No-knead Focaccia - Parāoa Pokapoka Kore-Poke

Ingredients

• 30 ml (2 tbsp)oil
• 375 mllukewarm water
• 22.5 ml (1½ tbsp)honey
• 6 g (2 tsp)instant yeast
• 450 g (3 cups)strong white bread flour
• 1 tspfine salt
• 45 ml (3 tbsp)oil
• 4garlic cloves
• 2 tsphoney or maple syrup
• To tastesalt and black pepper
• Finely grated zest of 2 lemonslemon zest
• 15 gfresh thyme
• 30 ml (2 tbsp)olive oil

Instructions

1. 1

   Oil the pan

   Coat a 23 cm cast-iron pan or a 25 x 30 cm baking tray with 30 ml (2 tbsp) oil, spreading it over the base and sides.

2. 2

   Activate the yeast

   In a large bowl, stir the lukewarm water and 22.5 ml (1½ tbsp) honey until the honey dissolves. Sprinkle in the instant yeast, stir, and leave for 5 minutes; it should float to the surface.

3. 3

   Mix the dough

   Add the flour, salt and 45 ml (3 tbsp) oil. Stir with a knife for 1 minute, until combined. The dough will be sticky.

4. 4

   First rise

   Cover the bowl with a tea towel or bowl cover and leave the dough for 15–20 minutes.

5. 5

   First fold

   Take a handful of dough from the side of the bowl, pull it upwards as far as it will stretch, then fold it into the centre. Turn the bowl a quarter turn and repeat; count each fold and turn as one. Complete 12–15 folds, which should take about 1 minute.

6. 6

   Second rise

   Cover the dough and leave it for 15–20 minutes.

7. 7

   Second fold

   Repeat the stretching and folding process, completing 12–15 folds.

8. 8

   Third rise

   Cover the dough and leave it for 15–20 minutes.

9. 9

   Final fold

   Stretch and fold the dough 12–15 times in the bowl.

10. 10

    Move the dough

    Transfer the dough to the oiled pan. Gently stretch it towards the edges, using your hands beneath the dough to ease it out.

11. 11

    Final rise

    Cover the pan and leave the dough to rise for 45 minutes to 1 hour. Before the rise ends, prepare the toppings; the focaccia can also be left plain and finished with oil and salt.

12. 12

    Make the topping

    Use a mortar and pestle to mash the garlic, 2 tsp honey or maple syrup, salt, pepper and lemon zest into a paste. If you do not have one, finely chop the ingredients on a chopping board.

13. 13

    Heat the oven

    Preheat the oven to 220 °C.

14. 14

    Top the dough

    Once the dough has risen, spread the garlic paste over it. Remove the thyme leaves from their sprigs and scatter them over the dough, then drizzle with 30 ml (2 tbsp) olive oil.

15. 15

    Dimple the dough

    Press your fingers deeply into the dough so the toppings are pushed down into it. Leave it for 5–10 minutes.

16. 16

    Bake the focaccia

    Bake at 220 °C for 5 minutes, then reduce the oven to 170 °C and bake for a further 25 minutes. Remove the bread from the pan while it is still hot and serve warm.

What is focaccia?

Focaccia is a flat Italian bread, commonly baked with olive oil and dimpled before it goes into the oven. This version uses a simple no-knead dough and adds garlic, honey, lemon zest and thyme for a fragrant, savoury-sweet topping.

The repeated folds help bring the sticky dough together without traditional kneading. Baking it in an oiled pan gives the underside a rich, crisp edge.

Nutrition and macros by portion

The nutrition label shows one serving as written: 2535 calories, 49g protein, 340g carbs, 83g fat.

The flour provides most of the carbohydrates and some protein, while the two additions of oil account for much of the fat. Honey adds a smaller amount of carbohydrate, and the flour and yeast contribute additional protein. Serve a slice alongside vegetables or a protein-rich dish to make a more balanced plate.

The dough ingredients

Strong flour: Its higher protein content helps the dough develop enough structure to hold air as it rises. The dough is meant to feel sticky, so avoid adding extra flour just to make it easier to handle.

Yeast and honey: Lukewarm water and honey give the yeast a chance to activate before the flour is added. The recipe checks for activity by looking for yeast floating on the surface after 5 minutes.

Why the folds matter

First fold: Pull a portion of dough up from the side of the bowl and bring it into the centre, turning the bowl a quarter turn each time. This gently gathers the dough without kneading it on a work surface.

Between folds: The 15–20 minute rests give the dough time to relax before the next round. Keep the folds to 12–15 each time, as specified, and cover the bowl while it rests.

Getting the dough into the pan

Oiled pan: Coat the full base and sides so the dough is easier to release after baking. The recipe gives the option of a 23 cm cast-iron pan or a 25 x 30 cm tray.

Gentle stretching: Ease the dough towards the edges rather than pulling it forcefully. After the final 45-minute to 1-hour rise, it should be ready for its topping.

Making the garlic topping

Garlic paste: Mashing the garlic with honey or maple syrup, seasoning and lemon zest combines the flavours into a topping that can be spread over the dough. Finely chopping the ingredients is an alternative if you do not have a mortar and pestle.

Fresh thyme: Strip the leaves from their sprigs and scatter them over the paste. The final drizzle of olive oil brings the topping across the dough's surface.

Dimpling and baking

Deep dimples: Press your fingers well into the dough after adding the toppings, then leave it for 5–10 minutes before baking. This presses the flavours into the surface, as the method intends.

Two temperatures: Start at 220 °C for 5 minutes, then lower the oven to 170 °C for another 25 minutes. The recipe calls for removing the focaccia from its pan while hot and serving it warm.

Serving ideas

Warm slices work alongside a meal, as the recipe suggests, or can be served as bread for dipping. For a simple accompaniment, pair them with a soup, salad or a dish with a sauce to mop up.

The lemon, garlic and thyme make this focaccia flavourful on its own, so it can also be served without extra toppings.

Recipe notes & tips

• Use lukewarm rather than hot water when mixing the yeast.
• Expect the mixed dough to be sticky; the recipe does not call for extra flour.
• Cover the dough during each resting period to keep its surface from drying out.
• Oil the sides of the pan as well as the base to help the bread release.
• Prepare the garlic and lemon topping during the final rise.
• Remove the focaccia from the pan while it is hot, as directed.

Variations

• Use maple syrup: Swap it for the honey in the topping as the recipe allows.
• Make it plain: Leave off the garlic, lemon and thyme, then finish with oil and salt.
• Change the herbs: Replace the thyme with another fresh herb that suits your meal.
• Add olives: Scatter pitted olives over the dough with the other toppings.
• Try a different pan: Use either the specified 23 cm cast-iron pan or 25 x 30 cm tray.

Common mistakes to avoid

• Water too hot: Use lukewarm water so the yeast can activate as intended.
• Skipping the rests: Cover the dough and give it each 15–20 minute rise before folding again.
• Too much extra flour: Keep the dough sticky rather than adding flour to make it easier to handle.
• Rough stretching: Ease the dough out gently in the pan instead of pulling it forcefully.
• Shallow dimples: Press your fingers deeply into the dough after adding the toppings.
• Leaving it in the pan: Slide the bread out while it is still hot, as the method directs.

How to store

The focaccia is best on the day it is baked. Keep it in a plastic bag at room temperature for a day; for longer storage, slice and freeze it, then toast slices from frozen. The next day, it can also be made into toast or toasted sandwiches.

Frequently asked questions