No-Knead Focaccia nothing beats freshly baked bread. great rise, trick is to let it prove twice turn it into a sandwich or dip in quality olive oil and balsamic vinegar
3 cups plain flour or tipo 00 or bread flour 1 tsp sea salt 320ml warm water 2 tbsp extra virgin olive oil, plus extra to drizzle Sea salt Olives halves Oregano and rosemary 2x Garlic chopped (optional) 1 tsp chilli flakes (optional) cheese sundried tomatoes (optional)
Yeast starter: ¼ cup semolina (or normal flour) 1/2 tsp instant dry yeast 1 tsp sugar 80ml warm water Cover for 1 hour
INSTRUCTIONS STEP 1 To make the yeast starter, combine the ingredients in a small bowl. Cover and set aside for 1 hour or until thick and foamy.
STEP 2 Combine the flour and salt in a very large bowl. Make a well in the centre. Add the yeast starter mixture, 320ml warm water and 2 tablespoons of olive oil. Use a wooden spoon to stir to combine. Drizzle with a little extra oil. Cover and set aside overnight to rise (outside).
STEP 3 Use a spatula to slide under the dough reaching halfway and pull the dough up over itself. Repeat, turning the bowl 4 more times.
STEP 4 Line a 20 x 30cm baking tray with baking paper. Drizzle over about a tablespoon of olive oil. Brush to cover the base. Scrape the dough gently into the prepared pan. Use lightly oiled fingers to press gently into the pan until it resists. Set aside for 1 hour, covered, gently pressing the dough to reach the corners of the pan every so often.
STEP 5 Preheat oven to 220°C/450°F.
Use oiled fingertips to press deep holes into the dough. Whisk together 1 tablespoon of oil and 1 tablespoon of water. Pour over the dough. Sprinkle with sea salt, olive oil, olives, rosemary, oregano, sundried tomatoes, garlic. Bake for 25 mins or until the bread is golden and sounds hollow when you tap it.
about 2 mins before it finishes sprinkle over some cheese.
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No-Knead Focaccia
nothing beats freshly baked bread.
great rise, trick is to let it prove twice
turn it into a sandwich or dip in quality olive oil and balsamic vinegar
3 cups plain flour or tipo 00 or bread flour
1 tsp sea salt
320ml warm water
2 tbsp extra virgin olive oil, plus extra to drizzle
Sea salt
Olives halves
Oregano and rosemary
2x Garlic chopped (optional)
1 tsp chilli flakes (optional)
cheese
sundried tomatoes (optional)
Yeast starter:
¼ cup semolina (or normal flour)
1/2 tsp instant dry yeast
1 tsp sugar
80ml warm water
Cover for 1 hour
INSTRUCTIONS
STEP 1
To make the yeast starter, combine the ingredients in a small bowl. Cover and set aside for 1 hour or until thick and foamy.
STEP 2
Combine the flour and salt in a very large bowl. Make a well in the centre. Add the yeast starter mixture, 320ml warm water and 2 tablespoons of olive oil. Use a wooden spoon to stir to combine.
Drizzle with a little extra oil. Cover and set aside overnight to rise (outside).
STEP 3
Use a spatula to slide under the dough reaching halfway and pull the dough up over itself. Repeat, turning the bowl 4 more times.
STEP 4
Line a 20 x 30cm baking tray with baking paper. Drizzle over about a tablespoon of olive oil. Brush to cover the base. Scrape the dough gently into the prepared pan. Use lightly oiled fingers to press gently into the pan until it resists. Set aside for 1 hour, covered, gently pressing the dough to reach the corners of the pan every so often.
STEP 5
Preheat oven to 220°C/450°F.
Use oiled fingertips to press deep holes into the dough. Whisk together 1 tablespoon of oil and 1 tablespoon of water. Pour over the dough. Sprinkle with sea salt, olive oil, olives, rosemary, oregano, sundried tomatoes, garlic. Bake for 25 mins or until the bread is golden and sounds hollow when you tap it.
about 2 mins before it finishes sprinkle over some cheese.
take out of the tray and let it rest