When Babylonstoren asked me to develop a recipe to showcase their delicious range of olive oils, I knew I wanted to make an easy no-knead focaccia bread recipe. It literally drinks olive oil. Focaccia is the easiest bread to make (other than perhaps this easy ciabatta).
If you are at all hesitant about baking yeasted bread, this is the one to try. It’s foolproof and very hands-off. All the heavy lifting takes place in the overnight (or same-day) rise process. The dough is a high hydration recipe so is very soft and bubbly. You can see from my video below that very little intervention is required.
A lot of olive oil is used in the recipe and it’s where all the flavour lies. make sure you use a very good quality product here. Babylonstoren’s newest olive oil, cold-extracted from only Coratina olives, is the latest addition to their olive oil range, alongside their extra virgin Frantoio oil and their extra virgin olive oil blend.
I have made this focaccia dough on the same day as well as left it in the fridge overnight and for up to 2 days. Both work out well but I prefer the overnight rise. The flavour develops more and more bubbles form. These bubbles create the signature air pockets in the bread.
Want to know more? You can visit Drizzle and Dip for the full ingredient list and recipe so you can make it on your own!
MORE ABOUT SAM LINSELL
With a background in hospitality management and food brand marketing, Sam is a professional food stylist, recipe developer, and food photographer. The internet is her natural habitat, and DrizzleandDip.com is home to all her food creativity.
