No-knead Focaccia - Parāoa Pokapoka Kore-Poke

5 from 3 votes

No-knead Focaccia - Parāoa Pokapoka Kore-Poke

A delicious and fluffy no-knead focaccia bread with flavours of garlic, honey, thyme and lemon.

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Prep Time 20

Cook Time 30

Rising Time 2

Servings 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.