No-Knead Focaccia
Recipe by Giulio Polisi
This is my recipe for the easiest focaccia in the world. Eat it as is or use it as a base for pizza (I highly recommend). My favorite way of preparing this is to prepare the dough in the evening, let it rise overnight and then bake the next day. That way the work is marginal and the rewards are delicious!
Course: Pane e prodotti da fornoCuisine: ItalianDifficulty: Easy
Servings
+
-
8
servingsPrep time
30
minutesCooking time
0
minutesResting Time
12
hoursBaking Time
20
minutesTotal time
12
hours50
minutesIngredients
- DOUGH
750 g 750 of manitoba wheat flour (regular type 00 flour also works)
570 ml 570 of water (room temperature)
1 1 packet of instant dry yeast (7 g)
35 g 35 fine salt
45 ml 45 olive oil
Oil to drizzle over
Coarse salt to top
Directions
- Mix the water with half the flour and the yeast until creamy and all the flour is dissolved in the water.
- Add the remaining flour and knead until absorbed. Add the salt, knead until absorbed. Add the oil and knead until absorbed. I recommend “scrunching” the dough with your hands. Let rest covered for 10 minutes.
- Stretch and fold the dough over itself three to five times. Do this once every hour for four hours. Let batch proof overnight in a cool place.
- Place it on an oiled rimmed baking sheet and press down with fingers and let it rise an hour.
- Press down with your fingers again, making sure to create some deep grooves. Drizzle with a little oil and coarse salt. Now you can add any extra toppings you might enjoy, like olives, artichokes, dried or fresh tomatoes or thyme.
- Bake at 225 °C for 15–20 minutes. Enjoy!
Equipment
- Rimmed baking sheet
- Large mixing bowl
Notes
- Prepare the dough in the evening and let it rise overnight for the easiest workflow.
- Great as a pizza base – just add your favourite toppings before the final bake.