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No-knead focaccia – Locatelli’ s foolproof focaccia

No-knead focaccia – Locatelli’ s foolproof focaccia

Focaccia is one of those culinary symbols that immediately make you think about Italy, one of the most famous baked goods our country offers. If you have been there even one in your life, but even if you haven’t, I am sure you already know how much we adore this soft and fragrant special flatbread. And how many different kinds you can find – la fugassa Genovese, la focaccia barese, la focaccia siciliana, la focaccia di Recco – that’s another amazing feature of Italian cuisine.

You can find the same dish with infinite variations according to the history and tradition of a particular region, and you never finish discovering. It is also the case for this special focaccia I am introducing you today!

focaccia locatelli
I am always open to new discoveries when it comes to cooking, above all when you can be pretty creative like in the focaccia case. You can use different flours, you can use your hands or a food processor, you may choose different ingredients depending on what you want to obtain. For the Genoese focaccia you’ll need malt for example, did you know that? In Apulia they cover it with sliced cherry tomatoes instead. Focaccia di Recco consists in two layers of dough filled with cheese. Of course, focaccia is delicious even plain, topped just with some rosemary.
Sure things is, basic ingredients are always the same, flour, yeast, water, salt, and of course olive oil – make sure you cover the surface with a generous amount of it, as it helps to make the focaccia soft and moist.

focaccia locatelli
I can’t prevent myself from smiling when I think about my childhood and the times I went to primary school, there was a focacceria along the way and every time I begged my mom to buy a slice for me to eat at school – even If I already had any sort of goods packed in my bag, that my mom had prepared – but the focaccia never made it to school. I devoured it along the way and I got to school with oily, sticky hands and big smile on my face.

Locatelli’s foolproof focaccia

I am glad I  recently discovered this fantastic procedure, because sometimes it is just impossible to wait so many hours for the dough to rise, maybe you just have a couple of hours but you don’ t want to give up to the pleasure to eat such fragrant and comforting treat! Do you have the same problem from time to time?

focaccia locatelli
If the answer is yes, then, I got you covered. Well, not exactly me, but Giorgio Locatelli, who in his cookbook Made in Italy: food and stories defines this focaccia as foolproof.  Crazy, isn’t it ? It will take you less than 2 hours in total, from the moment your start preparing to the one you’ll lick your fingers.
I was also skeptical at first, it looked a little bit too good to be true, but in the end I was amazed by the result. The only thing I did was changing a little bit the quantities because i found the quantity of salt and oil  little bit exaggerated. For the brine, he indicates 65 gr. water, 65 gr. oil, and 25 gr. salt, but  you will see here under that I decreased the quantities. For the quantity of water, he indicates 225 ml of water and I increased the quantity instead.

So, let’s dive in!

No-knead Focaccia – Locatelli’s foolproof focaccia

Ingredients

(1 cup + 2 tsp) 250 gr. all purpose flour
(1 cup + 2 tsp) 250 gr.  strong white bread flour
3 tsp (15 gr.) fresh yeast
2 tsp (10 gr.) salt
2 tbsp extra-virgin olive oil
10 fluid oz (300 ml) water at room temperature

For the brine.
1,5 fluid oz (40 ml) water
1,5 fluid oz (40 ml) oil
(2 tsp) 10 gr. salt

Method

In a glass dissolve yeast with a small part of the total water and put aside for a couple of minutes.

In a bowl mix the two flours and the salt. Make a hole in the middle and add the yeast melted in water, the rest of the water and the oil. Start stirring with a spoon until you obtain a smooth, but sticky mixture. I advise you to pour the water little by little and check the consistency while stirring, as the quantity of water always depends on flour type and water temperature ( as I pointed out already in this pizza recipe).

focaccia locatelli
Pour a little bit of olive oil on the dough surface and let rest for ten minutes, covered with a table cloth.

Oil a baking tray (mine is 30 x 30 cm – 12 x 12 inches) and transfer the dough on it, then rub the dough surface with some additional olive oil. Let rest for other ten minutes, always covered.

Now oil your fingertips and roll the dough to cover the whole surface of the tray. Be careful and don’t press too much, as you shouldn’t break the bubbles contained in the dough.

focaccia locatelli
Let rest for other 20 minutes. During this time span the dough should double its bulk.

In the meantime, prepare the brine, whisking oil, water and salt together until it becomes all green and creamy. Preheat the oven at 180 C / 356 F.
Always with oiled fingertips, start practicing dimples all over the dough. Make sure to not punch holes in the dough.

focaccia locatelli

Whisk the brine one more time and pour it on the surface and in the holes. Let rest for other twenty minutes.

focaccia locatelli

focaccia locatelli
Bake for 30 minutes. Five minutes before it’s ready, I add some rosemary and a sprinkle of kosher salt.
Transfer to cool on a wire rack and eat this miraculous focaccia plain, or cut in two and filled with ham or salami and some good cheese.
Buon appetito!

 

If now you feel the urge to go preparing the exceptional focaccia and you want to know more about my recipes, subscribe to my blog and get to know me better on Instagram, Pinterest and Facebook!

 

No-knead Focaccia - Locatelli's foolproof focaccia

2017-05-29
: 8
: 1 hr
: 30 min
: Easy

A moist and delicious no-knead focaccia flatbread, fast and easy to make! It is perfect to eat it plain, topped with some rosemary or cut in two and filled with what you prefer!

By:

Ingredients
  • For the dough
  • (1 cup + 2 tsp) 250 gr. all purpose flour
  • (1 cup + 2 tsp) 250 gr. strong white bread flour
  • 3 tsp (15 gr.) fresh yeast
  • 2 tsp (10 gr.) salt
  • 2 tbsp extra-virgin olive oil
  • 10 fluid oz (300 ml) water at room temperature
  • For the brine
  • 1,5 fluid oz (40 ml) water
  • 1,5 fluid oz (40 ml) oil
  • (2 tsp) 10 gr. salt
Directions
  • Step 1 In a glass dissolve yeast with a small part of the total water and put aside for a couple of minutes.
  • Step 2 In a bowl mix the two flours and the salt.
  • Step 3 Make a hole in the middle and add the yeast melted in water, the rest of the water and the oil.
  • Step 4 Start stirring with a spoon until you obtain a smooth, but sticky mixture.
  • Step 5 Pour a little bit of olive oil on the dough surface and let rest for ten minutes, covered with a table cloth.
  • Step 6 Oil a baking tray (mine is 30 x 30 cm) and transfer the dough on it, then rub the dough surface with some additional olive oil.
  • Step 7 Let rest for other ten minutes, always covered.
  • Step 8 Now oil your fingertips and roll the dough to cover the whole surface of the tray.
  • Step 9 Let rest for other 20 minutes.
  • Step 10 In the meantime, prepare the brine, whisking oil, water and salt together until it becomes all green and creamy.
  • Step 11 Preheat the oven at 180 C / 356 F.
  • Step 12 Always with oiled fingertips, start practicing dimples all over the dough and make sure to not punch holes the dough.
  • Step 13 Whisk the brine one more time and pour it on the surface and in the holes.
  • Step 14 Let rest for other twenty minutes.
  • Step 15 Bake for 30 minutes. Optionally, add some rosemary and a sprinkle of kosher salt 5 minutes before removing from the oven.
  • Step 16 Transfer to cool on a wire rack and eat this miraculous focaccia plain, or cut in two and filled with ham or salami and some good cheese.

 



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