Why easy? Because it is a no knead Focaccia. Just mix the ingredient together and let it proves in the refrigerator overnight and the next day you will be rewarded with Focaccia bread.
Mine turned out looking like bread sticks aren't they? I sprinkled my Focaccia with dried oregano and rosemary. This bread smells heavenly while baking as my house was infused with the fragrant of herbs and olive oil.
Being a true Asian, enjoying my Focaccia with curry chicken just like Peony. LOL! Actually it tasted great on it's own but I wanted to serve it with my lunch and soaking up all the curry gravy.
This no knead Focaccia recipe is graciously shared by My Culinary Journal. My Focaccia didn't rise as high as her and she mentioned in her reply that she let her Focaccia rise again after she spread it on the pan and done sprinkled with herbs. So, there's her tips!
Ingredients (serves 2) :
1 cup (250 ml) tepid water
1 tsp dry yeast
1 tsp ground sea salt
2 cups (~275 g) flour
extra virgin olive oil
toppings: coarse sea salt, rosemary, olives... (your choice)
Dissolve the yeast in the tepid water.
Add the yeast/water mix to a larger bowl together with a cup of flour and the salt, stir for about 2 minutes. Then add another cup of flour, stir again for just about 3-4 minutes. The dough should not be overworked, it's consistency will remain quite soft and sticky - it's not the type of dough you can shape much with your hands, but if you feel it's too soft add an extra 2-3 tbsp of flour.
If your timing allows, keep the dough refrigerated until the next day (it really does make a difference!) if not, then a few hours in a warm and draft free spot will do as well. However, if chilled, remove dough from fridge about 2 hours before baking. (12 hours in the fridge plus two hours in a warm spot presented the best results)
Preheat oven to 230°C. Carefully pour dough on an oiled baking tray or tin so as not to ruin its fluffiness. Use finger tips to pull the dough into the shape you'd like to give the Focaccia. Don't worry about punching holes into it, they'll be gone before the Focaccia leaves the oven.
Note: Dipping your finger tips briefly in olive oil will keep the dough from sticking too much to them.
Sprinkle with 1-2 tbsp of olive oil, coarse sea salt, chopped herbs and optionally olives or other toppings of your heart desires. If you like your Focaccia more oily, pour a little olive oil in the dents.
Bake for about 15-20 minutes or until lightly browned on top. Then remove from the oven (and the tray or tin) and place on a rack to cool.