This is a recipe for a no-knead focaccia which makes is very easy for anyone to make at home. You can use it for dipping bread, a nice starter with olive oil or make a sandwich with it which is my favourite way to use focaccia.
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Category
Lunch
Servings
6
Prep time
4 hours
Cook time
30 minutes
This is a recipe for a no-knead focaccia which makes is very easy for anyone to make at home. You can use it for dipping bread, a nice starter with olive oil or make a sandwich with it which is my favourite way to use focaccia.
Ingredients
- 600g (1 lb 5 oz) bread flour
- 12g (2 ½ tsp) cooking salt (kosher salt)
- 60ml (4 tbsp) olive oil
- 7g (2 ¼ tsp) dry yeast
- big pinch of flaky salt
Directions
Add 475ml (16 fl oz) of warm water (32°C / 90°F) to a large bowl. Add the dry yeast and mix until dissolved. Once the yeast is dissolved, add the salt and stir through.
- Pour in about 2 tablespoons (30ml) of olive oil and add the flour. Mix until combined. This is a high hydration dough, so you're not aiming for a smooth dough—just mix until everything is incorporated and the flour is hydrated. Cover the bowl with a tea towel and let it rest for 30 minutes.
- After 30 minutes, uncover the dough. With a wet hand, stretch one corner of the dough and fold it over itself. Repeat 3-4 times until the dough is completely folded over itself. Cover the dough with a tea towel and let it rest for another 30 minutes. Repeat this process three more times.
- After the fourth and final round of stretching and folding, let the dough rest for 30 minutes. Prepare your baking tray by lining it with baking paper and drizzling about 2 tablespoons (30ml) of olive oil in the bottom of the tray. Pour in the dough, which should be light and airy by now. Using well-oiled hands, stretch the dough to cover all corners of the tray. If it doesn't stretch fully, cover it with a tea towel, let it rest for 5 minutes, and try again. Once the dough fills the tray, cover with the tea towel and let it proof for 30 minutes.
- Preheat a fan-forced oven to 220°C (428°F) or a conventional oven to 240°C (464°F).
- After 30 minutes, remove the tea towel. Drizzle some more olive oil over the top and use your fingers to create dimples throughout the dough. Add a big pinch of flaky salt.
- Place the bread in the oven and bake for 25-30 minutes or until golden brown and cooked through.
