Happy No-Knead Focaccia 

Soft, golden, and ridiculously easy—like magic for your taste buds!

Ingredients (for 4–6 hungry humans):

• 500g strong bread flour 
• 7g instant yeast 
• 10g salt 
• 400ml cold water 
• 50ml extra virgin olive oil 
• Coarse sea salt for sprinkly sparkle
• Optional: rosemary sprigs or olives 

Instructions:

Mix & Chill 

Put all the flour into a large bowl like you’re making a mini volcano.

Pour in 350,; cold water. Stir with a wooden spoon or your hand (it’s more fun) until it’s all happily messy.

No kneading required This dough is a lazy genius.

First Nap 

Let the autolysis begin! Cover the bowl with a damp cloth or cling film. let it rest for a couple of hours.

Add Yeast and Salt and Oil

Dissolve the year in a little water and add to the dough and mix again, folding it from the bottom up

Once the year and water have been absorbed, add the salt disolved in the remaining 50 ml of water. Keep folding with the wooden spoon.

Add the oil and fold until all is absorbed.

Cover and let it rest.

Second Nap 

Cover loosely and let rise 1–2 hours. Your dough is puffing up with excitement!

Keep Folding

Wet your hands and keep folding every 30-40 mins... the more the better! 

Prepare the focaccia

Line a oven tray with baking parchment and sprinkle some olive oil. Tip the dough onto the tray and let it spread. Gently stretching towards the corner of the tray. it will spring back so be gentle. don`t rush it. let it rest. it will keep growing and fill all the spaces. 

Play like you were Mozart!

Every 20 mins try to strech the dougn towards the corners and dig your finger tips into the dough like you were a pianist. the more you do it, the more bubbles will develop. 

It`s time to cook!

Once you are happy with it, get the oven to 220 degC and back until golden and crips (about 20 mins) sprinkle some rosemay and rock sea salt and let it rest few mins and let it cool just enough so you can handle it before you devour it...

I love to make sandwiches with it... prosciutto, mozzarella, rocket, salami, anything goes with it.

 

Enjoy!