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.
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!