23 October 2009

No Knead Focaccia

I've always found bread-making kind of intimidating because of several failed experiences that resulted in hard, weird tasting "bread". Perhaps acquiring a breadmaker, attending bread-making workshops or watching more demo on bread-making on Youtube will help.

It's not that I've made bread that many times though. Nevertheless, I'll continue to look out for easy recipes to try out since I'm still a "newbie to bread-making". Hahaha. It sounds like a nick that my dear friend, IC, used in the flowerpod forum.

I found this interesting bread recipe that does not require any kneading at My Culinary Journal by Peony. Since I have a half packet of bread flour still sitting in the cabinet, I just needed to find some time to try it out. It's really extremely easy to make.

The first time I made, it turned out a bit like "kueh". Perhaps it was just like one of the readers at the blog had described. However, after re-heating a bit for breakfast the next day, the texture improved to become more like bread. As it was a little salty, it went very well with the nonya kaya that my sister-in-law gave us.

It turned out great the second time after baking it for a little while more. Mum found it a bit too salty, but I thought it tasted quite alright. Perhaps it was because I didn't manage to sprinkle the salt evenly.

Well, I'll definitely try it again since it's an easy recipe.


Ingredients

1 cup (250ml) tepid water
1 tsp dry yeast
1 tsp ground sea salt (I used normal salt)
2 cups (~275g) flour (I used bread flour)
extra virgin olive oil
Topping: coarse sea salt, rosemary, olives (your choice)

Method

1. Dissolve the yeast in tepid water.

2. Add yeast and water mixture to a larger bowl with a cup of flour and salt. Stir for 2 minutes. Then add another cup of flour. Stir again for about 3-4 minutes. The dough should not be overworked. The consistency will remain quite soft and sticky.

3. Keep the dough refrigerated until next day for about 12 hours.

4. Remove the dough from fridge about 2 hours before baking.

5. Preheat oven to 230C. Carefully pour dough on an oiled baking tray. Use finger tips to pull the dough into shape. (Dipping finger tips briefly in olive oil will keep the dough from sticking too much to them)

6. Sprinkle 1-2 tbsp of olive oil , coarse sea salt, chopped herbs or other toppings on the dough just before baking.

7. Bake for about 15-20 minutes or until lightly browned on top. Remove from the oven and tray and place on a rack to cool.