15/04/2025
No-knead to Knead Focaccia
This no-knead focaccia is based on a Bon Appetit recipe by Sarah Jampel. I have adapted it to simplify the method.
Serves:
1 large focaccia
Prep Time: 15 minutes (plus up to 8 hours proving time)
Cooking Time: 30 minutes
Ingredients
- 2 1/4 teaspoons dried yeast
- 2 teaspoons honey
- 2 1/2 cups lukewarm water
- 5 cups bakers flour
- sea salt flakes
- extra virgin olive oil, as needed
- butter, for greasing
- Topping* of choice, optional
Method
- Combine yeast, honey and lukewarm water in a large bowl and stand for 10 minutes until frothy.
- Using a rubber spatula, mix in flour and 5 teaspoons sea salt flakes to form a sticky dough, ensuring all the flour is combined. Pour 1/3 cup oil around the dough and turn gently to coat completely in oil. Cover and allow to stand in a warm spot for 4 hours until doubled in size.
- Generously butter a 30cm x 20cm baking tray and pour 1 tablespoon oil into the centre.
- Using two forks, gently gather up the edges of the dough, pulling them into the centre and quarter turn the bowl. Repeat this process 3 more times to knock out some air without losing all the airiness.
- Transfer dough to the pan and drizzle with leftover oil, turning to coat it. Don’t stretch it into shape as yet. Allow to prove for 2 hours until doubled in size.
- Using oiled hands, gently press the dough to fit the pan and dimple with your fingertips. Drizzle with 1 tablespoon oil and sprinkle with sea salt flakes. Press Topping* of choice into the dough at this stage, if using.
- Bake at 220°C in the upper half of the oven for 20-30 minutes until puffed and golden brown.
Tips
* TOPPING SUGGESTIONS
– Cherry tomatoes, black olive and rosemary
– Black olive and caramelised onion
– Sautéed mushrooms and garlic
– Baby zucchini slices and thyme
– Red grapes and rosemary
– Chargrilled eggplant and capsicum strips
– Green olives, anchovies and onion
– Blue cheese and blueberries
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