Bread can be such a daunting baked good, but sometimes you just need to take the plunge. I used to be terrified of yeast. However, through quarantine I’ve done so much baking, yeast is now an old friend. I am no stranger to breads, in fact, bread is one of my favourite food groups. Asian style buns, artisan loaves, sourdough, bagels etc., you name it, I’ll love it. One of the first recipes I made in quarantine was focaccia. This recipe is so simple, requires no kneading and needs very few ingredients! For this iteration, I jazzed up my focaccia base with a spicy umami duck chili oil (or chili oil of choice!) and roast garlic. Check out the best no knead focaccia recipe below!
Step by Step Video on Making The Best Focaccia
What is Focaccia?
Focaccia is a flat oven baked Italian bread. Of all the breads I’ve made, focaccia is the most forgiving and the easiest to make.
The toppings you could put on top are endless – herbs, oil, Maldon sea salt, garlic, potatoes etc.
Focaccia is practically fool proof and is an impressive bread to serve at any meal.
Ingredients You’ll Need
- all-purpose flour
- active dry yeast
- high-quality olive oil
- salt
Toppings are really to your desire, and focaccia is the best blank canvas to experiment on. The flavour combinations are endless!
Best Ways to Eat Focaccia
For me the best way to eat Focaccia is when it comes piping hot out of the oven! I love the crisp and crackly crust on the edges and the soft, fluffy interior. If you go for stronger toppings, you really don’t need to add anything. If you are making plain focaccia, I really enjoy it with a side of tomato soup or as part of a sandwich.
Holy Duck Chili Oil
For this recipe, I partnered with Holy Duck Chili Oil to feature their delicious umami chili oil. This chili oil is different from anything I have ever had. It features duck fat as the base and that lends to an extremely unctuous and umami flavour. The chili oil is a blend of 16 spices including Chinese chili peppers and Sichuan peppercorns. There is also a hefty dose of crispy garlic, shallots and Sichuan peppercorns for that extra texture. I find that this crunchy texture is the perfect complement to the soft and fluffy focaccia.
If you cannot purchase this oil, Okazu Spicy Chili Miso is a good alternative.
Duck Chili Oil and Garlic Focaccia
Ingredients
- 4 cups all purpose flour
- 2 tsp salt
- 2 tsp active dry yeast
- 2 cups lukewarm water
- 2 tbsp olive oil
- 2 tbsp Holy Duck Chili Oil
- 2 cloves sliced garlic
Instructions
- In a large bowl combine your dry ingredients with a whisk.
- Add your lukewarm water and mix with a spatula until a straggly dough is formed.
- Cover the bowl with plastic wrap and place into fridge for 18-24 hours.
- After 18-24 hours, remove bowl from fridge and punch down the dough to release the air.
- Generously coat two 9" pie pans with olive oil.
- Divide the dough into two portions. Form into a rough ball and place one dough ball into each pie pan.
- Turn the dough a few times in the oil before placing the pie pans in a warm place for another 4 hours to proof.
- After four hours, your dough should have doubled in size. Drizzle one tablespoon of Holy Duck Chili Oil on top and make dimples in the dough with your fingers.
- Add your garlic slices on top.
- Bake at 425°F/218°C for 20 minutes, or until lightly golden brown.
- Serve immediately!
