2 rectangle baking tins 25 x 20 cm (10 x 8 inch). Can also use two 23 cm (9 inch) round tins
560grams(1.2 pounds) bread flouralso known as strong flour, bakers flour
10 grams(2 ½ teaspoons) yeast
420grams(1 ¾ cups) waterplus a little extra if needed
6teaspoonsolive oilfor topping, plus a little extra for greasing the tins
Topping Suggestion – Or Toppings of Your Choice
dried Italian herbs
sea salt crystals
sliced black olives
Tap button to prevent your screen from going dark while cooking.
Make The DoughPlace the flour, yeast, sugar, salt and water into a large mixing bowl. Use a large sturdy wooden spoon and mix well making sure there are no dry patches of flour. The dough should be soft and sticky.Tightly cover the bowl with plastic food wrap, place it in a warm area and allow to double in size – this can take anywhere between 1 ½ - 3 hours.
Prepare the baking tins by coating inside base and sides of the tins with a little olive oil.Use a scraper, to scrape the dough from the sides of the bowl, divide into two, and place in the prepared tins.Pour about 1 teaspoon of olive oil over each dough ball, then use your hands to rub it over the dough.With your fingers still oiled, press into the dough so that it spreads and fills the tin in an even layer.
Allow to rise a second timeLoosely cover the tins with a piece of plastic food wrap. Place in a warm area and allow to double in size – this can take about 30 – 60 minutes.Note: This bread can also be baked without tins. When you come to step 1 grease two baking trays, and shape the divided dough into balls, place a dough ball on each of the trays, using lightly oiled fingers to press into the dough and spread it out so that it’s about 2 cm (a little less than 1 inch) thick. Then follow the rest of the recipe.
Preheat the oven to 180°C (350°F) about 10 – 15 minutes before the end of the second rise.
Add toppingsYou can get creative and add any topping you like to this dough or use the one below.Garlic and herb topping: Dust the top with garlic and onion powder – be generous here otherwise you won’t get the flavours. Then lightly sprinkle with the Italian herbs – be careful not to use too much as these can be overpowering. Then scatter over a little salt, and drizzle over 2- 3 teaspoon of olive oil on each of the loaves.
BakeBake for about 15 – 20 minutes or until the tops turns golden brown, and the bread sounds hollow when tapped.Remove from the oven, allow to cool in the tins for about 5 minutes before transferring to a cooling rack.Serve warm or at room temperature, cut into slices or wedges.
No Knead Focaccia Bread
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.