Big Bubble No-Knead Focaccia Recipe

Ingredients

• 2 cups water (lukewarm; you may need more depending on flour thirstiness)
• 1 tbsp extra virgin olive oil (plus lots more for greasing the tray and drizzling)
• 7 g dried yeast (any kind—active or instant—will work)
• 2 tsp honey (or sugar)
• 4 cups bread flour or Italian 00 flour (12% protein content recommended)
• 2 tsp salt (plus extra for topping)
• fresh rosemary (for topping)
• olives (for topping)

Steps

1. 1

   In a large bowl, whisk together the lukewarm water, 1 tablespoon of extra virgin olive oil, dried yeast, and honey (or sugar).

2. 2

   Add the flour and salt to the bowl. Mix with a spatula until no dry flour remains and a wet, sticky dough forms.

3. 3

   Scrape down the sides of the bowl, cover, and let the dough rest for 30 minutes.

4. 4

   Perform the first round of 'stretches and folds': Take one side of the dough, stretch it up, and fold it over to the opposite side. Rotate the bowl 90 degrees and repeat 3 more times for a total of 4 folds.

5. 5

   Cover the bowl and leave for 30 minutes.

6. 6

   Repeat the stretch and fold process (4 folds per round) another 3 times, leaving 30 minutes of rest between each round (total of 4 rounds of folding).

7. 7

   After the final series of folds, cover the dough with plastic wrap and place it in the fridge overnight (12-48 hours) for a cold ferment. (Alternatively, for a same-day result, let it sit at room temperature for 30-40 minutes).

8. 8

   Add 3 to 4 tablespoons of olive oil into a 9x13 inch baking tray (at least 2 inches deep) and grease well. If the tray is not non-stick, line the bottom with parchment paper first.

9. 9

   Carefully perform one last series of stretches and folds, then gently place the dough into the prepared tray. Drizzle with more olive oil.

10. 10

    Cover well and allow to proof one last time. If it was cold-fermented, let it rise for about 2 hours at room temperature; if same-day, let it rise for at least 1 hour.

11. 11

    Preheat your oven to 400°F (200°C) with the convection fan on if available.

12. 12

    Gently dimple the dough with your fingers and add your oiled toppings (olives, rosemary, salt).

13. 13

    Bake for 20 to 25 minutes until the top is golden brown and crispy.

14. 14

    Remove from the oven and wait at least 10 to 15 minutes before slicing.

Notes

If using US bread flour with high protein (13-14%), you may need to add slightly more water to achieve the 'wet' consistency. For a smaller batch, halve the recipe and use an 8-inch square pan. Cold fermentation for up to 48 hours provides the best flavor and bubble development.

Nutrition per serving

• main
• bread
• focaccia
• no-knead
• Italian
• vegan-friendly
• baking