Spring focaccia without kneading. You won't be able to resist.

This spring focaccia is the most beautiful I've ever done in my life and it's so easy you won't believe it.

It has NO kneading, you just have to mix the ingredients, leave it in the fridge all night and you will have the most tender and soft focacia you can imagine.

You can also do it in the day by letting it rise in 3 times. A total of two hours and you will have the same result, so q ue below you have the two options explained, although for me the one that rests in the fridge is the top of the two.

The mold is 23×33 cm. However, it also works perfectly if we make two and bake in two round molds of 20 cm or in two square or rectangular but if the mold is metallic and non-stick it is much better.

Ingredients

For dough

• 5 g of fast dry baker's yeast or 15 g of fresh baker's yeast)
• 700 ml warm water (between 35ºC and 40ºC)
• 900 g wheat flour or strength flour
• 1 tablespoon brown sugar or honey
• 8 g (1 tablespoon) salt
• 90 g grated Grana Padano cheese
• 45 ml of extra virgin olive oil

In conclusion

• 45 ml of extra virgin olive oil

For decorating the cake

• A few stalks of chives
• A few stalks of thyme
• A handful of cherry tomatoes
• Black olives
• Red onion rings
• 50 g grated Grana Padano cheese

Directions

To do it on the same day

In a bowl mix the water with the yeast. We wait a couple of minutes and add the rest of the ingredients mixing with a wooden spoon or a Danish whisk.

Cover (I as always with my plastic shower cap that I dedicate to my breads and doughs that rest) and leave in a dry place away from currents to rest 1 hour. I turn the oven on at 50 degrees for a couple of minutes. I turn it off when it is only warm and put the bowl covered with the cap, inside the oven already off. I leave it to stand for one hour and the dough comes up fluffy and which gives very soft.

After the time, we grease a baking plate or a flat mold with extra virgin olive oil, if it is metallic, better.

Pour the dough and place it on the mold and with the help of your fingers stretch to cover the entire mold. I used a mold of 33 cm by 23 cm. If yours is smaller you can form two focaccias. Add the grated Grana Padano and again sink your fingers so that the dough covers the whole mold well. Cover and let stand again for half an hour. After this time and with the fingertips, we make sure that the dough fills all the corners of our mold and we cover again and let stand another half hour.

Preheat the oven to 200 degrees and while decorating the focaccia. Cut the onion into rings. Paint the focaccia again with olive oil, distribute the well-drained olives and onion rings and in my case also a little grated Grana Padano cheese.

If you want to form the flowers we only need some Cherry tomatoes cut in half as petals, a black olive as a pistil and some branches of thyme and chives as flower stems. To form the bush, a few rings of red onion.

Bake for about 25-35 minutes until the focaccia begins to brown.

Remove from the oven and pour the olive oil over it distributing it well. After a couple of minutes remove it from the mold and let it cool on a rack.

For: let it rest in the fridge

In a bowl mix the water with the yeast. We wait a couple of minutes and add the rest of the ingredients mixing with a wooden spoon or a Danish smoothie. Cover (me as always with my plastic shower cap that I dedicate to my breads and doughs that rest) and leave overnight in the fridge until we go to bake it (minimum 10 hours and up to 2 days).

To bake it, take it out of the fridge and let it rest in a place without drafts while we preheat the oven to 200ºC.

Grease the mold with oil and pour the dough over the mold. Mark your fingers on the dough and cover with the grated Grana Padano. We mark again with our fingers to spread everything well and begin to decorate our focaccia by putting our ingredients forming the flowers with cherry tomatoes and black olives and the stems and shrubs with branches of chives and thyme. We finished with some red onion rings.

Bake for about 25-35 minutes until the focaccia begins to brown.

Remove from the oven and pour the oil distributing it well. Let it rest for a couple of minutes and then we pass it to a rack to prevent the bottom from being soft and enjoy!