Easy and delicious, this foccacia recipe has that perfect combination that makes it a winner. This is one of those no-knead breads, and although it’s easier than a typical bread, the long sitting time gives it a beautiful texture and flavour. Apparently the bubbles formed by the yeast perform the same action of creating gluten structure as the traditional hands-on kneading method.
You’ll need at least 24 hours, and up to 3 days, to make this foccacia, but most of it is hands-off time. I prefer the longer sitting time, if I’ve planned ahead enough.
I found this awesome recipe on alexandracooks.com
What you need:
- 4 cups (512 grams all-purpose flour)
- 2 teaspoons salt
- 2 teaspoons instant yeast
- 2 cups lukewarm water
- olive oil
- fleur de sel/ sea salt for topping
What you do:
- In a large bowl combine the flour, salt and yeast. Add the water and mix it all together until there are no lumps.
- Loosely cover the bowl with a lid, plastic wrap, or a damp towel held in place with an elastic band. Place the bowl in the fridge for at least 12 hours, and up to 3 days.
- About 2-3 hours before baking time remove the dough from the fridge. Deflate the dough by pulling it away from the edges of the bowl.
- Line two pie plates with parchment paper or butter, then add about a tablespoon of olive oil to each plate. Divide the dough in two balls and place them into the pie plates. Turn the dough to coat it in olive oil. Let the dough sit for 2-3 hours.
- Preheat the oven to 425F/220C.
- After it has risen pour a little more olive oil over the dough, then use your fingers to poke into the dough to make dimples. Sprinkle with sea salt/fleur de sel. Place the dough in the oven immediately. Bake for about 25 minutes, until golden.
- Place the dough on cooling racks and let sit for 10 minutes before serving.