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No knead Focaccia

No knead Focaccia


  • 500 g “00” flour or bread flour
  • 2 cups warm water
  • 2 teaspoon instant yeast
  • 2 teaspoon salt
  • 4 tablespoon extra-virgin olive oil
  • Flaky sea salt
  • 2 sprigs Rosemary 
  • 70-80g sliced olives


  1. In a large bowl, whisk together the flour, salt, and instant yeast. Add the water. Using a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball. Rub the surface of the dough lightly with olive oil. Cover the bowl with a damp tea towel, cloth bowl cover, or plastic wrap and place in the refrigerator immediately for at least 12 hours or for as long as three days.
  2. Line a oven proof baking dish (approx. 34 x 27 cm) with parchment paper or grease with butter or coat with nonstick cooking spray.
  3. Pour 2 tablespoons of oil into prepared baking dish. Using your hands deflate the dough by releasing it from the sides of the bowl and pulling it toward the centre. Rotate the bowl in quarter turns as you deflate, turning the mass into a rough ball. Place dough into the prepared baking dish. Roll the dough ball in the oil to coat it all over, forming a rough ball. Cover with a damp tea towel or plastic wrap and let the dough ball rest for 3 to 4 hours depending on the temperature of your kitchen.
  4. Preheat oven to 220°C. Using oily fingers, press your fingers into the dough to make dimples all over the top, stretching to fit baking dish. Lightly drizzle rest of the olive oil on the top, add rosemary leaves, olive slices and flaky salt
  5. Bake in the oven for 20-25 minutes until nicely golden brown.
  6. Remove from oven and move the focaccia out of the dish straight away. Let it cool for about 10 minutes on a cooling rack before slicing.
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