No Knead Focaccia

Focaccia is a surprisingly easy bread to make but it is often tricky to make it really well - the right fluffy thickness, the slightly chewy but not too much texture and the slightly crisp crust. This recipe leads to all those right aspects - takes some effort but is worth the time. Remember to always eat it fresh out of the oven!

Ingredients

For dough

1 1/2 cup all purpose flour

3/4 cup warm water

1 tsp active yeast (if dry yeast - activate by using warm water mentioned above and 1/2 tsp sugar)

1/2 tsp salt

Others

Olive oil

1/2 tsp sea salt

1/2 tsp oregano

6-8 cherry tomato 

1 tbsp water

Method

1. In a bowl, mix yeast and water and after 2-3 mins, add flour. Use a wooden ladle to mix this and you will get a semi wet flour (not dry and workable)

2. Cover the bowl with cling foil and leave for 30 mins 

3. Now on a clean surface, spread olive oil generously and wet your hands to avoid sticking of dough. Put the dough on the surface and fold it like paper gently with your finger tips and then reverse

4. Put it back in a bowl and cover with foil. Repeat step 3, three more times at the interval of 30 mins each

5. Let this dough undergo slow rise in fridge for 24 hours

6. After 24 hours, prepare a aluminum baking tray lined with parchment paper

7. Generously drip olive oil on parchment paper and let dough slip into the mould. 

8. Gently stretch the dough into mould by very slowly pushing it. You may leave it for 10 mins to let it ease. This step is important to not break the air pockets 

9. Leave it for 30 mins. Then gently make indents on top and garnish with tomatoes

10. Whisk 1 tbsp oil and 1 tbsp water together to emulsify and then drip it over dough

11. Sprinkle some oregano and sea salt 

12. Let it bake at 250-260 degrees for 20-22 mins in a preheated over ( same temp for 30 mins)

13. Cool it on a rack on 30 mins and enjoy