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.
No-Knead Foccacia
Course: StarterDifficulty: EasyServings
10
servingsPrep time
10
minutesCooking time
30
minutesIngredients
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
Directions
- 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.
3 Responses
I believe your “No-Knead” title to be misleading…folding and pressing the dough is indeed kneading and very time consuming with the intermittent rests for proofing…
The folding process is quite easy. Regardless, your loss.
I disagree. Kneading is a technique that is well practiced can be tiresome on the hands and wrists. (That I’m sure is what this recipe is not asking for). Nothing nicer than a day at home, giving a recipe like this time to mature and will in turn give you the satisfaction in the eating.