No-knead no-fuss Focaccia
Makes one 9×9 focaccia
Wow, this is so easy and so delicious. A no-knead no-fuss focaccia. 24 hours with little intervention, just letting it do its thing. Give it a go, you won’t be disappointed.
Ingredients:
400g organic white bread flour
350g warm water
7g fast action yeast
1 tsp salt
2 tbsp olive oil
For topping:
More olive oil
Flaky salt
Rosemary (optional)
Olives (optional)
Step 1: Start by putting the flour, water, salt, oil and yeast in to a large bowl, and mix together loosely. You shouldn’t have any visible dry ingredients left, but it will be a rather sloppy mess! Fear not! Simply leave it covered in the fridge for 24 hours! You simply need to take it out occasionally (I did it 3-4 times) and gently stretching and folding the dough, turning to reveal its smooth side after each go before covering and returning to the fridge.
Step 2: After 24 hours, stretch and fold again but this time leave out of the fridge until doubled in size (an hour or so). Then take a 9×9 inch baking pan, oil it well with olive oil and slip the dough into the pan. Drizzle more olive oil on top and use your fingers to gently stretch and push the dough out to the edges.
Step 3: Allow the dough to rise again for another hour and the. Use your fingers to dimple the top without disturbing the bubbles that have formed. Adorn with rosemary and torn olives, a scrunch of salt and an extra drizzle of olive oil.
Step 4: Bake in a 220c oven for half an hour.
Allow it to cool on a wire rack. Enjoy!
