Petits pains focaccia sans pétrissage

Ingrédients

• 3 cups / 420 grams bread flour
• 1 tablespoon / 10 grams instant yeast granules
• 1 teaspoon sugar
• 1/2 teaspoon salt (or to taste)
• 1 1/2 cups / 360 ml luke warm water
• 2 tablespoons extra virgin olive oil
• 1 tablespoon extra virgin olive oil (for drizzling on top before baking)
• Extra flour (as needed)
• Extra olive oil (to brush on the baking tray.)

Préparation

1. 1

   Combine the yeast, sugar and 2 tablespoons of the warm water in a small bowl and let it stand for a few minutes. This is to test that the yeast is active. If it doesn't form a froth on top it means the yeast is dead and your focaccia won't rise. Buy more yeast and start again.

2. 2

   Place the flour into a mixing bowl and stir in the salt. Add the olive oil, yeast mixture and remaining water.

3. 3

   Mix with a spatula until well combined. Note that this is a sticky dough and you won't be able to knead it.

4. 4

   Cover the bowl with a clean cloth and leave it in a warm draught-free place to rest for 30 minutes. The dough should have almost doubled in size.

5. 5

   With wet hands pull the dough from underneath and fold it over on top of itself. Give the bowl a quarter turn and repeat. You should give 8 folds in total - ie the bowl will have made 2 complete turns.

6. 6

   Cover the bowl again and leave it in a warm draught-free place for 45 minutes. Once again the dough should have doubled in size.

7. 7

   Prepare your baking tray by brushing it with a few drops of olive oil and lining it with baking parchment. Brush a teaspoon of olive oil on top of the baking parchment too.

8. 8

   Tip the dough from the bowl onto a lightly floured work surface and sprinkle a tablespoon of flour over the top.

9. 9

   Use a pastry cutter (or the back of a flat-bladed knife) to help you divide the dough into 6 equally-sized pieces.

10. 10

    Carefully take each piece of dough, form it into a flat circular shape and place each one onto your baking sheet. You may find you need a little extra flour to prevent the dough from sticking to your fingers.

11. 11

    Cover the baking tray loosely with a sheet of plastic wrap and leave the dough to rise for a final 45 minutes. Once again, the rolls should have doubled in size.

12. 12

    Brush the rolls with olive oil and press your fingers into the dough to form the distinctive focaccia 'dimples'. It is at this stage that you can add any toppings you may like to use.

13. 13

    Place the tray into a preheated oven (200C / 400F) for 23 to 25 minutes or until the rolls are golden. Remove the tray from the oven and allow the focaccia rolls to cool.