No-knead focaccia
The idea of making bread with the minimum of effort is sure to catch on
Difficulty and servings
Makes 1 slab
Easily doubled
Preparation and cooking times
Ready in 1 hour plus overnight and 1 day proving
- Put the flour in a large bowl, add the yeast and salt. Stir in 400ml water and the oil, you should end up with thick, gloopy dough. If it is too stiff add a little more water. Scrape down the sides of the bowl, cover with a tea towel. chill overnight or until you want to cook it, about 18 hours in all is perfect. If it looks like it might climb out of the bowl squash it down.
- When you are ready to cook the focaccia bring the dough back to room temperature and heat the oven to 200C/fan 180C/gas 6. Brush a small roasting tin with olive oil. With oiled hands, fold the sides of the dough in one at a time in the bowl, tip the dough over onto the seam side in your tin and press it out. Leave to rise for 10 minutes. Poke dips into the dough, liberally drizzle with oil and sprinkle with salt. Bake for 40 minutes or till risen and golden.
- To make this dough into a loaf, make the dough in the same way as above and leave to rise. Once risen, heat oven to 220C/fan 200C/gas 7. Heavily flour a tea towel and tip out the dough, fold it in on itself a couple of times, add as much flour as you need to stop the dough sticking to your fingers but don't over do it. Leave to rise while you put a heavy cast iron casserole in the oven to heat up. Tip the dough carefully into the hot casserole using the tea towel to help you - don't worry about what it looks like, it will settle as it bakes. Bake with the lid on for 30 mins and with lid off for a further 30 mins or until you have a risen, golden loaf.
Recipe from olive magazine, September 2009.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/12170/
Your binder
Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.
Ingredients
- 500g white bread flour
- ¼ tsp dried yeast
- 1 tsp salt flakes, plus more for the top
- 50ml olive oil , plus more for the top
Buy ingredients
Send the ingredients for this recipe instantly to: 
Search Good Food
Whether you have a glut of homegrown, or you've just picked up extra when shopping, this is a great use for ripe tomatoes
0
ratings
Difficulty and servings
Makes 1 slab
Easily doubled
Preparation and cooking times
Ready in 1 hour plus overnight and 1 day proving
Ingredients
- 500g white bread flour
- ¼ tsp dried yeast
- 1 tsp salt flakes, plus more for the top
- 50ml olive oil , plus more for the top
Advertisement
Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Latest comments and suggestions
15 January 2010
nikki rated this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
10 May 2012
Matilda commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
22 January 2013
Trixy commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.