No knead focaccia with parmesan and garlic
Simple, airy and tasty focaccia
This wonderfully airy and soft focaccia is easy to make, but takes a little time. "No knead", TIPO "00" flour and cold fermentation is what gives a good result.
The combination of parmesan, garlic and rosemary is very tasty. The baking softens the garlic flavor quite a bit, so don't worry about it taking over. I like garlic in and of itself so I may not be the best at deciding what is appropriate and we also have different tastes so I have to leave it open to interpretation. You can replace the fresh garlic with garlic powder (approx. 3/4 teaspoon) to get a sharper garlic flavor that is more reminiscent of garlic bread.
I use TIPO "00" flour which is perfect to get really airy results. It is the same flour that many people use for pizza. It can be replaced with ordinary wheat flour, but then it will probably be a more compact focaccia, so for my part I think it is important to use this particular type of flour.
The whole concept of not having to knead the dough and letting it rest overnight in the fridge makes a big difference and is worth the wait. Of course, a little more planning is required but less equipment - I just use a bowl and then a baking dish for the actual baking. The baking dish I use comes from IKEA and is 32x22 cm.
If it is the first time that you use "No knead" concept, you'll probably be a little surprised by how sticky the dough is, but it's exactly as it should be. You can pull out and stretch the dough with your fingers once you get used to how the dough behaves, but I've been using a spatula instead lately and I think it works better.
The baked focaccia will keep at least a day in the fridge, but be sure to wrap it in plastic wrap to prevent it from drying out.
The focaccia can also be frozen. In that case, wait until it has cooled to room temperature, slice it into suitable pieces and then freeze immediately. To heat it up, it is perfectly possible to use a microwave oven. I have also sliced small pieces of the focaccia so it fits in the toaster with good results.
|Energy||2149.35 kcal||179.11 kcal||254 kcal|
|Carbohydrates||283.65 g||23.64 g||33.52 g|
|Fat||79.97 g||6.66 g||9.45 g|
|Protein||66.43 g||5.54 g||7.85 g|
|Sugar||10.49 g||0.87 g||1.24 g|
|Salt||7.28 g||0.61 g||0.86 g|
* The nutritional information provided is approximate and is calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.
- Mix flour, water, salt, dry yeast and olive oil in a bowl. Make sure the dough is well mixed and that there are no flour lumps.
- Cover the dough and let rest at room temperature, 30 minutes.
- Stretch out the dough and fold over. The dough is sticky and I think it helps to use a spatula here.
- Repeat the above 2 points 3 more times. (Let the dough rest for 30 minutes, then stretch out and fold over) In total, the dough is folded 4 times.
- After folding over the dough 4 times in total, cover the bowl and leave to rise in the refrigerator overnight (up to 48 hours). As I prepare the dough in the evening and plan to eat it in the afternoon the next day, it usually takes around 18 hours.
- Peel and slice the garlic and put them in half (2 tablespoons) of the olive oil so they can soak for a while. It is of course possible to do this the day before if you want the oil to have even more garlic flavor.
- Transfer the dough to a well-oiled (use the remaining 2 tablespoons of the olive oil for toppings here) or non-stick baking dish.
- Pull the dough out a little so it covers a larger part of the bottom of the baking dish.
- Cover the dough with plastic wrap and leave to rise at room temperature until the dough has doubled in size. This takes about an hour, but may vary.
- Start the oven at 230°C.
- Make sure the dough covers the the bottom of the baking dish - it should have expanded to the edges by now, but adjust if necessary.
- Place the garlic slices on the dough and also pour the olive oil evenly over the dough. Use your fingers and press into the dough to create small holes.
- Place the fresh rosemary leaves evenly over the dough.
- Grate the cheese over the dough.
- Bake in a 230°C oven, 20-25 minutes.
- Take the focaccia out of the oven and let cool slightly. If necessary, pour some flake salt over.
- Slice into pieces and serve.