No-knead focaccia - Quick and easy focaccia
Recipe for easy focaccia without a stand mixer - a moist, flavourful focaccia bread.The recipe fits a tin of about 24x24 cm. Serves 4-8 people - depending on how you serve it.
Servings 8 people
Calories 335kcal
Ingredients
- 400 ml lukewarm water
- 25 g fresh yeast
- 1 tsp honey
- 50 ml olive oil
- 500 g flour – ideally manitoba flour, pizza flour or tipo 00
- 1 tsp salt
- 3-4 tbsp olive oil for greasing the tin and for the top
- Flaky sea salt for the top (optional)
Instructions
- Pour the water into a bowl and dissolve the yeast in it.
- Add the honey, olive oil, half the flour and the salt, and stir with a wooden spoon until free of lumps.
- Add the remaining flour and stir again until the dough has the consistency of a thick porridge. You can dip the spoon in water, so the dough comes away from it more easily as you stir.
- Drizzle the top with a little olive oil, cover the bowl with cling film and a tea towel, and leave to rise in a warm place for about 1 1/2 hours.
- Grease a baking tin of about 24x24 cm with olive oil and pour the dough into it. Use your fingers to push it out to the edges. Leave to prove for about 30 minutes under a tea towel. If the top looks dry, give it a little more olive oil - so it doesn't dry out.
- Just before the bread goes into the oven, pour a good glug of olive oil over the top and press dimples into the dough with your fingers.
- Bake the bread in a preheated oven at 230°C, conventional oven (top and bottom heat), for about 18-20 minutes – or until golden and baked through.
- Remove the bread from the tin straight away and leave it to rest on a wire rack.
Nutrition
Calories: 335kcal | Carbohydrates: 49g | Protein: 7g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 296mg | Potassium: 86mg | Fiber: 2g | Sugar: 1g | Vitamin C: 0.01mg | Calcium: 12mg | Iron: 3mg