This is by far the easiest way to make absolutely excellent focaccia, and it can be adapted easily to make one for as large or small a crowd as you are expecting to feed. Always use the same amounts of flour and water. The amount of yeast (don’t worry what type you have) will always be 1% of the weight of the flour. The amount of salt will always be 2% of the weight of the flour. Use those ratios and you will never ever go wrong.
No Knead Focaccia
- bowl, scale, deep baking tray
- 500 g White flour
- 500 g Water
- 2.5 g Instant yeast or 5 g dry yeast or 10 g fresh yeast
- 10 g Salt
- Olive oil to top and for the pan
- Coarse salt to sprinkle on top
- Toppings of your choice onions, olives, fresh herbs, tomatoes, potatoes, shallots, garlic, beet root, feta cheese, peppers, mushrooms…..
- Put all the ingredients into a big bowl and stir them until everything is incorporated.
If you are starting the night before …
- Cover the bowl with plastic wrap and put it in the fridge. Take it out up to three hours (or so) before you want to bake, and leave it on the counter until you are ready to use it.
If you are starting the day you want to bake, you need about 6 hours …
- You can cover your bowl and leave it on the counter until you are ready to use it. At last 6 hours.
- Whether you start the day before or the day of, your dough will really rise up and be all blistered on the top.
There are a number of ways to shape your focaccia. Which ever way you choose, pour enough olive oil in your pan to completely cover the bottom of it rather generously. If you are not 100% certain that you are working with a non stick pan, line the bottom of the pan with non stick parchment and put the oil on top of that.
- Method One: Scrape the dough into the pan and, with wet hands (so you don't stick to the dough), get under the dough and gently stretch it out to fill the pan. Let it sit there for 45 minutes.
- Method Two: Scrape the dough into the pan and, with wet hands (so you don't stick to the dough), stretch it out to fill the pan. Leave it for 20 minutes and then, with wet hands, pick up one of the short sides and fold it into the middle. Pick up the other short side and fold it in the middle. Then, pick up the whole dough and flip it over in the pan. THEN dimple it down with your finger tips, pushing it out gently to the sides of the pan. You won't get it all the way to the sides at this point and that's fine. Let the dough relax for 20 minutes and then you will be able to stretch it out to fill the pan. This method results in a slightly more unctuous focaccia because there is oil inside the dough.
- When you have waited 45 minutes, preheat the oven 230 C.
- While the oven is heating, prepare the toppings – get them all ready – chop the vegetables you need, get the salt or anything else ready.
- Once the oven is ready, top your focaccia with your toppings and – lastly – scatter on salt and dribble some more oil all over the top.
- Wet your hands with water (so you don't stick to the dough) and, using all 10 fingers, press rapidly into the dough as if you were playing cords on the piano. This makes little indents to trap the salt and the oil (yum.)
- Put it in the oven and bake it for 20-25 minutes. It should be a dark golden colour.
- Remove from the oven and immediately remove the bread from the pan (be careful just in case there is some oil in the pan and leave to cool on a wire rack.