Nici Wickes: Bread basics and no knead focaccia

If you’re new to bread making then making this simple Italian slab bread is a great place to start.
2 ½ cups warm water
2 tsps instead yeast
2 tsps honey or sugar
600g (just shy of 5 cups) high grade flour
¼ cup olive oil
Fresh rosemary
1 tbsp sea salt
 
1. In a large bowl gently stir together the water, yeast and honey. Let sit for 5-7 minutes until it’s foamy.
2. Add flour and salt and mix until a scraggy dough forms and no dry flour remains.
3. Add a decent splash of olive oil to another large clean bowl. Scrape the dough into this, turn to coat in oil, cover with a plastic bag and leave for at least 3 hours at room tempt or 8-12 hours in the fridge. Pull it out one hour before you want to cook it to allow it to un-chill.
4. Generously oil a roasting dish or shallow sided tray. Keeping the dough in the bowl, imagine it’s a clock face and systematically gather the edges up and fold these into the centre, starting at 12 o/clock, then three o’clock, then six, then nine, then repeat this 2 times. Transfer dough ball to the well-oiled roasting dish. Let rise in a dry, warm spot until doubled in size – about 1 hour.
5. Heat oven to 220 C. Lightly oil your hands. Gently stretch the dough to fill your tray/baking dish. Dimple it all over with your fingers, pressing your fingers all the way to the bottom of the pan. Drizzle with remaining more olive oil, sprinkle with rosemary and sea salt. Bake until puffed and golden brown all over, about 20–30 minutes.
6. Brush with more oil when it’s out of the oven and serve!LISTEN ABOVE

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