No-knead focaccia with turmeric and rosemary: a simple dough mixed with a spoon, about 3 hours of rising, brine for flavor, and oven baking for a crispy surface.
In a bowl, mix the flour with the turmeric.
Make a well in the center and pour in 320 g of water in which you have dissolved the yeast; give it an initial mix and incorporate the oil.
Continue kneading and pour in the remaining 30 g of water; finally add the salt. The dough will be very sticky.
Cover the dough and let it rise for about 3 hours, folding it over itself every hour.
After the rise, transfer the dough to a baking tray lined with parchment paper and greased with oil; dampen your hands and spread the dough out.
Prepare the brine by mixing oil, water, and salt.
Pour the brine over the focaccia and, using your fingertips, make dimples in the dough so the brine can soak in; add plenty of rosemary.
Bake at 200°C for 25 minutes. During the last 3-4 minutes, move the tray toward the bottom for a crisper crust and finish with 1 minute under the grill if needed, checking the baking.
Cut the focaccia while warm and serve; it is also excellent filled.
Bowl
Spoon
Baking tray
Parchment paper
Tip: pay attention to the water temperature (not too hot) so as not to compromise the rise. Keep an eye on the oven: every oven is different.
Italia, Toscana
| Energy (kcal) | 310.72 |
| Carbohydrates (g) | 68.91 |
| of which sugars (g) | 1.62 |
| Fat (g) | 0.67 |
| of which saturates (g) | 0.08 |
| Protein (g) | 10.58 |
| Fibre (g) | 2.1 |
| Salt (g) | 2.99 |
