The No Knead Focaccia Recipe That Changed My Life Forever

By Vincenzo's Plate · 480 min

Ingredients

Instructions

1. Pour the cool water into a mixing bowl and stir in the dry yeast until it begins to dissolve.
2. Add the flour, sea salt and 12g extra virgin olive oil and mix until fully combined. Cover and rest for 30 minutes at room temperature.
3. Oil your hands lightly with olive oil, lift the dough from the bottom, stretch it and fold it over itself. Turn the bowl 90 degrees and repeat until you have done four folds in total. Cover and rest for another 30 minutes.
4. On a work surface, stretch and fold the dough from top to bottom, bottom to top, left to right and right to left, then shape it into a ball.
5. Coat the bowl with 30g olive oil, put the dough back and turn it to coat in oil. Cover and refrigerate for at least 8 hours, up to 24 hours.
6. Coat the bottom of the baking dish generously with olive oil.
7. Stretch the dough with your fingers until it fills the whole base of the dish.
8. Press the dough gently with the tips of all your fingers to make holes from the bottom up.
9. Sprinkle the dough with 30g raw sugar, scatter torn rosemary leaves over it, then press the grapes gently into the top.
10. Drizzle with olive oil and let rest for 30 minutes at room temperature.
11. Preheat the oven to 210°C (410°F). Give the rested dough a final poke with oiled fingers, then bake for 15 minutes at 210°C (410°F).

Summarized from Vincenzo's Plate's video. Watch it for the details.

More recipes with

CheeseGrape