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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