No-knead focaccia with turmeric and rosemary: a simple dough mixed with a spoon, rising for about 3 hours, brine for flavor, and baking for a crunchy surface.
In a bowl, mix the flour with the turmeric.
Create a hole in the center and pour in 320 g of water where you have dissolved the yeast; give it a first knead and incorporate the oil.
Continue kneading and add the remaining 30 g of water; finally incorporate the salt. The dough will be very sticky.
Cover the dough and let it rise for about 3 hours, taking it out every hour to make folds in the center.
Once the rising time has passed, transfer the dough onto a baking tray lined with parchment paper and greased with oil; wet your hands and stretch the dough.
Prepare the brine by mixing oil, water, and salt.
Pour the brine over the focaccia and, with your fingertips, create holes in the dough to allow the brine to penetrate; distribute plenty of rosemary on top.
Bake at 200°C for 25 minutes. In the last 3-4 minutes, move the tray towards the bottom for a crusty texture and finish with 1 minute under the grill if necessary, checking the cooking.
Cut the focaccia while warm and serve; it is also great when stuffed.
Bowl
Spoon
Baking tray
Parchment paper
Tip: be careful with the temperature of the water (not too hot) so as not to compromise the rising. Keep an eye on the oven: every oven is different.
Italy, Toscana
| Energy (kcal) | 227.45 |
| Carbohydrates (g) | 36.92 |
| of which Sugars (g) | 0.89 |
| Fat (g) | 7.05 |
| of which Saturates (g) | 1 |
| Protein (g) | 5.79 |
| Fiber (g) | 1.2 |
| Sale (g) | 0.61 |
