simple recipe for no-knead focaccia bread

 

Ingredients:

• 3 1/2 cups (440g) all-purpose flour
• 1 1/4 cups (300ml) warm water
• 2 teaspoons active dry yeast
• 1 teaspoon sugar
• 1 teaspoon salt
• 1/4 cup (60ml) olive oil, divided
• Toppings of your choice (e.g., rosemary, sea salt, cherry tomatoes, olives)

Instructions:

1. 1. In a small bowl, combine warm water, yeast, and sugar. Let it sit for about 5-10 minutes until frothy.

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3. 2. In a large mixing bowl, combine flour and salt. Pour in the yeast mixture and 2 tablespoons of olive oil. Stir until a shaggy dough forms.

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5. 3. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for about 1-2 hours, or until doubled in size.

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7. 4. Preheat your oven to 425°F (220°C). Grease a baking sheet or line it with parchment paper.

1. 5. Once the dough has risen, gently punch it down and transfer it to the prepared baking sheet. Use your fingers to press and stretch the dough to fit the pan, creating dimples as you go.

6. Drizzle the remaining olive oil over the top of the dough, allowing it to pool in the dimples. Add your desired toppings, pressing them gently into the dough.

7. Let the focaccia rise again for about 20-30 minutes while the oven preheats.

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2. 8. Bake the focaccia in the preheated oven for 20-25 minutes, or until golden brown and cooked through.

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4. 9. Remove from the oven and let it cool slightly before slicing and serving.