My Texas Plate: How to Make the No Knead Best Focaccia
Prep time
Cook time
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The best No Knead Focaccia ever!
Recipe type: bread
Cuisine: Focaccia
Serves: 1
  • makes one thick bread or two thinner ones
  • Ingredients & Instructions
  • 7 grams dry yeast (2¼ tsp – one small pack)
  • 2 Tbsp honey
  • 5 cups all-purpose (or can use Bread flour)
  • 1 Tbsp
  • 2½ cups lukewarm water
  • 4 Tbsp olive oil
  • Optional: I used a local finishing salt
  • olive oil
  • flaky salt
  • Food Items used to create a floral designs:
  • Yellow, red and orange mini-sweet peppers
  • Purple onion
  • Canned chopped black olives
  • Cilantro
  • Basil
  1. In a large bowl combine the yeast, water and honey and whisk till combined.
  2. Set aside for 5 to 10 minutes until it starts foaming lightly.
  3. – Whisk in the and salt and then add the flour.
  4. Using a wood spatula mix the flour and the liquids to obtain a sticky dough.
  5. ***NOTE: I had to add little more water because it wasn't sticky enough with the amount given.
  6. Then, Add the olive oil and gently mix.
  7. *** Note that the oil will not fully go into the dough and will mostly coat it.
  8. Cover with plastic wrap and let proof for 4 hours or overnight in the fridge.
  9. ***I only let It rise for 2 hours and it was just right
  10. I made on thick focaccia in a 12 x 18 in pan.
  11. You can divide the dough between two 9×13 baking trays
  12. Line all with parchment paper
  13. Pour a few tablespoons of olive oil in each pan to coat the bottom and sides.
  14. Divide the dough between both trays and with your fingers push it to over all the surface.
  15. If it retracts wait a few minutes and repeat the same action until you cover the whole pan.
  16. Set aside to proof again for 1 to 2 hours (dough should rise to double its initial thickness).
  17. – Preheat the oven to 450°F.
  18. – Pour a bit more oil on the focaccia surface and using the tips of your fingers poke small dents all over. Sprinkle on the smoked salt and bake for about 15 to 20 minutes or until you obtain a golden brown color.
Recipe by Wine With Lisa at