Focaccia Bread Recipe (Easy No Knead)

Name: Focaccia Bread Recipe (Easy No Knead)
Prep time: 4 h 30 min
Cook time: 25 min
Total time: 4 h 55 min
Yield: 12
Cuisine: Québécoise
Ingredients: 3 3/4 cups (500 g) all-purpose flour; 2 tsp (10 g) sea salt; 2 tsp (7 g) instant yeast; 2 tbsp (30 ml) extra virgin olive oil; 1 3/4 cups (415 ml) warm water; 3 tbsp (45 ml) extra virgin olive oil; 2 tbsp (30 ml) extra virgin olive oil; 1/2 cup (125 ml) green olives, roughly chopped; The leaves from 2 sprigs of fresh rosemary, roughly chopped; 3 tbsp (45 ml) grated parmesan; Flaky sea salt; Freshly ground black pepper

Preparation 4 h 30 min
Cooking 25 min
Servings 12
Freezing Absolutely

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Dough

3 3/4 cups (500 g) all-purpose flour
2 tsp (10 g) sea salt
2 tsp (7 g) instant yeast
2 tbsp (30 ml) extra virgin olive oil
1 3/4 cups (415 ml) warm water

Pan

3 tbsp (45 ml) extra virgin olive oil

Topping

2 tbsp (30 ml) extra virgin olive oil
1/2 cup (125 ml) green olives, roughly chopped
The leaves from 2 sprigs of fresh rosemary, roughly chopped
3 tbsp (45 ml) grated parmesan
Flaky sea salt
Freshly ground black pepper

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Preparation

In a large bowl, mix the flour, sea salt, yeast, olive oil and warm water with a fork or wooden spoon, until you have a shaggy dough with no dry flour left. Cover with a towel and let rest 30 minutes.
Wet your hands. Grab the dough on one side, stretch it upward and fold it over the opposite side. Turn the bowl a quarter turn and repeat, for a total of 5 stretch and folds, which is one turn and a quarter. Cover and let rest 30 minutes.
Repeat the round of 5 stretch and folds every 30 minutes, for 3 to 4 rounds over 2 hours. The dough goes from shaggy to smooth and supple.
Pour the olive oil into a 10 x 15 in sheet pan and spread it everywhere, right into the corners. Transfer the dough in, fold it gently in three like a letter, then flip it so the seam is underneath. Cover and let rise 2 hours.
Preheat the oven to 450 °F (230 °C).
Drizzle the dough with olive oil. It will not have filled the pan on its own, it sits as a mound in the middle: with oiled hands, gently stretch it from the center outward, all the way to the four corners.
Scatter on the green olives and rosemary. Press your fingers into the dough everywhere, all the way to the bottom of the pan, to make the dimples and drive the topping in.
Sprinkle with parmesan, flaky salt and pepper. Bake 20 to 25 minutes, until deeply golden.
Let rest 10 to 15 minutes before slicing.