No-Knead Soft Focaccia with Mozzarella and Prosciutto
#focaccia#bread#olive oil#mozzarella#Easy baking
This easy no-knead focaccia recipe yields a soft, airy bread with a bubbly crumb. Topped with olives, rosemary, fresh mozzarella, and prosciutto, it makes a perfect savory treat with minimal effort.
In a large bowl, combine warm water, salt, olive oil, and yeast. Whisk well until the salt dissolves.
Use bread flour with a high protein content, preferably with at least 12% protein.
Gently stretch and fold the dough: pull one side out and fold it over, then rotate the bowl a quarter turn and repeat this process four times in total. Cover the bowl and let the dough rest for 30 minutes.
Repeat the stretch and fold sequence a total of four times, resting the dough for 30 minutes between each set. The dough will gradually strengthen and develop bubbles.
After the final stretch and fold, either cover the dough and let it rise overnight in the refrigerator or leave it at room temperature for another 30 minutes.
Generously oil a baking pan with about three tablespoons of olive oil. If you don’t have a non-stick pan, line it with parchment paper, since the dough is very sticky and requires plenty of oil.
Carefully transfer the dough into the oiled pan. Drizzle olive oil over the surface and use your fingers to gently press dimples into the dough, taking care not to deflate the bubbles. Drizzle additional olive oil on top.
Cover the dough again and let it rise for one more hour.
Add your favorite toppings such as olives and rosemary. Drizzle additional olive oil over them to keep them fresh and flavorful.
Preheat the oven to 200°C (400°F), ideally with a fan setting, and bake the focaccia for about 20 to 22 minutes until golden.