no-knead chilli oil focaccia

prep time: 20 MINS
fridge time: 7 - 12 hours
cooking time: 30 mins
Recipe: made by mandy

ingredients

• 615ml lukewarm water

• 7g yeast

• 2 teaspoons honey

• 625g plain flour

• 3 teaspoons fine salt

• Extra virgin olive oil

• 1 garlic clove, minced

• 150g cherry tomatoes, halved

• 1 tablespoon Bippi’s Italian Style Chilli

• 1 teaspoon sea salt

METHOD

1. In a large bowl, combine the lukewarm water, yeast, and honey. Whisk well and let it sit for 8-10 minutes until frothy.

2. Stir in the flour and fine salt using a wooden spoon until the mixture is well combined and no dry spots remain.

3. Drizzle 2 tablespoons of olive oil into a clean, large bowl. Transfer the dough to this bowl, turning it to coat it with the oil. Cover with plastic wrap and refrigerate until doubled in size, at least 7 hours or overnight.

4. Preheat your oven to 230°C. Line a baking tray with parchment paper. Remove the dough from the refrigerator and gently lift and fold it into the centre of the bowl using two forks.

5. Transfer the dough to the prepared baking tray and let it prove in a warm spot until doubled in size, about 1.5 to 3 hours.

6. In a small bowl, mix the cherry tomatoes with the minced garlic and 1 tablespoon of olive oil.

7. Once the dough has risen, drizzle approximately 1 tablespoon of olive oil over it. Lightly oil your hands and dimple the dough all over.

8. Spread the cherry tomato mixture evenly over the dough and sprinkle with sea salt.

9. Bake for 25-30 minutes, or until the focaccia is golden and crisp. Before serving, brush or spoon Bippi’s Italian Style Chilli over the top.

   
   Note:

   If your oven has a proofing function, I recommend using it for the second rise after the dough has been transferred to the tray.