No-Knead Focaccia
 
Prep time
Cook time
Total time
 
No-Knead Focaccia
Author:
Serves: 15 pieces
Ingredients
  • 2½ cups of warm water
  • 1½ tsp of instant yeast
  • 1 tsp sugar
  • 5 cups of all-purpose flour
  • 2 tsp fine sea salt
  • olive oil for coating and the pan
  • coarse sea salt for sprinkling
Instructions
  1. In a large glass or metal bowl mix together the water, yeast and sugar. Let sit for a few minutes until it starts to foam.
  2. Add the flour and fine sea salt. Mix together with a wooden spoon until all the flour is incorporated and it forms a sticky dough. Push the dough to the side of the bowl and pour a teaspoon or two of olive oil in the bottom. Using two spoons flip the dough over a few times to coat with oil. Cover bowl with plastic wrap and refrigerate 12-18 hours.
  3. At the 4-6 hour mark, remove the bowl from the fridge and using a rubber spatula push the down from the sides to the centre. Cover again and return to the fridge for another 12-18 hours.
  4. Line a 12" x 16" rimmed baking sheet with parchment paper. Pour a few teaspoons of olive oil onto the paper and using your fingers smear it all over. Carefully using a rubber spatula pour the dough into the centre of the pan.
  5. Over the next hour coax the dough into a rectangle to fill the pan. Let rise the full hour. Preheat oven to 375 degrees F. Bake at 375 for 30-40 minutes until golden brown.
  6. Let cool on rack and enjoy.
Recipe by Chateau Elma at https://www.chateauelma.com/no-knead-focaccia