Easy No-Knead Focaccia
Equipment
Ingredients
Dough
bread flour
500 g
warm water
400 ml
dry yeast
2 tsp
extra virgin olive oil
20 ml
salt
2 tsp
Toppings
rosemary (chopped)
2 tbsp
flaky salt
1 tsp
Instructions
Mix wet ingredients
In a large bowl, combine warm water, yeast, and olive oil. Mix well.
Add dry ingredients
Add bread flour and salt. Mix with a spoon until well combined. The dough will look rough - that's perfectly fine.
First rise
Cover bowl with cling film and let rest in the oven (OFF but light ON) for 30 minutes. This creates the perfect warm environment for rising.
Stretch and fold
Scoop the dough with your hands, lift so it stretches and fold into the centre - repeat for each side of the dough, 5 times. Then scoop, lift, and drop - repeat for each side, 5 times. Dough will become smoother.
Second rise
Rest again in the oven (OFF, light ON) for 30 minutes.
Final stretch and fold
Repeat the stretch and fold sequence: Scoop, lift, fold - 5 times, then Scoop, lift, drop - 5 times.
Shape in baking tray
Transfer dough to a 35x24cm baking tray. Spread gently with hands, using a bit of oil to prevent sticking. Cover and rest for final 30 minutes in the warm oven.
Add toppings and dimple
Drizzle with olive oil, massage the top, then add rosemary and flaky salt. Poke the surface to create classic focaccia dimples. Optional: flick a little water on top.
Bake
Bake in a pre-heated static oven at 230°C for 15-18 minutes until golden and puffed.
Cool
Let cool completely on a wire rack before slicing.
Original recipe
Storage
Store in airtight container. Reheat to restore crispiness. Can be frozen sliced for up to 1 month.
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