As the days grow shorter and the evenings turn chilly, there’s nothing quite like the comfort of homemade, hearty meals to bring warmth to both your tummy and your dinner table. That’s why Amanda Michetti from Let’s Make Stuff has teamed up with Pyrex to create a collection of simple, affordable, and utterly delicious recipes.
This no knead focaccia recipe is one of her favourites — easy to prepare, packed with flavour, and baked to golden perfection in a Pyrex Bake N Serve dish (versatile, durable and effortlessly stylish to go from oven to table). All you need to do is cozy up and enjoy!
INGREDIENTS
2 tspflaky sea salt + more for baking
2tbsp (8g) instant yeast
450g (2 cups) lukewarm water (1/2 cup boiling water + 1 1/2 cups cold water)
540g (4 cups) breadflour
1/4 cup extra virgin olive oil (+ more for shaping and baking)
2 x 400g tins cherry tomatoes
4 cloves garlic, peeled and halved
2 tsp dried oregano
INSTRUCTIONS
- In a large bowl, combine flour, salt, and yeast and whisk.
- Add the water in a slow stream while mixing with a wooden spoon until the mixture forms a sticky dough ball.
- Pour 2 tbsp olive oil all over the dough ball and rub with your hands until the surface of the dough is covered with oil.
- Cover the bowl with clingfilm and transfer to the fridge for at least 12 hours (or up to 48 hours).
- Pour the remaining 2 tbsp olive oil into a Pyrex Bake N Serve 3.6L Rectangular Baker.
- Pour a little oil on your hands, then release the dough from the bowl by pulling the sides of the dough away from the bowl and into the middle.
- You then want to fold the dough over itself in the bowl, by lifting 1/4 of the dough up with an oiled hand and folding it back into the middle, turning the bowl 1/4 turn each time and repeating with the remaining sides. This should form a rough ball.
- Transfer the dough to the oiled baker and toss to coat it in the oil, then leave the dough to rise uncovered on your kitchen bench for 3 hours.
- Preheat oven to 200°C and place your oven rack in the middle position.
- Oil your hands well, then using your fingertips press down into the dough to create dimples, and while dimpling the dough press into any corners where it didn’t rise and top with the garlic halves.
- Strain the pulp from the tinned cherry tomatoes (saving it for a later dish or freezing it in an ice cube tray), then using your hands pick up cherry tomatoes by the handful and crush them on top of the focaccia, allowing the juice and flesh to fall on top of the focaccia.
- Season with salt, top with the dried oregano, and add another drizzle of olive oil.
- Bake for 20-25 minutes until focaccia base is golden.
- Transfer to a cooling rack and cool for 10 minutes before cutting and serving warm.
