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No-Knead Plum Focaccia
Credit:
Marcus Nilsson
Recipe Summary
prep: 15 mins
total: 14 hrs 15 mins
Yield: One 12-by-18 inch focaccia
Ingredients
Ingredient Checklist
6 cups unbleached all-purpose flour
1/4 teaspoon active dry yeast (not rapid-rise; from one 1/4-ounce envelope)
4 tablespoons granulated sugar
1 tablespoon plus 1/4 teaspoon kosher salt
1 tablespoon plus 2 teaspoons fresh thyme leaves
2 3/4 cups cold water
2/3 cup plus 1 tablespoon extra-virgin olive oil
2 pounds plums, pitted and cut into 1/2-inch-thick wedges (about 3 1/2 cups)
1/3 cup pearl sugar
Cook's Notes
Pearl sugar is available at baking-supply stores or kingarthurflour.com.
Gallery
No-Knead Plum Focaccia
Credit:
Marcus Nilsson
Recipe Summary
prep: 15 mins
total: 14 hrs 15 mins
Yield: One 12-by-18 inch focaccia
Gallery
No-Knead Plum Focaccia
Credit:
Marcus Nilsson
No-Knead Plum Focaccia
Credit:
Marcus Nilsson
No-Knead Plum Focaccia
Recipe Summary
prep: 15 mins
total: 14 hrs 15 mins
Yield: One 12-by-18 inch focaccia
Recipe Summary
prep: 15 mins
total: 14 hrs 15 mins
Yield: One 12-by-18 inch focaccia
prep: 15 mins
total: 14 hrs 15 mins
prep:
15 mins
total:
14 hrs 15 mins
Yield: One 12-by-18 inch focaccia
One 12-by-18 inch focaccia
Ingredients
Ingredients
- 6 cups unbleached all-purpose flour
- 1/4 teaspoon active dry yeast (not rapid-rise; from one 1/4-ounce envelope)
- 4 tablespoons granulated sugar
- 1 tablespoon plus 1/4 teaspoon kosher salt
- 1 tablespoon plus 2 teaspoons fresh thyme leaves
- 2 3/4 cups cold water
- 2/3 cup plus 1 tablespoon extra-virgin olive oil
- 2 pounds plums, pitted and cut into 1/2-inch-thick wedges (about 3 1/2 cups)
- 1/3 cup pearl sugar
Directions
In a large bowl, whisk together flour, yeast, 2 tablespoons granulated sugar, 1 tablespoon salt, and 1 tablespoon thyme. Add cold water and 1/3 cup oil. Stir with a wooden spoon or your hands until a wet dough forms and no dry flour remains. Cover bowl with plastic wrap and let rise at room temperature until dough quadruples in volume and top appears bubbly, at least 12 hours and up to 18 hours.
Pour 1/3 cup oil onto a 12-by-18-inch rimmed baking sheet. Lightly coat your hands with oil on sheet, and scrape dough onto center of sheet. Turn dough to evenly coat with oil, then press to spread in an even thickness to edgesof pan. Use your fingers to make dimple-like indentations all over dough. Cover and let rise at room temperature until doubled in volume (dough should reach top of sheet rim), about 1 1/2 hours.
Preheat oven to 500 degrees with rack in lower third. In a bowl, toss plums with remaining 2 tablespoons granulated sugar, 2 teaspoons thyme, and 1/4 teaspoon salt. Scatter evenly over dough; drizzle with any accumulated juices from bowl. Sprinkle the top evenly with pearl sugar.
Bake until puffed slightly and golden brown on top, 16 to 18 minutes (if top is browning too quickly, tent with foil). Let focaccia cool in pan on a wire rack until warm but no longer hot, about 20 minutes. Serve warm or room-temperature, or let cool completely and store in an airtight container at room temperature up to 2 days.
Cook's Notes
Pearl sugar is available at baking-supply stores or kingarthurflour.com.
Cook’s Notes
Pearl sugar is available at baking-supply stores or kingarthurflour.com.
Reviews
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Reviews
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All Reviews for No-Knead Plum Focaccia
- of Reviews
Reviews:
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All Reviews for No-Knead Plum Focaccia
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
