Crusty no-knead focaccia (& how to make it pizza) from Start Here: Instructions for Becoming a Better Cook (page 495) by Sohla El-Waylly

Ingredients

bread flour
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- King Arthur Baking - United States
- Hayden Flour Mills - United States
instant yeast
Instant yeast appears similar to active dry yeast, but has smaller granules with substantially higher percentages of live cells per comparable unit volumes. It is more perishable than active dry yeast, but also does not require rehydration, and can usually be added directly to all but the driest doughs. Instant yeast generally has a small amount of ascorbic acid added as a preservative. (Wikipedia) Buy Now
- King Arthur Baking - United States
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Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

dichohecho on April 26, 2026

Turned out really well both times I've made it, but could definitely get away with less than 2 x 6tbsp of oil. King Arthur Flour uses 2 x 2tbsp on a similarly sized one. Half wondering if some teaspoons got changed into tablespoons by accident. Made it into pizza one time (as instructed) and found that the second cooking time needed to be way way way shorter. Just watched it til it looked good. Would recommend using a silicon pastry brush to apply tomato sauce to pizza versions - made it easy to get fairly even coverage.
dany_du23o5 on January 19, 2026

This recipe comes out spongy every time I have made it, despite adjustments.
Pandan on February 11, 2024

I had to reduce the baking time by a few minutes, maybe would just do 20 minutes since it still came out really crispy