No kneading, no stretching.. just mixing! The end result? A puffy, moist and crisp focaccia, perfectly risen.
How is this possible? Moisture and timing are the key.
Yes you can make focaccia with less effort and have fantastic results.
Simply mix flour, yeast, water and then salt and let it rest in a bowl for a good 12 hours. You can make it overnight so it will be ready to bake the following morning. The consistency of this dough is different: very sticky and wet. Because it is so hydrated the dough will spread easily onto the baking tray before being baked.
So ready to have a go at this? If you enjoy bread and focaccia then you might want to try this one.
- Prep Time : 20 minutes
- Cook Time : 25 minutes
In a bowl with a spoon mix well the flour with the yeast and the lukewarm water. Add 2 tsp of salt but make sure it NEVER gets in direct contact with the yeast or it will just kill it. You will get a very sticky consistency.
Brush another bowl with olive oil and put in the dough. Cover it up with cling film and let it rest in a warm place for about 12 hours. You could make this in the evening so it will be ready to bake the following morning.
Line a standard baking tray (mine was 38 x 30 cm or 15 x 12 inch) with parchment paper. Drizzle it generously all over with olive oil and place the dough on it. It is very sticky. It will help if you grease your hands with olive oil.
Press the halved cherry tomatoes on top, the olives, some basil leaves, a sprinkle of salt and a good drizzle of olive oil.
Let it rest for another hour then cook it at 200C or 390F for the first 10 minutes then continue cooking it at 180C or 350F for a further 15 minutes or until nice and golden.