No-Knead Foccacia
If you love bread (like me), you’re going to love this foccacia recipe. This no-knead recipe will become one of your favourites. I like a thick foccacia so i can cut in half and make a sandwich with it or to toast it.
This recipe does require some patience and the key to having a bubbly dough is by stretching and folding the dough….four times! But it’s worth it.
The dough will at first seem like a wet mess but when you begin the folding, you’ll see it transform into a glossy dough. Trust the process.
10
servings
10
minutes
30
minutes
-
5 cups unbleached all purpose flour
-
2 1/4 tsp. active dry yeast
-
2 1/4 tsp. sea salt
-
1/4 cup extra-virgin olive oil
-
2 1/2 cups warm water
- To Finish
-
extra-virgin olive oil
-
flaked sea salt
- Into a bowl (about 15 inch in diameter) add your flour, yeast, salt and stir with a fork to combine. Add the olive oil and water and mix with a wooden to combine until there are no dry streaks. Cover with plastic wrap and allow to rise 30 minutes.
- Wet your hands with water and grab a piece of the dough from one side, lift it up then press it down into the middle. Repeat this eight times. Cover and allow the dough to rest 30 minutes.
- Repeat step #2 three more times (a total of 4). The stretch and folds are key to a light, fluffy, springy foccacia.
- Grease a 13×9 inch deep pan with olive oil and transfer the dough into the pan. Cover and allow to rest 30 minutes.
- Pre-heat your oven to 425F. Drizzle the top of the dough with olive oil and lightly oil your fingers – make indentations into the dough.
- Place pan into your pre-heated oven and bake for 30 minutes or until golden brown. Brush the top with extra-virgin olive oil and sprinkle with flaked sea salt. Carefully transfer to a wire rack to cool a bit before serving.
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