Super Easy No-Knead Focaccia
This recipe is an easy way to make your own no-knead focaccia bread with a crispy crust, moist inside, and a super delicious topping.
Equipment
- 1 Mixing Bowl
- 1 Bread Cutter
- 1 Spatula
- 1 Baking Tray (27cm*16cm)
- 1 Oven
Ingredients
For Bread
- 300 g Bread Flour or Strong Flour
- 1 g Quick Yeast
- 6 g Salt
- 225 ml Water
- 15 ml Olive Oil
Topping
- 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
Instructions
- 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.
