Foolproof focaccia topped with Everything Bagel seasoning, minced Garlic, and Oregano. A soft and delicious bakery-style bread from scratch that is effortless and delicious!
Homemade Bread Made Easy
One of the most frequently asked/emailed/DM’d questions is how to make bread from scratch. Where does a novice bread baker start? What type of flour to use? Kneading, folding, proofing… And yeast, apparently yeast scares people.
Well, fear not, folks, I can help you with this and help you conquer your fears. No-Knead Bread is the EASIEST yeast bread to delve into making. I was fortunate to be very young when my Mom taught me how to make bread from scratch. She taught me to never fear yeast or dough. Mistakes can happen, but you can learn from your mistakes.
TKW Family Love
I’ve been testing several recipes and yours is the best by far, not only is it simple but taste scrumptiously delicious.
You CAN Make Bread At Home!
The easiest way to venture into bread baking is to make No-Knead bread. It’s:
- No-fuss – just measure the ingredients and dump them into a bowl/bucket
- No mixer – just use a wooden spoon or a Danish Dough Whisk to quickly mix it up
- Set it aside – just cover it with plastic wrap or a lid and let it rest overnight for 12-24 hours
- Shape – this again just requires you to take it out of the container and barely do it. In this case, you’re pretty much just taking it from the bucket to the pan
- 2nd Rise – cover and let it rise again
- Top & Bake – Top with whatever your heart desires and bake
Ingredients Needed For No-Knead Focaccia
- Bread Flour – it will give it a lighter, chewier texture
- Yeast – Active Dry or Instant
- Salt – kosher or sea salt
- Water
- Toppings – in this case, fresh garlic, everything bagel seasoning, dried oregano, and optional cheese
Equipment Needed To Make No-Knead Focaccia
- Food Scale – you should always measure your baking ingredients (especially bread) with one
- Large Container – I use this 6-quart bucket with a lid
- Utensil for Mixing – I swear by my Danish Dough Whisk
- Pan – I use a 16×12 inch pan, though you can use a rimmed half sheet pan ~18×11.”
Let’s Make No-Knead Focaccia Dough!
- Grab your kitchen scale and place your bucket or bowl on it. Once the weight displays hit “TARE” or “ZERO.”
Chef Lori explains TARE
To TARE or ZERO a scale means that you are resetting the displayed weight to 0. So when I put the bucket below, it displayed the weight of the bucket. To get an accurate reading, I hit the ZERO or TARE button. It will then display the weight, even with the bucket on it, to zero.
I do this after adding each ingredient. I do this for all doughs. You should too
- To the bucket, add the flour until the weight reads 650 grams.
- TARE/ZERO it, then add the salt. TARE again. Using a wooden spoon or whisk, mix the 2 ingredients.
- Next, add in the water, TARE the scale, and add in the yeast.
- Remove the bucket from the scale and mix/whisk until it’s all combined and forms a “shaggy” dough. Just make sure that all the flour is incorporated.
As you can see, it will not be a smooth dough; you do not want that.
- Cover the bucket with a lid or plastic wrap and set it in a warm, dry place for at least 12 hours or overnight. Do not let it go more than 24 hours.
I’ve found that my “sweet” spot is 18 hours. As you can se,e the dough becomes more supple and airy.
Prep The Pan
I use my “Grandma” pizza pan as I LOVE LOVE LOVE the LloydPans products. They truly are THE BEST for dough.
If you want to get some amazing pans from them, I have a 10% off discount code available on their website. It’s good for one-time use per person, so order wisely. If you’re not sure what to get, send me a message, and I’ll be happy to help you with pans!
Personal Discount Code: Lori-thekitchenwhisperer10
- Once the dough has proofed, add half the olive oil to the pan and spread it to cover the bottom, corners, and sides.
- Sprinkle the sesame seeds all over *Note: if you’re allergic, you can totally omit*
- Remove the bread dough from the bowl/bucket and, while still in your hands, gently pull/stretch it into a pseudo-rectangle. Nothing major here. You’re just trying to give it a little help in the stretch.
- Place the dough in the middle of the prepared pan and gently pull or stretch it towards the edges. Do not force it into place; it will need to relax and spread out while it rests.
- Lightly spray plastic wrap and place the sprayed sign on top of the dough, covering it and the pan. Set aside in a warm, dry area to rise, ~1.5-2 hours.
Focaccia Toppings
The beauty of focaccia is that its toppings are pretty limitless. I’d say the most popular is sea salt and rosemary. However, I’m not a fan of rosemary (too soapish for me). For this one, I went with:
- Oregano or Basil
- Fresh Garlic
- Everything Bagel Seasoning
- Cheese – this recipe post doesn’t show it but I often add freshly grated cheese
How to Top Focaccia
- Once the dough is all puffy and fills the pan (it may need a little nudge to reach the edges), preheat the oven and rack to the middle to 450°F.
- While the oven is heating, uncover the dough, pour the rest of the oil over top, and, using your fingertips, dimple the dough all over.
- Once fully dimpled, sprinkle on the garlic, everything bagel seasoning, and oregano. If using the grated cheese, sprinkle it over the top
- Bake for 15-23 minutes or until the bread is golden brown and the internal temperature is 200°F
GBD – Golden Brown Delicious
Mmmm can you smell that??? It smells like HEAVEN!
- Remove the bread from the oven and immediately transfer it to a cooling rack.
- Give it about 10-15 minutes, transfer to a cutting board, slice, and enjoy!
Is it important to remove it from the pan?
You want to immediately remove it so the bottom stays crisp and doesn’t get soggy.
Ways to Serve Focaccia
- Slice and dip into warm herb oil or sauce
- Slice in half, toast, and assemble for an amazing sandwich
- Sliced and served with melted cheese
- On a Charcuterie board
- Mini Sandwiches
- With Hummus or another dip
- Warm from the oven
Storing, Freezing, Reheating Focaccia
Like most bread, it’s best served the day it’s made; however, it’s frowned upon to eat an entire loaf or pan of bread in one sitting.
Store at room temperature in a loosely covered by foil/plastic wrap for up to 2 days.
Slice and freeze in an airtight container for up to a month.
To reheat, place the bread in a preheated 375 F oven for a few minutes. If desired, you can also drizzle it with a little olive oil before reheating.
Focaccia Topping Variations
- Sundried Tomatoes, Olives, Capers, Sea Salt
- Chili Oil, roasted red peppers, green onions
- Garlic oil, caramelized onions
- Tomatoes, basil, chives
- Bread Art – just Google how to make focaccia bread art
- Bell Peppers, Mini Tomatoes, Fresh Herbs, Garlic
- Thinly sliced lemon, thyme, capers, and sea salt
Here’s what I used:
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Everything Bagel No Knead Focaccia with Garlic & Oregano
Foolproof focaccia topped with Everything Bagel seasoning, minced Garlic, and Oregano. A soft and delicious bakery-style bread from scratch that is effortless and delicious!
- Prep Time: 5 minutes
- Cook Time: 15-23 minutes
- Total Time: 30 minutes
- Yield: 12 squares
- Category: Bread, carbs, no need, sandwiches
- Method: no knead, oven
- Cuisine: bread, carbs, no need, sandwiches
Ingredients
- 650 grams (almost 5 cups) Bread Flour
- 465 grams (2 cups less 2 tablespoons) warm water
- 14 grams of kosher or sea salt
- 4 grams instant yeast (active dry or instant active dry)
- 108 grams (1/2 cup) olive oil, divided
- 3 tablespoons sesame seeds
- 2 tablespoons minced fresh garlic
- 3–4 tablespoon Everything Bagel Seasoning
- 1 1/2 teaspoon dried oregano
- 1/4 cup freshly grated Parmesan cheese *optional
Instructions
- To a large bowl or bucket with a lid, add the flour and salt. Using a Danish Dough Whisk (or wooden spoon) quickly whisk the ingredients together. Next, add the water and yeast. Using the whisk, mix it until it’s combined and forms a ‘shaggy’ dough. Just make sure that all the flour is incorporated. It will not be a smooth dough – that’s how it’s supposed to be.
- Cover with plastic wrap or place the lid on the bowl and set in a warm place overnight for at least 12 hours but no more than 24.
- To a 16×12 inch pan (or a rimmed half sheet pan ~18×11”) add half of the olive oil and spread it out so the bottom and sides are all coated. Sprinkle the sesame seeds evenly over top of the oil. Remove the bread from the bowl/bucket and, while in your hands, very gently form it into a rectangle (it’s okay if you have issues). Place the dough in the middle of the prepared pan and gently pull/stretch the dough out towards the edges. Do not force it to go into place, it will need to relax and will spread out while it rests.
- Lightly spray plastic wrap and place the sprayed sign on top of the dough covering it and the pan. Set aside in a warm, dry area to rise, ~1.5-2 hours.
- Once the dough is all puffy and fills up the pan (it may need a little nudge to get to the edges), preheat the oven, rack in the middle, to 450 F. While the oven is heating, uncover the dough, pour the rest of the oil over top and, using your fingertips, dimple the dough all over. Once fully dimpled, sprinkle on the garlic, everything bagel seasoning, and oregano. If using the grated cheese, sprinkle over top.
- Bake for 15-23 minutes or until the bread is golden brown and the internal temperature is 200F.
- Remove from the oven and immediately remove the bread from the pan to a cooling rack.
- Store at room temperature in a loosely covered by foil/plastic wrap for up to 2 days. After that, slice and freeze in an airtight container for up to a month.
Notes
Time does not include overnight proofing
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