Quick No Knead Focaccia Recipe: Make Bread Anywhere

I don’t know about you, but for us bread is so often the product we have difficulty finding and buying. At home in the UK we have a few trusted brands that we can rely on not having sesame traces, but these are not too abundant. Plus, more often than not when changes to products happen, our bread options get smaller rather than larger.

This is even more so when we are on holiday. Finding safe bread can be an unachievable concept in many countries we’ve travelled to – often because of traces of sesame but also sometimes due to traces of milk, eggs or nuts too. We will always take plenty of bread with us but as it doesn’t last long we needed a recipe we could turn to that was both easy and could be used to make sandwiches when other options were not available. More often than not the only bread we can buy will be some form of wrap or flatbread, but I wanted an emergency recipe for something a bit more substantial and robust.

Enter easy emergency focaccia. This recipe makes a mini loaf on a metal lunchbox type container with no kneading and no real equipment except a mug and the lunchbox. We used a Black and Blum stainless steel lunch box that can be used as an oven dish as well as being useful for packed lunches.

Using just flour, yeast, water, oil and salt you’ll be able to make a lovely light focaccia, perfect for slicing in half and making into two sandwiches. All ingredients you should easily be able to find anywhere. Or use my top tip of taking some of those yeast sachets with you for not only bread but also pizza dough.

Not only does this recipe take minimal ingredients but it also doesn’t require any kneading – all you need to do is a couple of folds and a bit of waiting. Perfect if you’re relaxing on holiday!

lucylox

Emergency No Knead Focaccia

dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan serves 2

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Servings: 2

Course: bread

Ingredients Equipment Method Notes

Ingredients

  

• 1 mug strong bread flour full to the top
• 1 tsp fast action yeast
• 1 level tsp fine sea salt
• Just over ½ mug water
• 1 tbsp extra virgin olive oil
• To top
• 1 tsp extra virgin olive oil
• 1 tsp water
• 1 big pinch salt

Equipment

• 1 mug

Method

 

1. Combine the flour, yeast, and salt. Pour in the water and form into a very wet dough. Drizzle the oil around the sides and turn the dough so it’s covered in oil. Leave, covered for 40 minutes to prove in a warm location
2. With oiled hands put up one corner of the dough and fold over the top, repeat for all 4 corners of the dough. Cover again and leave for another half an hour.
3. Oil your hands and placing your hands on either side of the dough. Lift up and then fold the dough over itself, so it forms a kind of zigzag. Cover again and leave for one final 30 minutes.
4. Preheat the oven to 220 degrees Centigrade (200 fan)
5. Using the metal lunchbox tin, drizzle with a little oil (or you can use baking paper). Turn the dough into the tin and push to the edges. Cover and leave for a further half an hour.
6. Mix together the oil with 1 tsp water to form an emulsion and pat over the top of the risen dough. Scatter over the salt and then dimple the dough with your fingers.
7. Bake for 20 minutes until golden and well risen.
8. Cool before slicing horizontally

Notes

This focaccia is lovely with additions like some olives, caramelised onions, or even crisps. Just scatter over the top and then dimple into the dough before baking