My friend, airline pilot David from the UK (Fine Dining at Home) recently posted a recipe for no knead focaccia, and I was immediately smitten (with the recipe, of course!) We’ve been making no knead bread for ever (here, here and here) and no knead pizza dough (here) but we’ve never made no knead focaccia. My focaccias have been traditional recipes that make a sponge first and then a separate dough, time consuming and complicated, albeit delicious. So when I read David’s recipe and saw the quality of his sponge and crumb (he kindly emailed me a photo) I was intrigued. Fast forward and we’re at the cottage waiting for friends to arrive and JT says “do we have a starch with dinner tonight?” OK, you must be able to read my mind by now, because I did go over the menu with him and at NO TIME did he ask that question whilst we were in the city with all the grocery stores. Please recall that we have limited resources once we leave the city. But I do stock my cottage pantry with flour and yeast so I immediately thought of dear David’s No Knead Focaccia recipe but sadly I did not have a scale and I only had All Purpose flour and 1 packet yeast, so I used King Arthur Flour’s recipe with some minor alterations. I am very pleased with the result and I urge you to try it, it’s actually quite lovely.
No Knead Rosemary and Thyme Focaccia
Makes one slab about 8″x12″
Please click here for original recipe.
Ingredients:
- 2 cups warm water
- 1/4 cup olive oil (plus additional for drizzling)
- 1 1/4 teaspoons salt
- 3 1/2 cups Unbleached All-Purpose Flour
- 1 tbsp instant yeast
- 1 tbsp milk powder
- 2 tbsp each, finely chopped rosemary and thyme
Directions:
- Spray a 9″ x 13″ pan with cooking spray or EVOO and drizzle an additional 1 to 2 tablespoons of EVOO on the bottom.
- Combine all of the ingredients and mix vigorously with a wooden spoon until entirely combined. The dough should appear loose and shaggy.
- Allow to rest in a warm dark place for about an hour or until doubled in size.
- When doubled, pour the dough into your prepared pan and spread it out as evenly as you can. Let rest 30 minutes.
- Preheat the oven to 375°F. After dough has rested, bake for 30 minutes or until golden. Allow to cool slightly before slicing into it.
cross my finger, i just made one, even i still to knead a little bet, lol
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Thats great Dedy. Hope it turned out well. I just made one a couple of days ago.
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I’m loving the look of this focaccia! We are in Italy so there is plenty of it around but no doubt I will miss it when I get home. Now I have an easy recipe thanks to you and David 🙂
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Thanks so much Lorraine, it really was a snap to put together. It’s now my “go to” focaccia recipe.
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I love David’s recipes. Some are quite challenging but by golly they’re good. This is a lovely keeper of a recipe!
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I know what you mean Maureen, they are complex and beautiful…definitely the ‘fine dining’ kind. This one is so easy and virtually effortless. It has become my “go to” focaccia recipe.
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When this is baking, the fragrance must be divine. Thanks for your visits, likes and comments on my blog Eva. I appreciate your thoughts. AND your recipes.
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No kidding Ruth, its amazing!
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What a terrific recipe for one’s repertoire…especially since it’s both delicious and quick to make! Thanks for sharing 🙂
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Thanks Liz, it really is very easy.
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I jst made faux grass from chicken liver and i guess this foccacia willd be ggreat with it!!!
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You’re absolutely right Dedy, it would be amazing with your recipe.
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I love the texture of focaccia. And the flavor of rosemary. Combine them, and I’m blissed out. This looks terrific — thanks.
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This one has a great crumb abd a dekicioys chewy texture John. Thank you for your comment.
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Loving the combination of rosemary and thyme on this delicious looking focaccia Eva ~ I would be tempted to sprinkle large grain sea salt on top….mmm :).
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Great idea Kelly! I’m baking it again today so I’ll definitely take your advice!
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I see no knead for this. I mean, no bring it back I need it! OK, I’m done. This looks awesome.
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Thanks Greg.
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i love that it is no knead. that is my kind of bread! This looks delicious
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Thanks Jessica.
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Your focaccia sounds delicious, Eva. Lacking a scale and proper ingredients, I’d say you did very well. Your focaccia looks perfect and I bet it was a crowd pleaser. I love using rosemary in my bread doughs. The aroma in the kitchen while it bakes is so enticing and the flavor it gives the bread is the best. I bet your dinner guests noticed the scent of rosemary as soon as they crossed the threshold. Now, that’s a nice welcoming!
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What a lovely thing to say, thankbyou so much John. The house did indeed smell amazing and the bread was indeed delicious.
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I haven’t tried no knead bread yet let alone focaccia. One day I may give it a try though cause that’s very nice looking crumb.
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It’s too easy not to try Maria. I hope you do. It always makes me wonder why I knead!
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This looks absolutely delicious. Way to come up with something on limited supplies. I’m very impressed. I always appreciate a good no knead recipe. It’s the only way I can work with yeast.
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I was thinking of you when i made it Kristy. I was very fortunate because I grew up fearless in the kitchen thanks to my Mom.
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Sounds wonderful, Eva! Delicious.
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Thanks so much Lizzy.
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For me already a bread without kneading sounds revolutionary, so foccaccia even more! Your various breads making skills must be very useful when you spend time at the cottage.
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Thank you kindly Sissi, it has saved a few situations indeed.
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That’s a beautiful artisan bread, Eva.
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Thanks Angie, and best of all, it’s no trouble at all!
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No knead focaccia sounds like my kind of focaccia! I have yet to tackle yeast breads but this one sounds like a good place to start. 🙂
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I do hope you try it Betsy, it really is that easy,
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It does indeed look quite lovely!
Way to go, whipping that up on a whim like that. You’re such a hot shit.
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You’re too kind Dana.
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Congratulations! Your focaccia looks so delicious. Have not made bread for a long time. Really should get back into doing so.
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Thank you Norma.
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No knead yet still such delicious looking results? A thing of marvel, great job 😀
Cheers
Choc Chip Uru
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Thanks CCU.
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It looks amazing Eva, so pleased it turned out well. I’d be gutted if it didn’t. It is a great standby bread to make in a couple of hours.
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No, not gutted. It really is a great standby bread, for sure.
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This is a great recipe, Eva. I’ve always steered clear of breads because of the time involved and all that kneading business but this looks like a wonderful solution and what a great result xx
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Hi Charlie, thank you so much. It really was that easy and delicious since I don’t have a bread machine at the cottage, it was a snap without all the kneading.
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