Miguel Barclay’s No-knead Radiator Focaccia
“You’re not going to believe that you can make such beautiful bread so easily. I’ve even taken out all the kneading steps so you won’t get your worktop messy. This really is the simplest bread you’ll ever attempt and your radiator does most of the hard work for you” - Miguel Barclay
10 minutes, plus rising time prep, 25 minutes cook
Ingredients
250g strong flour
200ml lukewarm water
7g sachet of dried yeast
A few cherry tomatoes (on the vine)
A few spring onions
1 tsp dried oregano
Rapeseed oil
Salt and pepper
Method
Grab a bowl and throw in the flour, water and yeast along with a big pinch of salt. Mix it all together using a spoon to create a wet dough.
Transfer the dough to an oiled baking tray, wrap with cling film and place in a warm place, like next to a radiator, for 1 hour. Preheat your oven to 190°C/Fan 170°C/ Gas 5.
After the dough has risen, unwrap the tray, drizzle over some oil and spread the dough out to fill the whole tray.
Make lots of indentations in the dough using your fingertips then add the tomatoes and spring onions, pushing them into the dough.
Sprinkle over some salt and pepper, along with the oregano and a splash more oil, then bake in the oven for 25 minutes until golden brown.
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45 minutes, plus cooling, soaking and chilling
Serves 8
15 minutes
Serves Serves 2 as a main, 4 as a side
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