No Knead Focaccia (Cheese Focaccia)
Imagine biting into a piece of warm, fluffy focaccia topped with melty cheese and aromatic herbs. This No Knead Focaccia (Cheese Focaccia) recipe takes the traditional Italian bread and simplifies it for the home cook. With minimal effort and no need for kneading, you can enjoy a delicious, crusty focaccia that’s perfect for any occasion. Whether you’re serving it as an appetizer, alongside pasta, or simply enjoying it on its own, this focaccia is sure to impress family and friends alike.
Why Cooks Rave About It
No Knead Focaccia (Cheese Focaccia) is a game-changer in the bread-making world. The beauty of this recipe lies in its simplicity and the incredible flavor it delivers. Here are a few reasons why cooks can’t stop raving about it:
– **Ease of Preparation**: With just a few simple ingredients and minimal hands-on time, you can create bakery-quality focaccia at home.
– **Versatility**: This focaccia is a blank canvas. Feel free to add your favorite toppings, herbs, or spices to make it uniquely yours.
– **Cheesy Goodness**: The blend of Parmesan, mozzarella, and feta creates a rich, savory flavor that elevates the bread from ordinary to extraordinary.
– **Perfect Texture**: The no-knead method results in a wonderfully airy and chewy bread, with a crisp crust that’s hard to resist.
Your Shopping Guide
To make your No Knead Focaccia (Cheese Focaccia), gather the following ingredients:
- All-Purpose Flour – 3 cups (390 grams), the base of your focaccia.
- Fleischmann’s RapidRise Yeast – 0.25 oz (7 grams or 1 packet), for that perfect rise.
- Granulated Sugar – 1 tbsp (13 grams), to feed the yeast and add a hint of sweetness.
- Kosher Salt – 1 tsp (3 grams), to enhance the flavor.
- Water – 1 cup (341 grams), warm to activate the yeast.
- Extra Virgin Olive Oil – 4 tbsp (50 grams), for flavor and richness, divided.
- Italian Seasoning – 1 tsp (5 grams), for that classic Italian flavor.
- Parmesan Cheese – 1 cup, freshly shredded, for a nutty taste.
- mozzarella Cheese – 1 cup, freshly shredded, for creaminess.
- Feta Cheese – 1 cup, crumbled, for a tangy finish.
- Sea Salt – optional, for garnish, to add a touch of crunch.
Cook’s Kit
Before you start making your No Knead Focaccia (Cheese Focaccia), make sure you have these essential kitchen tools:
- Mixing Bowl – for combining ingredients.
- Whisk – to blend dry ingredients and activate the yeast.
- Measuring Cups and Spoons – for accurate measurements.
- Baking Sheet – to shape and bake your focaccia.
- Parchment Paper – optional, for easy cleanup.
- Kitchen Towel or Plastic Wrap – to cover the dough while it rises.
No Knead Focaccia (Cheese Focaccia): From Prep to Plate
Ready to bring this delicious bread to life? Follow these simple steps:
Step 1: Mix the Dry Ingredients
In a large mixing bowl, whisk together 3 cups of all-purpose flour, 0.25 oz of Fleischmann’s RapidRise Yeast, 1 tbsp of granulated sugar, and 1 tsp of kosher salt until well combined.
Step 2: Add the Wet Ingredients
Slowly pour in 1 cup of warm water and 2 tbsp of extra virgin olive oil. Using a wooden spoon or spatula, mix until a sticky dough forms. Don’t worry about the consistency; it should be wet and shaggy.
Step 3: First Rise
Cover the bowl with a kitchen towel or plastic wrap and let the dough rise in a warm place for about 1 to 2 hours, or until it doubles in size. This step is crucial for developing that airy texture.
Step 4: Prepare the Baking Sheet
While the dough is rising, preheat your oven to 425°F (220°C). Grease a baking sheet with the remaining 2 tbsp of extra virgin olive oil, ensuring it’s well coated.
Step 5: Shape the Dough
Once the dough has risen, turn it out onto the prepared baking sheet. Gently stretch and press the dough to fit the size of the pan. Don’t worry if it’s not perfect; rustic is the name of the game!
Step 6: Add the Toppings
With your fingers, create dimples all over the surface of the dough. Drizzle a little more olive oil on top and sprinkle with 1 tsp of Italian seasoning. Then, evenly distribute the freshly shredded Parmesan, mozzarella, and crumbled feta cheese over the dough.
Step 7: Second Rise
Cover the dough again and let it rise for an additional 20-30 minutes while the oven finishes preheating.
Step 8: Bake the Focaccia
After the second rise, bake your focaccia in the preheated oven for 20-25 minutes, or until the top is golden brown and the cheese is bubbling. If desired, sprinkle with sea salt right before serving for an extra touch of flavor.
Step 9: Serve and Enjoy
Allow the focaccia to cool slightly in the pan before transferring it to a wire rack. Slice into squares and serve warm. Enjoy your homemade No Knead Focaccia (Cheese Focaccia) with olive oil for dipping, or as a side to your favorite dishes!
Adaptations for Special Diets
If you have specific dietary needs, here are some easy adaptations you can make:
- Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free flour blend.
- Vegan: Replace the cheeses with vegan cheese alternatives or omit them entirely for a simple herbed focaccia.
- Reduced Sodium: Use low-sodium cheese options and reduce the amount of kosher salt.
Pitfalls & How to Prevent Them
While this recipe is straightforward, here are a few common pitfalls and how to avoid them:
- Too Dense: Ensure your yeast is fresh and active. If it doesn’t foam up when mixed with warm water, it may be expired.
- Over or Under-Rising: Keep an eye on the dough during the rising periods. Temperature plays a significant role; a warm, draft-free spot is ideal.
- Burnt Cheese: If your focaccia browns too quickly, cover it loosely with aluminum foil halfway through baking.
Make-Ahead & Storage
This No Knead Focaccia (Cheese Focaccia) is perfect for meal prep:
You can prepare the dough ahead of time and let it rise in the refrigerator for up to 24 hours. Just bring it to room temperature before proceeding with the shaping and second rise.
- Storage: Store leftover focaccia in an airtight container at room temperature for up to 2 days.
- Freezing: Freeze slices wrapped tightly in plastic wrap for up to 3 months. Reheat in the oven for a fresh-baked taste.
Reader Q&A
Can I use bread flour instead of all-purpose flour?
Yes, you can use bread flour, which may result in a chewier texture. Just keep an eye on the hydration level, as bread flour can absorb more water.
What if I don’t have Italian seasoning?
You can easily make your own by combining dried oregano, basil, rosemary, and thyme in equal parts.
Can I add other toppings to the focaccia?
Absolutely! Feel free to experiment with olives, sun-dried tomatoes, caramelized onions, or fresh herbs for additional flavor.
How can I ensure my focaccia has a nice crust?
Make sure to use enough olive oil in the pan and on top of the dough before baking. A hot oven also contributes to a crispy crust!
Save & Share
If you loved this No Knead Focaccia (Cheese Focaccia) recipe, don’t forget to share it with friends and family! They’ll thank you for introducing them to this delicious, easy-to-make bread.
Every bite of this No Knead Focaccia (Cheese Focaccia) is a celebration of flavor and texture, perfect for any occasion. So roll up your sleeves, gather your ingredients, and get ready to bake a loaf that will have everyone coming back for seconds!
No Knead Focaccia (Cheese Focaccia)
Ingredients
Equipment
Method
- In a large mixing bowl, whisk together 3 cups of all-purpose flour, 0.25 oz of Fleischmann's RapidRise Yeast, 1 tbsp of granulated sugar, and 1 tsp of kosher salt until well combined.
- Slowly pour in 1 cup of warm water and 2 tbsp of extra virgin olive oil. Using a wooden spoon or spatula, mix until a sticky dough forms. Don’t worry about the consistency; it should be wet and shaggy.
- Cover the bowl with a kitchen towel or plastic wrap and let the dough rise in a warm place for about 1 to 2 hours, or until it doubles in size.
- While the dough is rising, preheat your oven to 425°F (220°C). Grease a baking sheet with the remaining 2 tbsp of extra virgin olive oil.
- Once the dough has risen, turn it out onto the prepared baking sheet. Gently stretch and press the dough to fit the size of the pan.
- Create dimples all over the surface of the dough. Drizzle a little more olive oil on top and sprinkle with 1 tsp of Italian seasoning. Then, evenly distribute the cheeses over the dough.
- Cover the dough again and let it rise for an additional 20-30 minutes while the oven finishes preheating.
- After the second rise, bake your focaccia in the preheated oven for 20-25 minutes, or until the top is golden brown and the cheese is bubbling.
- Allow the focaccia to cool slightly in the pan before transferring it to a wire rack. Slice into squares and serve warm.
Notes
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- Store leftover focaccia in an airtight container at room temperature for up to 2 days.
- Freeze slices wrapped tightly in plastic wrap for up to 3 months.
