This Italian, super easy no-knead focaccia with peppers and cherry tomatoes is fluffy and moist thanks to the mixture of two different flours and the high hydration of the dough.
A super yummy treat, perfect for a lazy summer day!
As you know, I have a lovely sourdough in my fridge and use it for baking bread and pizzas. My biggest problem is always that I don’t have enough time to follow the slow, relaxed timing of Mr. Sourdough!
So, as you can read here and here, I tend to use my sourdough for self-caring bread with quick preparations and eventually some hours of rising.
Yes, I’m hugely inspired by this guy, Jim Lahey, the owner of Sullivan Street Bakery and the first to present his amazing recipe of no-knead bread, where the secret is letting the time do the work. How inspiring is that?!
In any case, whenever I decide last minute to bake bread or pizza and be ready in half-day, I do use yeast.
I also like to mix different flours to make the flavor and the texture more interesting; for this lazy variant of focaccia, I got the best results mixing a very fine whole wheat flour with durum wheat flour.
Let’s start with our delicious and super-easy focaccia!
Place the flours in a big bowl together with the salt.
I have used only 5 grams of yeast for 500 grams of flour. In this way, the focaccia will be much lighter and better digestible.
You can, of course, use dry yeast if you don’t have the fresh one: in this case, use 1 gram only.
Dissolve the yeast in part of the water; I used 3/4 of a cup.
The water in my case was cold as it’s super hot here right now, but if you make this focaccia in winter, it’s better to use lukewarm water.
Now pour the mixture of water+yeast into the bowl with the flours and mix with a spoon.
As you can see, you don’t even need to touch the dough with your hands or mess up in the kitchen!
Mix until the dough tends not to stick to the bowl and becomes stretchy.
As you can see from the photo below, it’s a rather wet dough, with more than 85% of hydration.
The high hydration will give you fluffy and moist focaccia like it has to be!
Now cover the bowl with a lid and place it in a warm place.
In summer I leave it in my kitchen, in a corner.
In winter I place the bowl in the (turned off!) oven. If it’s freezing in your home, you might warm up the oven for 3 minutes before putting the bowl.
Also, the rising times depend on the temperatures.
In summer it takes around two hours.
In winter, with just 5 grams of yeast for 500 grams of flour, it might take 4 hours or more. If you are in a hurry, increase the quantity of yeast to 10 grams.
When you see your dough doubled in size and bubbly, it’s the moment to form the focaccia.
Pour some extra-virgin olive oil in a baking pan, tilt the bowl and with the help of a spatula let fall the dough into the baking pan.
Now lightly oil your hands and with the fingertips stretch out the dough until it covers the pan.
Now wash and cut the veggies, season them generously with salt and extra-virgin olive oil and place them nicely on the dough, pressing with your hand.
Preheat the oven and while it reaches the temperature, let rest the focaccia.
Now place the baking pan in the oven and bake your focaccia for about 30 minutes, until the veggies are roasted and the dough is crunchy on the surface and golden brown.
Transfer the focaccia on a cooling rack and let it cool down a bit while you prepare the seasoning.
Place some evoo in a bowl, add a pinch of salt, pressed garlic and roughly chopped fresh herbs.
With a spoon or a brush distribute this seasoning all over this gorgeous focaccia.
It’s fantastic, either warm or cold and perfect for a picnic or a barbecue.
EASY & LAZY NO-KNEAD SUMMER FOCACCIA WITH PEPPERS AND CHERRY TOMATOES
makes one focaccia of Ø 32 cm (12 in)
For the dough
- 2 cups (300 g) of fine whole wheat flour
- 1+1/4 cups (200 g) of durum wheat flour
- 1+1/2 teaspoons (12 g) of salt
- 1+3/4 cup (430 g) of water (cold in summer, lukewarm in winter) *
- 5 g of fresh yeast (or 1 gram of the dry one)
For the topping
- 2 Ramiro peppers ** (I used a red and a green one, for a nice biter / sweet contrast)
- about 10 cherry tomatoes **
- one clove of garlic
- fresh herbs (I used thyme and rosemary)
- extra-virgin olive oil
*as usual, the quantity of water may vary depending on the humidity of the flour. If needed, adjust the quantity.
** if you make this recipe in winter, you might use seasonal vegetables. The focaccia is going to be delicious anyway!
1. Place the flours and the salt in a large bowl. In a smaller bowl pour 1/4 cup of water and dissolve the yeast. Now pour this mixture into the big bowl and mix everything with a spoon until well combined. The dough should be quite wet and sticky.
2. Cover with plastic film or a lid and placed it in a warm place for about 2 hours, depending on the temperature of your kitchen.
3. When the dough is bubbly and doubled in size, wash your hands, make a generous round of extra-virgin olive oil in a baking pan and pour the dough into it. Oil your fingers and stretch it out with your fingertips.
4. Cut the peppers and the cherry tomatoes. Season them generously with salt, a splash of evoo and place them on the focaccia pressing with your hand.
5. Preheat the oven at 210°C (400F) while the focaccia rests for some minutes.
6. Bake the focaccia for about 30 minutes or until the vegetables look nice and roasted and the surface of the focaccia is golden brown. Let it cool down on a cooling rack for 15 minutes.
7. In a small bowl mix three spoons of extra-virgin olive oil, a pinch of salt the pressed /finely chopped garlic. Remove the rosemary and thyme leaves from their stems and roughly chop them. Add the chopped herbs to the oil and spread this aromatic mixture all over the still-warm focaccia.