No-knead focaccia: artisan bread that’s easy to make at home

No-Knead Focaccia: Offers incredible flavor and easy preparation for all skill levels

Easy focaccia, also called no-knead bread, is perfect for those looking for practicality. Very easy and perfect for starting the art of making bread

Recipe for 4 people.

Classic (no restrictions), Vegetarian

Preparation: 02:30 + final rest (short or long)

Interval: 02:00

TOOLS

1 bowl(s), 1 spatula(s), 1 pan(s) or baking tray(s), 1 baking tray(s), 1 kettle

EQUIPMENT

conventional

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

Pre-yeast ingredients:

– 40 g of soft wheat flour for bread (with 12-14% proteins)

– 40 ml of warm water

– 8 g of dry organic yeast

FOCACCIA WITHOUT KNOWING – DOUGH Ingredients:

– 420 g of soft wheat flour for bread (with 12-14% proteins)

– 340 ml of warm water, added little by little + a little if necessary

– 10 g of sugar

– 10 g of salt

– 24 ml of olive oil + a little for greasing

Covering and finishing ingredients:

– fleur de sel to taste (or coarse salt)

– olive oil to taste

Ingredients Other filling suggestions:

– fresh rosemary to taste (optional)

– parmesan to taste (optional)

– cherry tomatoes to taste (optional)

– pitted black olives to taste (optional)

– onion to taste (sliced ​​and well drained)

PREPARATION:

1. Prepare the pre-yeast:
   • In a bowl mix the flour, water and dry yeast. Mix until a homogeneous mixture is formed.
   • Cover with cling film and leave to rest in a warm place for 1 hour, until it doubles in volume and bubbles form.
   • If the yeast does not rise or bubble, repeat the process from the beginning.
2. Organize the utensils and ingredients needed for the recipe. Use bread flour with a protein percentage of 12 to 14% per 100 g. For 2 portions, use a 20×20 cm square or refractory baking tray. For 4 portions increase to 20 x 30 cm. For multiple portions, double the quantity of refractory dishes and divide the dough between them.

PREPARATION:

No-Knead Focaccia – Dough Preparation:

1. In the bowl mix the flour, sugar and salt.
2. Add the pre-yeast, the olive oil and little by little add the warm water until you obtain a sticky and homogeneous dough.
3. Mix with a spatula until you obtain a homogeneous mixture, but without the possibility of forming a ball.

Rest and folds:

1. Cover the bowl with cling film and leave to rest for 20 minutes.
2. After resting, with your hands lightly greased with olive oil, make 4 simple folds (pull one edge of the dough and fold it to the center; repeat for each side).
3. Let it rest for another 20 minutes and repeat the process.

Fermentation:

1. Place the dough in the greased pan/refractory pan. Stretch and smooth with a damp hand so that it adheres evenly.
2. Cover again with cling film and place in the fridge to ferment for 8-10 hours.
3. If you prefer a short fermentation, let it rest for 2 hours at room temperature.
4. Important: long fermentation improves flavor and digestibility. If you have time, choose it.

Final rest + finishing:

1. Remove the dough from the refrigerator and let it rest at room temperature for about 30 minutes or until the dough reaches the height of the mold/refractory.
2. After this rest period, grease your fingers with olive oil and gently press the dough, creating the characteristic cavities.
3. Add the topping, drizzle again with olive oil and complete with a pinch of coarse salt or fleur de sel over the entire surface.
4. Preheat the oven to 220°C with the empty tray on the bottom. Heat some water in a kettle to create the steam needed to cook the focaccia.
5. Let the dough rest again for about 15-30 minutes before putting it in the oven. The final rest guarantees the tenderness of the focaccia and helps it develop its characteristic cavities.

5. Bake:

1. Place the focaccia in the oven and once ready, pour hot or lukewarm water into the empty pan to create steam.
2. Close the oven door immediately to avoid steam leaks.
3. After 10 minutes, quickly open the oven, remove the saucepan with the water (or let the steam out) and rotate the focaccia to ensure uniform browning.
4. Bake for another 10-15 minutes or until the top is golden and crispy.

FINALIZATION AND ASSEMBLY:

1. Remove the bread from the oven and let it cool for 5-10 minutes before slicing.
2. Serve with flavored olive oil, fresh cheeses and assorted appetizers.
3. If desired, heat the no-knead focaccia in a preheated oven and consume hot.
4. Store in the refrigerator or freeze for later consumption.

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

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Source: Terra

Rose

Rose James is a Gossipify movie and series reviewer known for her in-depth analysis and unique perspective on the latest releases. With a background in film studies, she provides engaging and informative reviews, and keeps readers up to date with industry trends and emerging talents.