Focaccia

 Focaccia (No Knead)

 Ingredients:

250gm all purpose flour

210gm luke warm water

2gm active dry yeast

20gm olive oil

1 tsp salt

Method:

• In a large bowl mix the flour, water, yeast and olive oil, until no lumps remain.
• Once a sticky dough has been formulated, no need to knead it more. Scrap all the flour from your palm and cover the bowl with a cling film or wet kitchen towel.
• Leave it at a warm place for 30 minutes.
• After 30 minutes, take a bowl of room temperature and dip your palm in it. Using your wet palm stretch one corner of the sticky dough up until you feel it will tear and fold it on to the dough again. Do this stretch and fold from the 3 sides. Flip the dough. Cover the bowl again and leave it for another 30 minutes.
• Repeat this stretch and fold technique 3 more times at every 30 minutes interval. With each stretch and fold you will see visible change in the dough. The dough should go from sticky and wobbly to a   dough which can hold it's shape with enough gluten formed in it.
• After the 3rd stretch and fold, grease the dough with a little olive oil and cover the bowl with a cling film. Leave the bowl inside the fridge overnight or for 8-9 hours.
• After that long proof, take the bowl out of the fridge and transfer the dough to a generously oiled baking tray and push the sides to spread it evenly all over the tray. If the dough does not stretch and resist, leave the dough covered for 15 minutes and then try again.
• Cover the tray with a wet towel and leave it to double in size, which will take around an hour.
• After it has doubled in size, poke the dough with an wet finger and let it rest again for another 1 hour.
• Now add your desired toppings, and bake at 22F for about 25 minutes or until golden and crusty from the outside.
• As soon as the bread comes out of the oven, douse it with more olive oil and let it sit and soak all the olive oil goodness and come to room temperature before trying to slice it up.