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Easy No-Knead Garlic Herb Focaccia Recipe with Crispy Golden Crust Tips

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A simple, no-knead focaccia bread infused with fresh garlic and herbs, featuring a soft, pillowy inside and a crispy golden crust. Perfect for busy weeknights, potlucks, or cozy dinners.

Ingredients

Scale
  • 3 cups (360g) all-purpose flour
  • 1 teaspoon instant yeast
  • 1 ½ teaspoons salt
  • 1 ½ cups (360ml) warm water (about 100°F / 38°C)
  • ¼ cup (60ml) extra virgin olive oil, plus more for drizzling and pan
  • 3 fresh garlic cloves, minced
  • 2 tablespoons fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • Coarse sea salt for sprinkling on top

Instructions

  1. In a large mixing bowl, combine 3 cups (360g) all-purpose flour, 1 teaspoon instant yeast, and 1 ½ teaspoons salt. Stir with a wooden spoon until evenly mixed (about 2 minutes).
  2. Pour in 1 ½ cups (360ml) warm water and ¼ cup (60ml) extra virgin olive oil. Stir quickly until the dough comes together; it will be shaggy and sticky (2-3 minutes).
  3. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let the dough rest at room temperature for 12 to 18 hours (overnight is best) until bubbles form on the surface.
  4. Generously oil a 9×13-inch baking pan with olive oil.
  5. With well-oiled hands, transfer the dough to the pan. Gently stretch and press it out evenly to fill the pan. Let it rest for 20 minutes to relax the gluten.
  6. Press your fingers firmly into the dough to create classic focaccia dimples.
  7. Sprinkle the minced garlic, chopped rosemary, and thyme evenly over the dough. Drizzle generously with olive oil and finish with a pinch of coarse sea salt.
  8. Let the dough rise again for 30 to 45 minutes until slightly puffy.
  9. Preheat oven to 450°F (230°C). Bake the focaccia on the middle rack for 20-25 minutes until the crust is deep golden brown and crispy.
  10. Remove from oven and let cool in the pan for 10 minutes before slicing. Serve warm or at room temperature.

Notes

If dough is too sticky, oil your hands instead of using flour to keep dough moist and crust crispy. Do not rush the long rise; it is key for airy, chewy crumb. Use warm water (about 100°F) to activate yeast without killing it. Baking on the middle rack ensures even heat circulation. For a crispier crust, use a metal pan. Fresh herbs can be substituted with half the amount of dried herbs. Refrigerate dough up to 24 hours after mixing if needed.

Nutrition

Keywords: no-knead focaccia, garlic herb focaccia, easy focaccia recipe, crispy focaccia, homemade bread, no-knead bread, garlic bread, herb bread

Find it online: https://prismtaste.com/easy-no-knead-garlic-herb-focaccia-recipe-with-crispy-golden-crust-tips/