Squares of no-knead focaccia

No-knead focaccia

Name: No-knead focaccia
Total time: 1 h
Yield: makes 1 slab
Cuisine: Italian
Ingredients: 500g white bread flour; ¼ tsp dried yeast; 1 tsp salt flakes plus more for the top; 50ml olive oil plus more for the top

Published: December 19, 2014 at 2:31 PM

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makes 1 slab

Easy

Total time: 1 hr

+ overnight + 1 day proving

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This homemade Italian bread is easy to make and there’s no kneading involved – making it perfect for beginners and experienced bakers alike.

Vegetarian

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Alternatives

Complete the dish

In a hurry? Make this no-knead focaccia for an impressive result without the extra time and effort of kneading. Also try our classic focaccia with rosemary and olive oil, plus our ciabatta bread.

Ingredients

Nutrition

500g white bread flour
¼ tsp dried yeast
1 tsp salt flakes

plus more for the top
50ml olive oil

plus more for the top

Nutrition: per serving

kcal309
fat73.5g
saturates0g
carbs388.6g
sugars0g
fibre15.5g
protein47.7g
salt4.03g

Method

step 1

Put the flour in a large bowl, add the yeast and salt. Stir in 400ml water and the oil, you should end up with thick, gloopy dough. If it is too stiff add a little more water. Scrape down the sides of the bowl, cover with a tea towel. Chill overnight or until you want to cook it, about 18 hours in all is perfect. If it looks like it might climb out of the bowl squash it down.
step 2

When you are ready to cook the focaccia bring the dough back to room temperature and heat the oven to 200C/fan 180C/gas 6. Brush a small roasting tin with olive oil. With oiled hands, fold the sides of the dough in one at a time in the bowl, tip the dough over onto the seam side in your tin and press it out. Leave to rise for 10 minutes. Poke dips into the dough, liberally drizzle with oil and sprinkle with salt. Bake for 40 minutes or till risen and golden.

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