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.

No Knead Focaccia

Looking for something DELICIOUS & easy to make this weekend? Try Chef Adrian's No Knead Focaccia

Posted by Odlums on Friday, 16 April 2021

INGREDIENTS

7g sachet dried yeast

1tbsp honey

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

Olive oil

Sea salt

METHOD

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.

We are delighted to bring Chef Adrian Martin onboard our team of Brand Ambassadors. Originally from Cavan, Chef Adrian...

Posted by Odlums onFriday, 9 April 2021

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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