This quick, no-knead focaccia recipe is a gateway into the world of baking bread

The Washington Post


One of many great issues about residing, respiratory and dealing in meals is all that’s new, or not less than new to me. New recipes to attempt, new photographs to drool over, new cookbooks to peruse. My desk is piled with these cookbooks, stacks about as secure as a Jenga tower.

It’s nearly unimaginable to withstand bringing some dwelling with me. Typically which means I pay much less consideration to my previous reliables.

“Artisan Bread in 5 Minutes a Day,” by Zoë François and Jeff Hertzberg, was one of many first cookbooks I ever introduced dwelling. I baked from it so much, however in some unspecified time in the future my bread output dropped off. And now I’m kicking myself for letting the guide gather mud.

I used to be not too long ago on the hunt for an excellent, straightforward focaccia, and after one other recipe got here up brief in each taste and texture, I made a decision to attempt one from François and Hertzberg that got here from one in all their quite a few sequels, “Artisan Pizza and Flatbread in 5 Minutes a Day.” (My colleague Bonnie S. Benwick simply included their “Vacation and Celebration Bread in 5 Minutes a Day” in her prime cookbooks listing of 2018).

What a revelation. Not solely was this quicker and fewer fussy than the primary recipe, however it was far superior. There was a crispy crust with a pronounced but delicate olive-oil taste that encased a chewy, considerably ethereal inside. Plus, in contrast to most breads, which want to chill down for the perfect texture, this one could be eaten heat.

“I solely get invited to a Tremendous Bowl get together as a result of I deliver this,” Hertzberg says. Folks discover it so addictive, “It barely makes it out of the pan, to be sincere,” François provides.

And does it actually simply take 5 minutes? Roughly, relying on how rapidly you will discover, measure and blend the elements. More often than not on this recipe is inactive, whereas the dough is rising. Then it’s only a matter of shaping the dough right into a ball and right into a flat spherical, resting it a bit extra and baking. And all you want is one bowl and a wood spoon — no mixer. Additionally: no kneading!

How can one thing that requires so little work create one thing so wonderful?

The hot button is moisture. Hertzberg and François are the primary to say they didn’t invent the idea of a wetter dough that doesn’t require kneading, however they’ve actually turned the thought into their bread and butter (I needed to, sorry). If you knead, you might be serving to develop the gluten, which happens when water interacts with the protein within the flour. Kneading helps align the gluten right into a community that offers bread construction. However when the dough is wetter, Hertzberg says, the gluten strands are free to roam round and discover one another to align themselves.

“If the dough is keen to do the give you the results you want, then why not?” François says.

I’ve chosen to prime this conventional Italian bread merely with rosemary and coarse salt. The recipe posted on François and Hertzberg’s web site provides onion to the combo and likewise encompasses a model with Meyer lemons, thyme and sugar. François is a fan of topping hers with thinly sliced potatoes, grapes, herbs and honey. Be happy to get inventive. Simply remember the fact that some elements needs to be added after the bread has baked, together with extra delicate herbs akin to basil and different garnishes, akin to honey, which may burn within the oven.

François says this recipe is a go-to for individuals who assume they’ll’t bake bread, an excellent variety of her pals included: “It’s form of a gateway into the remainder of the bread world.”

RECIPE NOTES: You’ll have sufficient dough for 2 loaves, which you’ll bake on the identical time you probably have two 9-inch cake pans.

The dough must relaxation at room temperature for 2 hours. It’s going to maintain within the fridge for as much as two weeks, or within the freezer for just a few months. The formed loaves have to relaxation and rise at room temperature for 35 minutes earlier than they’re baked.

In case you don’t have a baking stone, you should use a heavy-duty baking sheet as an alternative, or simply place the cake pan instantly on the oven rack.

Scale and get a printer-friendly model of the recipe right here.


1 12cupsplus 2 tablespoons lukewarm water

14cupextra-virgin olive oil

1 12teaspoons(eight grams) dried prompt yeast

2 14teaspoons(16 grams) kosher salt

1tablespoon(11 grams) sugar

3 34cups(18 ounces; 511 grams) unbleached all-purpose flour, plus extra for dusting

1teaspoonfinely chopped rosemary (from one to 2 stems)

Coarse or flaky salt, for sprinkling


Step 1

Use a wood spoon or sturdy spatula to stir collectively the water, half the oil, the yeast, kosher salt, sugar and flour in a big (five- or six-quart) bowl, forming a tough dough. Switch to a container with a lid; partially cowl and let it relaxation for about two hours on the counter. (Alternately, you probably have a lidded container giant sufficient for mixing, you’ll be able to assemble the dough in there.) The dough can then be used immediately, however it’s a lot simpler to deal with as soon as it has been completely chilled. The dough could be saved within the fridge for as much as two weeks.

Did you make this recipe? Take a photograph and tag us on Instagram with #eatvoraciously.

Step 2

Mud the floor of the refrigerated dough flippantly with flour, then pull half of it off (will probably be a couple of 1-pound portion; the dusting makes this process simpler, because the dough is sticky). Mud the half you might be utilizing with extra flour and rapidly form it right into a ball by stretching the floor of the dough round to the underside on all 4 sides, rotating the ball a quarter-turn as you go.

Step 3

Place a baking stone on the center oven rack; preheat the oven to 425 levels. Pour the remaining oil right into a 9-inch cake pan and evenly coat the underside of the pan.

Use your fingers to flatten it right into a half-inch-thick spherical six to seven inches in diameter. Place the dough top-side-down within the cake pan, transferring it round a bit to coat it with the oil. It is not going to fill to the perimeters of the pan. Flip the dough over, cowl the pan with plastic wrap, and let the dough relaxation for 10 to 15 minutes.

Step 4

Use your fingers to softly push the dough to the perimeters of the cake pan. Sprinkle with the rosemary and coarse or flaky salt, as wanted.

Cowl with plastic wrap, and permit the dough to relaxation and rise for 20 minutes.

Step 5

Place the cake pan on the heated baking stone within the oven. Bake for 20 to 25 minutes, or till the focaccia crust is medium brown and feels dry and agency on the floor. The baking time will fluctuate, relying on the focaccia’s thickness.

Use a rounded knife to loosen the loaf from the perimeters of the pan, then switch the focaccia to a reducing board. Reduce into wedges and serve heat, or enable to chill utterly.

Tailored from “Artisan Pizza and Flatbread in 5 Minutes a Day,” by Zoë François and Jeff Hertzberg (Thomas Dunne Books, 2011), as posted on

Examined by Becky Krystal; electronic mail inquiries to [email protected].

Scale and get a printer-friendly model of the recipe right here.

Did you make this recipe? Take a photograph and tag us on Instagram with #eatvoraciously.

The dietary evaluation relies on eight servings.

Correction: An earlier model of this text incorrectly spelled Zoë François’s title in some situations. This model has been up to date.


Energy: 160; Whole Fats: 6 g; Saturated Fats: 1 g; Ldl cholesterol: Zero mg; Sodium: 160 mg; Carbohydrates: 23 g; Dietary Fiber: Zero g; Sugars: Zero g; Protein: Three g.


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