minutes, on top of the stove or counter. The cooling time will help the bread absorb all of that olive oil goodness. Use a large spatula to loosen from the sheet pan. Slice with a bread knife and enjoy!

Video

Notes

*Leftovers can be stored at room temperature, loosely covered for up to 2 days. After the 2nd day, I recommend freezing the leftovers.  
**To enjoy frozen leftovers, simply place on a sheet pan and reheat at 350F/175C for 5-10 minutes.  
***Read the label of your Everything Bagel Seasoning.  Make sure it includes salt!  If it doesn't, add a generous sprinkle of flaky sea salt on top!

Nutrition

Calories: 361kcal | Carbohydrates: 48g | Protein: 9g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 705mg | Potassium: 92mg | Fiber: 2g | Sugar: 1g | Vitamin A: 14IU | Vitamin C: 0.3mg | Calcium: 16mg | Iron: 1mg