A fantastic No-Knead Focaccia Recipe from Nicole Anklesaria (accio.butter on Instagram). This Italian staple can be topped any way you like, but Nicole has some brilliant suggestions for you to try. We hope you enjoy this delicious Summer bake and a big thank you to Nicole for sharing!
- Baker: Nicole Anklesaria
- IG: @accio.butter
- Makes: One 9” x 13” pan of focaccia
- Prep time: 10 mins, plus folds every half hour ~3 times
- Prove time: Overnight (minimum) to 48 hours
- Bake time: 22 mins
- Total time: 1 day
- Flour(s) used: Strong White Bread Flour (alternatively can use Regen All Purpose Flour)
- Quantity: ~800g
No Knead Focaccia Method
- Add the dry ingredients - flour, yeast, salt to a large bowl and mix.
- Slowly add the water and honey and mix with a fork till the dough comes together.
- Lastly add the oil and mix further (adding the oil last helps the dough come together better).
- Cover with a cloth and allow the dough to rest for 30 mins at approx. 28°C. For colder weather you can put the dough in the oven with the oven light on. Leave the oven door slightly ajar.
- Do one set of stretch & folds - Lift the dough from one end, stretch and pull it over to the other side. Rotate the bowl by 90 degrees and repeat 4 times.
- Cover, rest the dough (and yourself, if required) for 30 mins.
- Do one set of coil folds - Using both hands lift the dough upward and let the dough fold inward. Rotate the bowl by 180 degrees and repeat.
- Cover, rest for 30 mins.
- Do another set of coil folds. (You’re a pro now!)
- Cover, rest for 30 mins.
-
You can now transfer the bowl to the fridge and leave it overnight (~12 hrs) to 48 hours.
- Remove the dough from the fridge and transfer to a well-oiled 9” x 13” pan. Pro tip: Butter the base of the pan, this allows the focaccia to lift easily once baked. Cover and allow the dough to rest in a warm environment till about doubled (about 1-2 hrs).
- Prepare your toppings of your choice (Olives, Cherry Tomatoes, Pesto, Cheese, Onions, Garlic).
- Once the dough has doubled add some olive oil on top and dimple with your fingers.
- Add your toppings.
- Bake in a preheated oven at 220 °C for 22 minutes or until golden brown.
- Once out of the oven brush with butter/oil and allow the focaccia to rest a bit.
- Remove from the pan, slice and enjoy!
