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 well.
- 3Perform the first series of "stretch and folds".
- 4Cover the bowl and let it rest for 30 minutes. Repeat the "stretch and folds" process three more times, each time waiting 30 minutes between.
- 5Generously grease a baking tray with olive oil.
- 6Place the dough into the tray and perform one last series of gentle folds.
- 7Drizzle more olive oil on top of the dough, and make dimples using your fingers.
- 8Add olives and rosemary as toppings.
- 9Preheat the oven to 400°F (200°C). Bake the focaccia for 20-22 minutes.
- 10Remove the focaccia from the oven and let it cool for at least 10 minutes before slicing.
- 11To make the sandwich, split the focaccia in half and remove the crumb if desired. Add prosciutto and fresh mozzarella di bufala.
Ingredients
- 470 g warm water
- 2 tsp salt
- 1 tbsp extra virgin olive oil
- 7 g yeast
- 560 g bread flour
- 1 handful olives
- 1 handful rosemary
- 4 prosciutto
- 100 g fresh mozzarella di bufala
Equipment
large bowlwhiskplatebaking tray
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