Irresistibly Easy No-Knead Breakfast Focaccia with Spring Herbs
This No-Knead Breakfast Focaccia with Spring Herbs is an aromatic delight that requires zero kneading for a simple yet impressive breakfast.
Equipment
- Mixing bowl
- Baking Pan
- Whisk
- Plastic Wrap
- Oven
Ingredients
For the Dough
- 1 packet Active Dry Yeast Ensure freshness for the best rise.
- 1 tbsp Honey Can be swapped with sugar.
- ½ cup Warm Water Aimed for around 110°F (44°C).
- 3 cups All-Purpose Flour Substitute with bread flour for added chewiness.
- 1 tbsp Fine Sea Salt Adjust quantity if using kosher salt.
- 2 tbsp Olive Oil Reserve some for drizzling over the dough.
For the Herb Infusion
- ¼ cup Fresh Herbs (Basil, Rosemary) Dried herbs can be used in smaller amounts.
- 2 cloves Garlic Consider using roasted garlic for a milder taste.
For Finishing Touches
- 1 tbsp Flaky Sea Salt Any coarse salt can work as an alternative.
- 1 cup Cherry Tomatoes or Other Vegetables Optional for added moisture and flavor.
Instructions
Preparation
- In a mixing bowl, whisk together active dry yeast, honey, and ½ cup warm water. Allow it to sit for about 5-10 minutes until frothy.
- In a separate bowl, whisk together all-purpose flour and fine sea salt.
- Gradually add the frothy yeast mixture to the dry ingredients, stirring gently until just combined.
- Drizzle in 2 tablespoons of olive oil and fold into the dough.
- Cover the bowl with plastic wrap and refrigerate for 8-20 hours.
- Remove the dough from the fridge and let it come to room temperature for about 1 hour in a greased baking pan.
- Set your oven to preheat at 450°F (230°C).
- Gently press dimples into the dough using your fingers. Scatter fresh herbs, sliced garlic, and topping of choice, then drizzle with olive oil and sprinkle with flaky sea salt.
- Pop it in the oven and bake for 25-28 minutes, or until golden brown.
- Once baked, let it cool before slicing. Serve warm.
Notes
Enjoy with a side of olive oil for dipping or your favorite spreads!