No knead focaccia with grapes& rosemary

This is a no-knead bread recipe that you can simply make it in the fridge over night without making your hand messy .

But before mixing dough.

Please check if your dry yeast is still active because if it's old

you are going to waste a lot of your time.

( add dry yeast in water ,mix it with sugar and check if it becomes foamy)

Ingredients for 6 servings

500g Wheat flour (Edeka's type 405 )

7g dry yeast

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

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 (Grapes /garlic/rosemary/salt)

＋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 .)

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.

This overnight retarding does magic to dough.

The flavor will be vastly improved.

STEP 7

The following day , the dough should look like this.

(you see a lot of bubbles)

Keep this dough in a room temperature while preheating oven for 250℃.

(later it will drop to 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

with wet hand.

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

STEP 9

Place the desired toppings.

Drizzle about 1 or 2tbsp of olive oil.

Today I'm baking this grapes focaccia but it can be anything.

You could use the same dough for cherry tomatoes, olive ,capper focaccia too.

STEP 9

Bake it in the preheated oven for 25-30minutes. (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:)

STEP 10

Optionally drizzle some more olive oil and sprinkle sea salt.

(As soon as you drizzle oil on top the bread becomes moist. )

If you are baking this focaccia ahead of party time.

You can finish baking until the step 9.

And let it cool down completely so the bread is easy to slice.

Slice them into the desired size.

15 minutes before party, pre heat the oven again.

Sprinkle some water on the focaccia and re-heat it in the oven for 5 minutes.

(or drizzle some olive oil and re-heat in the oven)