This No-Knead Focaccia idea came after watching a UK TV show called “Paul Hollywood’s City Bakes”. One of the episodes introduced “Jim Lahey” the guy that came up with the no-Knead bread concept. The way to do it was so easy, just mix the all ingredients in the bowl then leave it in the fridge for one night. Then next day you can bake it and have fresh lovely bread. This method works so well for making focaccia. The bread turns out lovely & crunchy on the outside and soft inside, it also has an enjoyable chewiness to it.
What is the overnight method?
Instead of kneading let the dough rest overnight in fridge. The low temperature and long fermentation allows the dough to develop and mature. Also this method is good for a high hydration dough, as it allows the flour to absorb water all night making the bread soft, moist and it will develop a lovely flavour.
Focaccia is a traditional Italian bread that is typically served before appetisers or as a side dish. The history of focaccia It is said to have originated in Genoa, Italy, and it is said that focaccia was originally made by adding water to ground grain and baking it, and it seems that it has been made since ancient Roman times. It is also said to be the prototype of pizza. In some parts of Italy, fathers who don’t usually cook make focaccia for their families on special occasions. Meaning of focaccia Fire = fuoco Derived from the Italian word fuoco, meaning “fire”, focaccia means “fire-baked”.
How to make No-Knead Focaccia
- This focaccia only needs 4 ingredients (bread flour, salt, quick yeast and water), just mix all the ingredients well, then your dough is done.
- Leave the dough in the fridge for one night or 10 – 18 hours.
- Next day, oil the tray and transfer the dough on it, then fold the dough 2 – 3 times or until it becomes smooth. Let the dough to rest 20 – 30 minutes.
- Stretch the dough gently to fit the pan.
- Leave it to do a final ferment for 1 – 2 hours or until doubled in size.
- Preheat the oven 250°C.
- Once the dough has fermented, use your fingers to press dimples all over. It allows the olive oil to permeate the dough while baking.
- Put the topping on, you can add anything you like. Let me know your favourites in the comments.
- Bake it on 230°C for 25 minutes or until it golden brown.
300 g Bread Flour or Strong Flour(100%)
1 g Quick Yeast(0.3%)
6 g Salt(2%)
225 ml Water(75%)
15 ml Olive oil(5%)
Super Easy No-Knead Focaccia
- 1 Mixing Bowl
- 1 Bread Cutter
- 1 Spatula
- 1 Baking Tray (27cm*16cm)
- 1 Oven
- 300 g Bread Flour or Strong Flour
- 1 g Quick Yeast
- 6 g Salt
- 225 ml Water
- 15 ml Olive Oil
- 1/2 tsp Sea salt
- 12 Pitted Olives Optional
- 3 slices Red Onion Optional
- 6 Cherry Tomatoes cut into half Optional
- 1 sprig Rosemary leaves Optional
- 1 tbsp Olive Oil
- Ready a mixing bowl, add the bread flour, quick yeast and salt, then mix it well. This is the dry ingredients.
- Next add the olive oil and the water into dry ingredient and give it a really good mix. Continue to mix until there are no dry flour lumps. Then the dough is ready to do its first ferment. Put the wrap on, to keep it from drying out. Leave the dough in the fridge overnight or for 10 to 18 hours.
- Next day, ready a small tray or focaccia pan and generously grease it with 1 – 2 tbsp olive oil.
- Remove the dough from fridge and drizzle a little oil on the edge of the dough then use bread cutter to loosen the dough. Transfer the dough on to the tray.
- Next fold the dough 2 – 3 times or until it becomes smooth then let it rest for 20 – 30 minutes cover with the wrap.
- After the 20 – 30 minutes, gently stretch the dough to fit the pan, don't tear it. If it is difficult to stretch let it to rest another 15 minutes. Then leave the dough to do a final ferment around 1 – 2 hours or doubled in size.
- Preheat the oven 250°C
- Once the dough finish the ferment, drizzle 1- 2 tbsp olive oil on the dough(oil your hand as well) and use your fingertips gently poke dimples into the dough all over.
- Next add the topping:Sprinkle sea salt on the dough first, then add the red onion, pitted olives, cherry tomatoes, rosemary leaves, then drizzle olive oil again. (You can add any topping you like).
- Put the dough into the oven, and change the temperature to 230°C cook for 25 minutes or until it become goldn brown (depending on oven you may need adjust temperature).
- Once it has cooked, remove it from the oven and give the tray a gently tap. Move the focaccia on to a cooling rack and let it cool down for 3 – 4 minutes. Then enjoy your delicious Focaccia.