No Knead Olive + Rosemary Focaccia

Combine the flour, salt and yeast in a large mixing bowl.

Next, add the water to the bowl and gently stir the ingredients with a spatula until fully combined. Then cover with a tea towel and leave to prove at room temperature for 20 minutes.

Remove the tea towel from the bowl. Add some water to a separate small bowl and dip your fingers into the water to get ready for the stretch and folds (see notes).

With wet fingers to prevent sticking, grab one edge of the dough and gently stretch it upwards, then fold it over the centre of the dough. Rotate the bowl 90 degrees, then grab another edge of the dough, gently stretch it upwards and fold it over the centre of the dough. Repeat this stretch and fold step another two times, rotating the bowl 90 degrees each time so you’ve folded all four edges.

Cover the dough with the tea towel and leave it to prove for 20 minutes. Then complete another four stretch and folds, rotating the bowl each time. Repeat this process two more times at 20 minute intervals to complete four rounds in total.

After the last stretch and fold, cover the dough with a piece of baking paper, followed by the tea towel and leave it to prove at room temperature for 1-2 hours or until doubled in size.

Brush the base and sides of a deep 23 x 33cm (9” x 13”) metal baking tray with some oil, then tip the dough into it. Drizzle a little more oil over the dough and over your fingers. Then do half a stretch and fold by stretching and folding the top of the dough into the middle, followed by the bottom of the dough into the middle. Now flip the dough over so the seam is facing down.

Using your fingers, gently ease the edges of the dough towards the edges of the baking dish. Cover the dough with the baking paper and tea towel again, then leave to prove at room temperature for 1 hour.

When you’re about to carry out the next step, preheat the oven to 220°C fan / 475°F.

Remove the tea towel and baking paper from the dough. Drizzle the focaccia and your fingers with a little more oil, then poke the dough with your fingers to create dimples from the top to the bottom. Then, starting at the top again, poke the dough all over one more time while gently shaking the tray to create even more air bubbles.

Push the olives into the dimples, spreading them all over. Then break up the rosemary with your fingers into smaller sprigs and push the sprigs into the dough.

Drizzle the focaccia with a little more olive oil and sprinkle with some sea salt. Place the focaccia in the oven on the bottom shelf and bake for 20-30 minutes or until golden brown and crispy on the top and the base.

Be gentle when you remove the focaccia from the tray and, if necessary, use a spatula to help ease out any parts that might have stuck to the tray.