Savory No-Knead Breakfast Focaccia with Spring Herbs Magic
Easy No-Knead Breakfast Focaccia with Spring Herbs transforms simple ingredients into extraordinary flavors for breakfast.
Equipment
- 9x13-inch baking pan
- Mixing bowls
- Whisk
- Plastic wrap
- Wire rack
Ingredients
For the Dough
- 2 teaspoons Active Dry Yeast Instant yeast works well too
- 1 tablespoon Honey Can substitute with sugar
- 1.5 cups Warm Water Around 110°F (44°C)
- 2 cups All-Purpose Flour Flour with 11.7% protein provides great texture
- 1 cup Bread Flour Can swap for all-purpose flour
- 1 teaspoon Fine Sea Salt Essential for flavor
- 3 tablespoons Olive Oil Use more on top for crust
For the Topping
- 0.5 cups Fresh Basil, Oregano, Thyme Adjust to taste
- 2 cloves Garlic Can substitute with garlic powder
- 1 cup Cherry Tomatoes Can replace with olives
- 1 teaspoon Flaky Sea Salt For finishing touch
Instructions
Directions
- Activate Yeast: In a bowl, whisk together the active dry yeast, honey, and ¼ cup of warm water. Let sit until frothy, about 10-15 minutes.
- Mix Dry Ingredients: In a separate bowl, combine all-purpose flour, bread flour, and fine sea salt.
- Combine Wet and Dry: Pour the frothy yeast mixture and the remaining warm water into the flour mixture. Stir until combined.
- Shape Dough: Coat hands with olive oil, shape dough into a ball, place in oiled bowl, cover, and refrigerate overnight.
- Warm Proof: After refrigerating, let the dough rise at room temperature until doubled in size, about 1-2 hours.
- Prepare Baking Pan: Coat a 9x13-inch pan with butter and transfer the risen dough into the pan.
- Preheat Oven: Preheat to 450°F (232°C).
- Dimples and Toppings: Dimple the dough, press in halved tomatoes, sprinkle garlic and herbs, drizzle olive oil, and finish with flaky sea salt.
- Bake: Bake for 25-28 minutes until golden brown.
- Cool and Serve: Allow to cool slightly, slice, and enjoy!
Notes
Serve with extra olive oil for dipping or use to create breakfast sandwiches.