Big Bubble Pan Focaccia No Knead
An Original Recipe by Lorraine Elliott
Preparation time: 2 hours (not all active time) plus 3 days in fridge
Cooking time: 25 minutes
- 500g/1.1lbs bread flour (minimum 12g protein per 100g or 0.4 ounce per 3.5ozs)
- 460g/0.9pint water
- 8g/0.28oz instant dried yeast
- 1 teaspoon sugar
- 9g/0.3oz fine salt
- 6-7 tablespoons olive oil
- 1 sprig rosemary
- 75g/2.6ozs pitted olives
- Flaked salt
Step 1 - First mix the flour and water together in a large bowl making sure that there are no dry patches. Cover and sit for 30 minutes. Then stir in the yeast (I find it easiest to sprinkle this over) and sugar. Then add the salt and make sure that it is well mixed in with a dough whisk and there are no dry patches of yeast. Drizzle with 1 tablespoon of oil on top and cover and sit at room temperature for 30 minutes.
Step 2 - Take the dough and lift it from the 12 o'clock position to the 6 o'clock position. Then rest it for 30 minutes at room temperature. Then repeat this coil fold method an additional 3 times. Then drizzle with 2 tablespoons of olive oil and cover and keep in the fridge for 3 days.
Step 3 - Four hours before you want to bake it take the dough out of the fridge. Line a 28x22x7cm or 11x8.7x2.8inch baking tin with parchment and drizzle 2-3 tablespoons of olive oil over the base spreading it out. Do one final coil fold and place the dough into the tin. Cover with another high rimmed tin (so that the dough won't touch the tin once it doubles in size). Spread out as much as possible and leave it in a sunny area of the kitchen for 3-4 hours.
Step 4 - When the dough has doubled in size it should have spread out to all of the edges. Preheat oven to 220C/440F fan forced. When ready, drizzle 1 tablespoon of olive oil on top and dimple the focaccia (the fun bit!) creating bubbles and dimples with your fingers. Scatter rosemary on top and then olives and salt. Bake for 23-35 minutes. Allow to rest in the pan for 30 minutes and then slice up with a serrated bread knife.