No-Knead Focaccia
Directions
- 1Add 2 1/2 cups of lukewarm water to a bowl.
- 2Add 2 1/2 cups of lukewarm water to a bowl.
- 3Add 2 1/2 cups of lukewarm water to a bowl.
- 4Add 7 grams of yeast and 2 teaspoons of honey to the water.
- 5Add 7 grams of yeast and 2 teaspoons of honey to the water.
- 6Add 7 grams of yeast and 2 teaspoons of honey to the water.
- 7Mix through and leave to set for 5 minutes.
- 8Mix through and leave to set for 5 minutes.
- 9Mix through and leave to set for 5 minutes.
- 10In a second bowl, add 5 cups of white flour with 2 teaspoons of salt.
- 11In a second bowl, add 5 cups of white flour with 2 teaspoons of salt.
- 12In a second bowl, add 5 cups of white flour with 2 teaspoons of salt.
- 13Pour in your yeast mixture into the flour and salt.
- 14Pour in your yeast mixture into the flour and salt.
- 15Pour in your yeast mixture into the flour and salt.
- 16Stir it through until you have no dry or floury parts.
- 17Stir it through until you have no dry or floury parts.
- 18Stir it through until you have no dry or floury parts.
- 19In a third bowl, add 4 tablespoons of olive oil and then the dough.
- 20In a third bowl, add 4 tablespoons of olive oil and then the dough.
- 21In a third bowl, add 4 tablespoons of olive oil and then the dough.
- 22Coat the dough really well in the olive oil.
- 23Coat the dough really well in the olive oil.
- 24Coat the dough really well in the olive oil.
- 25Cover and leave to rise in the fridge for 24 hours until it looks bubbly and risen.
- 26Cover and leave to rise in the fridge for 24 hours until it looks bubbly and risen.
- 27Cover and leave to rise in the fridge for 24 hours until it looks bubbly and risen.
- 28Deflate the dough while shaping it into a ball by grabbing each edge of the dough and folding it over itself.
- 29Deflate the dough while shaping it into a ball by grabbing each edge of the dough and folding it over itself.
- 30Deflate the dough while shaping it into a ball by grabbing each edge of the dough and folding it over itself.
- 31Slide the dough into a greased rectangular pan and slightly stretch out the dough to fill the pan.
- 32Slide the dough into a greased rectangular pan and slightly stretch out the dough to fill the pan.
- 33Slide the dough into a greased rectangular pan and slightly stretch out the dough to fill the pan.
- 34Leave it for a second rise in a warm spot for 4 hours until it's filled the pan and has a little jiggle.
- 35Leave it for a second rise in a warm spot for 4 hours until it's filled the pan and has a little jiggle.
- 36Leave it for a second rise in a warm spot for 4 hours until it's filled the pan and has a little jiggle.
- 37Dimple the dough using your fingers.
- 38Dimple the dough using your fingers.
- 39Dimple the dough using your fingers.
- 40Top it with roasted garlic, rosemary, and flaky sea salt, making sure you use lots of olive oil.
- 41Top it with roasted garlic, rosemary, and flaky sea salt, making sure you use lots of olive oil.
- 42Top it with roasted garlic, rosemary, and flaky sea salt, making sure you use lots of olive oil.
- 43Bake it for 20 minutes at 200 degrees Celsius.
- 44Bake it for 20 minutes at 200 degrees Celsius.
- 45Bake it for 20 minutes at 200 degrees Celsius.
Ingredients
- 2.5 cups lukewarm water
- 2.5 cups lukewarm water
- 2.5 cups lukewarm water
- 7 grams yeast
- 7 grams yeast
- 7 grams yeast
- 2 teaspoons honey
- 2 teaspoons honey
- 2 teaspoons honey
- 5 cups white flour
- 5 cups white flour
- 5 cups white flour
- 2 teaspoons salt
- 2 teaspoons salt
- 2 teaspoons salt
- 4 tablespoons olive oil
- 4 tablespoons olive oil
- 4 tablespoons olive oil
- roasted garlic cloves
- roasted garlic cloves
- roasted garlic cloves
- rosemary
- rosemary
- rosemary
- flaky sea salt
- flaky sea salt
- flaky sea salt
Equipment
bowlspatulaplastic wraprectangular panknife
Tips
- Ensure you use lots of olive oil to achieve a golden and crunchy crust.