{"id":27483,"date":"2026-02-09T03:59:33","date_gmt":"2026-02-09T11:59:33","guid":{"rendered":"https:\/\/www.nourishdeliciously.com\/?p=27483"},"modified":"2026-02-09T05:12:49","modified_gmt":"2026-02-09T13:12:49","slug":"easy-focaccia","status":"publish","type":"post","link":"https:\/\/www.nourishdeliciously.com\/?p=27483","title":{"rendered":"Easy Focaccia"},"content":{"rendered":"\n
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This easy, fool-proof focaccia recipe is perfect for non-bakers like me. The texture is crunchy with olive oil crust, a soft inside, topped with some flaky salt, generous glugs of quality olive oil and herby flavor. The recipe turns out perfect every time!
This recipe relys on a slow cold fermentation process to develop flavor and gluten. If you are intimidated by bread baking,(I was one of them) I suggest making this recipe first, both for its simplicity and flavor.<\/p>\n\n\n\n

Highlights<\/h2>\n\n\n\n
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  1. No-knead recipe:<\/strong> this is a no-knead recipe that is made with simple basic ingredients. There is no need for special baking skills, equipment or tools. Bring the 4 perfectly measured ingredients together, slow cold ferment and bake.<\/li>\n\n\n\n
  2. Cold Fermentation<\/strong>: You simply mix the flour with water, yeast, salt into a very wet dough, slick with olive oil, cover and place the loose dough covered in the refrigerator covered for up to 3 days. This cold temperature slows the fermentation process. During this time the enzymes in the dough breaks down the sugars contributing to the flavor and to browning. A long slow fermentation<\/strong> strengthens gluten, which will further promote a crumb structure with lots of air pockets throughout.<\/li>\n\n\n\n
  3. Flour choice<\/strong>: unbleached bread flour works the best. King Arthur Bread Flour<\/a> Is recommended by experts bakers in the U.S. Though all purpose flour also gives good results too.<\/li>\n\n\n\n
  4. Hydration<\/strong>:compared to regular breads, focaccia bread has 90-92% hydration, that means it has a higher ratio of water relative to the flour. A high proportion of water creates lots of air pockets resulting in a light, airy dough and a soft, pillowy, focaccia bread with a crusty top.<\/li>\n\n\n\n
  5. I used a 9\u00d713-inch baking pan or use something similar to bake.<\/li>\n<\/ol>\n\n\n\n
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    Ingredients<\/h2>\n\n\n\n