Recipe: No-Knead Skillet Focaccia (2024)

FAQs

What is the best pan material for focaccia? ›

Different surfaces affect focaccia texture in different ways. Baking sheets give a thinly crunchy bottom. Cast-iron pans (put in the oven) give more of a nuanced crunch. Our favorite cooking vessel for focaccia is a baking stone lightly sprinkled with semolina flour.

Focaccia made with high-protein bread flour produces the best results, but all-purpose flour will work as well.

This easy No Knead Focaccia recipe is crunchy on the outside and soft in the middle. You will have the perfect focaccia bread everytime! This easy No Knead Focaccia bread recipe is going to blow your mind! It's one of the simplest recipes that barely takes any work at all, to create unbelievably tasty Italian bread!

Line a square ceramic dish (a brownie pan is perfect) with baking paper. This is not essential but I have had my bread stick to the bottom of the pan. Bake for 20-25minutes until golden and hollow when tapped.

Use your favorite kind—I prefer extra virgin olive oil. Bread Flour or All-Purpose Flour: I tested this focaccia with both and prefer the bread flour variety. Both are great, but bread flour has a higher protein content so it yields a chewier texture.

Not allowing the focaccia to proof long enough in the fridge will prevent enough gluten from being formed. This causes flat and dense focaccia once baked.

Thick or thin? The thickness of a focaccia can vary, too, but an authentic focaccia genovese should be rather thin, even if it needn't be quite as thin as my version presented here. So many non-Italian renditions of “focaccia” are more like bread in their thickness.

Oven temperature: If the oven is too cold, it can lead to dense bread as it doesn't heat the gases in the dough enough to make them expand and rise. Preheat the oven and don't leave the door open too long when placing focaccia inside. This ensures the oven is nice and hot.

Now, focaccia uses plenty of olive oil, not only in the dough, but for kneading, proofing, in the baking pan, and on the bread's surface before baking. All this fat means the texture is light, moist and springy, the crust emerges golden and crisp, plus the center stays soft for days afterwards.

Forgetting to dimple the dough

If you forget to dimple your dough and bake it, the dough will collapse when the bubbles burst, resulting in sad focaccia and a sad baker. To dimple your dough, oil your fingers or the end of a wooden spoon handle and gently poke the dough.

Can you let focaccia dough rise too long? ›

The longer you allow the dough to rise, the more air and spongey the bread will be. Overnight Dough: Proofing the dough for 9-14 hours overnight in the fridge is my preferred method, because of the slower fermentation.

Not just for aesthetic flair, dimpling the dough is a vital step because it expels air from the dough, preventing it from rising too fast, giving it that perfect crumb. That, combined with the weight of the oil, will prevent a puffed-up poolish that more closely resembles a loaf than a tasty crust.

This recipe, originally from Alexandra Cooks has been our go-to focaccia recipe. A pyrex glass casserole dish is perfect for a thicker bread that can be sliced for making sandwhiches.

Transfer the dough to the baking sheet: Place a sheet of parchment paper in the bottom of a baking sheet for thinner focaccia or a 9x13 cake pan for thicker focaccia.

Then proceed with the recipe, knowing the second rise will only take about 30 minutes. You can use various pans to make this focaccia such as: two 9-inch Pyrex pie plates. (Use butter + oil to prevent sticking.)

18” x 18” x 2” Deep non stick coated focaccia trays to suit rofco B40 fully welded corners. Coating has been fully approved by the FDA for food use.

Material: Stainless steel, cast iron, and aluminum are excellent choices for high-quality loaf pans. If you want to use your loaf pan for other purposes, check to see what temperature is considered safe. For instance, most nonstick bakeware isn't broiler-safe.