No-Knead Focaccia

Ingredients

• 420 g warm water (35°C / 95°F)
• 5 g dry yeast
• 1 tsp honey
• 4 tbsp olive oil (divided (1 tbsp for dough, 1 tbsp for coating, 2 tbsp for pan/dimpling))
• 500 g bread flour
• 2 tsp salt (plus extra for finishing)
• fresh rosemary (for topping)

Steps

1. 1

   In a large mixing bowl, combine 420g warm water (35°C), 5g dry yeast, 1 tsp honey, and 1 tbsp of olive oil. Mix together until combined.

2. 2

   Add 500g bread flour and 2 tsp salt to the wet ingredients. Mix well until all ingredients are combined and create a rough, shaggy dough.

3. 3

   Cover the bowl with plastic wrap or a damp towel and let the dough rest for 15 minutes.

4. 4

   Wet your hands to prevent sticking and perform a series of folds by pulling the edge of the dough up and over itself. Do this 4-5 times around the bowl. Cover and rest for 15 minutes.

5. 5

   Repeat the folding and resting process (Step 4) 4 more times at 15-minute intervals to build dough strength.

6. 6

   After the final set of folds, add 1 tbsp of olive oil and rub it over the surface of the dough. Cover tightly with plastic wrap and place in the fridge to ferment for 24 hours.

7. 7

   Remove the dough from the fridge and let it sit at room temperature for 2 hours.

8. 8

   Prepare a 10” x 14” baking pan by adding a generous amount of olive oil. Use a paper towel to ensure the oil covers the corners and goes up the sides.

9. 9

   Gently tip the dough into the prepared pan. Cover and let it rest at room temperature for another 2-3 hours until it has spread and become bubbly.

10. 10

    Preheat your oven to 200°C (390°F).

11. 11

    Drizzle the top of the dough with more olive oil. Use your fingertips to dimple the dough deeply all over, which ensures equal baking and creates pockets for the oil.

12. 12

    Sprinkle with additional salt and fresh rosemary needles.

13. 13

    Bake for roughly 15-20 minutes, or until the top is deep golden brown.

14. 14

    Remove from the oven, let cool slightly, then cut and serve.

Notes

The 24-hour fridge ferment is flexible; slightly more or less time won't hurt the final result. Using a 10x14 inch pan is recommended for the ideal thickness.

Nutrition per serving

• main
• side dish
• bread
• vegetarian
• vegan
• no-knead
• baking
• italian cuisine