Ingredients:
4 cups plain flour ≈ 500 grams
2 tsp salt ≈ 10 grams
2 tsp instant yeast ≈ 7 grams
30 ml extra virgin olive oil ≈ 30 grams
Instructions:
Mix the dough:
In a large mixing bowl, combine the flour, salt, and instant yeast. Stir to evenly distribute the ingredients.
Make a well in the center of the dry ingredients and pour in the extra virgin olive oil and lukewarm water.
Stir the mixture until a sticky dough forms and all the flour is incorporated. It will be a wet and shaggy dough.
First rise:
Cover the bowl with plastic wrap or a clean kitchen towel and let it rest at room temperature for about 1-2 hours, or until the dough doubles in size.
Prepare the pan:
Preheat your oven to 425°F (220°C).
Grease a baking sheet or a baking dish generously with olive oil.
Shape the dough:
Once the dough has risen, gently pour it onto the prepared baking sheet or dish.
Use your fingers to gently stretch and press the dough evenly into the pan, creating dimples all over the surface. If the dough resists, let it rest for a few minutes and then continue stretching.
Second rise:
Cover the shaped dough with a clean kitchen towel and let it rise again for about 20-30 minutes while the oven preheats. This will allow it to puff up slightly.
Bake:
Once the dough has risen again, drizzle a little more olive oil over the top and sprinkle with additional salt if desired.
Place the pan in the preheated oven and bake for 20-25 minutes, or until the focaccia is golden brown on top and cooked through.
Serve:
Remove the focaccia from the oven and let it cool slightly in the pan before transferring it to a wire rack to cool completely.
Slice and serve the focaccia warm or at room temperature. It's delicious on its own or served with dips, soups, or salads.
Enjoy your homemade no-knead focaccia! It's wonderfully flavorful and perfect for any occasion.
By Satguru Singh
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