No-knead Smoked Cheddar Focaccia
Updated: May 19, 2021
Cheesy, smoky, salty, & buttery bread. Takes only 5 minutes to make plus overnight resting. Enough said. Recipe below.
2 1/2 teaspoons dried yeast
2 tablespoons honey
5 cups all-purpose flour (625g)
2 1/2 cups of lukewarm water
3 teaspoons salt
2 teaspoons freshly cracked black pepper
2 teaspoons dried oregano
2 teaspoons smoky paprika
1 teaspoon ground mustard seeds
4 tablespoons extra-virgin olive oil, plus more for drizzling
1/2 cup cheddar cheese
In a large bowl add dry yeast, honey, and water and let sit 5 minutes for the yeast to bloom and get foamy. After the yeast has bloomed, add the remaining ingredients and bring together (with your hands or a spoon) mixing for 1 minute or so to form a dough.
Cover with a clean tea towel or cling wrap and leave in a warm non-drafty spot ovenight or for 10 hours.
After the dough has proofed (it will smell slightly sour, don’t worry!), preheat your oven to 200°C fan forced or 220°C/425°F and lightly oil a large baking tray. Pound the dough (it will loose some of its air) and place on the oiled baking tray, stretch the dough so it reaches to the corners of the tray.
Add extra cheese if you want. then with your fingers press down on the dough to create dips.
Leave to proof for a further 30 minutes, then drizzle over some more olive oil (so it fills the dips in the dough), then bake for 20-25 minutes or until deliciously golden. Please enjoy!