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Woman reveals how to make fluffy no-fuss focaccia without kneading

Ayeh shows how to make fresh bread without too much effort (Picture: Cooking with Ayeh)

We might have had all the time in the world to nurture our sourdough starters at the start of the pandemic, but now restrictions are lifting and our social lives are packed again.

So if you’ve acquired a taste for homemade bread, this ‘no-fuss’ recipe gives you delicious focaccia without the kneading.

It does still take 15 hours because the bread needs to double proof but you can leave it to do its thing while you get on with life.

Ayeh Farr, who runs Cooking with Ayeh, posted the recipe online and people loved the simplicity.

You’ll need flour, warm water, yeast, sugar, salt and olive oil to make the dough, plus a topping like rosemary, flaky salt, oregano, basil or Parmigiano.

In the video, Ayeh opts for a traditional rosemary.

To make the dough, she simply mixes the flour and salt in one bowl and the warm water, yeast and sugar in another.

Once the yeast is dissolved, she then stirs that mixture through the flour.

After adding olive oil to the top, she leaves the dough in the fridge overnight.

The next morning, she simply pours it into a baking pan, leaves to rise again for a few hours and then it’s ready to bake.

Ayeh creates the focaccia dimples in the dough before adding her choice of oilive oil, rosemary and salt on top.

She cooks the bread for 20 to 25 minutes at 220C and once golden brown, she lets it rest for 10 minutes before slicing.

You can find the full recipe on her website.

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