No-Knead Focaccia 免揉意大利佛卡夏麵包

Focaccia, very popular bread in Italy. The dough a bit like pizza dough but soft and springy. You can top with whatever like cherry tomatoes, onion, garlic, rosemary….Very delicious bread. It is perfect to make sandwich too, with some cold cut meats, cheese, perfect Italian lunch/ snack.

This is a very easy to handle dough, no-knead. Just mix the dough, fold it few times then chill in the fridge for at least 12 -18hours. Then you will see all those bubbles of the dough…so beautiful! Try and hope you like it too!

意大利佛卡夏麵包，非常受歡迎的麵包。這個麵包有點像Pizza，有彈性又有口感，上面加上自己喜歡的材料：車厘茄、蒜頭、洋蔥等，超好味！意大利人喜歡用來做三文治，加點火腿、芝士、番茄等，就成美味的午餐/小食。

這個是不用搓揉的麵糰，簡單攪拌和摺麵團，然後放入雪櫃發酵即可。可見大大小小的氣泡，超治癒！快試試做！

Mix water, instant dried yeast, salt and sugar together. Then add in flour (I used 00’flour, you can use all-purpose or bread flour as well) mix well. Cover and let the dough rest for 30 minutes.

After 30 minutes, wet your fingertips with water, then fold the dough 4-5 times. Then cover again and let it rest for another 30 minutes. And fold the dough 4-5 times again.

Add some olive oil in the dough, then cover with cling film and chill in fridge for at least 12-18 hours.

Put a parchment paper in baking tray, drizzle olive oil generously. Put the dough in the tray, let it rest for 1-2 hours (depends on the temperature)

Then we your fingertips with generous amount of olive oil, press your fingers into the dough to make dimples. Top with cherry tomatoes, garlic confit, rosemary (or whatever you desire). Drizzle more olive oil on top, sprinkle with sea salt.

Pop in preheated oven at 200C, bake for about 20 minutes. Let it cool and enjoy!

在大碗內將水、糖、快速乾酵母和鹽拌勻，加入麵粉(我用00號麵粉，也可用中筋或高筋粉）, 拌勻。蓋上毛巾，讓麵團靜置30分鐘。

將手指沾滿水，然後摺麵團4-5次。再蓋上毛巾，靜置麵團30分鐘，再摺麵團。

然後加少許橄欖油，蓋上保鮮紙，放入雪櫃12-18個小時。

在焗盤內鋪上烘焙紙，再淋上橄欖油，放入麵團，靜置1-2個小時。

將手指沾滿橄欖油，將雙手放入麵團做成小孔。放上車厘茄、蒜頭和迷迭香(或自己喜歡的材料）淋上橄欖油，灑上海鹽。

放入已預熱200C焗爐，焗約20分鐘。待涼後即可享用！

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No-Knead Focaccia

Prep Time

1 hr

Cook Time

20 mins

 

Cuisine: Italian

Servings: 2

Ingredients

• 500 g 00' Flour 00號麵粉
• 5 g Instant Dried Yeast 快速乾酵母
• 5 g Sugar 糖
• 8 g Salt 鹽
• 400 ml Water 水
• Olive Oil 橄欖油

Instructions

1. Mix water, instant dried yeast, salt and sugar together. Then add in flour (I used 00'flour, you can use all-purpose or bread flour as well) mix well. Cover and let the dough rest for 30 minutes.

2. After 30 minutes, wet your fingertips with water, then fold the dough 4-5 times. Then cover again and let it rest for another 30 minutes. And fold the dough 4-5 times again.

3. Add some olive oil in the dough, then cover with cling film and chill in fridge for at least 12-18 hours.

4. Put a parchment paper in baking tray, drizzle olive oil generously. Put the dough in the tray, let it rest for 1-2 hours (depends on the temperature)

5. Then we your fingertips with generous amount of olive oil, press your fingers into the dough to make dimples. Top with cherry tomatoes, garlic confit, rosemary (or whatever you desire). Drizzle more olive oil on top, sprinkle with sea salt.

6. Pop in preheated oven at 200C, bake for about 20 minutes. Let it cool and enjoy!