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No- Knead Focaccia Tiles


Better Homes & garden

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No- Knead Focaccia Tiles 1 Picture


  • 4 cups all-purpose flour
  • 1 2/3 cups warm water
  • 1/4 tsp. active dry yeast
  • 1 1/2 tsp. salt
  • Olive oil
  • Desired toppings, such as roasted pumpkin seeds, oil-packed dried tomatoes, pitted olives, thinly sliced limes, and/or thinly sliced roma tomatoes.
  • Desired seasonings, such as smoked paprika, ground cumin, oregano, and/or sea salt.



Step 1

n a large bowl combine 3 cups of flour, the yeast, and the salt. Add water (120 to 130 degrees F.). Stir until all is moistened. The mixture will be a soft, sticky dough. Cover bowl and let dough stand at room temperature for 12-24 hours.

Line a 15x10x1 inch baking pan with parchment paper. Brush parchment paper with olive oil. With a fork, stir the remaining 1 cup flour into the dough. Turn dough out onto prepared pan. Using well-oiled hands or a rubber spatula, gently push dough into pan (dough will be sticky). Cover; let rise for 1 to 1 1/2 hours or until puffy.

Preheat oven to 400 degrees F. Using a sharp floured knife, score dough into 6 portions. Gently press desired toppings into surface of dough. Brush lightly with olive oil. Sprinkle with desired seasonings. Bake for 30 to 35 minutes or until golden brown.

Transfer to wire rack. Cut into 6 tiles. Serve warm.

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