baking
Overnight No-Knead Focaccia
Focaccia zonder kneden
Five minutes of work tonight, a blistered, olive-oil-soaked slab tomorrow.
Dutch words are highlighted — tap one for its meaning.
Method
- Whisk the , zout, and in a large kom. Add the water and mix with a spatula until no dry remains.
- Cover and refrigerate for 12-18 hours. The will roughly double and look bubbly.
- Oil a 23x33 cm generously. Scrape the in, fold it over itself four times, then flip seam-side down.
- Cover and let it at room temperature for 2-3 hours, until pillowy and jiggly.
- the oven to 230°C. Oil your fingers and dimple the right down to the . Scatter with flaky zout and .
- Bakken for 22-25 minutes until deep golden. Lift onto a rack immediately so the base stays krokant.
Cold water plus a long fridge ferment does the gluten development for you — that is why there is no kneading step. Do not skip the dimpling: those wells hold the oil.
- #bread
- #make-ahead
- #vegetarian
KeukenwoordenKitchen words
- bloem[bloom]
- flourBloem also means flower. Bread flour is broodbloem or tarwebloem; meel is coarser.
- gist[ghist]
- yeastDroge gist is instant yeast; verse gist comes in a chilled block.
- deeg[dayg]
- doughNat deeg is wet dough — exactly what this recipe wants.
- rijzen[RYE-zen]
- to rise, to proveHet deeg rijst means the dough is rising. Watch out: rijst on its own means rice.
- kneden[KNAY-den]
- to kneadZonder kneden is the no-knead part of the title.
- voorverwarmen
- to preheatSplit verb: verwarm de oven voor op 230 graden — the voor jumps to the end.
- bakvorm
- baking tinA bakplaat is a flat oven tray; an ovenschaal is a deeper dish.
- olijfolie
- olive oilExtra vierge is extra virgin.
- korst
- crustKrokant means crisp — what you want from the base.
- rozemarijn[ROH-zeh-mah-rine]
- rosemary