No-knead focaccia with turmeric and rosemary: a simple dough mixed with a spoon, about 3 hours of rising, brine for flavor, and oven baking for a crispy surface.
In a bowl, mix the flour with the turmeric.
Make a well in the center and pour in 320 g of water in which you have dissolved the yeast; give it a first mix and incorporate the oil.
Continue kneading and pour in the remaining 30 g of water; finally add the salt. The dough will be very sticky.
Cover the dough and let it rise for about 3 hours, folding it back on itself every hour.
After rising, transfer the dough to a baking tray lined with parchment paper and oiled; wet your hands and spread the dough out.
Prepare the brine by mixing oil, water and salt.
Pour the brine over the focaccia and, using your fingertips, make dimples in the dough to help the brine soak in; distribute plenty of rosemary.
Bake at 200°C for 25 minutes. In the last 3-4 minutes, move the tray toward the bottom for a crust, and finish with 1 minute under the grill if needed, checking the baking.
Cut the focaccia while still warm and serve; it is also excellent filled.
Bowl
Spoon
Baking tray
Parchment paper
Tip: pay attention to the water temperature (not too hot) so as not to compromise the rising. Keep an eye on the oven: every oven is different.
Italia, Toscana
| Energy (kcal) | 310.72 |
| Carbohydrates (g) | 68.91 |
| of which Sugars (g) | 1.62 |
| Fat (g) | 0.67 |
| of which Saturates (g) | 0.08 |
| Protein (g) | 10.58 |
| Fiber (g) | 2.1 |
| Sale (g) | 2.99 |
