Easy No-Knead Focaccia
Don’t be surprised if the dough looks unusually wet or sticky—that high hydration is exactly what creates a light, airy crumb. A long rise develops gluten naturally, creating a light, chewy texture with very little hands-on work.Can I make focaccia in a single day?AccordionItemContainerButtonLargeChevronFor optimal flavor and texture, it’s best to let the dough rise in the refrigerator for 8–24 hours. But if you’re short on time, you can let it rise at room temperature until doubled in size, which takes about 3–4 hours.Can I use instant instead of active dry yeast?AccordionItemContainerButtonLargeChevronYes.
- ▪Don’t be surprised if the dough looks unusually wet or sticky—that high hydration is exactly what creates a light, airy crumb.
- ▪A long rise develops gluten naturally, creating a light, chewy texture with very little hands-on work.Can I make focaccia in a single day?AccordionItemContainerButtonLargeChevronFor optimal flavor and texture, it’s best to let the dough ris
- ▪But if you’re short on time, you can let it rise at room temperature until doubled in size, which takes about 3–4 hours.Can I use instant instead of active dry yeast?AccordionItemContainerButtonLargeChevronYes.
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| Original publisher | Bon Appétit |
| Canonical URL | https://www.bonappetit.com/recipe/easy-no-knead-focaccia |
| Publication time | Tue, 16 Jun 2026 21:20:10 +0000 |
| Retrieval time | 2026-06-16T21:37:51.515Z |
| Last seen | 2026-06-16T21:37:51.515Z |
| Headline source | Publisher (no WeSearch rewrite) |
| Excerpt source | publisher body |
| Excerpt method | First ~120 words (~800 chars) of extracted publisher body, fair-use limited. |
| Summary | WeSearch · cerebras-chat (WeSearch summarizer) |
| Summary source text | contentText |
| Citation coverage | Summary is a WeSearch-generated derivative; primary citation is the original publisher URL. |
| Cluster | Dxdl2RDCmqQa |
| Cluster logic | Grouped by semantic title/content similarity across sources within a rolling window. Same-publisher template collisions are excluded from coverage comparison. |
| Ranking reason | Story pages are not engagement-ranked. Hub feeds use recency, with optional source-diversified chronological ordering (cap consecutive stories per source). No personalized ranking. |
| Publisher visit | Yes — open original |
| Substitutes article? | No — link-out required for full text |
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| Indexing | May the item be indexed (stored, ranked, made findable)? | Allowed |
| Snippet | May a short excerpt of the publisher's text be shown? | Allowed |
| AI summary | May WeSearch generate its own short summary of the article? | Limited |
| Retrieval / RAG | May the content be exposed for third-party retrieval-augmented generation? | Not asserted |
| Model training | May the content be used to train AI models? | Not asserted |
| Commercial reuse | May the content be reused commercially? | Not permitted |
Basis: Derived from the published RSS/Atom feed. Contact: [email protected]. Reviewed: 2026-07-24.
Opening excerpt (first ~120 words) tap to expand
CookingShockingly Easy No-Knead FocacciaBy Sarah JampelJune 16, 20264.7(1511)Photo by Laura Murray, Food Styling by Susan Spungen ArrowJump To RecipePrintThis beginner-friendly bread recipe delivers everything we want from homemade focaccia: a deeply golden crust, an airy crumb, and plenty of olive oil flavor—all without a stand mixer, special equipment, or any bread-baking experience required.An overnight rise in the refrigerator develops flavor and creates the large air pockets that give focaccia its signature texture. Don’t be surprised if the dough looks unusually wet or sticky—that high hydration is exactly what creates a light, airy crumb.
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Excerpt limited to ~120 words for fair-use compliance. The full article is at Bon Appétit.
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