No-Knead Focaccia
This vegan no-knead focaccia is so simple to make. It has the crunch and fluff of focaccia without the hassle of other breads! Top with your favorite veggies and herbs. Here I used artichokes, olives, tomatoes, and rosemary!
Ingredients
Focaccia
- 600 g flour 3-3 ½ cups
- 510-540 g water 2 ½-3 cup
- 9 g salt 2 tsp
- 8 g yeast 1.5-2 tsp
- 18 g maple syrup or honey 4 tsp
- 30 g olive oil
Toppings
- 1 cup baby tomatoes cut
- ½ cup artichokes cut
- ½ cup olives sliced
- 3-6 twigs of rosemary
- flakey sea salt
- extra olive oil to drizzle on top
Instructions
- Mix all the ingredients together either in a stand mixer or with a spoon by hand.
- I added some rosemary into the batter after mixing all the ingredients together
- Cover in plastic wrap then let it rise overnight ~12-14 hours. Refrigerate until 2-3 hours before baking.
- Place in oiled 9x13 pan (metal releases at the end better than glass but either pan works). Cover with a kitchen towel or plastic wrap.
- Rise for a couple hours, check up every hour and stretching towards the edge a couple times, until it fills the pan. (If you did not refrigerate the dough, the rise will only take 1 hour or so.)
- Preheat the oven to 450F.
- -Dimple and add toppings, then olive oil.
- Bake for 25-35 minutes (depending on toppings and how many, I did 30 min), enjoy!