This is the easiest, no-knead focaccia ever! Yes, you heard it right, there’s no kneading involved in this amazing focaccia, all you need is to let the dough rest overnight and there you have it! A super moist and bouncy focaccia, which I’ve topped with autumnal flavours: butternut squash, red onion, feta and rosemary. An absolute delight!
Made with Le Moulin flour from Luxembourg as part of our collaboration.
470g Le Moulin ‘Multi-Usage’ flour (T55)
8g dried instant yeast 1 tsp salt
430ml warm water
3 tbsp olive oil
For the topping:
1 small red onion
200g butternut squash
2 garlic cloves, crushed
100g tinned sweetcorn, drained
1 tsp rosemary, chopped
100g feta
Makes 1 focaccia of 30 x 20 cm – Prep: 15 min – Resting: 14 h – Oven: 45 min
Put the flour, yeast and salt in a mixing bowl. Using a spatula, stir through the water and 2 tablespoons of olive oil until you get a sticky dough.
Pat the dough down in the bowl and brush the entire surface with 1 tablespoon of olive oil. Cover the bowl with cling film and put in the fridge for 12 hours.
After 12 hours, grease a 30 x 20 cm baking tin with olive oil and line the bottom with baking paper.
Take the dough out of the fridge and, with oiled hands, pull the dough out of the bowl and into the tin. Pat the dough down and gently pull to flatten it slightly – don’t worry if it doesn’t cover the entire tin as it will expand in the second rise.
Cover the tin with cling film and leave to rise for 2 hours at room temperature.
Meanwhile, prepare the toppings: peel and finely slice the red onion. Peel and cut the butternut into 1 cm cubes. Peel and crush the garlic cloves.
Shortly before the 2 hours are up, preheat the oven to 220°C top/bottom heat.
Remove the cling film from the tin and push holes into the entire surface of the dough with wettened fingers. Distribute the topping over the entire surface, pushing it in a few more times with your fingers. Sprinkle the surface with fleur de sel and pepper.
Bake in the preheated oven for 45 minutes.
Let the focaccia cool in the tin for 5 minutes, then transfer it to a wire rack. Serve warm or cold.
The focaccia is great toasted and can easily be frozen.
TIP: You can add some of my Bagel Spice to the topping for an extra special touch
