Silvia Colloca’s No-Knead Focaccia

Name: No-Knead Focaccia
Cuisine: Italian
Ingredients: 4 cups 00 or all purpose flour; tip of a teaspoon of dry yeast; 1 1/2 cups water at room temperature, plus a few tablespoons, as needed; 2 tsp salt flakes; 1 tbsp extra-virgin olive oil

Silvia Collocaʼs No-Knead Focaccia recipe tastes incredible. See ingredients & method below.

This is a culinary wonder! Simply mix the ingredients and let time create your dough.

No mess, no fuss. The next day, bake it and enjoy! This is one of my most popular and versatile recipes. You can use this dough to create bread and pizza too. So easy, all you need is to mix, let it rest, and bake. Suits vegans and people with nut, egg, and dairy allergies too.... More

yield

difficulty

Pairs with

Chardonnay

Chianti

Ingredients

4 cups 00 or all purpose flour
tip of a teaspoon of dry yeast
1 1/2 cups water at room temperature, plus a few tablespoons, as needed
2 tsp salt flakes
1 tbsp extra-virgin olive oil

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Method

Tips

Mix flour, yeast and most of the water and mix with a chopstick.
Don't add all the water at once as you may not need it all, it will depend on your flour. The texture you are looking for is a very soft dough.
Add salt and oil and mix with a chopstick.
Cover with plastic film and allow to rise for 10-12 hours or until it's more than doubled in size and very bubbly (in a warmer climate this will take less time).
Preheat oven to 220°C (430°F).
Using oiled hands, gently lift the dough (it will be sticky) out of the bowl and spread it onto an oiled oven tray (or a lined one with baking paper).
Drizzle the top with oil, create dimples with your fingers and season with salt flakes.
Bake for 20-25 minutes or until golden.

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