Recipe: Odlums 'No Knead' Focaccia
Chef Adrian Martin from Bawnboy brings us this recipe for delicious Focaccia bread...
A WORD FROM THE CHEF
Such an impressive result for literally a tiny bit of mixing and just some time. Normally we’d knead and use the Odlums Strong Flour but, for this one, the Cream Plain Flour works great.
7g sachet dried yeast
600ml warm water
650g Odlums Cream plain flour
Two pinches of sea salt
3tbsp olive oil
* For the topping
Chopped Rosemary & Thyme
One clove of garlic grated
Grease a baking tray with olive oil.
Mix together in a large bowl the dried yeast, honey, flour, salt and warm water together in a large bowl.
Combine with a wooden spoon until you have evenly mixed dough.
Add three tablespoons of the olive oil on top of the dough. Turn the dough around the oil with your hands to coat the dough in the oil and cover with clingfilm at room temperature for four hours.
Turn the dough over itself a few times and then lay into the tray. Press your fingertips onto the dough and leave to rise for another 15-20 minutes.
Drizzle over some more olive oil and top with chopped herbs, grated garlic and sea salt.
Bake in a preheated oven at 200oC for 20-25 minutes until golden and spongy.
Serve and enjoy.
ABOUT THE CHEF
Adrian Martin from Bawnboy is a regular on our TV screens and recently appointed ambassador for Odlums.
His latest cook book is ‘Create Beautiful Food at Home’. Adrian has also opened a new restaurant in Camden in London ‘Mayflower’.
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