‘No Knead’ Focaccia
One of the most delicious breads we have ever tested. It takes time, but not your time, only standing time. You will love it! Perfect for any braai.
- Recipe Category: Bread
- Products in this recipe:
You Will Need:
Method:
Mix the flour, yeast and salt in a bowl with a whisk. In a measuring jug dissolve the sugar in the water.
To get the perfect water temperature for this no-knead bread, use 1½ cups (375 ml) of tap water with ½ cup (125 ml) of boiling water.
Pour the water (with the dissolved sugar) into the flour and mix with a spatula. Once all the flour is incorporated, drizzle the dough with 1½ T (22.5 ml) of olive oil.
Rub this lightly all over the ball of dough (flip to coat), then seal the bowl with cling film and store in the fridge overnight or for up to a day. If you want to make this on the same day, them simply leave the covered dough in a warm place until it has doubled in size (± 2 - 3 hours depending on how warm it is).
Generously give the pan 2 layers of greasing, first grease a 23 cm x 33 cm x 5 cm baking tray with butter. This is to prevent the dough from sticking to the pan. Then spread with 3 T (45 ml) of olive oil to give a crisp base.
Remove dough from the fridge and tip into the prepared baking tray. Gently pull the dough into a rough rectangle. Don’t worry too much if it doesn’t fit at this point, it will naturally rise and expand into the corners.
Leave in a warm spot for about 1 hour to rise (this time depends on how warm the room is).
Adjust the oven rack to the middle position and preheat the oven to 200 °C.
When the dough has fully risen and has bubbles on the surface (it should be soft and very jiggly), drizzle over more olive oil.
Scatter over the chopped Sun-dried Tomatoes and then using oiled fingers, dimple the dough all over.
Sprinkle the surface with salt flakes and bake immediately for 25 - 30 minutes until golden brown all over.
Remove from the pan and cool on a cooling rack (this helps prevent the bottom from going too soft).
Blob the Basil Pesto over the warm bread.
‘No Knead’ Focaccia
One of the most delicious breads we have ever tested. It takes time, but not your time, only standing time. You will love it! Perfect for any braai.
- Recipe Category: Bread
- Products in this recipe:
You Will Need:
Method:
Mix the flour, yeast and salt in a bowl with a whisk. In a measuring jug dissolve the sugar in the water.
To get the perfect water temperature for this no-knead bread, use 1½ cups (375 ml) of tap water with ½ cup (125 ml) of boiling water.
Pour the water (with the dissolved sugar) into the flour and mix with a spatula. Once all the flour is incorporated, drizzle the dough with 1½ T (22.5 ml) of olive oil.
Rub this lightly all over the ball of dough (flip to coat), then seal the bowl with cling film and store in the fridge overnight or for up to a day. If you want to make this on the same day, them simply leave the covered dough in a warm place until it has doubled in size (± 2 - 3 hours depending on how warm it is).
Generously give the pan 2 layers of greasing, first grease a 23 cm x 33 cm x 5 cm baking tray with butter. This is to prevent the dough from sticking to the pan. Then spread with 3 T (45 ml) of olive oil to give a crisp base.
Remove dough from the fridge and tip into the prepared baking tray. Gently pull the dough into a rough rectangle. Don’t worry too much if it doesn’t fit at this point, it will naturally rise and expand into the corners.
Leave in a warm spot for about 1 hour to rise (this time depends on how warm the room is).
Adjust the oven rack to the middle position and preheat the oven to 200 °C.
When the dough has fully risen and has bubbles on the surface (it should be soft and very jiggly), drizzle over more olive oil.
Scatter over the chopped Sun-dried Tomatoes and then using oiled fingers, dimple the dough all over.
Sprinkle the surface with salt flakes and bake immediately for 25 - 30 minutes until golden brown all over.
Remove from the pan and cool on a cooling rack (this helps prevent the bottom from going too soft).
Blob the Basil Pesto over the warm bread.