This is a no-knead focaccia recipe I’ve put together through about a year of trial and error. It is a 25% whole wheat, 100% hydration dough with a simple proofing schedule. The dough requires minimal effort and avoids the unnecessary complexity that I believe plagues bread recipes targeted at beginners. The final loaf is airy & chewy with a delicate crunch. The whole wheat adds a subtle complexity and lightly softens the crumb.
I normally make this on its own to go with jams, cheeses, meats, etc. It works well as a sandwich bread. It can probably be used as a pizza crust, provided it is par-baked before adding toppings.
As I tend to pair this with other strong flavors, I usually top with salt only. The beauty of free will is that you can add whatever you would like to this. I was gifted ramps once and made a ramp version by using a homemade ramp oil & garnishing with the leaves.
I make this in a 9X13 pan. I would not recommend going any larger (i.e., a half sheet). Using a smaller pan would probably be fine, but expect it to bake for a while.
Ingredients
- 500g Flour - 125g [25%] whole wheat, remainder bread
- 8g Yeast [1.5%]
- 15g Salt [3%]
- 500g Water [100%]
- EVOO
- Desired Toppings
Directions
- Combine flour, yeast, salt in a large bowl and whisk to combine. Add the water and mix by hand until all dry ingredients are hydrated.
- Cover dough in olive oil, and cover the bowl using a tea towel, plastic wrap, etc. Refrigerate for 18-24 hours.
- Remove the dough from the refrigerator and gently pull it away from the sides of the bowl. Form it into a ball, transfer to an oiled pan, and coat all sides. Cover the pan and allow the dough to proof. This step is complete when the dough has doubled in size, and springs back very slowly when touched. Expect 3 hours for a room-temp kitchen.
- Dimple the dough all over, going all the way through to the bottom of the pan. Top the bread as desired.
- Bake at 450 until very golden, about 30-40 minutes. Broil at the end to char.