No-Knead Summer Focaccia
By Ocado
Published on 02 January 2024
The ultimate lazy bread recipe. Our no-knead summer focaccia recipe guarantees crunchy on the outside, chewy on the inside, bubbly bread perfect for dipping, snacking or making into sandwiches. We’ve topped ours with dukkah and parsley, but why not try topping with confit garlic and rosemary or thinly sliced red onion and chopped olives? Looking for more bread recipes? Look no further.Time and servings
45 minsTotal time
10Servings
15 minsPrep time
30 minsCooking time
Ingredients
- 1 tsp fast action dried yeast
- 500g strong bread flour (see Tip)
- 2 tsp table salt
- 7 tbsp extra-virgin olive oil, plus extra for greasing
- 1 tsp olive oil
- 2 tsp flaky sea salt
- 2 tbsp dukkah
- 1 tbsp chopped flat-leaf parsley
Method
Step 1
Mix 350ml tepid water and yeast together in a large mixing bowl until the yeast has dissolved.Step 2
Add flour, salt and 3 tbsp extra-virgin olive oil and mix with a spoon or spatula until well combined, it will be very sticky but don’t worry. Grease a large mixing bowl with the olive oil and transfer the dough. Cover with a clean tea towel and leave for 1-2 hours until doubled in size.Step 3
Leaving the risen dough in the bowl, lift up one side and fold the dough back in on itself, repeat 4 times, giving the bowl a quarter turn in between. Cover and leave for 1 hour until doubled in size. Repeat once more.Step 4
Heat the oven to 220°C/ 200°C fan/ gas 7. Pour 3 tbsp extra-virgin olive oil over the base of a non-stick baking tray then add the dough and gently spread to about a 15cm x 20cm size rectangle, cover and leave to prove for 30 mins.Step 5
Uncover and gently dimple all over using your fingertips. Sprinkle over the flaky sea salt and bake for 25-30 mins until golden, puffed and cooked through.Step 6
Transfer the bread to a serving board, drizzle with the remaining oil, parsley and dukkah then slice to serve warm or cold.