No-knead, pillowy focaccia with a sweet-savoury topping.
Recipe and video credit: @mamanutritionist
Ingredients:
🍞 4 cups all-purpose or bread flour
🍞 2 tsp salt
🍞 2 tsp instant yeast
🍞 2 cups lukewarm water (1½ cups cold + ½ cup boiling)
🍞 4 tbsp extra virgin olive oil
🍞 1 onion, sliced
🍞 1 tbsp butter
🍞 1 tbsp brown sugar
🍞 ½ large pear, sliced
🍞 ¼ cup blue cheese
🍞 Flaky sea salt
🍞 Fresh rosemary or thyme
Method
1. In a large bowl, whisk together the flour, salt, and yeast. Add the water and mix until a sticky dough forms. Rub the surface of the dough with a little olive oil, cover tightly with plastic wrap, and refrigerate for 12 to 72 hours. (See notes for a quicker version.)
2. In your Chasseur milk pan, cook the onion with butter and brown sugar over medium heat for 10 minutes, or until soft and jammy. Set aside to cool.
3. Pour 1 tbsp olive oil into a Chasseur baking pan. Deflate the dough by pulling it in from the edges toward the centre, rotating the bowl as you go to form a rough ball. Transfer the dough to the pan and turn it to coat in oil. Let it rest at room temperature for 3–4 hours (no need to cover).
4. Preheat oven to 180°C. Pour 2 tbsp oil over the dough and coat your fingers. Press your fingers straight down to create deep dimples, gently stretching the dough to fill the pan if needed. Top with pear slices, jammy onions, blue cheese, and herbs of choice. Drizzle with remaining oil and finish with flaky salt.
5. Bake for 25 minutes, or until golden and crisp underneath. Cool on a rack for 10 minutes before serving. Enjoy!
Quick Method (if short on time):
Let dough rise at room temp until doubled (1½–2 hrs), then proceed to step 3. The second rise will take around 30 minutes.
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