Who said making homemade bread had to be difficult? This minimal-effort focaccia involves no kneading, and it truly is exceptional. This is an absolute keeper.
No-Knead Focaccia
3 cups plain flour or tipo 00 flour
1 tsp sea salt
320ml warm water
2 tbsp extra virgin olive oil, plus extra to drizzle
Sea salt
¼ cup crispy fried shallots
1 tsp chilli flakes (optional)
Yeast starter:
¼ cup semolina
½ tsp instant dry yeast
80ml warm water
- To make the yeast starter, c ombine the ingredients in a small bowl. Cover and set aside for 1 hour or until thick and foamy.
- Combine the flour and salt in a very large bowl. Make a well in the centre. Add the semolina mixture, 320ml water and 2 tablespoons of olive oil. Use a wooden spoon to stir to combine. Drizzle with a little extra oil. Cover and set aside overnight to rise.
- Use a spatula to slide under the dough reaching halfway and pull the dough up over itself. Repeat, turning the bowl 4 more times.
- Line a 20 x 30cm baking tray with baking paper. Drizzle over about a tablespoon of olive oil . Brush to cover the base. Scrape the dough gently into the prepared pan. Use lightly oiled fingers to press gently into the pan until it resists. Set aside for 1 hour, covered, gently pressing the dough to reach the corners of the pan every so often.
- Preheat oven to 230 ° C/450 ° F. Use oiled fingertips to press deep holes into the dough. Whisk together 1 tablespoon of oil and 1 tablespoon of water. Pour over the dough. Sprinkle with sea salt , crispy shallots and chilli flakes, if using . Bake for 15-20 mins or until the bread is golden and sounds hollow when you tap it.
