No-knead Focaccia
A no-knead focaccia that’s crisp on the outside, fluffy inside, and perfect with a tangy olive oil balsamic dip.
Equipment
- scale
Ingredients
No-Knead Focaccia
- 800 g all-purpose flour
- 630 g water
- 15 g salt
- 8 g instant yeast
- 25 g olive oil plus more for drizzling
Olive Oil Balsamic Dip
- 6 sun-dried marinated tomatoes finely chopped
- Chives finely chopped
- 1/3 cup chopped Kalamata olives
- Leaves of 4 rosemary sprigs
- 1/2 tsp crushed red chili adjust to taste
- 1/2 cup good olive oil
- 4 tbsp balsamic vinegar
- Freshly grated Parmesan cheese to taste
Instructions
No-Knead Focaccia
- In a large bowl, mix water, salt, yeast, and olive oil until the yeast dissolves.
- Add flour and stir with a spatula for 2–3 minutes. Cover and let rest for 30 minutes.
- Stir again for another 2–3 minutes until the dough is smoother. Cover and rest for another 30 minutes.
- Give it one final mix, cover, and refrigerate overnight. Make sure the bowl is large enough to allow the dough to rise.
- The next day, line a 12"x10" tray with parchment paper. Deflate the dough using a spatula and shape it into a ball with wet hands.
- Place the dough on the tray, cover, and let rise for 1 hour at room temperature.
- Drizzle generously with olive oil, dimple the surface with your fingers, and add toppings of your choice (chives, red onions, sage work beautifully).
- Bake at 450°F (230°C) in a preheated oven for 25 minutes , or until golden brown. Let cool slightly before serving.
Olive Oil Balsamic Dip
- Mix all ingredients in a shallow bowl. Serve alongside warm focaccia
