No Knead Focaccia

Family or friend BBQs... Needing to feed hungry hoards? Fresh baked focaccia is always a winner!!

Do the basics for this recipe one day, then let rise and bake the following day. Just stir, let rise in the fridge overnight, let rise again... Do the dimple, top and bake!!!

INGREDIENTS

2.5 cups warm water

7g yeast

2 TBS sugar or honey

5 cups plain flour

10 TBS Great Southern Groves Extra Virgin Olive Oil.

2 tsp Flake salt

Rosemary sprigs

METHOD

Dissolve sugar or honey in water and then add yeast. Stir and then wait for it to bubble (activate). Usually 5 minutes but if you keep your yeast in the freezer it might take up to 15 minutes.

Add flour, salt and yeasty water to a bowl. Stir together until it comes together. (Just so the flour is completely absorbed).

Tip dough into a large well oiled bowl that will fit in your fridge (around 2 TBS of EVOO). Could even be a large plastic container.

Cover with oiled plastic wrap and place in fridge over night (at least 24 hours).

When dough has at least doubled, take out, fold over edges and then place in a large, oiled baking tray with high sides (I used a 34cm tray).

Cover again with oiled plastic wrap and place in warm place for 3 hours.

Preheat oven to 200°C.

Now for the best bit. Oil your hands and then press in the dibits.

Drizzle liberally again with EVOO, then sprinkle with salt and rosemary.

Bake for 25-30 minutes until top is golden and bread sounds a little hollow when tapped.

Cool for 5 minutes and then enjoy!!!!!

We love this bread with hummus, more olive oil and our Pistachio Dukkah.

Category: Savoury

Date: October 2, 2025

Previous Recipe