A new and improved no-knead focaccia recipe made with high-hydration dough for a fluffy texture and golden crust. This version incorporates green olives and fresh rosemary, making it a deliciously aromatic bread.
1: Combine strong white bread flour, sea salt flakes, and dried yeast in a bowl.
2: Add tepid water and mix until a dough forms.
3: Use the stretch and fold technique to develop the dough.
4: Let the dough rise until doubled in size.
5: Preheat the oven and prepare a baking tray with olive oil.
6: Transfer the dough to the tray, dimple the surface, and add olives and rosemary.
7: Let it rise again slightly before baking.
8: Bake until golden brown and crispy.
