No-Knead Focaccia

Ingrédients

2 cups lukewarm water (27°C - 37°C)

2 tsp salt

1 tbsp extra virgin olive oil + extra for drizzling

7 g dried yeast

4 cups bread flour / italian 00 flour

Toppings

Rosemary

Olives

2 tbsp olive oil

Flaky sea salt

Instructions

1. In a large bowl combine the water, salt, olive oil and yeast. Give these a good whisk.

Add the bread flour and mix using a large wooden spoon until well combined and hydrated.

Scrape down the sides of the bowl and cover the bowl for 30 minutes.

2. Stretch and fold the dough 4-5 times. Cover and leave for 30 minutes. Repeat another 3 times.

Put in fridge for at least ovenight and up to 48 hours.

3. Grease the baking tray well. Stretch and fold the dough one more time, then put it in the tray. Cover and allow to proof for at least 2 hours.

Drizzle the dough with more oil, make dimples, add toppings.

4. Bake on 200°C fan for 20-25 min. Remove from the the oven, remove from the tray, let rest for 10-15 min.

Notes

https://youtu.be/O1WQTKuWWfM?si=wl3Kx1FkkqJmvGc8