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Rosemary No Knead Focaccia
In Breads and Bakery

Rosemary No Knead Focaccia



⭐️ Get Recipe: https://theplantbasedschool.com/focaccia-no-knead/

This easy focaccia recipe will yield a perfectly baked bread with a golden crisp crust and a soft, airy crumb.

You can make it on the day, in about three hours. Or, for best results, use the cold refrigerator dough method, letting it mature overnight in the fridge.

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INGREDIENTS
FOR THE DOUGH
440 grams (1¾ cups) lukewarm water
7 grams (2 teaspoons) instant dry yeast substitute active dry yeast
8 grams (2 teaspoons) sugar
600 grams (4 cups) all-purpose flour or bread flour
12 grams (3 teaspoons) salt
30 grams (2 tablespoons) extra virgin olive oil optional, + 2 tablespoons to grease the baking pan (substitute parchment paper)

TOPPING
15 – 30 grams (2 tablespoons) extra virgin olive oil
45 grams (3 tablespoons) water
2.5 grams (½ teaspoon) salt
5 grams (1 teaspoon) flaky salt
5 sprigs rosemary

❤️ Nico & Louise
#focaccia #baking

21 Comments

  3. @twosocks1976

    I would raise a warning to those making this bread. Do not add the olive oil to the dough. If you do, you will end up with a very different texture, almost cake-like, in the crumb of your loaf. Don't add in the extra virgin olive oil, until you oil your baking pan, prior to laying the dough out on it. The result is going to be a far superior crumb on the inside, and a better crisp crunch on the outside. You can also load this up with cloves of roasted garlic, lots of herbs, and even sun-dried tomatoes, roughly chopped up. Every time I make this, it's all I can do to stop eating it long enough to enjoy everyone else I have prepared with it. I need to try using this for sandwiches, but I haven't got around to it yet.

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