Yen Can Cook ~ No Knead Focaccia

I always tell peoples baking is not my forte. The chances of getting a dense textured bread or burnt cookies are rather high in my kitchen. But when I came across the no knead bread baking method, I know I have to try it because I always refuse to get store-bought bread which everyone know that they contain preservatives and artificial ingredients to give it more flavour and a lengthier shelf life.

No knead bread, as its name implies, is a bread baking method that doesn’t need the kneading process. Instead, a long fermentation time is needed to form the gluten strands that give the bread its texture. Read more HERE.

Ingredients

400g all-purpose flour

1g instant dry yeast

1 teaspoon honey

1 tablespoon salt

8-10 cherry tomatoes

300ml warm water 

5 tablespoons olive oil, divided

1 tablespoon fresh rosemary

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Step 1: Grease a big bowl with olive oil, set aside.

Step 2: Mix all-purpose flour, yeast, and salt in a large bowl. Set aside.

Step 3: Add honey and 3 tablespoons olive oil to the water. Pour the mixture to the dry ingredient mixture (Step 2) and stir until well mixed. Put into the greased big bowl (Step 1). Dough will be sticky and shaggy at this step. Cover the bowl and let rise in the fridge overnight.

Step 4: Remove dough from the fridge and it should looks bubbly and doubled the size. 

Step 5: Grease the baking tray/pan with olive oil and scrape the dough out and into the baking tray/ pan, flattening it out as best you can.

Step 6: Dimple the dough and insert the cherry tomatoes, drizzle with the remaining olive oil and sprinkle with rosemary and sea salt. Let the dough proof again for about an hour.

Step 7: Preheat oven to 200°C and bake for 20 – 25 minutes or until golden brown. Allow to cool before cutting.

 

HAPPY COOKING!   

#dudukrumah #stayathomeagain #stayhealthy

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