- 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!
