No knead focaccia

Anweisungen

• Whisk the active dry yeast, honey, and 2½ cups lukewarm water in a medium bowl and let sit 5 minutes (it should foam or at least get creamy; if it doesn’t your yeast is dead and you should start again—check the expiration date!).
• Add the flour, Salty feast and Antipasti mix. Mix it in with a rubber spatula.
• Pour 4 Tbsp. extra-virgin olive oil into a big bowl that will fit in your refrigerator. Transfer dough to bowl and turn to coat in oil. Cover with a plastic wrap or silicon lid and chill until dough is doubled in size (it should look very bubbly and alive), at least 8 hours and up to 1 day.
• Generously butter a baking tray. The butter may seem superfluous, but it’ll ensure that your focaccia doesn’t stick. Pour 1 Tbsp. extra-virgin olive oil into center of pan. Transfer dough to prepared pan. Pour any oil left in bowl over and turn dough to coat it in oil. Let rise, uncovered, in a dry, warm spot until doubled in size, at least 1½ hours and up to 4 hours.
• Pre heat your oven to 230 C. Lightly oil your hands. Dimple focaccia all over with your fingers. Drizzle with remaining 1 Tbsp. extra-virgin olive oil and sprinkle with Orange Salt. Peel and chop the garlic cloves and sprinkle them over your focaccia. Push the garlic a little into the dough, so it doesn’t sit on top (it may burn while baking)
  
• Add your toppings
• Bake focaccia until puffed and golden brown all over, 20–30 minutes.