A simple no-knead focaccia recipe that yields a golden, crispy crust with a soft, airy inside. Made with a slow-rise dough and plenty of olive oil for rich flavor and texture.
In a bowl, combine two and a half cups of lukewarm water with seven grams of yeast and two teaspoons of honey. Stir and let it sit for five minutes.
In a separate bowl, add five cups of all-purpose flour and two teaspoons of salt. Pour in the yeast mixture and stir until no dry flour remains.
Pour four tablespoons of olive oil into a third bowl. Coat the dough thoroughly with the olive oil by dipping and turning it in the oil.
Cover the dough and refrigerate it for 24 hours, until it looks bubbly and well-risen.
Gently deflate the dough and shape it into a ball. Fold each edge over the center to create layers.
Place the dough into a greased rectangular baking pan and gently stretch it to fit.
Let the dough rise in a warm spot for four hours, until it fills the pan and feels slightly springy.
Press your fingers lightly into the dough to make dimples, then drizzle generously with olive oil and add your favorite toppings to create a golden, crispy crust.
Bake the focaccia at 200°C (about 390°F) for 20 minutes until golden and crisp.