No Knead Focaccia

No knead Focaccia bread is absolutely easy to make and its flavored with rosemary and olive oil. A must try bread if you are looking for fuss-free, easy, no knead bread. You can also add sundried tomato and other toppings to it. A simple soft, chewy focaccia, drizzled with lots of olive oil. Simple flavors yet very satisfying.

Oven dish 8 Inch rectangle
Ingredients
200 Grams Bread flour
2 Teaspoons Sugar
¾ Teaspoon Sea Salt
1 Teaspoon Instant Yeast
140 Ml Warm Water
1 Tablespoon Olive Oil
Rosemary
Sea salt
Olive oil
Method

Prepare the dough by combining the yeast mixture, flour, salt and olive oil. See that there are no dry spots of flour. Cover and keep it to proof in the refrigerator overnight or or 18 hours.

After 18 hours of overnight refrigerated proofing.
Remove from the fridge take a 8" rectangle tray and brush the tray with a teaspoon of olive oil.

Pour one teaspoon oil over the risen dough and release the sides with a spatula and spread the dough evenly. Cover and proof the dough at room temperature for an hour or until the dough doubles in size. Drizzle 1½ tablespoons olive oil on top. Make dimples with greased fingers. Sprinkle sea salt and few sprigs of rosemary.

Bake in a preheated oven at 200°C for 20-25 minutes. 

Release it from the tray and cool it on a wire rack.

Perfectly baked focaccia.

Flavorful & chewy No Knead Focaccia is ready!

Slice & Enjoy!! 
Labels: Focaccia, Bread, International Cuisine, Overnight, Eggless, Holiday Side Dish

No Yeast Dinner Rolls by Hezzi-D's Books and Cooks

Pumpkin Miso Risotto by A Kitchen Hoor's Adventures

Easy Popovers by Jolene's Recipe Journal

Brussels Sprout Salad with Maple Dressing by Blogghetti

Cheesy Broccoli and Rice Casserole by Cheese Curd In Paradise

Butternut Squash Methi Falafel by Magical Ingredients

Sweet and Savory Thanksgiving Green Beans by Shockingly Delicious

Stuffing Muffins by Karen's Kitchen Stories

Quick and Easy Charred String Beans by A Day in the Life on the Farm

No Knead Focaccia by Sneha's Recipe

Smoked Macaroni and Cheese by The Spiffy Cookie

Peperoncini Focaccia Bread#BreadBakers

It's  posting time for  February Bread Bakers Event " Catch up Theme"  and our  Host is Pavani Nandula.

In 2016 August - Peppers was the theme, could not participate in this event. Made this Focaccia Bread with Peperoncini and Red Bell peppers which was to be done for the event. 

Peperoncini is a type of mild, green chilly pepper with a yellowish tint, here these are called Gol Mirch. These are my Homemade Pickled Peperoncini, it's preserved in vinegar. These chilles are not spicy and give a distinctive taste to the bread.   The method of pickling them is same recipe is as This. 

I have posted a recipe of Focaccia Caprese . 
For today's recipe I, used more than 1/3 cup of pomace olive oil for kneading the dough. I know you will say that's a lot of oil, but, trust me, make this bread and you will love it. My hubby enjoyed this bread and loved the taste of olive oil in it, who otherwise does not like so much of oil in anything that you serve him. This bread was so delicious and pretty to look at. 
Ingredients
For the Dough
1 Teaspoon Instant yeast
A Pinch Sugar
2 Cups All Purpose Flour
1 Teaspoon Salt
1/3 Cup Pomace Olive Oil
250 ML Water - more or less
For the Topping
2 Tablespoon Finely Chopped Red Bell Pepper
2 Sprigs Fresh Rosemary
Extra Virgin Olive Oil for the final drizzle
4 -5 Peperoncini - sliced
Method
To Make the dough

Place in the yeast, sugar, flour, salt, into the bowl and mix well. Gradually add water and 1/4 cup oil knead until you have a wet sticky dough. Take it on to a generously oiled work surface, oil your hands and with a bench scrapper keep on folding the dough , till you get a smooth and soft dough ( this dough will be sticky so do not any flour). Then place it in a well oiled bowl turning the dough around so that it is coated with oil. Cover it using a damp cloth and let it rise till it doubles in volume.

Drain all the water from Peperoncini and slice it. Keep it aside. 

Take a rectangular pan 9 x 7 inches grease it with olive oil well. Punch down the dough and place the dough on to the pan and with press it till the sides of the pan. 

Make dimples and arrange the sliced peperoncini, bell peppers and sprinkle rosemary, drizzle generously with pomace olive oil and let it rest for 15 to 20 minutes.

Bake at 200 degrees C for about 20 to 25 minutes till it is done ( start to leave the sides of pan) and is beginning to turn golden brown on top.

Once the Focaccia is out from the oven, drizzle generously over it Extra Virgin Olive Oil.

 Take it out from the pan and place it on to a cooling rack. 

When cooled sliced it and enjoy. 

Fresh from the oven this is absolutely divine.

Labels : Breads, Bread Bakers, Peppers, Red Bell Pepper, Peperoncini, Focaccia, Olive Oil, Healthy, Breakfast
This month, we are catching up on old ‘Bread Bakers’ themes we missed out on. Our host of the month is Pavani at Cook's Hideout. Check out what the Bread Bakers have baked up.

Adjaruli Khachapuri from A Day in the Life on the Farm
Big Batch Dinner Rolls from Karen's Kitchen Stories
Breudher Cake from Passion Kneaded
Coriander Garlic Pull apart Bread from Sara's Tasty Buds
Cranberry English Muffins from Cindy's Recipes and Writings
Eggless Oats Banana Bread from Gayathri's Cook Spot
Fig Jam Friands from All That's Left Are the Crumbs
Garlic Cheese and Herbs Pull Apart Bread from Ambrosia
Herbed Wholewheat Garlic Knots from Sizzling Tastebuds
Keema Naan from The Schizo Chef
Peperoncini Focaccia Bread from Sneha's Recipe
Savory Almond Meal Bread from Palatable Pastime
Sourdough Cinnamon Buns from Baking Sense
Steamed Apple Date Bread from Food Lust People Love
Vegan Gluten-free Banana Bread from Cook's Hideout
Whole Wheat Palak Naan from Cook with Renu
Yeasted Lemon Bundt Cake from Anybody Can Bake#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page.
We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

Focaccia Caprese #BreadBakers

I enjoyed baking this Focaccia Caprese bread, when I finish baking felt as though it was a 'pizza'  minus the sauce.
Focaccia Caprese….Caprese is a salad made by using Tomatoes, fresh Mozzarella cheese. Hence, a Focaccia Caprese is nothing but a basic Focaccia dough topped Caprese salad

Ingredients
For the Dough
1.1/2 Teaspoon Instant yeast
1 Teaspoon Sugar
2.1/2 Cups All Purpose Flour
1 Teaspoon Salt
1/4 Cup Olive Oil
1-1/4 Cups Warm water - more or less
A little more olive oil for brushing dough

For the Caprese Topping
6 Tomatoes - sliced
6 Round Slices Fresh Mozzarella
Few Fresh Basil leaves

For the Herbed Oil 
1/4 Cup Olive oil
1 Teaspoon Dried Oregano
1 Teaspoon Dried Parsley
1/4 Teaspoon  Chilli flakes
4 Cloves Garlic-  finely minced
A pinch of Salt 

Method
To make the herbed Oil

Make the herbed oil in advance so that the oil absorbs all the flavors. Tip in all the ingredients into a small bottle and shake it well. Keep aside till required.

To Make the dough
Place  in the yeast, sugar, flour, salt and oil into the bowl of the food processor and give a pulse it so that all ingredients mix well. Gradually add about a cup of warm water  and knead until you have a soft elastic dough  The quantity of water varies from flour to flour, so add more water  if required to knead the dough.

Remove the dough from the processor bowl, take it on to the work surface and knead it again till you get a smooth and soft dough.   Then shape it into a ball  and place it in a well oiled bowl turning the dough around so that it is coated with oil. Cover it using a damp cloth or cling film and let it rise till it doubles in volume.

Take two to three  rectangular or square pans depending on the size of the pan and oil them well. Punch down the dough and then divide it into equal portions and lightly roll them (or press out) out on a lightly floured surface  according to the size of the pan.

Transfer the rolled dough gently to the baking pans. The dough will shrink a little. Using your fingers push  the dough  from the center towards the edges. Make sure it’s evenly thick throughout the pan.  Keep  it rise again for 20 to 25 minutes. Lightly oil your finger tips and press into the dough creating evenly spaced ‘dimples’ in it. Finally brush the surface with a generous amount of herbed oil or olive oil .

Bake at 200 degrees C for about 15 to 17 minutes till it is almost done and is beginning to turn golden brown.

Once the Focaccia is removed from the oven, lightly brush or drizzle some of the ‘Herbed Oil’ over the Focaccia and then evenly arrange the slices of mozzarella over the bread, leaving very little space between them (this ensures that the cheese spreads out leaving no spaces on melting). Arrange the tomato slices over the cheese slices and place the basil leaves over this.  Ensure that the topping should cover most of the surface of the bread so that every piece gets the cheese and tomato.

Drizzle some more ‘Herbed Oil’ over the topping and return the bread to the oven. Turn  the oven to 220 C. Bake the Focaccia for 5  minutes or until the cheese has just melted (note : the mozzarella once melted, browns fast). Remove from the oven.

Cut the Focaccia into slices or wedges and serve immediately while it is still hot.  We had it  with a bowl of soup. 

While enjoying this bread my daughter said Ma! this it ultimate goodness.

My Notes:

I make a cup of the Herbed  oil and store it in the refrigerator, use it to make herbed mayonaise or even brush this on crusty breads for soup.

I have used a food processor to knead the dough, you can knead the same by hand , take a look at my previous bread post that are kneaded by hand.

 Labels: Breads, Focaccia, Caprese, Bread Bakers, Italy, Cheese 

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.
We take turns hosting each month and choosing the theme/ingredient. Our host for this month is Anshie Dhar, who choose the theme "Breads from Italy". Thank you Anshie for hosting this month's event.
If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com

Check out the other bread from Italy our other bakers have baked :- 
Casatiello by A Shaggy Dough Story
Ciabatta Sandwich Rolls by Herbivore Cucina
Classic Italian Bread by Hostess At Heart
Cornetti by Gayathri’s Cook Spot
Einkorn Parmesan Piadina by The Wimpy Vegetarian
Fingermillet and Rosemary Focaccia by Sizzling Tastebuds
Focaccia Caprese by Sneha’s Recipe
Grissini by Sara’s Tasty Buds
Gubana – An Italian Sweet Bread by The Schizo Chef
Il Pane di Matera by Food Lust People Love
Italian BLT Focaccia by A Salad For All Seasons
Italian Easter Bread by Palatable Pastime
Italian Easter Cheese Bread by A Baker’s House
Italian Herb and Garlic Focaccia by Hezzi-D’s Books and Cooks
Italian Stuffed Pane Bianco by Cook’s Hideout
Mini Panettone by Mayuri’s Jikoni
Pane Bianco by Veenas Vegnation
Pane di Genzano by Spiceroots
Piadina by Passion Kneaded
Pizza alla Siciliana by Karen’s Kitchen Stories
Rosemary and Cabernet Salt Focaccia by What Smells So Good?
Torta Salata Pasquale by A day in the Life on the Farm
Tuscan Coffeecake by Ambrosia