No-Knead Bread, Overnight Focaccia – Easier than Campagne


No-Knead Bread Is Also Good for Focaccia

I wanted to increase the water content (ratio of water to flour), so I tried different patterns.

When the water content exceeds 85%, it becomes quite difficult to form. Even if you make it into a campagne, it collapses the shape during the secondary fermentation and doesn’t have good enough height.
Then I decided to make a focaccia, which is originally a thin bread.

I wanted to increase the water content as much as possible, but at 100% the holes would close up too quickly and the baking wouldn’t be as fluffy as I wanted.
The best for Focaccia was to use 90% water content in this recipe.
The dough is so sticky that touching it directly with your hands is a big problem. The key is to pour olive oil over the dough and shape it using a smooth motion.

No-Knead Bread, Overnight Focaccia – Easier than Campagne

Campagne is the most famous no-knead bread, but focaccia is even easier and you don’t need a pot. This focaccia is crispy outside, and fluffy inside.
Prep Time5 mins
Rest Before Cook12 hrs
Cook Time30 mins
Servings300 g flour
  • wheat flour 300 g
  • water 270 g
  • salt 4 g
  • dry yeast 1 g
  • olive oil 1 Tbsp
  • Put the flour, salt and dry yeast in a bowl and mix lightly.
  • Add the water.
  • Mix with a spatula until the dough is no longer powdery and comes together.
  • Cover with plastic wrap and let rise at room temperature (15-25℃) overnight or for about 12 hours. (*2)
Forming and baking
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