when babylon store When I was asked to develop a recipe that showcased delicious olive oil, I wanted to make a simple no-knead focaccia recipe. Focaccia is the easiest bread to make (except perhaps this easy ciabatta).
If you’re a little hesitant about baking yeast bread, this is worth a try. It’s something anyone can do, and it’s very hassle-free. All heavy lifting is done in an overnight (or same day) ascent process. The dough is a high water recipe, so it’s very soft and foamy. You can see from my video below that very little intervention is required.
The recipe uses a lot of olive oil and that’s where all the flavor comes from. Make sure you are using a very high quality product here. Babylonstoren’s newest olive oil, cold extracted exclusively from Coratina olives, is a recent addition to their range of olive oils, along with a blend of Extra Virgin Frantoio and Extra Virgin Olive Oils.
The olives are hand-harvested in the farm’s olive groves, cold-extracted on the farm, and then decanted into these uniquely designed beautiful tins. It also makes a great gift for foodies.
I used Frantoio for this easy focaccia bread. This exceptional single-variety extra virgin olive oil has a deep green hue and herbaceous and floral flavors that work well in this recipe. The strong peppery aroma stands out very well here, making it the perfect olive oil to finish off any dish.
I made this focaccia dough the same day and left it in the fridge overnight, up to 2 days. More and more bubbles will rise and the taste will increase. These bubbles create characteristic air pockets in the pan.
What can you top your focaccia with?
Focaccia is thick and fluffy, so you can use a lot of toppings. Focaccia can be topped with a variety of things, including:
- dried tomatoes, fresh tomatoes
- fresh.Herbs such as rosemary and thyme
- of plague
- garlic confit
- caramelized onions or shallots
- Cheese (blue, mozzarella, cheddar)
- grilled chili
- olive (black or green)
- Deli meats such as salami, pepperoni, and bacon
- Thinly sliced potatoes (a classic combination with rosemary)
- sliced zucchini or roasted squash
- red grapes
- pears, blue cheese, walnuts, etc.
To celebrate the launch of the new olive oil and a bountiful harvest, babylon store to the reader 15% discount The entire site for the entire month of July.
Free shipping nationwideUse promo code SAM at checkout. They have a wide range of incredibly fresh produce and exquisite pantry items.
Belgian white chocolate yoghurt, herb yoghurt cheese and freshly squeezed clementine juice are not to be missed. You can thank me later.
Easy no-knead focaccia
This is a simple no-knead focaccia bread recipe with rosemary and salt.
- Preparation time: 5 + 17 – 24 hours break
- Cooking time: 22-24 minutes
- total time: 34 minutes
- yield: 1 large loaf of bread
- Category: bread
- Method: baking
- cooking: Italian
500gms / 4 cups flour white bread crumbs
2 teaspoons (8gm) Instant Yeast
1/4 teaspoon salt
5001 ml (2 cups) lukewarm water
1 teaspoon honey or brown sugar
1 tablespoon butter
2 – 3 1 tablespoon extra virgin olive oil + a little more for coating and topping
leaves peeled from a few sprigs of rosemary (generous here)
sea salt flakes such as maldon
Please make it 1-2 days in advance.
Whisk together flour, yeast, and salt in a bowl. Dissolve 1 teaspoon of honey in a measuring cup with water. To get the perfect water temperature for this no-knead focaccia, use 1 1/2 cups tap water with 1/2 cup boiling water.
Pour the honey-dissolved water into the flour and mix with a spatula.
Once all the flour has been incorporated, drizzle the dough with 1/2 tablespoon of extra virgin olive oil. Lightly rub this all over the ball (turn it inside out to coat it), seal in plastic wrap, and store in the refrigerator overnight or up to 2 days. Leave it for about 2-3 hours (depending on the temperature of the dough).
Liberally butter a 9 x 13 x 2 inch (23 cm x 33 cm x 5 cm) baking sheet. This is to prevent the dough from sticking to the pan. Next, spread 3 tablespoons of extra virgin olive oil.
Remove the dough from the refrigerator, gently pull it away from the sides of the bowl, and tip it onto a baking sheet. Gently pull the dough into a rough rectangle. Don’t worry too much if it doesn’t fit at this point, it will naturally rise and spread out into the corners. Place in a warm place for about 2 to 4 hours to ferment *This time depends on the warmth of the room.
Preheat oven to 220C/425F.
When the dough has fully risen and bubbles appear on the surface (it should be soft and very bouncy), drizzle with more olive oil. Sprinkle with rosemary (you want a generous coating) and use your oiled finger to make indentations all over the dough. Sprinkle sea salt flakes on top and bake for 22-24 minutes until golden brown.
Remove from pan and cool on a cooling rack (this will prevent the bottom from becoming too soft).
Drizzle with a generous amount of olive oil and enjoy as desired.
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*This post is proudly sponsored babylon store
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