No-knead Focaccia

For anyone that thinks that they couldn’t possibly make their own bread this recipe is for you. It’s incredibly easy, the only thing you need to know is it has to be started the day before you want to eat it. Recipe is courtesy of Marion’s Kitchen and yes it is the Marion from Master Chef.

Ingredients

Yeast Starter

• 1/4 cup semolina (or plain flour)
• 1/2 tsp instant dry yeast
• 80ml warm water

Focaccia

• 3 cups plain flour
• 1 tsp sea salt
• 320ml warm water
• 3 tbsp extra virgin olive oil, plus extra from drizzling
• Sea salt
• 1/4 cup crispy fried shallots
• 1/2 tsp chilli flakes (optional)

Directions

To make the yeast started, combine the ingredients in a small bowl. Cover and set aside for 1 hour until thick and foamy.

Combine the flour (3 cups) and salt (1 tsp) in a very large bowl. Make a well in the centre. Add the yeast starter, 320ml warm water and 2 tbsp olive oil. Use a wooden spoon to stir to combine. Drizzle with a little extra olive oil. Cover and set aside overnight to rise.

Use a spatular to slide under the dough reaching halfway and pull the dough up over its self. Repeat, turning the bowl 4 more times.

Line a 20 x 30 cm baking tray with baking paper. Drizzle olive oil over the baking paper and brush to cover the paper. Scrape the dough gently into the prepared pan. Using lightly oiled fingers to press gently into the baking tray. Set aside for one hour, covered, gently pressing the dough to reach the corners of the tray every so often.

Preheat the oven to 230°C.

Using oiled fingertips to press deep holes into the dough.

Whisk together 1 tbsp olive oil and 1 tbsp of water in a small bowl. Pour over the dough and tilt the baking tray so the oil and water go into all the little holes.

Sprinkle with sea salt, crispy shallots and chilli flakes, if using.

Bake for 15-20 minutes or until the bread is golden.

Slide onto a cutting board, remove the baking paper and slice into pieces to serve.

If you don’t have crispy shallots or don’t want to buy them for only this purpose. Caramelise a thinly sliced onion in some olive oil and scatter that on before baking. Next time I’m going to sprinkle over nigella seeds instead of the shallots to give it a Turkish bread kind of vibe. As always leave me a comment letting me know how you got on or if there is a question you have. Enjoy. Sheryl x