No-knead bread

Mix all the ingredients (500 grams strong bread flour, 10 grams salt, 1/2 teaspoon active dry yeast, 390-400 ml water) in a large mixing bowl, but do not knead.

Cover the bowl with plastic wrap and let it rise at room temperature for 5-6 hours.

After the first rise, stretch the dough in the bowl from all sides (as shown in the video), shape it roughly into a ball, and transfer it to a container with a lid.

Refrigerate it overnight

The next day, flip the dough onto a baking tray (brush with olive oil beforehand), cover with a clean kitchen towel, and let it rise for about 3-4 hours until large bubbles start to form and the dough looks light and airy.

Gently stretch the dough if needed, then dimple the focaccia all over with your fingers and add your favorite toppings.

Drizzle more olive oil on top, then bake in a preheated oven at 220°C for 20-25 minutes.