Nonna’s Crushed Tomato No Knead Focaccia
Prep Time:30mins - Overnight fridge rise
Servings:8-10
Cook Time:20min
Difficulty:Easy
Total Time:50min
Ingredients
• 2 tsp flaky sea salt + more for baking
• 2tbsp (8g) instant yeast
• 450g (2 cups) lukewarm water (1/2 cup boiling water + 1 1/2 cups cold water)
• 540g (4 cups) bread flour
• 1/4 cup extra virgin olive oil (+ more for shaping and baking)
• 2 x 400g tins cherry tomatoes
• 4 cloves garlic, peeled and halved
• 2 tsp dried oregano
Instruction
- In a large bowl combine flour, salt and yeast and whisk. Add the water in a slow stream while mixing with a wooden spoon until the mixture forms a sticky dough ball. Pour 2 tbsp olive oil all over the dough ball and rub with your hands until the surface of the dough is covered with oil. Cover the bowl with cling film and transfer to the fridge for at least 12 hours (or up to 48 hours).
- Pour the remaining 2 tbsp olive oil into a Pyrex Bake N Serve 3.6L Rectangular Baker. Pour a little oil on your hands then release the dough from the bowl by pulling the sides of the dough away from the bowl and into the middle. You then want to fold the dough over itself in the bowl, by lifting 1/4 of the dough up with an oiled hand and folding it back into the middle, turning the bowl 1/4 turn each time and repeating with the remaining sides. This should form a rough ball.
- Transfer the dough to the oiled baker and toss to coat it in the oil, then leave the dough to rise uncovered on your kitchen bench for 3 hours.
- Preheat oven to 200°C and place your oven rack in the middle position.
- Oil your hands well, then using your fingertips press down into the dough to create dimples, and while dimpling the dough press into any corners where it didn’t rise and top with the garlic halves.
- Strain the pulp from the tinned cherry tomatoes (saving it for a later dish or freezing it in an ice cube tray), then using your hands pick up cherry tomatoes by the handful and crush them on top of the focaccia allowing the juice and flesh to fall on top of the focaccia. Season with salt, top with the dried oregano and add another drizzle of olive oil.
- Bake for 20-25 mins until focaccia base is golden. Transfer to a cooling rack and cool for10 minutes before cutting and serving warm.