Easy, 5 Minute, No Knead, Rosemary and Garlic Focaccia

Hello Dear Reader,

I have made this spectacular focaccia in the past but I wanted to see how one would turn out using the "5 minute, no knead" method. And I have to say it was fabulous. I simply threw all the ingredients in the bowl in the morning, gave it a bit of a mix, covered it and let it do its thing all day. Then, later in the afternoon, I made a simple rosemary and garlic oil and got those two together. It makes a lovely "like sourdough" loaf, chewy, yeast-y with loads on complex flavours. It is not a light loaf, it is dense, with a slightly crunchy outside and a softer chew-y belly.

It is a great loaf considering you do very little to it, there is no kneading, just that bit of a mix in the morning and then the dough is scraped and turned out of the bowl, you then stretch and push it out into a long oval, brush with the flavoured oil and pop it into a hot oven. See, not too much faffing!

Ingredients for Easy, 5 Minute, No Knead, Rosemary and Garlic Focaccia. In a large bowl add 3 cups of bread or plain flour, 2 teaspoons instant yeast, 1 teaspoon salt, 1 teaspoon brown sugar and 1 1/2 cups of tepid water.

For the Rosemary and Garlic oil-to a small bowl add 2 tablespoons of oil (I use Rice Bran oil for everything) 1 tablespoon finely chopped rosemary and 2 cloves of garlic, grated on a microplane. Mix well and set aside till needed.

Add all dry ingredients to a bowl and whisk to combine

Now add the tepid water

And, using a butter knife, mix well until dough leaves the side of the bowl

Push the dough to one side of the bowl and oil the bowl (I use rice bran spray)

Then do the other side, this will prevent the dough from sticking to the bowl later

Cover and let rise for up to 8 hours in a warm spot

Turn dough out onto a lined baking tray, and with oiled hands stretch and pull the dough into a large oval and stipple the dough with oiled fingertips. Now brush with Rosemary and Garlic oil so that the oil sits in the little pools

Bake in a 200C oven for 30 to 35 minutes or until golden brown and smelling wonderful 

Slice and devour.

This makes a very generous loaf and reheats beautiful in the toaster. I am really happy with how this turned out, quite an interesting "crumb"with lots of "sourdough" like holes throughout the loaf. I served it with this Bolognese Bake and it made a lovely addition 

Make it today. 

Have a lovely day,

Fi💗

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