Focaccia - No Knead | Christine Cushing

Bread is at the top of my "feel good' food category , so I show you how anyone can make this no-knead flatbread, where time does all the work. You don't need any special equipment to make this fragrant Italian focaccia that is sprinkled with fresh rosemary, drizzled with extra virgin olive oil and topped with sea salt. FULL RECIPE BELOW.

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RECIPE: FOCACCIA - No Knead

This dough is best when made in the evening and left in the fridge and baked the next day in the afternoon.

3 cups all purpose or bread flour (weighing roughly 400 gm) – 1 cup can be whole wheat
1/2 tsp. instant dry yeast 1 gm or 3/4 tsp. dry active yeast
3 Tbsp. extra virgin olive oil (45ml)
10-oz. water (300ml)
1 tsp. malt or honey (5 ml)
1 Tbsp. Kosher salt (9 gm)

1 tbsp. chopped fresh rosemary (15 ml)
2 Tbsp. extra virgin olive oil (25 ml) for topping
Splash of water
Fleur de sel or Maldon salt or garnish

In a medium bowl combine the flour and yeast and stir to blend.

In small bowl combine 300 ml water with honey of malt. Stir well to blend. Add liquid to dry ingredients and combine. Add extra virgin olive oil and continue to stir. Sprinkle on the salt and stir with wooden spoon until salt has all been absorbed. Mix the dough gently with your hands to feel that salt has dissolved. Dough will be sticky and look quite shaggy. Turn the dough in the four corners, by lifting the edge of dough and pulling it into the middle, as instructed in video, if desired for more structure.

Place in a lightly oiled medium bowl at least twice the size of your dough and cover, well sealed with plastic wrap. Let rise in fridge overnight. (12 hours).

Remove dough from fridge the next morning and do another turn, as above if desired. Cover again and bring to room temperature, until dough is light, doubled and big bubbles appear. Do no punch down!

Line a baking pan (10x13“) with parchment and drizzle with extra virgin olive oil and gently stretch dough with hands into the corners until it’s about 1/2 an inch thick. Drizzle with extra virgin olive oil and using fingers press gently all over dough to create indentations.

Drizzle with extra virgin olive oil, sprinkle with rosemary and salt and let proof again for about an hour, until doubled in bulk. Splash with a little water on surface .

Preheat oven to 470 D.

Bake in a 470 degree F. oven on the lowest rack for about 10 minutes or until golden. Reduce to 425, turn pan around to colour evenly and bake another 5-10 minutes or until dark, golden brown and crisp.

Serves 8 - Recipe adapted from Salt, Fat, Acid, Heat

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