BLACK GARLIC & CASTELVETRANO OLIVE FOCACCIA!
No kneading necessary*
Here's the no knead and only recipe you'll ever need for this bread. It's as easy as it gets and you'll have it before the end of the day. Of if you don't plan on baking it until the next day, you can proof it overnight in the fridge and it will slowly rise. You can then take it out when you're ready and continue with step #3 down below.
For this dough we will apply the stretch and fold method where one side of the dough is stretched up and pulled over itself to the other side. The bowl is then turned and this move is repeated on the following side all around. Continue stretching, folding and turning the bowl until all sides have been folded. That is one set of stretch and folds.
When everything is mixed together it will look very shaggy, messy and the dough will rip! However, as the folds are continued, the gluten structure is created and the dough will come together and become stronger. By the last stretch and fold there will be a significant difference in texture and the dough should be able to stretch pretty well and feel strong yet flexible.
We like using a cast iron to bake in because the results in a crispy bottom. But you can also use a stainless steel pan as well with lots of oil to cover the bottom.
Prep Time: 30 minutes + 1.5 hours proof time
Cook Time: 25 minutes
500g All-purpose or bread flour
410 ml lukewarm water, 115 degrees F
1 ½ teaspoon fine salt
1/2 teaspoon sugar
2 teaspoon instant or active dried yeast
1/4 cup black garlic sliced in half
1/2 cup castelvetrano olives
- In a large bowl combine the yeast, water, and sugar to let it bloom. You should see it bubble a little. In another bowl combine flour, salt and mix together then pour your flour mixture into the yeast mixture to create a wet and well-combined dough. Leave it to sit for 15 minutes before applying 4 sets of stretch and folds spread out over an hour, one set every 15 minutes.
- A stretch and fold method is where one side of the dough is stretched up and pulled over itself. The bowl is then turned and this move is repeated on the following side. Continue stretching and folding and turning the bowl until all sides have been folded. That is one set of stretch and folds.
At first it will look very shaggy, messy and the dough will rip easily! However, as the folds are continued, the gluten structure is created and the dough will get stronger and come together. By the last stretch and fold there will be a significant difference in texture and the dough should be able to stretch pretty well and feel strong.
- Coat a large cast iron skillet or a 9 x 13inch / 23x33cm metal or nonstick baking tray with 2 tablespoons of olive oil and place the dough into the vessel. Let it sit and rest for 5 minutes, then use oiled fingers to spread the dough out into the skillet. Leave it to proof at room temperature for 1.5 hours until it has doubled.
- When you are ready to bake, preheat the oven to 410°F/210°C fan-bake or 450°F/230°C regular oven. While that is preheating, drizzle a little more olive oil over the dough, then use oiled fingers to create deep dimples in the dough, pushing just at the surface all over the top.
- While you are creating the dimples at the top, at the same time push in the black garlic and olives.
- Bake the focaccia for around 25-30 minutes until puffed and deep golden brown. Remove it from the oven and carefully remove it from the skillet. Let it cool on a tray for at least 15 minutes before serving. Finish with fresh lemon thyme and sea salt on top.