No Knead Focaccia Bread

This No Knead Focaccia Bread recipe is super easy to bake and you don’t need fancy equipment or fuss, yet your kitchen will be filled with the aroma of freshly baked bread. Made with the simplest of ingredients like EVOO, organic grapes, and aromatic rosemary. Just stretch, fold and top it off with some dreamy Stracciatella cheese. Each bite bursts with the sweetness of grapes, balancing perfectly with the savory flavors of bread and luscious stracciatella cheese. Crispy on the outside, and pillowy soft on the inside—this focaccia won't last long once it's out of the oven!

📝 Ingredients

• 430 g /15oz cool water
• 7 g /0.2oz dry yeast
• 540 g /19oz plain flour
• 11 g /0.3oz sea salt
• 12 g /0/4oz Extra Virgin Olive Oil (EVOO)
• 30 g /1oz Extra Virgin Olive Oil (EVOO)
• 30 g /1oz raw sugar
• 2 sprigs of rosemary
• 300 g /10.5oz red seedless grapes (organic)
• 250 g /8.8oz Stracciatella cheese

👨‍🍳 Instructions

1. 1Pour the water into the mixing bowl and stir in the dry yeast so it starts to dissolve.
2. 2Add the flour, sea salt, and EVOO to the bowl and mix until well incorporated. Then cover the bowl with plastic film and let it rest for 30 minutes at room temperature.
3. 3After resting, lightly oil your hands with EVOO. Gently lift the dough from the bottom, stretch it, and fold it onto itself. Rotate the bowl 90 degrees and repeat the folding three more times, totaling four folds. Cover again with plastic film and rest for another 30 minutes.
4. 4On a workbench, stretch and fold the dough from top to bottom, bottom to top, left to the right, right to the left to give it structure. Shape the dough into a ball, lifting it gently.
5. 5Grease the bowl with EVOO, ensuring the sides are coated. Place the dough back and turn it to coat evenly with oil. Again, Cover with plastic film and ferment in the fridge for at least 8 hours. If you can last, up to 24-hour will mean an even better result.
6. 6Once fermented, line your casserole dish with EVOO, making sure it is spread all over.
7. 7Place the dough in the dish. Slowly stretch the dough with your fingers and make sure the dough fits across the entire base.
8. 8Using the tips of all your fingers, gently press down on the dough to poke holes from bottom to top.
9. 9Sprinkle raw sugar, then tear rosemary leaves and scatter them over the top. Then put the grapes on top, pressing them in gently.
10. 10Finally, the magic touch, drizzle with EVOO and let rest for 30 minutes at room temperature.
11. 11Preheat the oven to 210°C (410°F), then once the dough has rested, give it a final poke with oiled fingers before baking it in the oven for 15 minutes at 210°C (410°F).