Focaccia without dough: the fail-proof recipe – Italian cuisine reinvented by Gordon Ramsay

La Cucina Italiana

To enjoy the satisfaction of biting into a beautiful focaccia made with your own hands, you don’t need to be an expert baker. The recipe for focaccia without dough it is foolproof and, above all, it will leave everyone speechless (and certainly not dry-mouthed). In fact, very few precautions are enough for the magic to happen. As well as obviously the right leavening time.

How long does the focaccia have to rise?

There are many factors that contribute to the leavening of a bread product, first and foremost the amount of yeast And the temperature to which the dough is left. In this recipe we use one low percentage of yeast to prevent the natural chemical process that makes the focaccia more digestible from being excessively accelerated by the brewer’s yeast. If the dough is held at low temperatures it will take longerif it will be held at higher temperatures it will rise faster. The ideal leavening temperature is 25/26 degrees, which you can reach by keeping the dough in the closed oven with only the light on. Do you prefer slow rising? Cover the dough and place it in the refrigerator.

Focaccia it will have risen when it has reached approximately double its initial volume.

Focaccia without knead: the recipe

Ingredients for a standard baking tray

  • 600 g of medium strength flour (w 260 or 11/12 g of proteins)
  • 450 g of cold water
  • 30 g extra virgin olive oil + a little
  • 15 g salt
  • 3 g of fresh brewer’s yeast


  1. In a bowl, add yeast to the watermix to dissolve.
  2. Add all the flour and mix well using a spatula or spoon: you should obtain a very sticky but homogeneous mixture.
  3. Add the saltcontinuing to mix, and finally the oil.
  4. Let about 30 minutes pass and, with greasy hands, take a piece of dough and fold it inwards. Do this along the entire perimeter: each edge must be folded inwards. Repeat the operation again after 30 minutes.
  5. Close the container with a lid and let rise until doubled at a temperature of approximately 25 degrees.
  6. Cover a baking tray with a sheet of baking paper brushed with oil. Pour the mixture over it doubled in volume. After about half an hour, spread the dough until it covers the entire pan, delicately and without deflating it. Cover with non-contact film and let it rise again until doubled (this time it will take less time).
  7. Grease your hands with plenty of oil, pour 2 tablespoons of oil on the surface and with your fingers make large lunges across the entire surface of the focaccia. Sprinkle with coarse salt and/or flavorings to taste.
  8. Bake at 230 degrees, static oven, central part of the oven, for approximately 18/20 minutes, or until the surface is golden brown. Let cool.

How to season focaccia without kneading

No-knead focaccia is fantastic plain but lends itself to many variations, all very easy to make. Here are some ideas:

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