NO KNEAD FOCACCIA

 INGREDIENTS

• 2 1/2 tsp active dry yeast
• 2 tsp honey
• 1 1/2 cups of lukewarm water
• 5 cups all-purpose flour
• 1 tbsp salt
• 6 tbsp Orolio Extra Virgin Olive Oil, Artcaffé Market
• 8g of sea salt
• 2-4 garlic cloves (10-20g)
• 3 sprigs of rosemary, leaves chopped

METHOD

1. Whisk the yeast, honey, and water in a bowl and leave it for 5 minutes (it should foam or at least get creamy; if it doesn’t your yeast is dead, and you should start again).
2. Add the flour and salt and mix with a spatula until a shaggy/rough dough forms and no dry streaks remain. Do not knead it, simply mix it until it just comes together.
3. Pour 4 tbsp of extra-virgin olive oil and the dough into a big bowl. Cover with plastic wrap and let it rise at room temperature until doubled in size, between 1-3 hours. Meanwhile prepare your toppings of choice.
4. Oil a large baking tray. Keeping the dough in the bowl, lift the edges of the dough farthest from you and lift up and over into the centre of the dough. Give the bowl a quarter turn and repeat the process. Do this 2 more times; this will deflate dough while you form it into a ball. Place the dough on the baking tray. Drizzle with a little more olive oil. Let it rise, uncovered, in a warm place until it has doubled in size, about 1 1/2 hours.
5. Preheat your oven to 220°C.
6. To see if the dough is ready, poke it with your finger. It should spring back slowly. Make deep indentations all over with your fingers, pushing the dough towards the corners of your baking tray.
7. Drizzle with remaining 1 tbsp of extra-virgin olive oil and sprinkle with flaky sea salt, and your toppings of choice. Bake the focaccia until it is golden brown all over, about 20–30 minutes.