No Fuss No Knead Focaccia Recipe … bread is love and this is a fine example! There are times you need comfort that only a simple, fuss free home made bread can offer, this is that recipe! A simple one bowl, hand mixed dough, rested overnight, that is bursting with flavour when baked the next day, bread doesn’t get better than this.
I absolutely love no knead breads and this is my current favourite. There’s something addictive about freshly based focaccia and even though it tastes really nice the next day too, there’s barely ever any left over. This No Fuss No Knead Focaccia Recipe with walnuts, garlic and rosemary is very very forgiving. I love the moistness it offers, the flour to water ratio baking up a beautiful crumb.
Look at it and you’ll know what I mean. Each bite is full of flavour and enticing. For someone who mostly shares dessert recipes, it might come as a surprise to you dear reader, but my heart is 100% savoury.
There is nothing I enjoy more than a moreish home baked bread – Turkish Lamb & Purslane Pide, No Yeast Pizza, savoury crackers etc. Throw in some garlic and rosemary and you have my attention, 100% of it!! My Cheesy Garlic, Walnut & Rosemary Soda Bread is another bread that screams love!
No Fuss No Knead Focaccia Recipe with walnuts, garlic and rosemary is as simple as stirring together the ingredients in a bowl, covering the bowl with some clingwrap and leaving it to slow rise overnight in the fridge. It’s a great make ahead no knead bread option because the next day this simple bread demands very little of your attention, and yet yields the most delicious end product.
I used bits and bobs of left over flour for the recipe. I also added my favourite ingredients to add delicious taste notes – fried garlic, chopped walnuts and snipped fresh rosemary. Walnuts are possibly my most favourite nuts to use and I use them often! I’m making this focaccia again very soon with red Leicester cheddar and home made jalapenos, probably walnuts too. The focaccia bakes well and slices well too, with the best little pockets of air!
These are my favourite kind of bakes and I find them sooooooo satisfying. I’m always torn between making a fougasse or focaccia because I love them both. The focaccia won this time. Let’s see which bread I bake next. For now, I hope you enjoy this fuss free no knead Focaccia with walnuts, garlic and rosemary. It is my current favourite bread!
Do tag me on Instagram at Passionate About Baking or drop a comment here on the blog if you make this, or any other recipe from the blog. I’d love to see it!
No Fuss No Knead Focaccia Recipe with walnuts, garlic and rosemary… simple and delicious
Ingredients
Focaccia
- 200 g all purpose flour {maida}
- 50 g bread flour {or use 250g all purpose flour}
- 1/2 tsp salt
- 3/4 tsp yeast instant
- 1/2 tsp baking powder
- 1 cup water warm
- 6-8 tbsp extra virgin olive oil
To top
- Walnut halves, sliced garlic, fresh rosemary, Maldon sea salt
Instructions
- Stir together in a bowl until all the water has been absorbed. Clingwrap the bowl and place it in the fridge overnight.
- Take the bowl out of the fridge and leave it at room temperature for an hour. Oil your hands before you handle the dough since it will will feel quite loose and hydrated.
- Add in a tbsp of extra virgin olive oil, fresh chopped rosemary sprigs and fried garlic slices and gently fold the dough somewhat like you would fold sourdough. Repeat 3-4 times. Finally, bring into a ball, tucking the edges underneath.
- Line a 6" round baking tin with parchment and grease the sides with butter / ghee.
- Add a tbsp of extra virgin olive oil to the base and place the dough in the tin, folded side underneath. Cover lightly with the clingwrap. Leave for 1-2 hours.
- Preheat the oven to 210℃.
- Pour over another 1-2 tbsp extra virgin olive oil over the top and poke your fingertips across the surface to make deep indents all the way down.
- Drizzle with more extra virgin olive oil if desired, and top with roasted walnuts, fresh rosemary, sliced garlic and Maddon sea salt.
- Bake for 20-25 minutes until the focaccia is well risen and the top is light golden brown. Slide a sheet of foil over the top if the walnuts are getting too dark.
- Cool in tin for 30 minutes, then demold and cool.
- Serve warm or at room temperature.
Notes
You ca also use 250 gm all purpose flour and no bread flour, or 250g bread flour only.
