no knead

No knead focaccia

Focaccia

Below is my recipe for easy ‘no knead’ focaccia. I was particularly pleased that the ‘no knead’ method worked here because focaccia dough is notoriously wet and the kneading part messy and troublesome.

This is a great bread to start on a weekend morning ready for supper in the evening. With some good olives, interesting cheeses and a bottle of wine it makes an excellent meal.

No knead focaccia

The photo above shows half the loaf you make here

  • 500g of strong white bread flour
  • 2 teaspoons of regular table salt
  • 4g of yeast
  • 2 tablespoons of olive oil (plus more for drizzling)
  • 400ml of cold water
  • Sea salt

In the morning, place all the dry ingredients (flour, yeast, table salt) in a bowl and mix well with a wooden spoon. Add the wet ingredients (oil and water) and mix again until just incorporated. The mix will be very sticky.

Cover with cling film and leave to rise at room temperature (for at least 8 hours) as you go about your day.

Line and oil a tin (20 x 30 cm or one with a similar area) and tip in the dough pressing down gently to the edges so that it is evenly distributed.

Cover with a tea towel and leave to rise for another hour.

Preheat the oven to 220oC and put a bowl of boiling water in the bottom of the oven to create steam. Drizzle the top of the bread with extra olive oil and sprinkle with sea salt.

Bake for 25 minutes.

Remove from the tin and leave to cool for at least 20 minutes before slicing into thick wedges.

NOTE: You could leave the dough to rise overnight for warm bread in the morning, however I don’t consider focaccia to be a breakfasty sort of bread.