The No Knead Focaccia Recipe That Changed My Life Forever

Ingredients

• 430 g Water (Cool tap water, not fridge cold nor room temperature)
• 7 g Active Dry Yeast (Dried yeast, proofed in water)
• 540 g All-Purpose Flour (Plain flour, sifted)
• 11 g Sea Salt (Fine sea salt)
• 42 g Extra Virgin Olive Oil (12 g for dough, 30 g for topping and greasing the pan; use high‑quality oil for flavor and crisp edges)
• 30 g Raw Sugar (Evenly sprinkled on top for caramelization)
• 10 g Fresh Rosemary (Leaves from about two sprigs, torn by hand)
• 300 g Seedless Red Grapes (Organic if possible, whole and unpeeled)
• 250 g Vanilla Cheese Stella (Creamy blend of mozzarella strands and fresh cream, flavored with vanilla; spread on warm focaccia after baking)

Instructions

1. Combine Water and Yeast

   Pour the cool water into the mixing bowl, sprinkle the dried yeast over it and stir until the yeast dissolves.

   Time: PT5M

2. Add Dry Ingredients and Oil

   Add the flour, sea salt and 12 g of extra virgin olive oil to the bowl. Mix with a wooden spoon or hand until no dry flour remains and a shaggy dough forms.

   Time: PT5M

3. First Rest

   Cover the bowl tightly with plastic wrap to create a humid environment and let the dough rest at room temperature for 30 minutes.

   Time: PT30M

4. First Fold

   Lightly oil your fingertips, then gently lift the dough, stretch it upward and fold it onto itself. Rotate the bowl 90° and repeat three more times for a total of four folds.

   Time: PT5M

5. Second Rest

   Cover again and let the dough rest another 30 minutes at room temperature.

   Time: PT30M

6. Second Stretch & Fold

   Turn the dough onto the bench, gently stretch it lengthwise and widthwise, then fold it over itself (top‑to‑bottom, left‑to‑right). This reinforces the gluten network.

   Time: PT5M

7. Cold Fermentation

   Grease the original mixing bowl with extra virgin olive oil, place the dough back in, turn it so every side is coated, cover tightly and refrigerate for at least 8 hours (up to 24 hours).

   Time: PT8H

8. Preheat Oven

   When the dough is ready, preheat the oven to 210 °C on a fan‑assisted setting (or static with top and bottom heat).

   Time: PT15M

   Temperature: 210°C

9. Prepare Baking Tray

   Generously grease the 26 × 35 cm baking tray with extra virgin olive oil, making sure to coat the sides as well.

   Time: PT2M

10. Transfer and Shape Dough

    Turn the chilled dough onto the greased tray. With lightly oiled hands, gently stretch the dough to the corners, preserving the air bubbles. Use the flat side of your fingers to press shallow indentations across the surface, creating a pattern of valleys and peaks.

    Time: PT5M

11. Add Toppings

    Evenly sprinkle the raw sugar over the dough, then scatter the torn rosemary leaves. Press the seedless grapes into the surface, distributing them randomly. Finish with a drizzle of extra virgin olive oil.

    Time: PT3M

12. Final Rest

    Let the topped dough rest at room temperature for 30 minutes while the oven finishes heating.

    Time: PT30M

13. Bake

    Place the tray in the hot oven and bake for 15 minutes, or until the edges are golden‑brown and the grapes are blistered.

    Time: PT15M

    Temperature: 210°C

14. Finish with Cheese

    Remove the focaccia from the oven, let it cool for a couple of minutes, then spread the vanilla cheese Stella generously over the warm surface.

    Time: PT5M

Nutrition Facts

Calories

565

Protein

20 g

Carbohydrates

70 g

Fat

25 g

Fiber

4 g