No Knead Focaccia - Cooking With Ayeh

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This easy No Knead Focaccia recipe is crunchy on the outside and soft in the middle. You will have the perfect focaccia bread everytime!

RECIPE:

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Cooking With Ayeh

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Ingredients
▢ 500 g all purpose flour (you can also use 00 or bread flour)
▢ 2 cups warm water (1 ½ cups water, ½ cup boiling water)
▢ 2 teaspoon instant yeast
▢ 1 teaspoon sugar
▢ 2 teaspoon salt
▢ 4 tablespoon extra virgin olive oil
Toppings
▢ 1 tablespoon extra virgin olive oil
▢ 2 sprigs fresh rosemary leaves
▢ Flaky sea salt

simosalajan

This is what my Nonna would use to make what we called pizza. She would press in sliced tomatoes, her homemade pepperoni, and sometimes anchovies in the dough and then bake! So good! I think I'll cry now!😢

ChristinaBernardi-ek

Made this today with roasted garlic butter on top. It was incredible. Perfect addition to Christmas Eve Dinner! Thanks!

stickysteph

Focaccia videos never get old to me lol

naysayer

I have my dough in the fridge as I type. Will let you know how it turns out tomorrow 😊 Already starting to grow in its bowl!

TheSimMan

easy improvement, put oil in a pan enough to cover up about a quarter of garlic cloves, leave on low, bam flavored oir and garlic confit

ironmanandspidyroc

WHO’S READY TO MAKE 2021 THE BEST YEAR FOR THEIR CHANNEL?! ❤️✅

I know, I am.

ilovedough

Looking so delicious.
My dough is already in freezer. Waiting for tomorrow morning to bake it. Thanks for the recipe.
Love from India.

deepankarjana

instead of oil and flaky salt add water, oil and salt into a bottle and shake it to mix. Add that over the focaccia and let it fill every pocket, it’s how Italians do it

PescarStangaci

I let it rest for about 4 - 5 hours and bake for 175 - 200° depending on how golden u want it

stephaniebleasdille

I just freaked out at how easy this was.

neilroberts

Thanks for resolve my doubt about flufy breads🙏

amitmakwana

Ingredients

▢ 500 grams all purpose flour (you can also use 00 or bread flour)
▢ 2 cups warm water (1 ½ cups water, ½ cup boiling water)
▢ 2 teaspoon instant yeast
▢ 1 teaspoon sugar
▢ 2 teaspoon salt
▢ 4 tablespoon extra virgin olive oil

Toppings
▢ 1 tablespoon extra virgin olive oil
▢ 2 sprigs fresh rosemary leaves
▢ Flaky sea salt

Instructions

In a large bowl, add flour, salt and mix together
In a separate bowl, add warm water, sugar and instant dry yeast. Once bubbles appear, pour the yeasty water into the flour bowl and mix together with a spatula. It will be a very thick sticky dough. (Make sure to mix it well so there is no flour left at the bottom of the bowl)
Drizzle the top lightly with olive oil, cover with a damp tea towel or cling wrap, and place in the fridge to rest and rise overnight (approx 10-12 hours).
The next day, the dough should have tripled in size.
Add 2-3 tablespoon of olive oil to a non stick oven dish (approx 34 x 27 cm), making sure the sides of the dish have also been coated in oil (you can also place baking paper in the dish too)
Add a little olive oil to your hands and move the dough into the oven dish. Carefully stretch the dough into the shape of the oven dish, leveling the top to be flat

Cover with either a damp tea towel or plastic wrap and leave to proof again at room temperature for 2-4 hours
Preheat oven to 220°C/425°F
Using oily fingers, press your fingers into the dough to make dimples all over the top.
Lightly drizzle olive oil to the top, add rosemary leaves and flaky salt
Bake in the oven for 20-25 minutes until nicely golden brown. (If your oven isnt very strong, it can take 30 mins. Just keep an eye on it)
Remove from oven and move the focaccia out of the dish straight away. Let it cool for about 10 minutes on a cooling rack before slicing.
Slice and dip into the best Bread Dipping Oil for the perfect combo!

Nutrition

Calories: 317kcal | Carbohydrates: 49g | Protein: 8g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 589mg | Potassium: 96mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 3mg

shaikhaalali