NON-KNEAD TRADITIONAL ITALIAN FOCACCIA BREAD

I tried non-knead breads a couple of times before but had not done again due to two issues: long proofing time (16 hours and more) and difficulty in handling the doughs when I tried to shape or transfer them to baking pans. Most of the time, non-knead breads needed to be kept in fridge for proofing, and my oh-so-full-at-most-times fridge really did not have that kind of capacity. Prior plannings and lots of shifting of items had to be made so that the doughs could sit comfortably overnight.

Good news (at least to me)! This recipe is really hassle-free, no messy hands, quick and easy. It takes just a little over an hour from start to finish. It is the first time I make bread that quickly! The texture of the bread is soft, not chewy like some non-knead breads and does not give a sour taste. This is a recipe worth keeping and good to make regularly. Now, I can sit back and relax while nature does her job, no need to use my tiny muscles. ^0^

Original recipe does not incorporate dried herbs which I added. It calls for Flour 00 that I do not have. A cousin gave me a bag of T65 artisan flour, so I used it and mixed with our regular bread flour to achieve a softer bread texture. And because I added our regular bread flour, I had to use slightly more water to bind the dough.

NON-KNEAD TRADITIONAL ITALIAN FOCACCIA BREAD

Original Recipe (from Bread Love and Dreams.com)

1.1lb or 500g Flour 00

7g active dry yeast

1 tsp sugar

1.5 cup lukewarm water

3 tbsp Extra Virgin Olive Oil (EVOO)

1 tsp salt

Extra EVOO for drizzling

Extra salt for sprinkling

Some water in spray bottle

Little Mouse's Adjusted Recipe

350g Flour T65

150g Bread Flour

7g active dry yeast

1 tsp sugar

2 cups lukewarm water

3 tbsp Extra Virgin Olive Oil (EVOO)

1 tsp salt

1 tbsp dried Thyme

1 tbsp dried Oregano

Extra EVOO for drizzling

Extra salt for sprinkling

Extra dried herbs for sprinkling

Some Parmesan for sprinking

Some water for sprinkling

Method

1. Mix dry yeast, sugar and 1/4 cup of lukewarm water well. Set aside for about 5 mins to let yeast bubble.
   
2. Put flour and salt in a big bowl. Whisk to mix thoroughly.
3. Make a well in the centre of flour, pour in yeast mixture, rest of water and EVOO. I add in dried herbs too.
   
   
   
   
4. Using the handle of a wooden spatula or a pair of chopsticks, combine into a dough by stirring starting from the middle and moving outwards. 
5. Drizzle some EVOO on top and cover with a towel or plastic wrap. Let dough rest for 15 min.
6. Oil 13x9 inch pan with EVOO. I lined pan with non-stick baking paper and oiled with EVOO.
7. Drop rested dough onto pan and gently push it towards the edges of pan. Flip dough over and continue to stretch it out. Make lots of  dents with fingers. Drizzle with a generous amount of EVOO and sprinkle salt on dough. I sprinkled more herbs and parmesan too. Spray or sprinkle with some water on top of dough. 
8. Cover dough with towel to rest for 25 min. Preheat oven to 200C.
9. Remove towel, gently make more dents with fingers. The dough feels soft now so you do not want to press out any air.

   

   before 25 min of resting

   

   after 25 min of resting
10. Drizzle with more EVOO and immediately place in hot oven to bake for about 20 min or until golden brown.
    
11. Remove bread from oven, drizzle with more EVOO. I sprinkled more salt too.
12. Enjoy!