SOFT NO-KNEAD FOCACCIA Yes, you read that right, no kneading! We’ll prepare this focaccia without getting our hands dirty because all you need is a bowl and some beaters to create a focaccia so soft you can bury your nose in it! Now, I won’t go on because I can’t wait to show you how to make soft no-knead focaccia, follow me into the kitchen!
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- Difficulty: Easy
- Cost: Very inexpensive
- Rest time: 4 Hours
- Preparation time: 10 Minutes
- Portions: 8 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for a soft no-knead focaccia about 12×16 inches
- 4 cups all-purpose flour
- 2 tsp fresh yeast
- 2 tbsp sugar
- 1 tsp salt
- 1.9 cups milk (lukewarm)
- 1 tbsp sunflower oil
- 3 eggs
- 0.22 lbs cooked ham
- 0.22 lbs mortadella
- 0.44 lbs scamorza cheese
Useful tools to prepare the soft no-knead focaccia
- 1 Baking tray
- 1 Electric whisk
- 1 Parchment paper
Preparation of the soft no-knead focaccia
As mentioned in the introduction, the preparation of this focaccia is really quick. The yeast quantities indicated in the recipe are suitable if you can let it rise for about 4 hours; otherwise, if you want to bake in two hours, you’ll need to double the yeast amount.
In a bowl, combine the flour, sugar, and salt, and add the crumbled yeast (you can also dissolve it in the milk if you prefer).
Add the lukewarm milk, sunflower oil, and finally the eggs, and now blend with electric beaters for a few minutes until you obtain a smooth and fluffy mixture. Cover the bowl with a lid or plastic wrap and let it rest in a warm place for about 4 hours.
After the resting time, take the dough and pour half of it onto a large baking tray lined with parchment paper. Using a spatula, spread it well to cover the entire surface and then layer first with a layer of cold cuts, then cheese, and finally another layer of cold cuts.
One of the best aspects of this focaccia is that it’s perfect for using up leftover cold cuts and cheeses often found in the fridge without knowing how to use them. In my case, I had ham and mortadella and for cheeses, scamorza and pizza mozzarella. You can combine them as you like, the important thing is not to use fresh mozzarella, which would release too much liquid during baking.
Cover the focaccia with the remaining half of the dough and spread it well, then bake at 356°F for about 15 minutes until golden brown. Let it cool for a few minutes, then you can cut it and enjoy all its goodness!
An extra tip:
* If you want a tastier dough, you can add 50 grams of grated Parmesan cheese to the flour;
* The soft no-knead focaccia keeps well wrapped in aluminum for up to two days;
* Use only static oven; if you have only convection, lower the temperature by 50°F (so bake at 338°F).
