FOCACCIA (NO Eggs)
- Anagha Kunte
- Jan 13
- 2 min read
Focaccia is a type of Italian flatbread that is similar in style and texture to pizza dough. Focaccia is known for its dimpled surface, which is created by pressing fingers into the dough before baking. This creates little pockets that capture the olive oil and flavorings, resulting in a delicious and fragrant bread.
This no-knead focaccia is really easy and delicious.
Ingredients:
Maida /All purpose flour: 321 gms
Salt : ¾ teaspoon
Honey: 2 teaspoons
Olive Oil : ½ Tablespoon
Water : 281 gms
Yeast : ½ teaspoon
Method:
1) Combine water, yeast, honey and salt in a bowl. Add the flour and mix to make a dough.
2) Leave the dough covered for about 15 minutes.
3) Give a fold as shown.
4) Rest the dough again for 15 minutes.
5) Give another fold as shown.
6) Now cover the dough with a cling wrap and store in the refrigerator or 24 hours.
7) Brush a baking pan generously with olive oil. Remove the dough from fridge and place it in a baking tin. Use your fingers to gently stretch and press the dough to cover the pan evenly. It’s okay if the dough is sticky and uneven. Cover the pan with plastic wrap or a damp towel and let it rise for about 1-2 hours. The dough will puff up during this time.
8) Once the dough has risen, drizzle some more olive oil on top and use your fingers to create dimples all over the surface. Drizzle more olive oil over the dough, allowing it to pool in the dimples. Sprinkle your chosen toppings over the dough, gently pressing them in.
9) Bake the bread at 220 degree celsius for about 30-35 minutes until the focaccia is golden brown and the edges are crispy.
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