No-knead Focaccia
Want a small bread round for 1 or 2? See below for recipe. I love that you can have fresh & fluffy focaccia is under an hour. I often make a small 6" round in the airfryer! Cooks in 10-12 minutes.
Ingredients for one 12" round
420 g or 1 pack Gusto Artisan Bread & Pizza Mix
330 g warm water (105-115F)
8 g yeast (2 1/4 tsp or 1 packet) active dry or instant yeast*
3 Tbsp olive oil
1 tbsp honey or sugar
1/2 Tbsp Apple cider vinegar (optional, but gives a lovely soft crumb)
Directions
NOTE; ALL OVENS VARY. FINISHED BREAD WILL BE LIGHT BROWN, CAREFUL NOT TO OVERBAKE.
*I love to work with active dry yeast for my breads, but instant works fine too.
**You can skip 1 & 2 to simply mix with a wooden spoon. A stand mixer gives a fluffier dough however.
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In the bowl of stand mixer with a paddle attachment, pour in water. Add the sugar and yeast. Stir to dissolve. Allow to sit 3-5 minutes until foamy
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Add the flour mix, oil & vinegar. Beat on low speed at first then increase to medium (#4 on the kitchen aid) and beat for around 2 minutes, scraping down sides a few times.
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Transfer the dough with a spatula to an oiled 8x8” glass Pyrex dish, cake pan or parchment lined cookie sheet. Can be divided to bake 2/3 smaller breads or one larger oblong shape. The choice of shape, cookware & size is yours. The bread rises nicely so about 1/2” thickness is great.
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Lightly brush the top with oil or, oil your hands.
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Using your fingers, dimple the mix across until even. Stud with toppings now, not later. (herbs, olives, cherry tomatoes, flaky salt etc.)
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Cover lightly with plastic wrap and proof in a warm place for 25-30 minutes .
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NOTE: Preheat oven to 450°F & proof the breads on the edge of the warm stovetop for 25-30 minutes.
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When the dough is risen & puffy, sprinkle with coarse or flaky salt (optional but wonderful) & place in the hot oven on the upper third rack.
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Bake for 18-25 minutes until lightly golden brown or about 15 if doing smaller loaves. OVENS VARY & SO DO TIMES. A finished loaf should spring back when touched. (Brushing with oil will also make the loaf appear darker when baked.)
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Allow to cool on a wire rack, at least 20 - 25 minutes Slice & serve.
How to make a single serving
140 g Gusto Artisan Bread & Pizza Mix (1 cup scooped & levelled)
110 g/ml warm water
1 tsp sugar
2.7 g yeast (3/4 tsp) instant yeast or 1 tsp active
1 tbsp olive oil
1/2 tsp apple cider vinegar
Proceed as above for a 7” round loaf perfect for 1 or 2 people
