No-knead Italian Bread - Focaccia

Focaccia requires a lot of olive oil. Yes, it is not the most healthy dish, but you can use less olive oil, just keep in mind that it will affect the taste. In the video I use a ceramic form (size 30cm x 20cm), if you have a metal one, then use it, it conducts heat better. Also, because I use a ceramic form, the bread needs a little more time. I also use oregano and basil and press them into the dough. It is really tasty, you can also add fried dried garlic and crushed fennel seeds. Ingredients: bread flour 400g. If you live in Europe, look for flour with a type in the region of 700 with a high protein content (13-14). I used type 680, protein 13.1. raw yeast 14g. 1.5 teaspoons of salt. olive oil. water 350 ml. Preparation: Dissolve raw yeast (14 g) in warm water (350 ml). Mix flour (400 g) and salt (1.5 teaspoons) in a large bowl and add water with yeast to the resulting mixture. Stir until smooth. This will take about 5-10 minutes. I used a Danish bread whisk (a great thing by the way!) but you can use a regular spatula. Add 1.5 tablespoons of olive oil, cover and leave for 30-45 minutes. The time depends on the room temperature. After the dough has risen, moisten your hand with olive oil, take the edge of the dough and press it into the center, repeat 2-3 times and finally turn the dough over. Cover and leave for 30-45 minutes. The time depends on the room temperature. Prepare a baking dish. If you do not have a non-stick pan, like me, then grease it first with butter, then with olive oil. If you have a metal pan with a non-stick coating, use only olive oil (1-2 tablespoons). After 30-45 minutes, repeat the process and put the dough in a baking pan. Cover and leave for 45-60 minutes, the time depends on the room temperature. After the dough has risen, pour olive oil on top, 2-3 tablespoons (remember, you can use less), add oregano, basil and start pressing them into the dough, making "hills" on it. Add fresh rosemary on top. Put in a well-heated oven, 220C for 35 minutes. If you have a metal pan, 25 minutes may be enough, but watch the color. After you take the bread out of the oven, let it cool down a little. Focaccia is best eaten fresh on the same day, but you can store it in the refrigerator in a closed container for up to 3 days. Reheat in the oven (not in the microwave). Enjoy! If you like my recipes, subscribe and like! P.S. Since I decided to remove the music from my videos, you can hear a slight snoring in the background, it is not me! :) This is my faithful assistant who is always nearby during cooking, she can lie under the table or under the camera, so I decided to add a couple of shots with her at the end. She always tests my dishes (of course, if she can be given such a thing). #rakueats #bread #italianfood #bakery