No-Knead Focaccia Bread with Rosemary & Sea Salt 🇮🇹

 

                                                                                                 

 

Crusty, pillowy Italian focaccia bread is easier to make than some people think.  When a friend of mine sent me a youtube on how a Korean lady does it, I couldn't resist having a go as it looks so much fun.  Mine didn't turn out as bubbly and crispy as hers but it was definitely a success.  Later on my neighbour showed me a photograph of how she garnished her focaccia with herbs and vegetables like a picture and I made an attempt at that as well.  There are indeed many ways of making focaccia.  After some research and experimentation I have settled for this no-knead version which requires the dough to rest in the fridge overnight to make the bread extra airy.  So if you have  an evening free and nothing much to do the following morning, it's a good time to proceed, and have a dream of it too overnight!  I use olive oil pressed from the fruits of local trees,  the colour of liquid gold, and you'll need plenty of it.  Focaccia and olive oil - you have to love them both.  The bread is delicious on its own, served with a dish of garlic dipping oil, cheeses, cold meats, roast vegetables, chutneys, and toppings of your choice. 

Makes 1 slab of bread

INGREDIENTS

• 500g / 1 lb 2oz bread flour or plain flour         
• 7g / 2¼ teaspoons instant dry yeast
• 2 cups luke warm water
• 2 teaspoons sea salt
• extra virgin olive oil
• 1 teaspoon sea salt flakes
• 2 teaspoons whole rosemary leaves

Garlic dipping oil (optional):

• ½ cup extra virgin olive oil
• 1-2 cloves garlic, peeled and finely chopped
• ½ teaspoon dried basil
• ½ teaspoon sea salt
• ¼ freshly ground black pepper

METHOD

1. In a large bowl, whisk together the flour, salt and yeast.  Add the water.  Using a rubber spatula, mix until the liquid is absorbed and a soft dough is formed.  Add 2 tablespoons of oil and mix again.  Cover the bowl with plastic wrap and let the dough rest for 30 minutes to begin the fermentation.
2. Wet your fingers with some water, then gently release the dough from the sides of the bowl by lifting it from underneath, then pulling it up and folding towards the centre to stretch the gluten.  Do this 4 times, rotating the bowl in quarter turns each time, making the dough into the shape of a rough ball.  Cover the dough with plastic wrap and let the dough rest for 30 minutes.  
3. Repeat Step 2 two more times, 30 minutes apart.  Bubbles will begin to form on top of your dough, which is a sign that fermentation is happening.  
4. Let the dough rest, covered, in the fridge for 12 hours or overnight.
5. Next morning or 12 hours later, line a baking pan with baking paper.  If you like your focaccia nice and think, use a 23cmx23cm / 9"x9" square baking pan.  If you prefer a thinner slab, use a 23cmx33cm / 9"x13" rectangular pan. 
6. Having rested for an extended period of time in the fridge, the dough should have increased its size and become soft and fluffy.  Tip it into the prepared pan and pour 2 tablespoons of oil on top.  With your fingers, lift the dough from one side, then pull it up and fold it towards the centre (similar action to Step 2).  Repeat for the other three sides.  The dough should now look like a folded doona.   Turn the dough over so the smooth side is on top.  Let the dough rest in the pan, uncovered, at room temperature for 30 minutes.
7. After 30 minutes, stretch the dough out gently with your fingers from underneath to make it slightly larger, then place the pan, uncovered, in a warm, draught-free place to ferment for 1-2 hours.  (A good place would be in the oven with its light on.)
8. After the final fermentation, the dough would have increased its size once again.  Stretch the dough out gently from underneath to cover the base of your pan.
9. Pour 2 tablespoons of oil on top of the dough.  With all your fingers, press down into the dough to create deep dimples all over.  If bubbles are popping out of your dough, it is a sure sign that things are working well.
10. Place some rosemary leaves into the dimples.  Sprinkle dough with sea salt flakes.
11. Bake the bread in a preheated 200C°/ 400°F oven for 20-25 minutes until golden brown.
12. Make dipping oil by combining all ingredients in a small bowl (optional).
13. When the focaccia is done, transfer it to a rack to cool for 10 minutes before cutting and serving.