No-knead focaccia
Directions
- 1Mix water, olive oil, instant yeast, salt and bread flour together until the flour is fully hydrated.
- 2Cover and rest for 30 minutes.
- 3Do one set of stretch and fold and rest for 30 minutes.
- 4Do two more sets of coil folds 30 minutes apart.
- 5Place the dough in the fridge to let it ferment and develop flavor overnight.
- 6The next day, tip the dough out onto a generously oiled baking tin and proof until almost double.
- 7Drizzle as much or as little olive oil as you like and add your favorite toppings.
- 8Today I added red pesto, fresh rosemary, baby brie, a drizzle of honey and a sprinkling of smoked sea salt.
- 9Bake at 230°C for 20 to 25 min in a preheated oven.
Ingredients
- 400 g bread flour
- 280 g water
- 320 g water
- 7 g salt
- 3 g instant yeast
- 15 g olive oil
- 215 g sun-dried tomatoes
- 200 g red pepper, roasted
- 30 g basil leaves
- 2 garlic cloves, minced
- 75 g pine nuts, toasted
- 50 g parmesan, grated
- 60 ml olive oil
- 1 pinch salt
- 1 dash freshly grounded black pepper
- 0 red pesto
- 0 fresh rosemary
- 0 baby brie
- 0 honey
- 0 smoked sea salt
Equipment
bowlglass jarwhiskbaking tinoven
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