No Knead Focaccia
This easy No Knead Focaccia recipe is crunchy on the outside and soft in the middle. You will have the perfect focaccia bread everytime!
In a large bowl, add flour, salt and mix together
In a separate bowl, add warm water, sugar and instant dry yeast. Once bubbles appear, pour the yeasty water into the flour bowl and mix together with a spatula. It will be a very thick sticky dough. (Make sure to mix it well so there is no flour left at the bottom of the bowl)
Drizzle the top lightly with olive oil, cover with a damp tea towel or cling wrap, and place in the fridge to rest and rise overnight (approx 10-12 hours).The next day, the dough should have tripled in size.
Add 2-3 tablespoon of olive oil to a non stick oven dish (approx 34 x 27 cm), making sure the sides of the dish have also been coated in oil (you can also place baking paper in the dish too)
Add a little olive oil to your hands and move the dough into the oven dish. Carefully stretch the dough into the shape of the oven dish , leveling the top to be flat
Cover with either a damp tea towel or plastic wrap and leave to proof again at room temperature for 2-4 hours
Preheat oven to 220°C/425°F
Using oily fingers, press your fingers into the dough to make dimples all over the top.Lightly drizzle olive oil to the top, add rosemary leaves and flaky salt
Bake in the oven for 20-25 minutes until nicely golden brown. (If your oven isnt very strong, it can take 30 mins. Just keep an eye on it)
Remove from oven and move the focaccia out of the dish straight away. Let it cool for about 10 minutes on a cooling rack before slicing.Slice and dip into balsamic vinegar and olive oil or use to make a sandwich :)
Calories: 317kcal | Carbohydrates: 49g | Protein: 8g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 589mg | Potassium: 96mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 3mg