By Live By Two
No-Knead Focaccia with lots of toppings
If you want to fill your kitchen with the smell of fresh-baked bread but you're nervous about shaping a boule or working with a starter, focaccia is the best place to begin. The best part? It’s super customisable and can be made with any toppings of choice. So have fun and get baking!
Updated at: Thu, 17 Aug 2023 03:40:17 GMT
Nutrition balance score
Unbalanced
Glycemic Index
74
High
Glycemic Load
41
High
Nutrition per serving
Calories335.6 kcal (17%)
Total Fat7.7 g (11%)
Carbs55.3 g (21%)
Sugars0.7 g (1%)
Protein10.2 g (20%)
Sodium755.9 mg (38%)
Fiber2.2 g (8%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
For the dough
For Baking
Topping Ideas:
Instructions
Step 1
* Add the yeast to the warm water along with a spoonful of the flour. Stir until dissolved. Let stand for 5-10 minutes until a light foam surfaces and little bubbles are visible. Note: Proofing is done to test the viability of the yeast. If there is no foam surface or little bubbles the yeast is likely dead and should be discarded for new yeast.
Step 2
* Meanwhile, add the flour, and salt to a large mixing bowl. Once the yeast is proofed, pour in the mixture and mix the dough with your hands until no dry flour remains in the bowl and a cohesive mass forms. The dough will be very sticky. Pour the olive oil over the dough, work together until the oil is absorbed. Cover and let rest for 20 minutes.
Step 3
* Once rested, perform a stretch and fold by grabbing a corner of the dough in the bowl, lift straight up to stretch the dough as high as it will go without tearing and fold over to the other side. Rotate the bowl and perform three more reps of stretch and folds. Once folded, turn the dough over onto itself, cover and let rest another 25-30 minutes. This is one set of a stretch and fold, perform 3 more sets with 25-30 minutes rest in between.
Step 4
* Drizzle melted butter or olive oil into a 9x13 baking pan until the bottom is covered. After the last stretch and fold, turn the focaccia dough into the pan and gently work it to the edges. (You can also keep the dough in the refrigerator overnight after the last fold and bake it the next day)
Step 5
* Cover the pan and let the focaccia proof for 45-60 minutes. At the end of proofing, the dough should be well risen and puffy with gas bubbles. Preheat the oven to 450 F.
Step 6
* Brush the remaining butter on to your proofed dough and dimple the dough with wet fingers by gently pushing to the bottom of the pan, but do not accidentally go through the dough.
Step 7
* Sprinkle flaky salt and any choice of toppings over the top.
Step 8
* Bake the Focaccia for 20-25 minutes at 450F or until golden on top. Let rest under a cloth on a wire rack for 5 minutes before slicing into hunks of focaccia
Step 9
* Serve as is, or slice in half for creating sandwiches.
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