Mum’s crunchy, no-knead focaccia bread.
3 cups Tipo “00” soft wheat flour
1 3/4 teaspoons sea salt
1 teaspoon dry yeast
1 1/2 cups water
2 tablespoons extra virgin olive oil
extra virgin olive oil
In a large mixing bowl combine flour, yeast and salt. Stir in water. Mix just until the mixture forms a ball and the flour has absorbed the water. Do not over mix. Cover with plastic wrap and let stand for 12-18 hours.
When ready to bake, heat oven to 220 degrees celsius. Cover the bottom of a 20x23cm baking pan with extra virgin olive oil. Scrape dough out of the bowl directly into the prepared pan. With your fingers press dimples into the dough. Sprinkle with fresh rosemary, black olives and sea salt. Cover tightly with aluminium foil and bake for 25 minutes. Remove foil and bake for an additional 20 minutes or until golden. Enjoy warm from the oven.