03 Magazine: November 03, 2023

64 Magazine | Recipe
CHILLI, BASIL & OLIVE
OVERNIGHT FOCACCIA
This no-knead focaccia could not be easier: mix (using instant
dried yeast), put in the fridge, and the dough does the work
overnight! While the method is simple, the bread is amazing
– it still manages to achieve that bubbly, fluffy structure
that you want in your focaccia. You can swap chilli, basil and
olive for whatever’s on hand – parsley, oregano and chopped
sundried tomatoes for instance.
Hands-on time 10 mins
Total time 3 hours (+ overnight proving)
Makes 1 large rectangular loaf (pictured on page 60)
450g high grade flour
1 sachet (8g) instant dried yeast
10g sea salt
2 teaspoons chilli flakes
2 teaspoons dried basil
50g pitted kalamata olives, drained and finely chopped
100ml olive oil, plus extra for drizzling
4 cloves garlic, finely chopped
coarse sea salt, to sprinkle
To make the focaccia dough, place the flour, yeast and salt in a large
bowl, ensuring the salt is not touching the yeast. Pour in 410ml cold
water and using your hands, mix to form a relatively wet dough
(no kneading is required). Add the chilli flakes, basil, olives and
50ml of the olive oil, and mix through until just combined and
evenly incorporated. Cover the bowl with clingfilm and refrigerate
overnight (for a minimum of 12 hours and up to 24 hours).
Shape the focaccia. Generously oil a large rectangular baking tin
(about 33cm x 23cm) with olive oil. Remove the dough from the
fridge and bring the edges into the centre to deflate the dough. Tip
the dough into the baking tin, folded side underneath, and using
your hands, press out the corners of the dough, gently stretching to
cover most of the base of the tin. Cover with clingfilm and leave in
a warm place for about 2½ hours, until bubbly, wobbly and doubled
in size. While the dough is proving, mix the remaining 50ml olive
oil and the garlic in a small bowl. Set aside to infuse for 2 hours.
Preheat the oven to 200°C fan-forced (or 220°C conventional).
To bake the focaccia, drizzle the garlic oil (including all the garlic)
evenly over the dough. Use your fingers to press dimples all over the
dough, reaching the bottom of the tin so that the oil pools in them
(the dough will bounce back a little so you are left with dimples
rather than holes). Sprinkle generously with coarse salt. Bake for
25–30 minutes, until golden brown and cooked through. Drizzle
with extra olive oil, and carefully remove from the tin, using a
spatula if needed.
Serve warm or at room temperature.