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No Knead Focaccia

Fluffy No Knead Focaccia

You HAVE to make this! All you need for this easy no knead focaccia is 6 ingredients that most bakers will have in their store cupboards. A little sunshine or a warm spot to speed things along and it will be ready by supper time. This truly was THE BUSINESS! So good the next morning morning too... my son had it for brunch and I had my tangy spicy chilli bean soup with mine! With all the pandemic restrictions right now..we really miss travel across the border next door to Italy and frankly I don’t feel like driving for hours or to the supermarket to buy industrial slabs of baked goods.
Let’s make these ourselves This is fluffy, salty and with that classic crust you get on your fresh baked focaccia. I like mine plain but you can add some bling with tomatoes, onion, rosemary, garlic or whatever you fancy.
Prep Time 20 mins
Cook Time 30 mins
Rising Time 6 hrs
Course Antipasto, Apero, Appetizer, Brunch, Lunch, Snack
Cuisine Italian

Ingredients
  

  • 450 g plain flour
  • 10 g instant active yeast or 2 sachets
  • 1 tsp salt
  • 2 tsp sugar
  • 450 ml hand temperature warm water
  • 2 tbsp olive oil keep until the end after cooking
  • 2 tsp sea salt to scatter over for the finish

Instructions
 

The Mix & Rise

  • Add the first 5 ingredients to a bowl and beat til all the flour is incorporated. I used my hands but you can whisk or beat with a spoon
  • Place in a large bowl and loosely cover with some film or even a shower cap
  • Leave in a warm place for around 4-5 hours - let it grow!

The Bake

  • Line a roasting tin with parchment and brush the paper liberally with olive oil
  • Tip in the batter - DON’T knead or beat!
  • Gently distribute it around the tin... tilting so it’s even
  • Spray or splash the top lightly with a little extra oil and sprinkle on a little salt
  • Leave it to prove for another hour in the tin
  • Preheat your oven to 180deg C or a bit less for a fan assisted oven
  • Bake on the middle shelf for around 25 mins until golden
  • Take out of the oven and brush with a little extra oil
  • Leave to cool for a 5 minutes then remove - still on the parchment - to a cooling rack

Notes

I like mine plain but you can add some bling with tomatoes, onion, rosemary, garlic or whatever you fancy.
Add your own custom ingredients at the stage before the final proving. Gently push them into the dough. 
Keyword Baked Goods, Baking, Bread
Aly Challoner-Jones Digital Coach & Trainer Annecy France

ABOUT ALY

I began my career in restaurants and hotels, and quickly progressed to the role of private chef on superyachts and in private households. In my late teens, I developed a passion for meat free cooking and this quickly became my speciality throughout my cooking career.

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