No-Knead Focaccia

Mixed in five minutes the night before. The only skill involved is leaving it alone.

Ingredients

500 g strong white flour · 400 g cold water · 7 g dried yeast · 10 g salt · olive oil, plenty · flaky salt · rosemary

Method

Stir everything except the oil and rosemary together in a bowl. It will look shaggy and wrong. Cover and leave on the counter overnight, at least 12 hours.

Next day, pour a good glug of oil into a roasting tin and tip the dough in. Wet your hands and fold the dough over itself four times, then spread it towards the corners. Leave it covered for an hour while the oven heats to 220 °C.

Oil your fingers and press dimples right down to the tin. Scatter rosemary and flaky salt. Bake 22–25 minutes until the top is a deep gold — paler than that and it will taste doughy. Lift it out of the tin immediately so the base doesn't steam.