No Knead Focaccia

The no knead focaccia recipe is simply the best.There is no kneading involved at all, and it is easy enough for anyone to accomplish. Made with simple ingredients which you probably already have at home, all you need is 24h to make this wonderful no knead focaccia. 

Things to check before making this no knead focaccia:

1. Check your yeast! If the yeast was purchased a while ago, is near expiry or has been opened for some time, best to buy/use a fresh set of yeast to ensure proper proofing. 
2. Check your climate! This recipe is adjusted for a tropical Singaporean climate where it is warm and humid. If you’re living in a cooler climate, you may make necessary adjustments to increase the rest time as the dough would take a longer time to double in size. 

---

Recipe

Equipment required: Aluminum baking pan/ Glass baking dish

Ingredients

• 510g of Bread flour (Alternative: all purpose flour)
• 10g salt (2 tsp) 
• 11g Active dry yeast/Instant yeast (1 sachet) 
• 4g of white sugar (1 tsp) 
• 500g of lukewarm water (455g if using all purpose flour) 
• Olive oil

Prep your dough 

Prep time: 5 minutes 

Rest time: 2h – overnight 

1. In a bowl, add yeast & sugar to lukewarm water. Mix to dissolve the yeast in the water. 
   1. Tip: Lukewarm water is basically room temperature water, so tap water is good enough. 
   2. Bake on the same day: if you are looking to bake the bread on the same day, you may want to add a few drops of hot water to make the water warm and hasten the proofing process. Do ensure that the water is not hot to the touch.  
2. Add flour & salt to the bowl, and mix well until there are no dry or watery spots. You should get a very sticky dough.
   1. Bake the next day: Transfer the dough into a container and leave it in the fridge overnight. Do note that the dough will double in size, so let the dough proof in a container that has enough room for the dough to rise.
   2. Bake on the same day: Cover the bowl with a tea towel, and let it sit in a cool shaded area for about 1-2h until the dough has doubled in size. If it is a really hot day, I will place the bowl in an air-conditioned room. 

Second Rise

Rest time: ~1h

1. Generously coat the bottom and sides of your baking tray with olive oil. 
   1. Tip: This is non traditional, but you may want to use butter to coat the baking tray. or place baking paper at the bottom of the tray, to prevent the dough from sticking to the pan. 
2. Deflate the dough, and transfer it to the baking tray. Stretch out the dough to the sides of the baking pan. 
3. Cover the baking tray with a tea towel, and let the dough sit in a cool shaded area for about 1h until it has doubled in size again. 

Time to Bake

Time taken:~1h

1. Preheat your oven to 180°C, convection fan mode.
2. After the dough has doubled in size, it is time to bake.
3. Here comes the best part, dimpling your dough! Drizzle olive oil over the dough, and gently press your fingers into the dough to create deep holes in the dough.
4. Add your toppings and sprinkle sea salt over the dough.
   1. Tip: You can go wild with the toppings! I have tried pesto, caramelised onions, red peppers, and olives, rosemary etc.
5. Bake for 45 minutes until the top is golden brown. 

Video steps here:

@bakereeve

5 INGREDIENTS ONLY to make this no knead focaccia. Full recipe on the blog! #sgfoodie #easyrecipe #focaccia

♬ original sound – Bakereeve – Bakereeve