Kneadless Rosemary and Nigella Seeds Focaccia
I’ve always been uncertain about baking bread. It was never the taste that concerned me but more on whether the bread would rise and have enough air pockets. When I 1st read about kneadless pizza from Celia, I was filled with hope and dreamt about making a kneadless bread. After successfully making easy pizza bases, an even simpler recipe that did not involve kneading the dough just excited me.
Focaccia is an oven baked, flat italian bread, topped with herbs or other ingredients. What I love about focaccia is that unlike home-baked loaves of bread, I don’t have to slice it up. (You can tell that my slices of bread are fairly uneven) Because it’s flat, I find that the flavours are more concentrated, making it an excellent easy breakfast or snack item.
The trade-off to having kneadless dough for focaccia or pizza is the amount of time it takes to rise. However, the great thing is that the time is better utilised baking/cooking/doing something else while you wait.
11.05am Saturday: Rosemary and nigella seeds lovingly sprinkled on.
Kneadness Rosemary and Nigella seeds Focaccia
350g plain white flour
150 g wholemeal flour
1/2 level tbsp fine salt
7g dried yeast
1/2 tbsp caster sugar
2tbsp extra virgin olive oil
325ml lukewarm water
- Mix all the ingredients together in a metal bowl, clingwrap the top and leave for 2 hours
- Give it a couple of folds
- Shape focaccia as desired, leave for 1 hour
- Preheat oven to 200°c
- Use your fingers to poke random holes into your focaccia
- Drizzle olive oil, sea salt flakes, rosemary and nigella seeds ( or your desired toppings, olives, sun-dried tomatoes etc)
- Bake focaccia in 200°c oven for 25 -30 mins or till golden brown
Enjoy it fresh out of the oven or fill it with your favourite sandwich fillings…YUM! So tell me, what other recipes have you found major shortcuts to?