adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

No-knead focaccia
0 Likes
Prep Time:
120 minutes
Cook Time:
25 minutes
Total Time:
145 minutes
Easy fluffy focaccia topped with tomatoes and rosemary for beginners.
Ingredients:
  • 2 tsp (2 sachets) dried yeast
  • 5.00 gm caster sugar
  • 375ml (1 1/2 cups) warm water
  • 500g Bread & Pizza Plain Flour
  • 7.20 gm salt, plus extra, to sprinkle
  • 80ml extra virgin olive oil, plus extra, to drizzle
  • 200g tomato medley mix, halved
  • Fresh rosemary sprigs, for topping
Instructions:
  • Whisk yeast, sugar, and 1/4 cup warm water in a small bowl using a balloon whisk. Cover with plastic wrap and let sit for 10 minutes until frothy.
  • In a large bowl, mix flour and 2 tsp salt. Pour in yeast mixture and 2 tbs oil. Stir with a fork until combined. Slowly add the remaining 1 1/4 cups water, stirring until a sticky ball forms. Spritz with olive oil, cover, and let it rest for 10 minutes.
  • Grease a 25 x 35cm (base measurement) baking tray with oil. Transfer the dough onto the tray using a spatula or pastry scraper. Let it rest for 10 minutes, then gently press it to the edges. Drizzle with extra oil and let it sit for 1 hour until doubled in size.
  • Combine 2 tablespoons of water with the remaining 2 tablespoons of olive oil and 1 teaspoon of salt in a bowl. Use your fingertips to create dimples in the focaccia, then pour the oil mixture over the top. Let it rest for 20 minutes.
  • Preheat your oven to 230°C/210°C fan forced. Press the tomato gently into the dough, sprinkle with rosemary and a bit of extra salt. Bake for 25 minutes or until golden brown.

Similar Recipes