No Knead Focaccia

You need this recipe for No Knead Focaccia!  It comes from the SBS TV website and is made with basic ingredients and very little effort. My Grandson loves helping make this "fox-shar" so I hope you do too!  Stir the ingredients together the day before you want to bake and leave overnight in the fridge. Childs-play ! (with supervision!) It only takes a few minutes arranging simple herbs and a few sliced vegetables to make it 'Arty' and fun.  Delicious dunked in a little olive oil and balsamic vinegar or with a smudge of butter.  Best eaten on the day it is baked - which won't be a problem!   Enjoy!  Colleen

Preparation    10 minutes 
Resting           1 hour plus overnight plus approx 45 minutes before baking
Baking             20 - 30 minutes

Ingredients

4 cups   00  Tipo Flour (bread flour)

1 teaspoon instant yeast (I sometimes use one sachet) 

1 teaspoon Salt

Olive oil (1 1/2 tablespoons) plus more for baking later

2 cups barely lukewarm water, a tiny bit warmer than room temperature but not warm

slices of vegetables and herbs for decoration if desired

Sea salt flakes to sprinkle before baking

Method

Use a large mixing bowl as the dough will expand on rising. 

Combine the flour, instant yeast and salt and stir well.  I use a Danish Dough Hook but a regular spatula or  large spoon is okay.

Mix the oil into the water and pour gently into the flour mixture

Stir really well to mix together into a sticky dough.

Leave the dough in the bowl, cover with plastic wrap and set aside for an hour.

Check after an hour that the dough is starting to rise and pop the bowl into the fridge overnight. You can leave for 2 nights if you prefer, I have only done overnight.

Next day

Generously oil a baking pan - mine was 24cm x 34cm x3cm

Tip the dough onto the pan and oil your hands then moosh with your fingers so the dough gets to the edges

Preheat oven to 200 ℃

Leave the pan of dough in a warm place to rise again - approx 30 mins and it will rise by about a quarter size

Oil your fingertips again and push indents into dough again. Decorate as desired and sprinkle with some sea salt flakes.  Allow to rise again approx 10 minutes.

Drizzle with some more Olive Oil

Bake for approx 20 - 30 minutes until middle of loaf springs back when pressed  and crust is lightly golden.

Enjoy!    Colleen