No-knead Italian Olive Focaccia
No-hassle 3-hour no-knead delicious olive focaccia!
Ingredients
2.11 cups strong flower
1 cup of water
1.2 teaspoons fresh yeast
2 teaspoons salt
- For the topping:
6 teaspoons Lollo Organic EVOO
8 teaspoons
plenty of olives
- 300 g strong flour
- 220 ml water
- 6g fresh yeast
- 10 gr salt
- For the topping:
- 30ml Organic EVOO
- 40ml water
- plenty of olives
Directions
-
Dissolve salt and yeast in water. Add oil and all the flour. Mix roughly.
-
Cover and let it rest for 45 minutes.
-
Place on the counter, fold it, and form a dough.
-
Let it rise directly in a WELL-oiled baking pan.
-
Let it rise until doubled, then flatten and let it rise again.
-
Holes, water, oil, salt, and olives, final rise.
-
Bake at 230 degrees Celsius/450f on the bottom of the oven for 18/20 minutes, and that's it folks, it's AMAZING. ❤️
- Dissolve salt and yeast in water. Add oil and all the flour. Mix roughly.
- Cover and let it rest for 45 minutes.
- Place on the counter, fold it, and form a dough.
- Let it rise directly in a WELL-oiled baking pan.
- Let it rise until doubled, then flatten and let it rise again.
- Holes, water, oil, salt, and olives, final rise.
- Bake at 230 degrees Celsius on the bottom of the oven for 18/20 minutes, and that's it folks, it's AMAZING. ❤️