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.

11am Saturday: After 2 rises. Olive oil and sea salt added.

11.05am Saturday: Rosemary and nigella seeds lovingly sprinkled on.

11.35am Saturday: Just in time for lunch!

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?

Related Posts with Thumbnails

Tags: ,

  • Sasa

    I always felt a bit daunted by bread because it takes so long too but it really is just the rising time isn’t it; perfect to do on a rainy day – the nigella seeds look great!

  • honeyandsoy

    Thanks Sasa. Totally agree, but I think that it’s not so much the rising time only. Before, it was more the disappointment that the bread took sooo long to rise (prepare)and came out un-bread like that make me feel daunted… With this recipe, I find that I’m happy to wait coz the result is great 8) Hope you get to try it one rainy day.


  • Lorraine @ Not Quite Nigella

    That looks great! I wish I had discovered kneadless bread before I got my KA!

  • honeyandsoy

    ooo, let me know what flavours you put together 8)

  • honeyandsoy

    Thanks Lorraine! We still use our KA to bake bread… you can never have too much freshly baked bread in the house.

  • YanBin

    hey bum..! ur site is e 1st one in google search under honey and soy blog! :D i wld tk tt as an achievement and go on ahead w my congrats as well as yeeeeeays!!

  • Lollcakes