No knead focaccia

large 12" by 12" pan works, as does a rectangular one that's 13" by 9"

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

First, mix your flour, water, yeast, and salt in a large bowl. It'll form a shaggy mess, it's fine. Let it sit for 5 minutes to fully hydrate. After which, drizzle in your oil and mix.

Step 2

We're gonna do a series of simple stretch and folds to develop some gluten. All you need to do is imagine your mass of dough with its 4 corners. North, South, East, West. With wet hands, stretch the dough and pull it over itself from each corner. E.g. pulling from the right side over to the centre, left to the centre, top to the centre, bottom to the centre. You're basically folding the dough over itself. Once you've done that, let it rest for 10 minutes.

Step 3

You wanna do another fold like the above, and let it rest for another 10 minutes. In total, do the folds 4 times, resting 10 minutes between each fold. Okay, now the dough is made. Cling wrap it and leave it in the fridge overnight or up 48 hours.

Step 4

On baking day, take your dough out of the oven a couple hours before you plan to bake it. Take your pan, oil it generously, then plop your dough on top.

Step 5

Before you try to fill out your dough, let it rest and relax for about 10 to 15 minutes. This will make it easier to press your dough out to the edges of the pan. Using your oiled finger tips, dimple the dough's surface while pressing it towards the edge of your pan. If the dough resists, it's not relaxed enough. Instead of wrestling with it, just leave it alone for 5 minutes and check back later.

Step 6

Once your dough has filled up your pan (or pans), let it rise, covered, until it doubles in volume! This will take awhile, cause remember, the dough is fridge cold. But the plus point is, you're free to do anything you wish while the dough is rising!

Step 7

While it's rising, pre-heat your oven to 220 degrees Celsius for at least 40 minutes. If you have a pizza stone or steel, feel free to use it here.

Step 8

For Focaccia

Step 9

You just need to drizzle or brush more olive oil over the top, sprinkle your herbs//sea salt (if using), and bake it in the oven until it's golden brown. Depending on the size of your sheet pan and how hot your oven's actual temp is, it can take anywhere from 12 to 15 minutes.

Step 10

For Pizza

Step 11

Slather your pizza sauce gently on the dough, being careful not to deflate the dough. I usually use store bought pizza sauce.

Step 12

Pile on your toppings - cheese, salami, ham, mushrooms, pineapples (if you wish, but I just do not think it belongs on a pizza. at all.), veggies..

Step 13

Bake in your pre-heated oven until golden brown, about 10 to 15 minutes. The top should be spotty, the edges caramelized, the cheese bubbly, and you'll smell toasty notes wafting out.

Step 14

Let it cool. If you're not fussed, you can have it like that. I mean, even cold pizza is good. If you want the entire thing to be crisped up, slice and toast again. Twice-baking it will ensure a crispy bottom. (Refer to Notes* on this!)