No Knead Focaccia with Rosemary

INGREDIENTS

2 Teaspoons Dry yeast (8 Gr)
2 Teaspoons Kosher Salt (10 Gr)
2 Cups lukewarm water (455 Gr)
4 Tablespoons olive oil (2 for the dough preparation) the other 2 to cover the baking pan
4 Cups all purpose flour (you can also use 00 type flour with great results)
Flaky sea salt, such a Maldon
1 Teaspoon dry Rosemary

METHOD
…easy enough
Pour the dry yeast in a medium size bowl and pour 1/2 cup of lukewarm water. Let it rest for about 10 minutes, until the yeast dissolves and starts to bubble.
Pour the flour along with the kosher salt and two tablespoons of olive oil. Then, pour the remaining water and mix well, until the flour is fully incorporated. The mixture will appear dry at first, but keep mixing as it will become a little more wet.
That’s it !
Let the dough rest for about 2 hours at room temperature. Every 30 minutes, I give it a little pull, which means, I pull each corner and stretch it over the top.
Cover the dough with cling film and let it rest in the fridge for a good 12-18 hours. The longer, the better.
The following morning, pour 2 tablespoons of olive oil on the baking pan. Take the dough out of the fridge and slowly, flip the bowl over and let the dough gently fall on the pan.
No need to stretch it, just leave it at room temperature for about two hours. It will come to room temperature and slowly spread naturally.
I usually brush the top with a tablespoon of olive oil or so.

Ideal baking pan size is 9X13 inches – If you have a larger one, no problem, simply pour the dough and let is rest where it falls.

After an hour, preheat your oven at 425F (200C) and bake for 25-30 minutes.

Right out of the oven, I sprinkle about a teaspoon of dry Rosemary and a teaspoon of Maldon salt.

Let it cool and cut bite size pieces… Keep a piece for yourself… slice it in half and make yourself the best sandwich ever !

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