Mouth watering delicious no knead focaccia with sea salt flakes, lots of olive oil and fresh rosemary sprigs. This recipe results in an olive oil coated crusty top and a soft and pillowy interior that tastes so good you can eat it as is. You can also modulate the recipe to whichever toppings you desire, I find cherry tomatoes, feta or parmesan cheese, blue cheese walnuts and even freshly sliced pears also taste good as toppings. Make sure to refrigerate the focaccia for at least 12 hours in the fridge, the secret to any good tasting focaccia!
Mouth watering delicious no knead focaccia with sea salt flakes, lots of olive oil and fresh rosemary sprigs. This recipe results in an olive oil coated crusty top and a soft and pillowy interior that tastes so good you can eat it as is. You can also modulate the recipe to whichever toppings you desire, I find cherry tomatoes, feta or parmesan cheese, blue cheese walnuts and even freshly sliced pears also taste good as toppings. Make sure to refrigerate the focaccia for at least 12 hours in the fridge, the secret to any good tasting focaccia!
Yields1 Serving Prep Time10 minsCook Time25 minsTotal Time35 mins
4 & 1/3 cups plain flour 2 tsp salt 2 tsp active yeast 2 cups lukewarm water 2 tbsp olive oil (for Dough) 2 tsp butter (for greasing pan) 2 tbsp olive oil (for greasing pan) 1 tbsp sae salt flakes ground pepper 3 sprigs fresh rosemary ¼ cup olive oil 2 tbsp olive oil to top
11. Place the flour, salt and yeast in a large and combine with a whisk. Add in the 2 cups of lukewarm water and combine with a spatula until a round ball is formed. Add 2 tbsp of olive oil to the dough to coat and sides of the bowl and then cover with a tea towel . Leave in the fridge for at least 12 hours or overnight.
2. Preheat your oven to 220C and grease a large baking pan with butter and then oil with 2 tbsp olive oil. Remove the dough from the fridge and roll it in the pan to coat with olive oil on both sides, then let it rest for 2-4 hours so that it rises, spreads out and becomes bubbly.
3. Using your fingers press the dough down all over to form large holes. Pour 1/4 cup of olive oil over the dough and sprinkle the with a good helping of sea salt flakes and some ground pepper. Cut the fresh rosemary sprigs and place in each hole.
4.Bake in the preheated oven for 20-25 minutes or until the dough has risen and the top turned a dark golden colour. Remove from the oven, immediately friccile another 2. tbsp of olive oil on the crusty top and leave to cool on a cooling rack for at least 30 minutes before cutting.
1. Place the flour, salt and yeast in a large and combine with a whisk. Add in the 2 cups of lukewarm water and combine with a spatula until a round ball is formed. Add 2 tbsp of olive oil to the dough to coat and sides of the bowl and then cover with a tea towel . Leave in the fridge for at least 12 hours or overnight.
2. Preheat your oven to 220C and grease a large baking pan with butter and then oil with 2 tbsp olive oil. Remove the dough from the fridge and roll it in the pan to coat with olive oil on both sides, then let it rest for 2-4 hours so that it rises, spreads out and becomes bubbly.
3. Using your fingers press the dough down all over to form large holes. Pour 1/4 cup of olive oil over the dough and sprinkle the with a good helping of sea salt flakes and some ground pepper. Cut the fresh rosemary sprigs and place in each hole.
4.Bake in the preheated oven for 20-25 minutes or until the dough has risen and the top turned a dark golden colour. Remove from the oven, immediately friccile another 2. tbsp of olive oil on the crusty top and leave to cool on a cooling rack for at least 30 minutes before cutting.
Ingredients
Directions
1. Place the flour, salt and yeast in a large and combine with a whisk. Add in the 2 cups of lukewarm water and combine with a spatula until a round ball is formed. Add 2 tbsp of olive oil to the dough to coat and sides of the bowl and then cover with a tea towel . Leave in the fridge for at least 12 hours or overnight.
2. Preheat your oven to 220C and grease a large baking pan with butter and then oil with 2 tbsp olive oil. Remove the dough from the fridge and roll it in the pan to coat with olive oil on both sides, then let it rest for 2-4 hours so that it rises, spreads out and becomes bubbly.
3. Using your fingers press the dough down all over to form large holes. Pour 1/4 cup of olive oil over the dough and sprinkle the with a good helping of sea salt flakes and some ground pepper. Cut the fresh rosemary sprigs and place in each hole.
4.Bake in the preheated oven for 20-25 minutes or until the dough has risen and the top turned a dark golden colour. Remove from the oven, immediately friccile another 2. tbsp of olive oil on the crusty top and leave to cool on a cooling rack for at least 30 minutes before cutting.