The No Knead Focaccia Recipe That Changed My Life Forever

Focaccia is a classic Italian bread celebrated for its aromatic rosemary fragrance, airy texture, and crust richly infused with EVOO. Traditionally, making this beloved bread involves laborious kneading to achieve the perfect amount of pillowy-ness. However, in this No Knead Focaccia Bread recipe, we remove the need for stand mixers and kneading. Instead, just follow a few simple, fool-proof steps that will have you swearing off bakery queues for good.
This isn’t just any focaccia. In fact, it's made with my baker friend Anthony Silvio and lavished with a sprinkle of raw sugar, rosemary, and juicy, organic, grapes.
Thanks to Anthony, the real star of the show is Stracciatella cheese from Vannella Cheese. Indeed, it’s utterly creamy, dreamily lush, and absolutely divine. Imagine the soft, stringy mozzarella at the heart of burrata, swirled with fresh cream.
Forget the hard work of kneading; this method involves four simple rounds of stretching and folding, which results in the bubbliest, airiest focaccia you've ever tasted. However, the toughest part is the wait—letting the dough proof for 8 to 24 hours is crucial, and the secret to unlocking that spectacular flavour and perfect texture. Wait until you hear the crunch as you slice through that golden crust.

#focaccia #focacciabread #vincenzosplate

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INGREDIENTS:
For the dough
430g /15oz cool water
7g /0.2oz dry yeast
540g /19oz plain flour
11g /0.3oz sea salt
12g /0/4oz Extra Virgin Olive Oil EVOO

Toppings
30g /1oz Extra Virgin Olive Oil EVOO
30g /1oz raw sugar
2 sprigs of rosemary
300g /10.5oz red seedless grapes organic
250g /8.8oz Stracciatella cheese

METHOD:
1. Pour the water into the mixing bowl and stir in the dry yeast so it starts to dissolve.
2. Add the flour, sea salt, and EVOO to the bowl and mix until well incorporated. Then cover the bowl with plastic film and let it rest for 30 minutes at room temperature.
3. After resting, lightly oil your hands with EVOO. Gently lift the dough from the bottom, stretch it, and fold it onto itself. Rotate the bowl 90 degrees and repeat the folding three more times, totaling four folds. Cover again with plastic film and rest for another 30 minutes.
4. On a workbench, stretch and fold the dough from top to bottom, bottom to top, left to the right, right to the left to give it structure. Shape the dough into a ball, lifting it gently.
5. Grease the bowl with EVOO, ensuring the sides are coated. Place the dough back and turn it to coat evenly with oil. Again, Cover with plastic film and ferment in the fridge for at least 8 hours. If you can last, up to 24-hour will mean an even better result.
6. Once fermented, line your casserole dish with EVOO, making sure it is spread all over.

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⏱️⏱️TIMECODES⏱️⏱️
0:00 Introduction to No Knead Focaccia Bread
0:43 Ingredients of No Knead Focaccia Bread
1:48 Combining all the Ingredients
3:05 Resting the Dough
6:29 Transferring the Dough to the Baking Tray
9:57 Adding the Toppings
12:34 Baking the Knead Focaccia Bread Ready
15:44 How to Serve No Knead Focaccia Bread
17:07 How to Eat No Knead Focaccia Bread

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🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).

[anthonyreginato]

We have a bakery in San Francisco that only makes five or six different focaccia and that’s all they sell and it’s great. Family owned. Family owned and operated since 1911. Thanks for showing us how to make it.

[cobez]

This young man is very cleanly spoken ❤ respect.

[katelynelliott]

My 4 year old loves to watch you cook! 😊 He said to tell you “good job!” He wanted to make sure this message is going straight to Australia 🤣 how can I say no to that? ❤

[demars]

Bravo Antonio! Ho bisogno di questo pane!

[markmulder]

This i need to try! Thanks for the very explanatory video, love it!

[sharendonnelly]

Anthony, bravo! That looked absolutely delizioso! I think I would like to try this focaccia with peaches and basil! Vincenzo, and other great video recipe that I am going to make!

[alexbennettbenefit]

Love the video vincenzo love your content your a amazing YouTuber I love watching your videos they are the greatest and the best and the coolest the focaccia looks so yummy and delicious im So going to make for my family and friends it so easy to make it 😋 🤤another amazing video Vincenzo ❤❤❤

[springbloom]

Hi Vincenzo - I loved the video! The bread looks beautiful!

[ItsMePaulyC]

Nice demonstration gentleman! I have to try making this soon!

[bobbicatton]

Thank you for this recipe! Infinite possibilities with different sweet and savory ingredients👍😊

[kerrihatz]

Can't wait to try this recipe....THANK YOU!!

[warwickemanuel]

It looked delicious!
I'm a non-bread maker, and I'd give this a try.
I like the no-need to knead, the delicateness of the process and the result.
Thank you!

[connieworcester]

Looks good.! I make "no knead" Focaccia once a week, pretty much the same way, only I don't make the sweet one. Love it..Maybe I will try this one.! Thank you for sharing this.

[remilefrancois]

I will try to make the recipe to have with us this part of Italy that we miss so much from our travel in your beatiful country.

[AngelMenendezFitness]

wow that looks delicious I'm going to try doing it my friend.

[TwoCatsInLondon]

I love focaccia and also ways to do less work in the kitchen!! Looks good

[pradeepmalar]

That looks incredibly delicious and easy to make. It is unfortunate that we dont have a convection or a microwave oven😢.
Anthony looks like a really nice guy. Amazing video

[OhhDear-py]

Thanks Anthony - you really do make the best tasting cheese I've ever had, and I've travelled a lot in Italy. This looks good even for someone as lazy as me. I reckon a couple of pieces that size would be a good lunch with the right topping. Bread freezes well too., ,

[kevinanderson]

Hey Vincenzo! Great easy to follow method. Quick question if I may. Do you recommend a particular brand of plain flour? I’m in Sydney and wondering if the standard stuff you find in supermarkets is ok to use? Thank you!

[Balthazare]

It just occurred to me to check something. I was always familiar with name "focaccia", and only now I checked that we also have something similar, it's called "pogača". In fact, that word was taken from Latin (focacius, like focaccia) back in the Middle Ages and changed a little over time, so that even here in the surrounding countries it is called "pogača" (that "č" is read as "ch" in English or as "cc" in focaccia), with minor differences. Otherwise, the bread is similar to focaccia, except that it is mostly round and not filled with anything, but only dough. By the way, there is also a corn flour version called "proja". And it is usually served for Christmas, Easter, Slava, but it can also be served on any other day, like ordinary bread.