Irresistibly Easy No-Knead Breakfast Focaccia with Spring Herbs
This No-Knead Breakfast Focaccia with Spring Herbs is a delightful and easy recipe perfect for breakfast or snacks.
Equipment
- large bowl
- Whisk
- Baking pan
- plastic wrap
- Oven
Ingredients
Dough Ingredients
- 2 teaspoons Active Dry Yeast Ensure it's fresh or substitute with instant yeast
- 1 tablespoon Honey Helps activate the yeast
- 1.5 cups Warm Water 110°F (44°C) is ideal
- 2 cups All-Purpose Flour 11.7% protein preferred
- 1 cup Bread Flour 12.7% protein for chewiness
- 1 teaspoon Fine Sea Salt Essential for flavor and fermentation
- 3 tablespoons Olive Oil For dough and topping
Herbs and Toppings
- 3/4 cup Fresh Herbs (Rosemary, Thyme, Chives, etc.) Mix any combination
- 2 cloves Garlic Cloves Optional for added flavor
- 1 cup Cherry Tomatoes Optional for sweetness
- 1 teaspoon Flaky Sea Salt For topping
Instructions
Making the Focaccia
- In a large bowl, combine the active dry yeast, honey, and warm water. Let it sit for about 5-10 minutes until frothy.
- In another bowl, whisk together the all-purpose flour, bread flour, and fine sea salt.
- Gradually add the yeast mixture to the flour mixture, stirring gently until just combined.
- Shape the dough into a ball with oiled hands. Place it in a greased bowl, cover with plastic wrap, and refrigerate for 8-20 hours.
- Let the dough sit at room temperature in a warm spot for 1-2 hours until doubled in size.
- Grease a 9x13 inch baking pan generously with olive oil.
- Transfer the dough into the pan, pressing it to fill the bottom. Create dimples, then sprinkle with fresh herbs, garlic, and cherry tomatoes.
- Preheat the oven to 450°F (230°C) and let the dough rise for 30 minutes. Bake for 25-28 minutes until golden brown.
- Transfer the focaccia to a wire rack to cool slightly before slicing.
Notes
Drizzle with extra olive oil just before serving for an indulgent touch.