No-Knead Focaccia

What I should be doing... (1) Studying for my organic chemistry exam tomorrow, (2) laundry, (3) my Italian homework, (4) eating copious amounts of chocolate and ice cream. What I should not be doing... (1) baking, (2) blogging, (3) watching Instant Netflix, (4) Facebook, (5) eating copious amounts of chocolate and ice cream.

So far I'm 1-5. Yeah, it's just one of those days.

The Psych major in me is a firm believer that everyone needs little breaks in the middle of studying or doing some kind of task. It's cathartic.

So, to live up to my "mantra", I bake bread or tasty treats for my friends and family. Last week I baked this focaccia along with a tasty minestrone soup (recipe soon!). It was so incredibly simple, I could hardly believe it.

You may remember me mentioning my fear of yeast breads; but truly, they aren't hard, just a bit time consuming.

This bread was lovely. Soft in the middle with a chewy outer crust. The herbs were a great addition also. They really bumped up the flavor.

I used an herbed olive oil that I got at a little specialty olive oil shop, which I think also contributed to the great flavor, but regular olive oil works just fine.

I did make one teeny mistake when I was preparing the bread though. The recipe calls for 3 Tablespoons of olive oil + more for drizzling: about half of the 3T is to be drizzled in the pan, while the remainder of the 3 T is to be added to the bread dough while mixing. Additional olive oil is then drizzled on top.

I misread the directions and, instead, drizzled about 1.5 T in the pan and then drizzled the remaining 1.5 T to the top of the bread. Basically, I just forgot to add the oil to the dough. I don't really know how it would have turned out had I added the olive oil to the dough, but my bread was really good anyway. I'm providing the method for how Imade the bread, but there is also a link to King Arthur Flour, just in case you are curious.

This bread is great for sandwiches or to dip in soup. I can't wait to make it again and experiment with other toppings and mix-ins.

BUT, that will, of course, be after I study and do homework and launder my ever-growing pile of clothes.

No-Knead Focaccia (lightly adapted from King Arthur Flour)

Makes 1 Loaf


  • 1 1/2 (12 oz.) cups warm water
  • 3 tablespoons (1-1/4 oz.) olive oil (plus additional for drizzling)
  • 1 1/4 teaspoons salt
  • 3 1/2 cups (14-3/2 oz.) All Purpose Flour
  • 1 tablespoon instant yeast
  • 2 tablespoons finely chopped fresh basil, optional
  • 2 tablespoon finely chopped fresh parsley, optional
  • Herbs and salt to sprinkle on top, optional


  1. Lightly grease a 9 x 13 baking dish. Drizzle about half of the olive oil in the pan and spread around.
  2. In a stand mixer combine the water, salt, flour, yeast, and herbs, if using. Mix on low for one minute. Dough will be very sticky.
  3. Pour dough into prepared pan and spread around so that it covers the whole pan. Cover dough and let rise for 60 minutes. Meanwhile, heat oven to 375°F.
  4. After dough has risen, gently poke holes with your fingers. Drizzle dough with remaining olive oil. Sprinkle with herbs (basil, parsley, rosemary, etc.) and salt if desired.
  5. Bake until bread is golden brown, 35 to 40 minutes