No Knead Focaccia

By Cooking With Ayeh · 150 min

Ingredients

Instructions

1. In a large bowl, add the flour and salt and stir together.
2. In a separate bowl, stir the warm water, sugar and instant yeast together. If using active yeast, wait until bubbles or foam appear before continuing.
3. Pour the yeast water into the flour and mix well with a spatula or wooden spoon until no dry flour remains. The dough will be very thick and sticky.
4. Drizzle the top with olive oil, cover with plastic wrap and refrigerate to rest and rise overnight (about 10-12 hours), until tripled in size.
5. Grease a 9×13 inch (34×27 cm) non-stick oven dish with 2-3 tablespoons of olive oil, coating the sides too (parchment may be used under the oil if preferred).
6. Oil your hands lightly, move the dough into the dish and stretch it to fill the dish evenly.
7. Cover with plastic wrap and let it proof at room temperature in a warm place for 2-4 hours, until doubled in size.
8. Preheat the oven to 425°F (220°C). Oil your fingertips and press dimples all over the dough.
9. Drizzle with olive oil, scatter the rosemary leaves and flaky salt over the top. Bake for 20-25 minutes until golden brown (up to 30 minutes in a weak oven, checking often).
10. Move the focaccia straight onto a wire rack and cool for about 10 minutes before slicing.

Summarized from Cooking With Ayeh's video. Watch it for the details.