No-knead focaccia

Ingredients for 6 servings

500g Wheat flour (Edeka's type 405 )

7 g dry yeast

at least 5g salt (I would like to add 10-12g personally )

5g sugar

400ml lukewarm water ( 30℃）

＋1tsp EV olive oil (for the step 3)

＋1tbsp EV olive oil　(for the step 8)

＋Toppings of your choice (cherry tomatoes /olives/capper/rosemary )

＋Some more olive oil for applying with a brush

STEP1

You need a big tapper ware or a pot with a lid to prepare this magic dough.

Start by combining all the wheat flour ,dry yeast, salt, sugar and 400ml of luke warm water.

STEP2

Mix this dough roughly with using a small stick.

(Don't touch the dough with your hand yet.)

STEP3

This is already enough.

At this point, drizzle 1tsp olive oil over.

STEP 4

Spread the oil on the surface of the dough just to make it flat and moist.

No kneading required.

（Wet your hand with water so that the bread will not stick badly )

STEP 5

Cover the dough with a lid or a wax paper .

And let it rise for 60minutes in the room temperature.

STEP 6

60 minutes later, the dough should be doubled.

Then it's ready to be placed in the fridge.

We stop the fermentation here and keep it in the fridge over night.

If you want to bake it , you could already.

But I recommend to wait until the next day or at least 6 hours.

The flavor will be vastly improved.

Update.

In winder I just keep the dough on the kitchen table and turn off the heater.

And it also works.

STEP 7

The following day , the dough should look like this.

(you see a lot of bubbles)

Keep this dough in a room temperature and then preheat oven for 200℃.

STEP 8

Place a baking sheet on the baking tray (or oil coat the tray.)

Spread the dough into a rectangle to fit the shape of the baking tray.

If you want to bake a thick focaccia keep it in the room temperature for 60minutes before baking. The dough should rise again.

STEP 9

Place the desired toppings.

Drizzle about 1tbsp of olive oil. (or more if you would like )

STEP 9

Bake it in the preheated oven for about 25minutes. (200℃）

When your focaccia is nicely browned on the surface, it is done!

Sprinkle some salt and drizzle some olive oil if you would like:)

If you are not a fun of tomatoes you could bake

grapes & rosemary focaccia:)

I used about 50 pieces of grapes ,2 cloves of garlic and some rosemary leaves.