No-knead focaccia dough
Directions
- 1In a bowl, add 1 and ¾ cup of warm water, 1 tablespoon of active dry yeast, 1 tablespoon of olive oil, and 1 teaspoon of sugar and mix.
- 2Add 3 and ¾ cup of bread flour, 1 teaspoon of salt and mix until combined.
- 3Add additional olive oil, cover, and place in the fridge to rise overnight for about 10 to 16 hours or 5 to 6 hours in a warm place.
- 4Once it's proofed, transfer into a baking dish with 5-6 tablespoons of olive oil.
- 5Lightly spread it out and cover, allowing it to proof again for about 4 to 5 hours in a warm place.
- 6Once it's proofed, dimple the dough.
- 7Top with sesame seeds and herb oil.
- 8Preheat the oven at 420 degrees and bake for about 35 to 40 minutes until nice, golden, and crispy.
Ingredients
- 1.75 cup warm water
- 1 tablespoon active dry yeast
- 1 tablespoon olive oil
- 1 teaspoon sugar
- 3.75 cup bread flour
- 1 teaspoon salt
- 5 tablespoons olive oil
- 0 sesame seeds
- 0 herb oil
Equipment
bowlbaking dish