This is my fluffy, no-knead focaccia bread and I just know that you are going to love this versatile recipe. I infuse this parāoa (bread) with flavours of garlic, honey, thyme and lemon and the result is so dreamy. However, you have the power here, inject it with flavours that you love and make it your own. Let me know what combination you come up with.
My no-knead focaccia bread recipe is an absolute favourite. With so many toppings to choose from, it is a very versatile parāoa (bread). I baked mine in a 27 cm cast iron pan but it a 25 cm long x 20 cm wide baking tray also works. Whatever you bake it in, it is going to be so delicious.
How to make this parāoa (bread):
This is a no-knead recipe but stretch and folding is used in replace of kneading. This is a sourdough technique that activates the gluten without having to remove the dough from the bowl. Stretch and folding creates beautiful big holes in the dough and gives a light and fluffy texture. I top mine with kāriki (garlic), kiri rēmana (lemon zest), mīere (honey) and tāima (thyme). These power house flavours are so good but you can mix up the flavour combination to anything your heart desires! Be at one with the dough and create e te whānau (family)!
Do you have other no-knead recipes?
Āe mārika – yes indeed! I love creating no-knead recipes and they all use the stretch and fold technique. My Light and Fluffy Fry Bread (Parāoa Parai) is super popular on my pae tukutuku (website) and is mostly no-knead. Or are you looking for a white loaf that is baked in a cast iron pot? Check out my Rustic No-knead White Bread (Cast iron pot) Don’t have a cast iron pot? No worries, this No-knead White Bread Loaf is the same recipe but baked in loaf tins.
Feel like my making fresh buns but don’t want to knead? These No-knead Bread Buns are just perfect and if you want to add cheese, here is the recipe for you Cheesy No-knead Bread Buns. Finally, if you want something full of nutrients, make this No-knead Seeded Oat Bread Loaf. Which recipe takes your fancy?
Videography and photography by Sarah Henderson.
No-knead Focaccia – Parāoa Pokapoka Kore-Poke
Ingredients
Cast Iron Pan or Oven Tray Preparation
- 2 tbsp noni ōriwa (olive oil)
The Dough – Te Pokenga
- 1 ½ C (375 ml) wai aromahana (lukewarm water)
- 1 ½ Tbsp 1 1/2 Tbsp mīere (honey, this can be swapped for maple syrup or sugar)
- 2 tsp īhi tere (instant yeast)
- 3 C (450 g) puehu parāoa kounga (high grade flour)
- 1 tsp tote (salt, fine)
- 3 tbsp noni ōriwa (olive oil or any oil you have)
The Condiments – Ngā Kīnaki
- 4 kāriki (garlic cloves)
- 2 tsp mīere (honey or maple syrup)
- tote me te pepa (salt and pepper)
- kiri rēmana pīrahirahi (finely grated lemon zest, of two lemons)
- tāima (thyme, 15g)
- 2 tbsp noni ōriwa (olive oil)
Instructions
Cast Iron Pan or Oven Tray Preparation
- Oil a 23 cm cast iron pan or a 25 cm x 30 xm tray with 2 Tbsp of noni ōriwa (olive oil). Rub it all over so every part of this pan or tray is covered.
The Dough – Te Pokenga
- Add the wai aromahana (lukewarm water) and mīere (honey) in a to a large bowl. Stir it until the honey has dissolved.
- Sprinkle over the īhi tere (instant yeast), stir, leave for 5 mins to activate. The yeast should have floated to the top and look slightly foamy.
- Add in the rest of the ingredients. Stir with a knife for 1 minute until the ingredients are all combined. It will look sticky but just let it be.
- Cover with a tea towel or bowl cover and leave for 15 – 20 minutes.
- It is time to stretch and fold the dough. Take a handful of the dough from down the side of the bowl, pull the dough up as high as it can go and place it in the centre of the bowl. 1/4 turn the bowl and repeat the process. Every time you place the dough in the centre of the bowl and quarter turn the dough, is one count. Stretch and fold 12-15 times. It should take a minute to do.
- Cover the dough and leave for 15 – 20 minutes.
- Repeat the stretch and folding process for the second time, completing 12 – 15 stretch and folds. Cover the dough and leave for 15 – 20 minutes.
- Stretch and fold 12 – 15 times in the bowl a third and final time. Gently add the dough into the oiled pan and gently stretch it out, I do this by gently rubbing my hands underneath the dough to gently tease it out. Refer to the video for clarity.
- Cover and rise for 45 minutes to 1 hour. Before the time is up, prepare your toppings. Focaccia doesn't have to have toppings, you can keep it plain and drizzle with a bit of noni (oil) and tote (salt). The options are endless – choose what you love!
The Condiments – Ngā Kīnaki
- Add the kāriki (garlic), mīere (honey), tote (salt), pepa (pepper) and kiri rēmana (lemon zest) in to a mortar and pestle. Smoosh together until a paste forms. If you don't have a mortar and pestle you can just cut everything finely on to a chopping board.
- When the dough has risen, add the delicious paste all over the dough. Pull the fresh tāima (thyme) from its sprigs and add evenly all over the dough. Drizzle over the noni ōriwa (olive oil).
- Once the toppings are added, press deeply into dough with your fingers, pressing the flavour right to the bottom. Leave for 5 – 10 minutes as you pre-heat the oven.
- Pre-heat the oven to 220 °C.
- Slide in the delicious parāoa (bread) and bake for 5 mins at 220 °C.Then turn it down to 170 °C, bake for 25 more minutes.
- Slide it out of the pan while still hot and eat warm. This is perfect to go alongside any meal.
The best recipe I’ve seen and I’ve been looking for one since I tasted a homemade loaf in NZ on a recent trip. It looks beautiful and your video – you’re such a Queen 🙌🫶🏽
Kia ora Nyree, thank you so much for your beautiful words! I am so glad to hear that and I hope that it tastes just like you hoped!
Has became our family recipe, we have been sharing with friends and family, kids bus driver 🫣and they absolutely love this focaccia bread.
Thank you 😊 absolutely beautiful
Wow Angela, I couldn’t ask for better feedback than that. I am so blown away by words – thank you!
Beautiful recipe! My first time trying to make foccacia. Well guided recipe and turned out yum will definitely be making again!
Nga mihi e hoa!
That is fantastic to hear Renee, how good is focaccia aye. Keep up the awesome baking!
made this tonight to go with a soup I’ve been slow cooking all day…delish!
How awesome e hoa!!!! That sounds like the most delicious combination!!! 💗💗
Kua puta a Pito! The BEST focaccia ever. Super versatile too (try it with a cinnamon scroll-esque topping and thank me later!). Reka as!
E mihi ana ki a koe Bex! Ha ha – Kua puta a pito (I love this saying so much)!
The first time I’ve made this bread & I think I’m hooked. Super easy recipe & the video is so helpful. Nothing beats this fresh out of the oven slathered with butter
Yes, so glad you are hooked! How special is it to serve up fresh bread from the oven. It is always good aye!
So easy to make & so delicious! Have made it many times & always works. Nga Mihi nui!
Woop woop – another five star review for my one of my favourite recipes. So awesome to hear that it is a regular recipe of yours now too.
So easy to make by following the videos & super delicious. Gives the wow factor with little fuss. Ngā mihi Whanaukai
Kia ora Jacinda, glad that the videos are a help. That little bit of extra work seems to help which is awesome. Thanks for this awesome review.
Tēnei!!! 🔥🔥🔥 Thiiiis is such a good recipe. Easy as. Tino reka. E mihi nui ana ki a koe, e hoa.
Woo hoo – Kia ora e hoa! Yes, this focaccia is so good aye. So glad you enjoy it.
This is our go to focaccia recipe! Even made it into our family cookbook!
What an honour to hear that this recipe made it in to your whānau recipe book. That is awesome!