Easy Whole Wheat No Knead Focaccia Bread Recipe
This fresh‑milled whole wheat focaccia is a soft, olive‑oil‑rich pan bread with a beautifully airy texture and deep, nutty flavor. Gentle stretch‑and‑folds build strength without kneading, while an overnight cold proof creates those signature little dimples and a golden, crisp crust. Perfect for sandwiches, soups, or snacking, this simple, wholesome bake turns everyday ingredients into something truly special.
Ingredients
- 600 g about 5 cups fresh‑milled flour
- 2 tsp instant yeast
- 2 tsp salt
- 3 Tbsp olive oil plus more for pan and topping
- 2 1/4 cups warm water
- to taste kosher salt and Italian seasoning
Instructions
- In a large mixing bowl or the bowl of a stand mixer, combine flour, instant yeast, and salt. Make a well and add olive oil and warm water. Stir until all flour is hydrated. Dough will be very wet. Cover with plastic wrap and rest 30 minutes.
- Oil the bottom of the pan (8×8 baking dish or 10” cast iron). Transfer dough to pan. Perform 4 stretch‑and‑folds, lifting the dough about a foot and folding it like a letter. Flip seam‑side down, cover, and rest 30 minutes.
- Repeat the stretch‑and‑fold process. Dough should feel smoother. Flip seam‑side down, cover, and rest 30 minutes.
- Repeat once more for a total of 3 rounds. After the final fold, let dough rise 1–1½ hours until jiggly with visible air bubbles.
- Pour 2 Tbsp olive oil over the top of the dough. Use all fingers to gently dimple from the center outward without tearing. Cover tightly and refrigerate overnight or up to 5 days.
- Preheat oven to 475°F. Remove dough from fridge, add another tablespoon of olive oil, and re‑dimple. Add toppings and sprinkle generously with sea salt. Place focaccia in oven and decrease temperature to 450. Bake 15–20 minutes until golden brown and internal temp reaches 200°F.
- Let focaccia cool completely before slicing. Serve with dinner or slice horizontally for sandwiches.