Easy Focaccia Bread (No Knead, One Bowl)

• porties: 12 servings
• actieve tijd: 10 minutes
• totale tijd: 2 hours 35 minutes

Ingrediënten

1¾ cups lukewarm water (not hot, just warm to the touch)

2 teaspoons instant dry yeast (see notes for substitutions)

2 teaspoons sugar (helps activate the yeast)

4 cups all-purpose flour (bread flour also works)

3 teaspoons salt (essential for classic focaccia flavor)

4 tablespoons extra virgin olive oil (divided)

2 tablespoons extra virgin olive oil

3 tablespoons water

½ teaspoon salt (+ optional flaky salt)

½ teaspoon rosemary (optional, fresh or dry)

Instructies

Bloom the yeast: Add 1¾ cups lukewarm water, 2 teaspoons instant dry yeast, and 2 teaspoons sugar to a small bowl. Whisk and rest for 30 seconds, until the yeast dissolves. If it doesn’t dissolve, start again with fresh yeast.

Make the dough: Add 4 cups all-purpose flour and 3 teaspoons salt to a large bowl and stir. Pour in the yeast mixture and mix with a spoon until sticky.

Add 2 tablespoons Extra Virgin Olive Oil and stir again. The dough will be wet and soft. That’s correct.

Cover the bowl with a damp cloth or plastic wrap.

Quick rise: For the most reliable results, place the bowl in a slightly warm oven. Turn the oven on for 60 seconds, then turn it off. Let the dough rise for 1½ to 2 hours, until doubled in size.

You can also let it rise at room temperature. In cooler kitchens, this will take longer.

Slow rise: Cover the bowl and place it in the fridge for 8 to 24 hours. When ready, take the dough out and let it sit at room temperature for 2 to 3 hours.

Fold the dough: Fold the dough over itself 20 to 30 times using a spoon. Fold from the edges toward the center. This will take about a minute. Stop when the dough feels tighter.

Second rise in the pan: Grease the pan well with 2 tablespoons Extra Virgin Olive Oil. Focaccia is very sticky. You can use parchment paper instead if you prefer less oil.

Add the dough to the pan and gently spread it with the back of two wet spoons. Cover and let rise again for 45 minutes.

In the meantime, preheat the oven to 450°F (230°C).

Dimple and top: Mix 2 tablespoons extra virgin olive oil, 3 tablespoons water, and ½ teaspoon salt in a small bowl.

Dip your fingers into the mixture and press deep dimples into the dough.

Pour the rest of the mixture on top. Sprinkle with ½ teaspoon rosemary or more if you like.

Bake: Bake at 450°F (230°C) for 20 to 25 minutes, on the medium-low rack.

The focaccia should be golden on top and soft inside. Cool for 5 minutes, then slice and serve.

Voedingswaarde

• Portiegrootte: 1 of 12
• Calorieën: 248 kcal
• Totale vet: 8 g
• Verzadigd vet: 1 g
• Onverzadigd vet: 6 g
• Natrium: 682 mg
• Totale koolhydraten: 39 g
• Voedingsvezels: 1 g
• Totale suikers: 1 g
• Eiwit: 5 g