No-Knead Focaccia - Marion's Kitchen (2024)

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No-Knead Focaccia

Ingredients

Steps

• 

  To make the yeast starter, combine theingredientsin a small bowl. Cover and set aside for 1 hour or until thick and foamy.

• 

  Combine the flour and salt in a very large bowl. Make a well in the centre. Add the semolina mixture,320mlwater and 2 tablespoons ofoliveoil. Use a wooden spoon to stir to combine. Drizzle with a little extra oil. Cover and set aside overnight to rise.

• 

  Usea spatulato slide under the dough reaching halfway and pull the dough up over itself. Repeat, turning the bowl 4 more times.

• 

  Line a 20 x 30cm baking tray with baking paper.Drizzleover about a tablespoon of olive oil. Brush to cover the base.Scrapethe dough gently into the prepared pan. Use lightly oiled fingers to press gently into the pan until it resists. Set aside for 1hour, covered, gently pressing the dough to reach the corners of the pan every so often.

• 

  Preheat oven to 230°C/450°F.

  Use oiled fingertips to press deep holes into the dough. Whisk together1 tablespoon of oil and 1 tablespoon of water.Pour over the dough. Sprinkle with sea salt, crispy shallots and chilli flakes, if using. Bake for 15-20 mins or until the bread is golden and sounds hollow when you tap it.

Family favouritesMeat-freeSides

3 cups plain flour ortipo00 flour

1 tsp sea salt

320ml warm water

2 tbsp extra virgin olive oil, plus extra to drizzle

Sea salt

¼ cup crispy fried shallots

1 tsp chilli flakes (optional)

Yeast starter:

¼ cup semolina

½ tsp instant dry yeast

80ml warm water