In 2006, a recipe by New York baker Jim Lahey went around the world when it was published in the New York Times. Who hasn’t heard of “no-knead bread,” the sensational bread from a cast iron pot?
It was born out of nostalgia: Jim Lahey has Italian roots and missed the bread with the super crust from his homeland in the USA. So he created the “no-knead bread” and triggered a worldwide baking hype.
No-knead bread – it’s that easy
It is not rocket science to make the bread, even beginners can do it. “No knead” means: do not knead. So you put flour, yeast, water and salt in a Bowl and mix it loosely with your fingers or a trowel.
Then the dough has to rise for a few hours before it is loosely folded, rested for another two hours and then placed in a preheated Cast iron pot at 240 degrees for half an hour in the oven.
The result: a fluffy bread with a crispy crust that is downright addictive.
Reading tip
And now there is also the “no-knead focaccia”. It is just as easy to prepare as the crispy bread, but you just need a little patience because the dough also needs time to rise.
This is the only way to make the focaccia fluffy and light on the inside and super crispy on the outside.
How to make the “No-Knead Focaccia”
You need these ingredients
- 500 g flour
- 1 tsp salt
- 480 ml lukewarm water
- 2 tsp dried yeast
- 4 tbsp olive oil
- some sea salt
- 1 to 2 sprigs of rosemary
