no-knead Focaccia

食材

After admiring so many no-knead bread recipes on the various social media platforms, I finally took the plunge and tried making one myself!

I only added 3g of instant yeast as I always prefer bread that goes through a long overnight fermentation to develop a deeper flavour and minimal “yeasty” taste.

Boy, was I pleasantly surprised by how bubbly and soft the focaccia turned out 😍😍 With hardly any effort on my part and letting time take over is one of the best decisions I have made!

Whether you’re a first-time or seasoned baker, this recipe is a keeper!

This recipe is adapted from my usual go-to sourdough focaccia recipe and the levain (80g) is replaced by instant yeast.

I used a 9” square pan)

400g Bread Flour

280-320g Water

7g Salt

3g Instant Yeast

12g Olive oil

Depending on flour absorbency and your preferred dough consistency, I used 320g water for this bake 👌👌

Toppings

Pesto

Ripevine 🍅

Sliced Garlic

Smoked Sea Salt

The full written description of the method and process can be found in the recipe link under my Bio 🤗