Zero-Knead Sourdough Focaccia



No-Knead bread. I know you heard this term a few times already, but most of these recipes are not really "no-knead" recipes. They all call for at least several folds throughout the process, which by definition is definitely a 100% kneading technique. And if you don't consider it as a kneading technique then all my sourdough recipes are no-knead recipes. This focaccia I created for you is 100% zero kneed. First you mix all the ingredients together, then you pour that mixture into a pan, wait (lots of wait, time is the key!), make holes with your fingers, add toppings, and bake. Zero kneading. Now let's quickly talk about the focaccia crumb- unlike Pizza, which needs to include air pockets, the focaccia crumb should be uniform. That's why zero-kneading focaccia is the perfect recipe because it doesn't require a very strong gluten net. For the toppings I want you to be open and creative. Put all interesting toppings that comes to mind. I decorated mine with chives flowers which blessed my kitchen with a delicate essence of spring onions.


Ingredients:

85% bread flour

15% whole wheat flour

82% hydration

20% sourdough starter

2.5% salt

4% olive oil

Toppings are up to you- I used here chives flowers I collected from our rooftop.


Preparation steps:


- In a bowl add the water and the starter. Mix well.



- Add the flours, salt, and olive oil. Mix well until all the ingredients incorporated into the dough. Takes about a min.



- Prepare the tray you will bake the focaccia in.


- Crinkle the baking sheet, it would make it much easier to spread it in the tray.



- Brush the baking sheet (in the tray) with olive oil.


- Pour the dough into the tray and lightly stretch it to the corners, helping it to cover the tray.



- Cover with a towel and let it rest until double in size. Should take 6-10 hours, depends on the temperature in your space. The key is time, so don't rush her up!


- Half an hour before the dough finished proofing when it seems to have doubled in volume, preheat the oven to 440F or 230C.


- After the focaccia has proofed- Spread olive oil generously on top of the focaccia. Make holes in the dough with your fingers. Pay attention! We want to get the fingers to the bottom of the dough, to prevent it from rising at these wholes we did.



- Decorate with whatever toppings come to your mind.


- Bake for 25 min. If your tray is not transforming heat correctly and your focaccia is white on the sides and the bottom- release her from the try after 20 min and keep baking until you achieve the color you like.

*Personally I would prefer to have my focaccia light in color so I can reheat it later on*



- Enjoy this beauty with lots of creative toppings- salumi, fresh cheese, veggies, cured fish and so much other great stuff.


- YASSS.





















BenGingi.

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