I am sending this bread to Susan for YeastSpotting.
Previously on Green Gourmet Giraffe:
One year ago: In my kitchen: July 2012
Two years ago: CC Orange, Lavender and Almond Syrup Cake
Three years ago: Lemon Slice and some Nostalgia
Four years ago: A Tale of Carrot and Feta Dip
Five years ago: Sparkles the Rabbit Cake
No knead focaccia
Adapted from this recipe
500ml warm water
1 Tbsp dried yeast
2 Tbsp olive oil
800g white bread flour
1 1/2 tsp salt
To prepare for baking:
3 Tbsp olive oil
sea salt flakes, to sprinkle
Polenta, to sprinkle on the baking tray
Extra olive oil to drizle when cooked
Start the night before you want to eat it or at least 8 - 10 hours before you want to eat focaccia. Take a large mixing bowl. Place yeast into warm water and leave for about 5 minutes until you see the yeast is active (it should foam or bloom slightly). Stir in oil, flour and salt to make a soft dough. It takes quite a bit of stirring to incorporate all the flour. Cover with clingwrap and leave at room temperature overnight or for about 8 hours.
Note: When I have made this before the dough rose to the top of the clingwrap (in a glass ceiling sort of way) so I divided the dough mixture into in two bowls this time. It didn't rise so much more that it was worth it, except if you want two smaller focaccias.
In the morning, sprinkle a large baking tray with polenta. Preheat the oven to 200 C (I did 220 C which worked for my slow oven.) Carefully take the risen dough from the bowl - it is fairly sturdy but you may need a little flour on your hands so it doesn't stick to them - and place on a lightly floured surface.
Pat dough into an oval shape about 35 x 25 cm (or make it into two smaller focaccias if you have divided the dough into two bowls when the dough is rising). Use a little flour if needed. Make dimples with your fingers. Carefully transfer to the prepared baking tray. Drizzle with olive oil and brush about a bit but don't worry that it will pool in the dimples. Sprinkle the salt sparingly on top.
Bake for 30-40 minutes until golden brown and sounds hollow when tapped. Eat hot or cool on a wire rack.
Update: July 2013 - I made this again and baked it less time so it wasn't quite so brown and crusty. I think 40 minutes is too much so I have adjusted this above 30 to 35 minutes at 210 to 220 C in my slow oven is enough.
On the Stereo:
Just enough education to perform: Stereophonics