No-Knead Focaccia Bread!

I like homemade focaccia. This no knead focaccia is super easy and so versatile.  You can dress it up with different ingredients or eat with dipping sauces of your choice. I also like to use this as a base for a Detroit-style pizza. If you prefer thicker focaccia, I recommend using the 9"x13" pan.

When you try, please let me know how yours turns out in the comment section. 

 

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Ingredients

• 500 grams or 4 cups all-purpose flour

• 2 cups warm water

• 7 grams or 1 packet  instant yeast

• 1 teaspoon sugar(optional)

• 2 teaspoons salt ( around 10 grams)

• Extra virgin olive oil

 

Instructions

• In a large bowl, add flour, salt, and yeast, and mix together

• Pour water into the flour bowl and mix with a spatula. It will be a very thick sticky dough. (Make sure to mix it well so there is no flour left at the bottom of the bowl)

• Drizzle lightly with olive oil, cover with cling wrap or a lid so it would not dry.

• Place in the fridge to rest and rise overnight (approx. 12-24 hours).

• The next day, the dough should have double to tripled in size.

• Add 2-3 tablespoon of olive oil to a nonstick oven dish or baking pan with ridges

• Make sure the sides of the dish have also been coated in oil

• Move the dough into your prepared dish or pan and cover with a clean kitchen or tea towel

• Let the dough to proof again at room temperature for 2-4 hours. As the temperature of the dough rise, it should increase in volume up and spread. As needed, carefully stretch the dough into the shape of your prepared dish or pan

• Oil your fingers and poke holes all the way down like you are making a lot of dimples. all over the top.

• Preheat oven to 440°F

• Lightly drizzle olive oil to the top, add any additional topping you would like to add, e.g., halved cherry tomatoes, olives, rosemary, garlic, or anything you desire.

• Bake in the oven at 440°F for 15-25 minutes until nicely golden brown. (If your oven isnt very strong, it can take 30 mins. Just keep an eye on it)

• Remove from oven and move the focaccia out of the dish straight away. Let it cool for about 10 minutes on a cooling rack before slicing.

• Slice and dip into balsamic vinegar and olive oil or use to make a sandwich or pizza


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