Pairs well with No-Knead Focaccia
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No-Knead Focaccia
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A high hydration dough focaccia filled with olive oil, perfect for a delicious lunch.
00:45:00 total
Serves 8
medium
Grain / Bread Course
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Ingredients
- yeast - watch the video to see (watch the video to see)
- water - watch the video to see (watch the video to see)
- salt - watch the video to see (watch the video to see)
- flour - watch the video to see (high hydration)
- olive oil - watch the video to see (generous amount for the tray and on top)
Instructions
- Prepare Dough: Mix yeast, water, and salt. Add to flour and mix until dough comes together.
- First Rest: Cover and rest the dough in a warm place for 30 minutes.
- Stretch and Fold: Perform four stretch and folds, then rest for another 30 minutes. Repeat this process three more times.
- Prepare for Baking: Transfer the dough to an oiled cast iron brazer, stretch it out, and let it prove for about 30 minutes or until it doubles in size.
- Bake: Dimple the dough, add more olive oil, and bake in the oven until golden and cooked through.
