Easy no knead Overnight Chutney Cheese Focaccia Recipe
A mouthwatering fusion of Indian flavors that will elevate your bread-baking experience to new heights! This foolproof recipe requires minimal effort and absolutely no kneading, making it the perfect choice for both beginners and seasoned bakers. Imagine the tantalizing aroma of freshly baked focaccia with a unique twist of chutney and cheese. With my overnight method, the dough ferments and develops rich flavors while you sleep, ensuring a delectable end result without the fuss and no special equipment not even a stand mixer. Its a Super easy foaccia recipe to make!
The combination of zesty chutney and gooey cheese creates an explosion of flavors that will leave your taste buds dancing. Plus, the soft, pillowy texture of the focaccia with a little crispiness makes it an ideal companion for various dishes like soup or a scrumptious standalone treat or make it into a sandwich.
This Easy No Knead Overnight Chutney Cheese Focaccia is the gong to make you start loving bread baking if you’re intimated by it.It’s so easy and delicious that everyone will love it!
Happy Cooking!
Servings: 1 big loaf
Prep Time: 20 mins
Rest Time: 12+ hours
Baking Time: 25-30 mins
Total Time Taken: 1 day
Ingredients:
For the dough-
440g all purpose flour
8g salt
2g sugar
7g active/instant yeast
390g lukewarm water
About 1/4-1/2 cup olive oil
For the toppings-
1/2 cup coriander chutney
1/2 cup mozzarella cheese, shredded
Sea salt
Directions:
In a large mixing bowl mix the yeast and water. If you are using active yeast mix it and let it activate by letting it stand for 10-15 mins. If you are using instant yeast just mix
Add the flour and then the salt & sugar.
Using a rubber/silicone spatula mix it well till combined well. You do not need to knead the dough, just mix till no flour pockets.
Grease the bowl and the dough ball with olive oil. Make sure it is greased well so it does not dry out.
Ideally, use a silicone lid to close the bowl shut or double wrap with cling wrap to ensure no air goes in.
Set it in the fridge for 8-10 hours minimum. I like to keep it overnight. You can keep it in the fridge for 24-36 hours easily. The dough will become about 3 times in size.
Once out of the fridge punch the dough to deflate it.
Grease a baking tray with olive oil generously. Transfer the dough onto the tray.
Lightly oil your fingers and use it gently spread out the dough slightly.
Spread a thin layer of about 1/4-1/3 cup of chutney over the dough, leaving the edges. Top the chutney with cheese.
Fold the top end onto the middle of the dough. Fold the bottom end onto the dough, to completely cover the chutney and cheese.
Gently rotate the dough so that the longest part of the dough is along the length of the tray.
Cover the dough with a little olive oil and let it proof for 2-4 hours at room temperature.
The dough will become 2-3 times in size. Preheat the oven to 425F.
Gently spread the remaining chutney over the dough. Using your fingers gently make dimples on the dough.
Bake for 25-30 minutes at 425F., rotating the tray midway. Take it out when the edges are golden brown. Once out of the oven, let it cool for 7-10 minutes.
Cut it as you please and serve.
You can store the extra by wrapping it in cling wrap & keeping it in a cool place or the fridge.
Notes / Tips:
Do not add salt directly to the yeast mixture.
Grease you palms lightly with olive oil while working on the dough.
Let the dough rest to become fluffy .
Make the dimples in the dough right before baking.
Be generous with olive oil, trust. me you will be very happy with the results.
Focaccia is best when served hot from the oven.
