24 hours no-knead focaccia with Superiore
Ingredients
Superiore 00 Flour
Water
Dry yeast
Salt
Extra Virgin Olive Oil
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Introduction
This simple yet flavorful focaccia is a masterpiece by renowned food blogger Gluten Morgen. Made with Superiore 00 flour, this recipe requires no kneading—just a bit of time and patience. The dough is mixed and left to rest, allowing the yeast to work its magic. After a cold fermentation of 24 hours, the dough is transformed into a light, airy focaccia with a perfectly crisp crust. Topped with black olives, rosemary, and sea salt, this focaccia is finished with a drizzle of extra virgin olive oil before being baked to golden perfection. Perfect for any occasion, this focaccia combines simplicity with gourmet flavor.
Proceedings
Add all the ingredients, except salt and oil, in a bowl and integrate them without kneading. Make sure that the flour is hydrated with the water of the recipe. Cover and let it rest at room temperature for 1 hour.
After 1 hour, the dough will already be kneaded. Add the salt and make folds until it is integrated into the dough. Then, add the olive oil and repeat the folding process until it is integrated into the dough. Cover and let it rest for another 1 hour at room temperature.
Transfer the dough to the mold in which it will be baked, cover and leave it in the fridge for at least 24 hours. The cold fermentation will help improve texture, enhance the flavor and achieve better bubbles in the baking process.
Take the dough out of the cold and let it temper. Then, work the dough to shape it with your fingertips. Add toppings to taste.
Bake in a preheated oven at 250°C for 20 minutes.
Pizza chef's tips
Insights
Toppings:
- Black olives
- Rosemary
- Sea Salt
- Extra Virgin Olive Oil
