Get the recipe for no knead focaccia:
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Bake at 250C/480F instead of 180C/360F - so sorry ❤️
This no-knead vegan Italian focaccia is soft and moist on the inside, and crispy and packed with flavour on the outside. It's very easy to prepare without having to knead by hand, but rather working the dough in a bowl with a spoon. Follow our tips and you'll get an authentic Italian focaccia that will leave everyone wanting for more.
INGREDIENTS LIST
🌱 For the dough
500 g (3 cups) bread flour
400 g (1.7 cups) lukewarm water
3.5 g (1 tsp) instant dry yeast or 10 g fresh yeast*
5 g (1 tsp) sugar
10 g (2 tsp) salt
🌱For the topping
30 g (2 tbsp) olive oil extra virgin
5 g (1 tsp) salt
4 stalks rosemary
10 - 15 leaves sage
1 red onion
20 cherry tomatoes
1 tsp coarse salt
EQUIPMENT
Baking tray 16 x 12 inches (or 40 x 30 cm).
INSTRUCTIONS
- In a large bowl add all the ingredients for the dough: flour, yeast, sugar, lukewarm water, and salt. Mix all ingredients well for two minutes, stirring with a spatula or a spoon. You should have a sticky and wet dough. NB: read the instructions for your yeast. Mine can be put directly into the flour. But many other dry yeasts must first be dissolved in lukewarm water and sugar.
- Cover the bowl with a damp cloth, leaving enough space between the bowl and the dough. Proof in a slightly warm oven for 2 hours. The dough should double in volume. To warm up the oven, turn it on for 30 seconds, then turn it off. That should be enough heat for the dough to proof well.
- After proofing, fold the dough over on itself from the outside to the inside, still in the bowl and with a spatula (or with a spoon). There's no need to touch it with your hands.
- Fold it 40 times. This will take about 1 minute. See this short video clip below to understand the technique.
- Grease your baking tray with olive oil, then dust it with flour. This will help the focaccia come out of the tray easily once baked. NB: I do not recommend using parchment paper, it is difficult to shape the dough and the end result will not be the same.
- Transfer the dough to the center of the baking tray, then with the back of two spoons (or two spatulas) spread the dough out until the whole tray is evenly covered. To prevent the spoons from sticking to the dough, wet the spoons with water. If the focaccia gets a little wet it's even better.
- Put back in the slightly warm oven to proof for another 45 minutes, this time without covering it.
- After this second proofing, take it out of the oven and preheat the oven to maximum power. For a domestic oven that usually is between 450F and 480F (or 230C and 250C). Static oven is best, not ventilated.
- Now drizzle the focaccia with some olive oil (a couple of tablespoons).
Then with lightly wet or oiled fingertips of your hands, poke small holes in the focaccia.
NOTE: I wet my fingertips by mixing oil and water in a small bowl and dipping my fingers in.
- Season with cherry tomatoes cut in half (push them well into the focaccia), chopped sage, rosemary, finely chopped onion, a generous sprinkling of salt, a few grains of coarse salt, and a drizzle of oil.
- When the oven has reached temperature, place the focaccia in the medium-low rack of the oven and bake it for about 18 to 20 minutes.
But cooking times varies a lot based on your oven and on how much topping you put on. Check it at around 16 minutes. The focaccia is cooked when it's nice and crispy on top and bottom, but still soft inside.
- Let it cool down for at least 5 minutes before removing it from the pan, cutting it and serving it.
These recipes are 100% plant-based (#vegan), and so without milk, without butter, without cheese, without eggs, and without any animal-based products.
The Plant Based School
Filmed & Edited by Louise
Made with ❤ in our little Italian kitchen.
Nico :-)
29 авг 2024
