Italian focaccia needs no introduction! Italy has quite a vast culture when it comes to breads in general, which translates to every region having at least ten popular focaccia recipes, no one better than the other. However, being that we wanted to share with you something that is very easy to make and equally delicious, we thought that a no-knead focaccia would fit the bill, so here we are, with a not exactly traditional recipe that will unquestionably impress you.
- Place the flour and the yeast into a bowl and stir them with a whisk.
- Add in all the water and mix the ingredients with a spatula until you obtain a rough sticky dough.
- Cover the bowl with cling film and keep it at room temperature for a minimum of 12 hours and an absolute maximum of 18 hours.
- Once the rising time has elapsed, preheat the oven to 220°C (430°F).
- For the emulsion, simply mix the ingredients together.
- Line a baking try with greaseproof paper and dust it with some flour.
- Remove the dough from the bowl using a flexible pastry scraper (or a spatula) and pour it into the baking tray.
- Grease your fingers and press your fingertips into the dough to create the classic focaccia dimples.
- Randomly pour the emulsion over the focaccia and press some of it into the dimples.
- Sprinkle some salt over the dough to obtain a tastier final focaccia.
- Cover the tray with aluminium foil, place it into the oven and cook the bread for exactly 30 minutes.
- Once the time has elapsed take the tray out of the oven and remove the foil. Place the tray back into the oven and cook the focaccia for an additional 10 minutes, remembering to rotate the tray half way through the cooking time to allow for even browning. Let the focaccia cool down completely on before eating it.
- You can substitute the instant yeast with 1g (¼ tsp) of active dry yeast activated as instructed on the packet, or with 2.5g (¾ tsp) of fresh compressed yeast dissolved into the water before adding it to the flour.
Preparation Time: 5m
Rising Time: 16h (12 to 18 hours)
Cooking Time: 40m
Total Time: 16h 45m
Cooking Temperature: 220°C - 430°F
Storage Times: The focaccia is at its best during the first day. It can be frozen and it will last for about 2 months. To reheat the focaccia, wrap it in aluminium foil and place it into a preheated oven at 100°C - 210°F for 10-15 minutes.