No Knead Pizza Focaccia
This easy-to-follow recipe requires only a handful of ingredients and you'll have a delicious focaccia in no time. Perfect for dinner with friends or a weeknight treat, we’ve turned ours into the ultimate plant-based pizza. We've gone for a classic combo of tomato, mozzarella and basil but you can add any of your favourite toppings and enjoy! Check out the recipe below.
Serves
Ingredients
For the focaccia
<item-todo-done>400g strong white bread flour<item-todo-done><item-todo-done>100g super fine 00 grade flour<item-todo-done><item-todo-done>2 tsp instant yeast<item-todo-done><item-todo-done>2 tsp table salt<item-todo-done><item-todo-done>550ml lukewarm water<item-todo-done><item-todo-done> extra virgin olive oil<item-todo-done><item-todo-done> flakey salt<item-todo-done>
For the pizza topping
<item-todo-done> tomato passata good quality - or pizza sauce<item-todo-done><item-todo-done> plant-based mozzarella<item-todo-done><item-todo-done> fresh basil<item-todo-done>
Before you start
Mixing bowl | High side baking tray
Begin your dough
- Tip the flours into a large mixing bowl
- Add the yeast into one side of the bowl, and the table salt into the other side and give it a good mix
- By separating the yeast and salt, you avoid the risk of the salt killing the yeast
Add the water
- Make a well in the middle of the flour and pour in the water
- Mix the water into the flour together until fully combined, first with a fork, then with your hand
- You are looking to combine the flour and water so that there are no clumps of flour, it will be a wet shaggy dough
- Cover the bowl with a tea towel and leave to rest for 20 minutes
- The aim here is to let the gluten relax
Stretch and fold 1
- After 20 minutes, wet your hands with water, scoop and grip the dough and stretch it up then fold it over the top of the dough, completely covering the dough with the stretched piece
- Rotate the bowl 90 degrees, repeat the stretch and fold 3 more times
- Cover with tea towel and leave to rest for 30 minutes
Stretch and fold 2
- Wet your hands with water, repeat the stretch and fold movement as above
- At each stage, the gluten will develop, creating a fluffy focaccia dough
- Leave the dough to rest for 30 minutes
Stretch and fold 3
- Wet your hands with water, repeat the stretch and fold movement as above
- Leave to rest for a final 30 minutes
- At the end of the final rest, your dough should be smooth and have doubled in size
Grab your baking tray
- Line it with baking paper, then generously drizzle with olive oil
- Pour the dough onto the tray and leave to rest for 30 minutes to relax the gluten
- Once rested, pour a couple of tbsp olive oil over the dough and rub oil on your fingertips, use your fingers to create dimples over the dough
- Preheat the oven to 220°C
Add your topping
- Spread the dough with a good quality tomato sauce, sprinkle with your favourite plant based cheese
- Transfer to preheated oven and bake for 20 minutes until a fluffy and bubbly dough
- Remove from the oven, and leave to cool slightly, before topping with fresh basil, flakey salt and serving!