No-knead Focaccia Bread with Garlic, Lemon, Honey and Thyme – Parāoa Pokapoka Kore-Poke me Kāriki, Rēmana, Mīere me te Tāima.
Focaccia is one of those beautiful breads that are so versatile and can be flavoured anyway you want. I baked mine in a 27 cm cast iron pan but you can also bake in a baking tray around 25cm long and 20 cm wide. Whatever you bake it in, it is going to be so delicious. This is a no knead recipe but do note, we use a stretch and fold technique which is used in sourdough making. This creates beautiful big holes in the dough and gives a light and fluffy dough. Do not be scared, it is so easy to do and if you get stuck just follow along with the video. I top mine with kāriki (garlic), kiri rēmana (lemon zest), mīere (honey) and tāima (thyme) – these power house flavours are so good but of course you can mix up the flavour combination to anything your heart desires! Be at one with the dough and create e te whānau (family)!
No-knead Focaccia – Parāoa Pokapoka Kore-Poke
A delicious and fluffy no-knead focaccia bread with flavours of garlic, honey, thyme and lemon.
Servings 1 large loaf
Ingredients
The Dough – Te Pokenga
- 1 ½ C (375 ml) wai aromahana (lukewarm water)
- 1 ½ Tbsp 1 1/2 Tbsp mīere (honey, this can be swapped for maple syrup or sugar)
- 2 tsp īhi tere (instant yeast)
- 3 C (450 g) puehu parāoa kounga (high grade flour)
- 1 tsp tote (salt, fine)
- 3 tbsp noni ōriwa (olive oil or any oil you have)
The Condiments – Ngā Kīnaki
- 2 tbsp noni ōriwa (olive oil)
- 4 kāriki (garlic cloves)
- 2 tsp mīere (honey or maple syrup)
- tote me te pepa (salt and pepper)
- kiri rēmana pīrahirahi (finely grated lemon zest, of two lemons)
- tāima (thyme, 15g)
- 2 tbsp noni ōriwa (olive oil)
Instructions
The Dough – Te Pokenga
- Add the wai aromahana (lukewarm water) and mīere (honey) in a to a large bowl. Stir it until the honey has dissolved.
- Sprinkle over the īhi tere (instant yeast), stir, leave for 5 mins to activate. The yeast should have floated to the top and look slightly foamy.
- Add in the rest of the ingredients. Stir with a knife for 1 minute until the ingredients are all combined. It will look sticky but just let it be. Cover with a tea towel or bowl cover and leave for 20 minutes.
- After 20 minutes it is time to stretch and fold the dough. Take a handful of the dough from down the side of the bowl, pull the dough up as high as it can go and place it in the centre of the bowl. 1/4 turn the bowl and repeat the process. Every time you place the dough in the centre of the bowl and quarter turn the dough, is one count. Stretch and fold 12-15 times. It should take a minute to do.
- Cover the dough and leave for 20 minutes.
- After 20 minutes, repeat the stretch and folding process for the second time. Complete another 12-15 stretch and folds.
- Cover the dough and leave for 20 minutes.
- Stretch and fold 12-15 times in the bowl a third and final time. Now oil a 27cm cast iron pan (or a tin the same size) with 2 Tbsp of noni ōriwa (olive oil). Rub it all over so every part of this pan or tray is covered.
- Gently add the dough into the oiled pan and gently stretch it out, I do this by gently rubbing my hands underneath the dough to gently tease it out. Refer to the video for clarity.
- Cover and rise for 50 mins to 1 hour. Before the time is up, prepare your toppings.
The Condiments – Ngā Kīnaki
- Add the kāriki (garlic), mīere (honey), tote (salt), pepa (pepper) and kiri rēmana (lemon zest) in to a mortar and pestle. Smoosh together until a paste forms. If you don't have a mortar and pestle you can just cut everything finely on to a chopping board.
- When the dough has risen, add the delicious paste all over the dough. Pull the fresh tāima (thyme) from its sprigs and add evenly all over the dough. Drizzle over the noni ōriwa (olive oil).
- Once the toppings are added, press deeply into dough with your fingers, pressing the flavour right to the bottom. Leave for 5-10 minutes as you pre-heat the oven.
- Pre-heat the oven to 220 °C.
- Slide in the delicious parāoa (bread) and bake for 5 mins. Then turn it down to 170 degrees, bake for 25 more minutes.
- Slide it out of the pan while still hot and eat warm. This is perfect to go alongside any meal.
The best recipe I’ve seen and I’ve been looking for one since I tasted a homemade loaf in NZ on a recent trip. It looks beautiful and your video – you’re such a Queen 🙌🫶🏽
Kia ora Nyree, thank you so much for your beautiful words! I am so glad to hear that and I hope that it tastes just like you hoped!
Has became our family recipe, we have been sharing with friends and family, kids bus driver 🫣and they absolutely love this focaccia bread.
Thank you 😊 absolutely beautiful
Wow Angela, I couldn’t ask for better feedback than that. I am so blown away by words – thank you!
made this tonight to go with a soup I’ve been slow cooking all day…delish!
How awesome e hoa!!!! That sounds like the most delicious combination!!! 💗💗
Kua puta a Pito! The BEST focaccia ever. Super versatile too (try it with a cinnamon scroll-esque topping and thank me later!). Reka as!
E mihi ana ki a koe Bex! Ha ha – Kua puta a pito (I love this saying so much)!
The first time I’ve made this bread & I think I’m hooked. Super easy recipe & the video is so helpful. Nothing beats this fresh out of the oven slathered with butter
Yes, so glad you are hooked! How special is it to serve up fresh bread from the oven. It is always good aye!