I found this recipe via Babymac Blog and Beth's teenage daughter was making this regularly. It's called "Shockingly Easy No-Knead Focaccia" There seems a lot of steps in the post however in reality you mix the yeast and add your dry ingredients and then leave that in the fridge overnight. Then you pop it on a tray and let it rise for 1.5-4 hours and then bake it on 230 degrees for 20-30 minutes.
I made it on Sunday night and took half next door to my neighbour and got a text the next day.
"Thank you so much for the focaccia - we nearly finished it last night - Jess's words, I don't think Dad can top that!!"
Their daughter is in Grade 5 and their Dad is a chef so that message made me laugh and of course goes to show it's a great focaccia recipe. He mows my front footpath every week and I'm so lucky to have such lovely neighbours so anytime I can do some baking and share it with them I do.
A few weeks ago it was raining and they rang me to see if I was home because he had made a big pot of chicken noodle soup so turned up on the doorstep with a container for me. Just having that one beautiful family who looks out for you is priceless and it means so much to me.
The recipe calls for melted butter and garlic to be poured over the top after it's cooked however I opted for home grown rosemary and sea salt to go into the oven which is a favourite in our family. There seems to be a lot of oil olive used in this recipe to pour into the bowl before you put your dough in and then into the tray you cook it in and then after it's baked. I would probably only use half of it next time as there seemed to be a lot of oil.
SHOCKINGLY EASY NO-KNEAD FOCACCIA RECIPE
- · 2 and ¼ teaspoons active dry yeast
- · 2 teaspoons honey
- · 625gms bread flour
- · 1 Tablespoons Morton kosher salt
- · 6 Tablespoons extra-virgin olive oil, divided, plus more for hands
- · 4 Tablespoons unsalted butter, plus more for pan
- · Flaky sea salt
- · 2-4 cloves of garlic and/or Rosemary Sprigs
Whisk the dry yeast with honey and 2.5 cups of lukewarm water in a medium bowl and let sit it for 5 minutes.
Add 625gms bread flour and salt and mix with spatula until a shaggy dough forms and no dry steaks remain.
Pour 4 Tbsp. extra-virgin olive oil into a big bowl that will fit in your refrigerator. This puppy is going to rise! Transfer dough to bowl and turn to coat in oil. Cover with a silicone lid or plastic wrap and chill until dough is doubled in size (it should look very bubbly and alive), at least 8 hours and up to 1 day. If you're in a rush, you can also let it rise at room temperature until doubled in size, 3–4 hours.
Generously butter a 13x9" baking pan, for thicker focaccia that’s perfect for sandwiches, or an 18x13" rimmed baking sheet, for focaccia that's thinner, crispier, and great for snacking.
The butter may seem superfluous, but it’ll ensure that your focaccia doesn’t stick. Pour 1 Tablespoon extra-virgin olive oil into centre of pan. Keeping the dough in the bowl and using a fork in each hand, gather up edges of dough farthest from you and lift up and over into centre of bowl. Give the bowl a quarter turn and repeat process. Do this 2 more times; you want to deflate dough while you form it into a rough ball.
Transfer dough to prepared pan. Pour any oil left in bowl over and turn dough to coat it in oil. Let rise, uncovered, in a dry, warm spot (like near a radiator or on top of the fridge or a preheating oven) until doubled in size, at least 1½ hours and up to 4 hours.
Place a rack in middle of oven; preheat to 230 degrees. To see if the dough is ready, poke it with your finger. It should spring back slowly, leaving a small visible indentation. If it springs back quickly, the dough isn’t ready. (If at this point the dough is ready to bake but you aren’t, you can chill it up to 1 hour.) Lightly oil your hands. If using a rimmed baking sheet, gently stretch out dough to fill (you probably won't need to do this if using a baking pan).
Dimple focaccia all over with your fingers, like you’re aggressively playing the piano, creating very deep depressions in the dough (reach your fingers all the way to the bottom of the pan). Drizzle with remaining 1 Tablespoon extra-virgin olive oil and sprinkle with flaky sea salt [Rosemary if you are using it]. Bake focaccia until puffed and golden brown all over, 20–30 minutes.