No-knead focaccia
Directions
- 1Mix 320 grams of water, 7 grams salt, 3 grams instant yeast, 12 grams of olive oil and 400 grams of bread flour together.
- 2Mix well until the flour is fully hydrated.
- 3Cover and rest for 30 minutes.
- 4Do 1 set of stretch and fold and rest for 30 minutes.
- 5Perform 2 sets of coil folds 30 minutes apart.
- 6Place the dough in a fridge to let the dough ferment and develop flavour overnight.
- 7The next day, transfer the dough to the baking dish and let it proof until almost double.
- 8Drizzle as much or as little olive oil as you like and add your favourite toppings.
- 9Bake at 230 degrees Celsius for 20 to 25 minutes in a preheated oven.
Ingredients
- 400 grams bread flour
- 320 grams water
- 7 grams salt
- 3 grams instant yeast
- 12 grams olive oil
- 0 pesto
- 0 tomatoes
- 0 garlic
- 0 smoked sea salt
Equipment
glass containerspatulatimerbaking dishoven