No-knead focaccia with fresh herbs and squash blossoms
This no-knead focaccia is a simple, softItalian bread that becomes very aromatic thanks to the addition of fresh herbs and squash or zucchini blossoms. A must try!
No-knead focaccia with fresh herbs and squash blossoms
No-knead focaccia with fresh herbs and squash blossoms. Zucchini or squash blossoms recipe idea.
Course bakery
Cuisine lactose free, traditional Italian, vegetarian
Keyword basil, easy focaccia bread, focaccia recipe, homemade bread, no-knead bread, pumpkin, summer recipe, traditional Italian
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
Total Time 35 minutesminutes
Servings 1medium focaccia
Calories 444kcal
Ingredients
400gall-purpose flour
100gwhole wheat flour
4gactive dry yeast
2tspsugar
1.5tspsalt
400mlor more warm water
fresh herbsbasil, dill, thyme to taste
zucchini or squash blossoms
olive oil
Instructions
Instructions: No-knead focaccia with fresh herbs and squash blossoms
In a large bowl mix flour, salt, sugar and active dry yeast. Add lukewarm water and mix with a spoon for a couple of minutes until there are no visible lumps of flour. The dough should be quite soft but not runny. Adjust with flour and water if necessary.
Cover the bowl with plastic wrap and let rise for 2 hours. During these 2 hours you can make stretch and fold folds every 30 minutes, to improve the texture of the dough, but it is not necessary. To make s&f folds dip your hand in the water, take a flap of the dough near the edge of the bowl, stretch it slightly up and then bend it over the dough. Repeat this process until you have created 4 – 5 folds. The rising times are approximate, it can take more or less time depending on the temperature of the environment, the freshness of the yeast, the strength of the flour and other factors not related to the recipe.
After 2 hours place the dough over a baking tray covered with baking paper. Wet your hands and stretch the dough using your fingertips until you get the shape of your desire. Add some olive oil on top, fresh aromatic herbs and squash or zucchini flowers. Let it rise for another hour.
Preheat your static oven to 250 °C. Bake focaccia for 5 minutes and then lower the temperature to 220 °C and bake it for another 15 to 20 minutes.
Notes
3 hours waiting time.The nutritional values are generated automatically for indicative purposes only and are therefore not completely accurate.
Nutrition
Serving: 1focaccia | Calories: 444kcal
Take out from the oven, let it cool down and serve.
