The Bigton Baker's No Knead Focaccia
Ingredients
Dough ingredients
- 500g Strong White Bread Flour
- 10g Salt
- ¼ tsp Instant/fast Yeast
- 350g/ml Water
Other ingredients
- Olive Oil
- Rock Salt
- Toppings (whichever you prefer)
Method
- In a bowl, mix the dry ingredients for the dough together then add the water and mix until it is all combined together and there is no dry flour. Cover the bowl with clingfilm and leave at room temperature for about 20-24 hours (depending on the temperature of the room – if it is a cool room, leave for 24 hours or if the room is warm, leave for 20-22 hours).
- When your dough is ready, oil a baking tray with some olive oil, cover with the cling film and then peel off leaving the tray and clingfilm coated with oil.
- Tip the dough onto the oiled tray and try and squash it down flat and smooth it out to the corners (oiled hands help with this as well). Cover with the oiled clingfilm and leave for a couple of hours at room temperature until it puffs up.
- When puffed up, take a small bowl of water and dip your fingers in it, then remove the clingfilm from the dough and stab the dough all over making lots of dimples in it.
- Toppings: the classic topping for Focaccia is olive oil, fresh Rosemary and rock salt. Chop up a few sprigs of fresh Rosemary and scatter over the dough, sprinkle over some rock salt and add a few glugs of olive oil. You can customise your Focaccia by adding any other ingredients. Some examples are olives, cherry tomatoes cut in half, pesto, cubes of Feta cheese, chilli flakes, pepperoni, ham, bacon (basically anything you might like to put on a pizza would work).
- Bake in a pre-heated oven (240oC/220oC fan or gas mark 7) for 20-25 minutes until golden brown.
Leftovers make fantastic sandwiches!
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