No Knead Focaccia

CREDITS

By Silvia Colloca

INGREDIENTS

4 cups of 00 or all purpose flourtip of a teaspoon of dry yeast1+½ cup of water at room temperature, plus a few tablespoons, as needed2 teaspoons of salt flakes1 tablespoon of extra-virgin olive oil (plus more for drizzling on top)

METHOD

Mix together, flour, yeast and most of the water and mix with a chopstick. Don’t add all the water at once as you may not need it all, it will depend on your flour. The texture you are looking for is a very soft dough. Add salt and oil and mix with a chopstick.
Cover with plastic film and allow to rise for 10-12 hours or until more than doubled in size and very bubbly. In warmer climate this will take less.
Preheat your oven to 220 C, 430 F. Using olied hands, gently lift the dough (it will be sticky) out of the bowl and spread it onto an oiled oven tray (or one lined with baking paper). Drizzle with oil on top, create dimples with your fingers and season with salt flakes.
Bake for 25-20 minutes or until golden.

INFO & TIPS

I used bread flour for the recipe.
I used a wooden spoon handle to mix dough and then just brought it together gently in bowl at the end.
I topped mine with olives, tomatoes, salt and herbs before baking.
I would use this as a pizza base too.
It's soft but crispy and not overly chewy, just right. You would think you kneaded this dough.

POSTED ON

29 Mar 2020

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