No knead Focaccia - by Neo Sook Bee

 This is how I bake no knead focaccia:
2.5 cup bread flour
0.5 cup wholemeal flour,
1.5 cup tap water ( replace 1 tbsp water by olive oil)
1/2 tsp instant yeast
1/2 tsp salt (can be adjusted as your preference)
1/2 tsp dry Rosemary
Mix all ingredients in a container for 2 to 3 mins, cover ( do not use air tight. If using cling wrap, make a hole on it) and let it rises on the counter for 1 hour. Keep in the fridge for a least 7 hours before use. Dough must be back to room temp before use.
For my focaccia, I just used 1/3 of the above no knead dough.
Transfer the wet dough to your floured baking paper or silicon mat.
Coat your dough with olive oil. Pat or roll it into a 1 to 2 cm thick sheet or circle.
Preheat oven 220 deg Celsius. Let your dough rest for 1/2 hour.
After half hour when the dough has puffed up, use your fingers to poke as many deep holes as you like on the dough all over. Sprinkle with sea salt ( saltier is tastier for this bread) and some more dry Rosemary. Can add other toppings at this time if you like.
Brush with a layer of olive oil before baking. Bake for at least 15 mins or till your desired crispness.
Brush with another layer of olive oil when out of the oven while still hot and that is done.

Fiona Lau

Baking's Corner (BC) was founded in 2013 by our passionate homebaker, Fiona Lau. She started sharing her recipes and little did she expect to inspire other passionate homebakers to do the same.

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