This No Knead Focaccia has become my go to party dish, it’s the least faff yeasted bread you can bake and if you are new to bread baking this is pretty much the perfect way to get started. The only non negotiable is that you need time – it is a slow ferment in the fridge for at least 12 hours – and some hungry guests to feed the next day.
But before we talk more about The No Knead Focaccia You Need, I wanted to let you know that my ceramic shop, Sul Clay, is now live and ready for you to explore. What started as a weekend pottery hobby, born from my search for beautiful props for my photography work, has grown into a second career. When I’m not behind the camera, I’m in the pottery studio making. I’d love for you to browse my latest collection, featuring striking vessels, elegant candle holders, playful floral-inspired petal plates, and dinner sets inspired by the local landscape. Shipping currently available within the UAE but international shipping can certainly be arranged.
OK, let’s talk about this No Knead Focaccia. All you need is instant yeast, honey, cake (or all purpose) flour, salt and olive oil. Get the yeast going, mix with the flour and water, cover and place in the fridge to ferment and rise until double in size. I do this in the evening and let it sit in the fridge overnight. The next morning you do some folds with the dough and place it in a baking tray to rise for the second time. Then the “piano playing” dimple creating, drizzle with oil, sprinkle with sea salt and bake for about 30 minutes until puffed and golden brown. (Bon Appetite has great step by step visuals of how to make the bread.)
Let the bread cool slightly and tuck in! You can keep things simple and eat the focaccia as is or jazz it up with toppings such as garlicky, caramelised onions as it comes out of the oven or, as I did below, turn it into a stuffed focaccia sandwich to take on a picnic.
For my version I sliced the focaccia in half horizontally and spread dollops of pesto on one layer. Add a layer of thinly sliced chorizo, top it with charred red peppers and mozzarella cheese. Place the other half of the focaccia on top, give it a bit of a squash and cut until squares. Just delicious!
I hope you enjoy this recipe for The No Knead Focaccia You Need. Once you’ve made the recipe, please share it with me by tagging and following @heinstirred on Instagram. It is always a treat to see the recipes made and enjoyed.
Subscribe here for all new recipes :
The No Knead Focaccia You Need
Ingredients
- 2¼ tsp active dry yeast
- 10 ml honey
- 625 g all-purpose flour
- 1 tbsp sea salt flakes
- 90 ml extra virgin olive oil divided, plus more for hands
- butter to grease baking tray
- sea salt flakes
Instructions
- Whisk the yeast, honey and 2½ cups lukewarm water in a medium bowl and let sit 5 minutes (it should foam and get creamy)
- Add the flour and tablespoon sea salt flakes and mix with a rubber spatula until a dough forms and no dry streaks remain
- Pour half the extra virgin olive oil into a big bowl that will fit in the fridge, place the dough in the bowl and turn to coat in the oil
- Cover with a silicone lid or plastic wrap and place in the fridge overnight until doubled in size (If you're in a rush, you can also let it rise at room temperature until doubled in size, 3–4 hours.)
- Grease a 33cm x 23cm baking pan with butter and pour 1 tbsp extra virgin olive oil into centre of pan
- Keeping the dough in the bowl and using a fork in each hand, gather up edges of dough farthest from you and lift up and over into centre of the bowl. Give the bowl a quarter turn and repeat process. Do this twice more to deflate dough while you form it into a ball
- Transfer the dough to the greased pan. Pour any oil left in bowl over the dough and turn to coat the dough in the oil. Let the dough rise, uncovered, in a dry, warm spot until doubled in size
- Place a rack in middle of oven; preheat to 230 degrees C
- To see if the dough is ready, poke it with your finger. It should spring back slowly, leaving a small visible indentation. If it springs back quickly, the dough isn’t ready and let it rise further
- Lightly oil your hands and gently stretch out dough to fill the pan if needed
- Dimple the focaccia all over with your fingers, pretend you are playing the piano, creating very deep depressions in the dough, reaching all the way to the bottom of the pan
- Drizzle with the remaining extra virgin olive oil and sprinkle with flaky sea salt
- Bake focaccia until puffed and golden brown all over, 20–30 minutes
- Best eaten on the day of baking
Notes
Discover more from heinstirred
Subscribe to get the latest posts sent to your email.
