Big Bubble, NO-Knead Focaccia Bread
Directions
- 1In a large bowl, add warm water, salt, olive oil, and yeast. Whisk until the salt is thoroughly dissolved.
- 2Add bread flour and mix until a shaggy dough forms.
- 3Perform a series of "stretch and folds" every 30 minutes for a total of four times, covering the bowl between each session.
- 4Generously grease a baking tray with olive oil (about 3 tablespoons).
- 5Gently transfer the risen dough to the prepared tray.
- 6Drizzle with more olive oil and dimple the dough using your fingertips.
- 7Add your desired toppings (in this case, olives and rosemary), ensuring they are oiled to prevent burning.
- 8Preheat your oven to 400°F (200°C) and bake for 20-22 minutes.
- 9Once baked, carefully remove the focaccia from the pan and let it cool for at least 10 minutes before slicing.
- 10To make a focaccia sandwich, split the bread in half. Remove some of the soft inside if desired.
- 11Add prosciutto and fresh mozzarella di bufala to the focaccia. No condiments are needed.
Ingredients
- 470 g Warm Water
- 2 tsp Salt
- 1 tbsp Extra Virgin Olive Oil
- 7 g Yeast
- 560 g Bread Flour
- 0 Olives
- 0 Rosemary
- 0 Prosciutto
- 0 Fresh Mozzarella di Bufala
Equipment
large bowlwhiskplatebaking tray
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