No Knead Focaccia with Bacon Egg and Sausage
This No-Knead Focaccia is sure to please with its lovely crust with an inside that's soft and chewy. Simply mix, refrigerate and bake.
Ingredients
FOR THE DOUGH
- 2 cups water
- 1 tsp sugar
- 2 tsp instant yeast (NOTE 1)
- 4 cups bread flour (NOTE 2)
- 1 tsp salt
- oil spray or oil for greasing
TOPPING AND BAKING
- 5 tbsp extra virgin olive oil
- 6-8 mini sausages (NOTE 3)
- 4-6 bacon strips (rindless) (NOTE 4)
- 5 eggs
- 8-10 grape tomatoes (or cherry tomatoes)
- 2 tsp rosemary leaves (optional)
- ½ tsp sea salt flakes
Instructions
- In a microwave-safe jug/bowl, pour in the water then add in the sugar and stir to mix. Place the jug into the microwave and zap it for 30 seconds. Stir the mixture and place a thermometer in. The water should be lukewarm in temperature and read between 36.5 to 40.5 C (100 to 110 F). You may need to leave the water to cool for a few minutes if it's too hot. Once it reaches the correct temperature, stir in the yeast. Cover and leave for 7 minutes or until foamy. If it doesn't foam, your yeast is no longer alive, so discard the mixture.
- Place the flour and salt into a large mixing bowl and make a well in the centre. Give the yeast mixture a quick mix, then pour it over the flour. Mix the flour and yeast mixture together until well combined and a very sticky dough forms. Grease a large bowl with oil and place the dough in it. Then brush or spray the surface of the dough with oil to prevent it from drying out. Cover the bowl with a cling wrap/plastic film and place it in the fridge for at least 12 hours (Dough can stay in the fridge for a maximum of 48 hours)
- Place 2 tablespoons of oil in a non-stick 23x33cm (9x13in) baking tin. Cover the base and the sides of the tin with oil. Remove the dough out of the fridge. Using your hands, lift the edges of the dough up, then drop it down in the centre (do this in 4 sections)
- Place the dough into the tin on top of the oil. Press the dough down and press it gently so it spreads out evenly onto the base of the tray. If the dough springs back and is difficult to work with, cover it and let it rest at room temperature for 30 minutes. After this time, the dough should be easier to flatten. Lightly oil the surface of the dough, cover, and leave it at room temperature for 2 to 4 hours or until the dough doubles in size. The warmer your kitchen is, the faster the dough will rise. Mine took approximately 2.5 hours on a fairly warm day.
- In the last 15 minutes of the dough resting time, preheat the oven to 220°C (430°F) or 200°C (390°F) for fan-forced ovens and prepare the bacon and sausages. Heat a tablespoon of oil in a frying pan over medium-high heat. Sear the bacon and sausages for a few minutes until the surface is golden. There is no need to cook them completely, as the oven will finish the cooking process. Place the meat onto a plate and set it aside.
- Drizzle a tablespoon of oil over the surface of the dough and use your hand or pastry brush to coat it evenly. Use your fingers to press down into the dough all the way to the bottom of the tin. Do this several times to form indents in the dough. Once done, drizzle another tablespoon of oil onto the dough.
- Make larger indents in the dough for the eggs, then place the eggs in those spots. Place the sausages and bacon on top of the dough and press them down gently. Give the tomatoes a squeeze until the skin breaks (this will help them wilt during baking) then press them down into the dough. Finish by sprinkling some rosemary and sea salt flakes on top. Bake for 30 minutes or until the top of the focaccia is nice and golden.
Notes
(NOTE 1) Yeast - I used instant yeast (rapid yeast), this variety you usually need to chill or freeze after opening. Instant yeast doesn't need to be hydrated and rises faster than active yeast. Instant and active are interchangeable for equal amounts, but active yeast needs more time to rise. Out of habit, I always hydrate my yeast, regardless of what variety I'm using, because I like seeing it alive.
(NOTE 2) Bread flour has a higher amount of protein than plain flour (all-purpose flour). Protein produces lots of gluten and makes the dough rise when baking. Plain flour would also work, but it may end up being a slightly wetter dough and different in texture.
(NOTE 3) Mini sausages - I used raw pork chipolatas. If you can't find mini sausages, regular-sized ones would work too.
(NOTE 4) Bacon - My favourite bacon is streaky, as I like the ratio of fat and meat. However, all kinds of rindless bacon would work.
Leftovers - Allow the focaccia to cool completely at room temperature, then wrap in cling wrap/ plastic film and place into an air-tight container. Store for 3 days at room temperature or freeze for up to a month.
A Third-Party Application calculated the calories and nutritional information. Please use this as an approximate guide only.
Cooking measurements are in Australian standard spoon and cup measurements.
Nutrition
Serving: 1servingCalories: 408kcalCarbohydrates: 48gProtein: 15gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 114mgSodium: 624mgPotassium: 203mgFiber: 3gSugar: 1gVitamin A: 296IUVitamin C: 2mgCalcium: 31mgIron: 1mg