If you check social media, you must have noticed (or even followed yourself!) a particular trend: homemade sourdough bread. I don’t know where it came from, but I have some suspicions. Possibly under lockdown, many people finally had more time to do things that always seemed to them time-consuming. Another reason might be that in the crazy pre-lockdown shopping we bought loads of flour we had to utilize somehow. Or maybe in these strange times we just missed the wonderful, comforting smell of freshly baked bread?
The last two reasons were, to some extent, applicable to me. (Although I must say, I have already had to top up my flour supplies twice. This fact may imply they weren’t that big after all 😉 ). The first reason – not really. Since our daughters are back with us now – I am much busier during the lockdown than before it! But on the other hand, my daughters are the main reason why I decided to bake bread at home. Simply, my husband and I try to reduce carbs we eat. Thus it never made sense to bake bread just for the two of us. But now, it is a different reality and a different story.
When I researched sourdough starter preparation, I realized I needed a proper, heavier flour. I ordered it and unfortunately had to wait for ages for the delivery. In the meantime, luckily, on one of my favourite Polish blogs, I found a recipe for easy focaccia. Thanks to it, to a certain extent, I could fulfil my need to bake bread.
I can write only superlatives about this focaccia bread: it is delicious, soft and airy on the inside while salty and crispy on the outside. It smells divine of rosemary. And most importantly – it requires in total maximum of 10 minutes of your time as the work (you can call it magic) happens in the fridge and oven without your involvement.
The reason is this focaccia doesn’t require any kneading! The only things you have to do is measure the ingredients, mix them quickly and put to the fridge for 8-24 hours. At the right and convenient for you time, you have to transfer the risen dough to the oiled baking tray and leave it in a warm place for 1.5-3 hours. Again, when you are ready, heat the oven, sprinkle the dough with rosemary, coarse salt and put it in the oven for approx. 20 minutes. And done!
As you can see, this focaccia no knead requires minimum work. It also allows you to be very flexible with time. I usually make the dough in the evening. Then, around 10-11 am next day transfer it to a baking sheet, so it is fresh and still warm for lunch. However, if it is more convenient for you, you could delay the baking till late afternoon and enjoy this focaccia bread for dinner. I have read it freezes well, but I have never had a chance to test it as it disappears far too quickly in my house.
P.S. As I wrote earlier the recipe comes from a brilliant Polish vegan blog Jadłonomia. After I made this easy focaccia bread and posted a photo of it on my Instagram, I had quite a few people showing an interest in the recipe. So I decided to translate it into English because I do think that more of us should know how to make this incredible no knead focaccia.