Home Bread-Bakers v123.n005.7

Easy No-Knead Focaccia

Reggie Dwork <reggie@jeff-and-reggie.com>
Sun, 26 Feb 2023 21:24:25 -0800
* Exported from MasterCook *

                          Focaccia, Easy No-Knead

Recipe By     : Sam Linsell
Serving Size  : 18    Preparation Time :0:00
Categories    : Bread                           Bread-Bakers Mailing List

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   500                g  bread flour -- (4C)
   2                tsp  instant yeast -- (8g)
   1 3/4            tsp  salt
   500               ml  warm water -- 104F/40C, (2C)
   1                tsp  honey -- or brown sugar
   1               tbsp  butter -- for pan
   6               tbsp  extra virgin olive oil -- divided (approx)
                         rosemary leaves -- from a few sprigs
                         sea salt flakes

Make 1 day in advance. Can be done same day or after 2 days, but 
overnight is best.

Mix the flour, yeast, and salt in a bowl with a whisk. In a measuring 
jug dissolve the one teaspoon of honey with the warm water 
(104F/40C). To get the perfect water temperature for this no-knead 
focaccia, use 1 1/2 cups of tap water with 1/2 cup of boiling water.

Once all the flour is incorporated, drizzle the dough with about 1 
1/2 tablespoon of extra virgin olive oil. Rub this lightly all over 
the ball (flip to coat), then seal with cling film and store in the 
fridge overnight or for up to 2 days. If you want to make this on the 
same day, then simply leave the covered dough out until it has 
doubled in size, approx 2 - 3 hours depending on how warm it is.

Generously grease a 23cm x 33cm x 5 cm (9 x 13 x 2 inch) baking sheet 
with butter. This is to prevent the dough from sticking to the pan. 
Then spread 3 tablespoons of extra virgin olive oil.

Remove the dough from the fridge and gently pull it away from the 
sides of the bowl and tip it onto the baking sheet. Gently pull the 
dough into a rough rectangle. Don't worry too much if it doesn't fit 
at this point, it will naturally rise and expand into the corners. 
Leave in a warm spot for about 2 - 4  hours to rise *this time 
depends on how warm the room is.

Preheat the oven to 220C / 425F.

When the dough has fully risen and has bubbles on the surface (it 
should be soft and very jiggly), drizzle over more olive oil. Scatter 
over the rosemary (you want a generous coating) and then using oiled 
fingers, dimple the dough all over. Sprinkle the surface with sea 
salt flakes and bake immediately for 22 - 24 minutes until golden 
brown all over.

Remove from the pan and cool on a cooling rack (this helps prevent 
the bottom from going too soft).

Drizzle with more olive oil and serve with whatever you like.

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Per Serving (excluding unknown items): 148 Calories; 6g Fat (34.4% 
calories from fat); 4g Protein; 21g Carbohydrate; trace Dietary 
Fiber; 2mg Cholesterol; 215mg Sodium.  Exchanges: 1 1/2 
Grain(Starch); 0 Lean Meat; 1 Fat; 0 Other Carbohydrates.

NOTES : 2022 - 1218