Focaccia is such a simple bread. My version is no knead, but yes you would need a food processor or a stand mixer. It is proofed overnight and super light and spongy with a super crisp crust on top. It tastes delicious when served hot.
So without further-a-do, let’s get to the recipe.
- 2 cups all-purpose flour
- 1 tbsp active dry yeast
- 1 cup warm water (more if required)
- 1tsp sugar
- 1/2 cup extra virgin olive oil
- Sea Salt
- Cherry tomatoes, 6-7 pieces (Optional)
- Rosemary, fresh
- Heat 1 cup of water to lukewarm temperature. Add the yeast and sugar to the water and let it sit for 10 minutes till it’s foamy.
- In a food processor, add flour, salt and yeast mixture. Let it mix well. Add 1 tbsp olive oil and mix again. Mix the dough till it’s a bit stretchy and smooth. Add extra water if required.
- Oil a big bowl generously and dump the dough out in the bowl. Stretch and fold from each side (4 sides) and do it for 4-5 times. Cover the bowl with a cling wrap and let it rest on room temperature for 2 hours. Then put the bowl in fridge to proof overnight or longer (at least 8 hours). If you are making for dinner make it in the morning. Do not skip this overnight proofing as it gives amazing flavour to the bread.
- Take the dough out 30 minutes before you plan to bake. Preheat the oven at 220 degree.
- In a baking pan, drizzle olive oil generously and sprinkle sea salt. Then put the dough in the pan and stretch gently so that the dough is spread properly across the pan. If you feel resistance, let the dough sit for 10 minutes and try again.
- Wet your hand and dimple the dough all over. Again generously put olive oil on top and season with sea salt. Add whatever topping you want – I added cherry tomatoes and fresh rosemary.
- Bake it for 20-25 minutes or till you have a nice golden crust. Take it out, let it rest for 10 minutes for you cut into it. Enjoy.