No-Knead Focaccia with Oregano

How to prepare no-knead focaccia with oregano

1. In a large bowl, mix together the flour, yeast, and salt with a spoon. Then add the lukewarm water and olive oil and mix until the flour is completely absorbed. The dough should not be kneaded at this point. Cover the bowl with plastic wrap and let it rise for 15 minutes.
2. With wet hands, do 4 stretches of the dough directly in the bowl as follows: grab the dough from the side opposite you, pull it up and fold it over the dough in the bowl (essentially folding it in half). Rotate the bowl 90 degrees and repeat the stretch/fold. Do this motion two more times at 90 degrees and you will have completed the 4 stretches.
   * find a video of the 4 stretches here
3. Cover the bowl again and let it rise for another 15 minutes.
4. Repeat the stretches once more (but ideally 2 more times if you have time, with a 15-minute break between them).
5. After the last stretch, cover the bowl and let it rise for 1-1.5 hours (if it is very warm outside it may only take an hour; watch for the dough to double in volume, be bubbly, and jiggle like jelly when you move the bowl).
6. With your hand coated in oil, gently release the dough from the bowl and let it flow directly into the baking pan you will use (30 x 30 cm). Line the pan with parchment paper beforehand and oil the paper everywhere, including the edges, with 3 tablespoons of olive oil.
8. Grab the dough from the side opposite you, stretch it up and fold it over. Turn the bowl 180 degrees and repeat the stretch. Put your hands underneath the dough and carefully flip it upside down.
9. Place the pan in a large plastic bag (be careful it does not touch the dough) and let it rise in the pan for another 1-1.5 hours. The dough will spread in the pan and rise and will be full of bubbles on top. If the dough has not spread to fill the entire pan, put your hand underneath and pull it toward the uncovered areas.
10. Drizzle the remaining 3 tablespoons of olive oil over the dough and with fingers coated in oil make the signature dimples. Press with your fingers over the entire surface until you lightly feel the bottom of the pan.
11. Sprinkle oregano generously over the focaccia, then sprinkle with coarse salt (or flakes).
12. Bake the focaccia on the lowest rack of the oven preheated to 220C, for 30 minutes, with heat from top and bottom, until golden on top.
14. Remove the focaccia from the pan and let it cool for 10 minutes, then if desired you can drizzle another 2 tablespoons of extra virgin oil over the crust. It is best on the day it is baked, but it keeps well for 2 more days. It is ideal for sandwiches.

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