Big Bubble No-Knead Focaccia Recipe
Makes one 9×13 inch focaccia
| prepPreheat oven to 400°F / 200°C with convection fan if available | |||||||||
| 470 ml lukewarm water (80–100°F / 27–37°C) | Whisk water, salt, oil & yeast | Mix in flour until hydrated | Rest 30 min | Stretch & fold, rest 30 min (4 rounds total) | Cold-ferment overnight or room temp 30–40 min | Oil tray, shape dough, proof 1–2 hr | Dimple dough, add rosemary, olives & salt | Bake 400°F / 200°C, 20–25 min until golden | Cool 10–15 min before slicing |
| 11 g salt | |||||||||
| 1 tbsp extra virgin olive oil, plus more for greasing and drizzling | |||||||||
| 7 g dried yeast | |||||||||
| 560 g bread flour or Italian 00 flour (12% protein) | |||||||||
| rosemary | |||||||||
| olives | |||||||||
| 2 tbsp olive oil | |||||||||
| flaky sea salt | |||||||||
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