No Knead Focaccia

I was introduced to a REAL Focaccia very very late in life. Around three years ago when I was interning at the JW Marriott in Mumbai. Focaccia is a soft, crispy Italian flatbread that is slowly risen, bathed in olive oil, topped with herbs and veggies and can be an accompaniment for pretty much everything. My favourite? A focaccia sandwich with salami and cheese. I am drooling already!

For me, the best part about this recipe is that it does not require kneading and it uses the. most basic ingredients. The worst part? You gotta leave the dough to ferment for 12-16 hours and honestly, who has those level of patience. All you have to do is mix all the ingredients together and leave it to ferment. You get a beautiful dough the next day and an even more beautiful baked bread.

Please please add a generous amount of olive oil while making this bread. It enhances the flavour of the bread and takes it a whole other level. Oh, and some flaky sea salt too.

This bread is perfectly soft and fluffy and satisfyingly chewy.

Let's get started!

1. Activate your yeast.

2. In a bowl, add all the dry ingredients and the yeast mixture.

3. Give it a good mix until you don't see any lumps. Do not add extra water or flour. Stick to the mentioned quantities.

4. Drizzle the dough with olive oil. Spread the oil evenly.

5. Cover the bowl and leave it in the refrigerator for 12-16 hours.

6. After fermentation, remove the dough. Knock back your dough.

7. Transfer it in your mould. I have divided my dough and put it in two moulds. The mould should be lightly coated with olive oil. Before adding the dough to the mould, rub your dough with generous amount of olive oil.

8. Leave it to proof for another 2-3 hours or until doubled in size.

9. Coat your hands with olive oil and lightly poke the dough for the air bubbles to form. Top with herbs (I've used rosemary) and/or cherry tomatoes, sliced onions, olives, garlic, basil. Sprinkle flaky sea salt.

10. Bake at 210 C for 30-35 mins until the crust is golden brown.

11. Do not let the bread sit in the mould for a long time for it will start to get soggy.

12. Your focaccia is ready!

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NO KNEAD FOCACCIA

Ingredients :

Flour - 550 gm

Salt - 2 tsp

Sugar - 1 tbsp

Water - 400 ml

Yeast - 2tsp

Olive oil as required.

Method :

1. Activate your yeast.

2. In a bowl, combine all the dry ingredients and the yeast mix.

3. Give it a good mix until there are no lumps.

Do not add any extra water or flour. Stick to the mentioned quantities.

4. Drizzle olive oil and spread evenly.

5. Cover the bowl and leave it to ferment in the refrigerator for 12-16 hours.

6. Remove the dough and knock it back.

7. Coat the dough with a generous amount of olive oil and transfer it in your mould.

Your mould should also be lightly greased.

8. Leave it proof for another 2-3 hours or until doubled in size.

9. Pre-heat oven at 210 C.

10. Once the dough is proved, coat your hands with olive oil and poke the dough so that the air bubbles come to the surface.

11. Optional- top with herbs, olives, cherry tomatoes, basil, garlic, sliced onions and flaky sea salt.

12. Bake at 210 C for 30-35 minutes or until the crust is golden brown.

13. Do not let the bread sit in the mould for too long. It will make the bread soggy.

14. Your bread is ready!

Isn't it quick and easy to make ?

Make it right now, send me pictures and tell me if you liked them!