Imported from the web

No-Knead Focaccia

Name: No-Knead Focaccia
Prep time: 40 min
Cook time: 20 min
Total time: 1895 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 420 g Warm water (Warm); 500 g Bread flour; 5 g Dry yeast; 1 tsp Honey; 2 tsp Salt (About 15 g, as stated in the source); 4 tbsp Olive oil (Source gives an approximate weight of 15–20 g; used for mixing, coating the dough, pan, and dimpling. The author also calls for a generous amount for the pan and additional oil before dimpling.); Salt (For sprinkling on top; amount not specified); Rosemary (For topping; amount not specified)

Recipe by Theoneeighthitalian Facebook

Imported by John Tan on SeeMeCook

A simple, airy focaccia made with a long refrigerated rise and repeated folds. Finished with olive oil, salt, and rosemary, it bakes up golden with the characteristic dimples and bubbles.

8 servings1895 minItalian

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Ingredients

420 g Warm water (Warm)
500 g Bread flour
5 g Dry yeast
1 tsp Honey
2 tsp Salt (About 15 g, as stated in the source)
4 tbsp Olive oil (Source gives an approximate weight of 15–20 g; used for mixing, coating the dough, pan, and dimpling. The author also calls for a generous amount for the pan and additional oil before dimpling.)
Salt (For sprinkling on top; amount not specified)
Rosemary (For topping; amount not specified)

Steps

1
In a mixing bowl, combine the warm water, dry yeast, honey, and 1 tablespoon of the olive oil. Mix together.
2
Add the bread flour and measured salt. Mix until everything is combined into a rough dough. Cover the bowl with plastic wrap or a damp towel and let the dough rest for 15 minutes.
3
Wet your hands to help prevent sticking. Fold the dough over itself 4–5 times, cover, and rest for 15 minutes. Repeat this folding-and-resting sequence four more times, keeping 15-minute intervals.
4
Add 1 tablespoon of olive oil and rub it over the dough. Cover with plastic wrap and refrigerate for 24 hours; the source notes that slightly more or less time is acceptable.
5
Coat a 10 × 14-inch pan generously with olive oil, using a paper towel to spread it into the corners and up the sides. Transfer the dough to the pan, cover it, and let it rest at room temperature for 4–6 hours.
6
Drizzle olive oil over the dough and dimple it. Sprinkle the top with salt and rosemary.
7
Heat the oven to 200°C. Bake for about 15–20 minutes, or until golden brown.
8
Cut the focaccia and enjoy it with friends.

Notes

The source gives a total olive-oil amount of 4 tablespoons but also specifies additional oil generously for the pan and before dimpling; it does not clearly reconcile those uses. Salt and rosemary for the topping are listed without amounts. The source does not specify how much oil to drizzle over the dough before dimpling.