This is the easiest focaccia you’ll ever make! It doesn’t require any kneading, but instead, you will need to bring a little bit of patience. Once all the ingredients are stirred together with a spatula, the dough goes in the fridge for 12 hours – so best is to prepare the dough the night before you want to bake this beauty. And what a beauty it is! Brace yourself for the most moist focaccia ever!
470g flour (T55)
8g dried instant yeast 1 tsp salt
430ml warm water
3 tbsp olive oil
fleur de sel
Makes 1 focaccia of 30 x 20 cm • Prep: 15 min • Resting: 14 h • Oven: 30 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.
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.
Shortly before the 2 hours are up, preheat the oven to 220°C top/bottom heat.
Remove the cling film from the tin, drizzle 1 tablespoon of olive oil over the surface and push holes into the entire surface of the dough with wettened fingers.
Sprinkle the surface with fleur de sel and bake in the preheated oven for 30 minutes.
Let the focaccia cool in the tin for 5 minutes, then transfer it to a wire rack. Serve warm or cold.
