The Bubbliest Focaccia You've Ever Had

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Learn the secrets to making Chef John’s light and airy no-knead focaccia bread in this simple tutorial. Perfect for beginners and seasoned bakers alike, this recipe requires minimal effort for maximum results.

Transcript

00:00Let's go ahead and get started with a very simple no-knead dough.

00:03And we will mix this for a couple minutes to form a very wet,

00:06very sticky dough. And then we'll just cover this and leave it on the counter overnight.

00:10And what we'll do at this point is transfer this onto a work surface,

00:13but not before it's rubbed with a generous amount of olive oil,

00:16which is going to prevent it from sticking. And stretch this dough into a rectangle,

00:20fold it over in thirds like this. And then we will transfer this, smooth side up,

00:24onto a very generously olive oiled tray or pan. And we will let this rest for one hour.

00:29And then we'll do another series of folds, only this time right on the pan,

00:33so that later once this bakes up, it's going to have those big beautiful bubbles as advertised.

00:37And we will let it sit for another hour. We will give it another folding and transfer

00:41it smooth side up into a very, very generously oiled baking pan and let it sit for a couple

00:47more hours. This was now ready to transfer into the center of a 425 degree oven for about 30

00:53minutes or until beautifully browned and looking like this. All in all, I was very pleased with

00:58the results.

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