Focaccia

• total tid: 5 hours 10 minutes

Ingredienser

After the huge success of my no knead bread; I was determined to find an equally easy focaccia recipe. There are lots of no knead recipes online, but I have to say this one is fools proof.

No more intro needed: here she is…

US CUP measurements at the bottom of this post.

500g high protein bread or Tipo 00 flour for pasta or pizza

7g quick acting yeast

40-60ml Extra Virgin Olive oil

400ml warm water

13g fine salt

50ml Warm water

TOPPINGS

Sprinkle of rock salt or flaked salt

Optional extras: olives, rosemary stalks, onions finely sliced and marinaded in olive oil, water and salt, cherry tomatoes etc

Fremgangsmåte

Mix your flour, 40ml olive oil, 400ml warm water and yeast together in a bowl. Mixing with a spoon is fine. Cover with cling film and leave to rest in a warm place for 30mins.

Dissolve 13g fine salt in 50ml warm water & add to the dough. Mix until combined.

Leave to rest for 3hours in a warm place.

Once risen, transfer the dough to a lined high sided, lined baking tray that is no bigger than 30x20cm. Use non stick baking paper to line the tray.

Allow the dough to rise for 10mins in the tray and then drizzle the remaining olive oil over the top, plus a generous pinch of rock salt or flaked salt. Wet your fingers and then make holes in the dough which the oil can sink into. Use extra toppings if you like. Don’t over top your focaccia – choose only 1 topping, max 2. I love to marinade sliced onions in oil, water and salt and then I squeeze them together and let them rest for at least half hour before topping.

Before cooking, pre-heat your oven to 220C (fan)

Put in oven for approx 30mins until the focaccia is baked and golden brown (and sounds hollow when tapped underneath). Once baked, lift out of the tray and place on a wire rack to cool.

US CUP CONVERSION

4 cups flour

1.5tsp instant yeast (or 1 sachet)

1tbsp olive oil

2 cups warm water

after 30mins dissolve 1tsp salt in 1/4 cup warm water)

Follow TOPPINGS and METHOD above