NO KNEAD POTATO ONION FOCACCIA
No-knead potato onion focaccia is a delightful, easy-to-make bread that’s perfect for both novice and experienced bakers. This focaccia features a crispy, golden crust topped with thinly sliced potatoes and sweet caramelized onions, all infused with a hint of rosemary. The inside is soft and airy, thanks to the no-knead method that lets time do the work for you. With minimal effort and just a few simple ingredients, you can enjoy a flavorful, homemade focaccia that’s perfect as a side dish, snack, or even a base for sandwiches.
WHAT MAKES THE BEST FOCACCIA?
Creating the best no knead potato onion focaccia involves a few key elements that elevate it from good to exceptional. Here are some tips to ensure your focaccia is top-notch:
1. High-Quality Ingredients
- Flour: Use high-protein bread flour for better gluten development and a chewy texture.
- Olive Oil: Opt for extra-virgin olive oil for rich flavor and a beautiful crust.
- Salt: Use fine sea salt in the dough and flaky sea salt for topping.
2. Hydration
- A higher water content in the dough helps create an open, airy crumb. Aim for a hydration level of about 70-80%.
3. No-Knead Method
- Allowing the dough to ferment slowly overnight at room temperature develops flavor and structure without much effort.
4. Proper Fermentation
- Long fermentation times, including an overnight rise, enhance the dough’s flavor and texture.
- A second rise in a well-oiled pan allows the dough to relax and spread out, creating characteristic focaccia dimples.
5. Generous Use of Olive Oil
- Coat the pan generously with olive oil to prevent sticking and create a crispy, golden bottom crust.
- Drizzle more olive oil on top before baking for extra flavor and moisture.
6. Toppings
- Herbs: Fresh rosemary is classic, but other herbs like thyme or sage can also be delightful.
- Vegetables: Thinly sliced potatoes, onions, cherry tomatoes, or olives add texture and flavor.
- Salt: A sprinkle of flaky sea salt on top enhances flavor and adds a pleasant crunch.
7. Baking Technique
- Preheat your oven to a high temperature (around 450°F/230°C) to get a good oven spring.
- Use a baking stone or steel if possible for an evenly cooked bottom crust.
- Bake until the focaccia is deeply golden brown for the best flavor and texture.
8. Timing
- Allow the focaccia to cool slightly before slicing to let the crumb set and the flavors meld.
By focusing on these elements, you’ll achieve a focaccia that’s crispy on the outside, airy and chewy on the inside, and bursting with rich, savory flavors.
INGREDIENTS YOU NEED:
Bread Flour: Provides the structure and chewiness that makes focaccia so satisfying. With a higher protein content than all-purpose flour, bread flour develops the gluten necessary for a light, airy texture.
Salt: Essential for enhancing the flavor of the dough and balancing the taste of other ingredients. It also regulates yeast fermentation.
Olive Oil: Infuses the focaccia with a rich, fruity flavor and contributes to its tender crumb. Brushed on top before baking, it creates a beautiful golden crust and enhances the bread’s aroma.
Water: Combines with flour to form the dough, crucial for achieving the ideal consistency in a no-knead recipe.
Yeast: The leavening agent responsible for the focaccia’s airy texture. Active dry or instant yeast can be used.
Potatoes, Sliced Onions, Dried Rosemary: Classic ingredients that enhance flavor and texture. Dried rosemary adds an aromatic, piney note when sprinkled over the dough.
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NO KNEAD POTATO ONION FOCACCIA
Ingredients
THE DOUGH
- 400 g bread flour
- 320 g water
- 7 g salt
- 3 g instant yeast
- 12 g olive oil
THE TOPPINGS
- 1/2 onion ring sliced
- Fresh Rosemary
- 1 potato sliced
Instructions
- In a large bowl, add in the water, yeast, salt, olive oil and flour. Mix well until all is incorporated very well.
- Cover and let it set for 30 minutes.
- Do 1 set of stretches and fold and cover for another 30 minutes.
- Do 1 coil fold and cover for another 30 minutes.
- Do another coil fold and cover for another 30 minutes.
- Cover and let it sit in the refrigerator overnight.
- Pre-heat the oven to 230 degrees Celsius.
- The next day, drizzle your baking pan very well with olive oil and transfer the dough to the baking pan. Cover and let it sit until it doubles in size.
- Dimple the dough and top with onions, dried rosemary and potatoes.
- Bake for 20-25 minutes or until golden.
- Serve while warm!