No Knead Focaccia

Add the flour to a mixing bowl.

Add in the salt & granulated sugar.

Add instant yeast (this yeast can be added directly to the dry ingredients without having to foam in water).

Mix until all the dry ingredients are well combined.

Next, pour in the 2 tablespoons of extra virgin olive oil.

Pour in the warm water. Make sure that the water is warm, if it is too hot it can kill the yeast & if it is too cold then it will not activate the yeast.

Mix with a spoon or a spatula until the mixture forms a sticky dough.

Scrape down the excess dough on the sides of the bowl.

Drizzle over some extra virgin olive oil.

Use a spoon or a spatula to fold the dough into the olive oil.

Cover with cling/plastic wrap & leave in a dark place to rest for 5 hours. I usually pop it in a turned off oven or microwave or oven.

After 5 hours, the dough should double in size.

Remove the cling/plastic wrap.

Grease a casserole or baking pan with olive oil. I drizzled some olive oil over & used a pastry brush to coat the casserole.

Empty the rested dough into the greased casserole or baking tray.

Lightly spread the dough out using your hands.

Cover with cling/plastic wrap once again & allow the dough to rest for another 5 hours.

Once the dough has rested, preheat the oven to 190° Celsius or 374° Fahrenheit.

Remove the cling/plastic wrap.

Drizzle over extra virgin olive oil.

Lather your fingertips in the oil & use your fingers to dimple the dough, creating deep impressions by poking the dough all over.

At this point you may add whatever toppings you prefer.

I’ve topped this Focaccia with white sesame seeds.

Some black sesame seeds.

I also added some flaky salt.

Finally, I topped it off with some fresh rosemary.

Bake in the preheated oven for 45 minutes until golden.

Finely chop the garlic.

Finely chop the parsley.

Add the butter to a microwave safe bowl.

Heat in the microwave for 20 seconds or until melted.

Once the butter has melted, add in the chopped garlic.

Add in the chopped parsley.

Mix well.

Brush the garlic butter over the Focaccia whilst it is still hot.

Slice the Focaccia however you prefer.

Serve as is or as side to any meal.

These No Knead Focaccia are best eaten fresh but can be stored in an airtight container for up to a week, depending on the humidity. Alternatively, freeze for up to a month & reheat in the oven until crisp.