Name: No-Knead Focaccia Bread
Prep time: 5 min
Cook time: 1 h 30 min
Total time: 1 h 35 min
Yield: 12 servings
Ingredients: 4-3/4 cups (630 grams) All-Purpose Flour; 4-1/2 tablespoons olive oil (59 grams); 2 teaspoon table salt (12 grams); 1-1/2 tablespoon (13 grams) instant yeast; 2-1/4 cups warm water (511 grams); Olive oil to drizzle at bake time; Coarse salt (optional); Dried rosemary (optional)

Coat a 9x13-inch pan with non-stick oil spray. Set the pan aside.

In a large mixing bowl, measure the flour, olive oil, salt, yeast and water together and beat with an electric mixer for 60 seconds.

Transfer the the dough into the oiled pan, cover the pan lightly with plastic wrap and let rise at room temperature for 1 hour.

After the dough has been resting for 30 minutes, preheat the oven to 375°F

At the end of the 60-minute rise, gently press dimples in the surface of the dough with your finger.

Drizzle olive oil over the top to settle into the dimples. Sprinkle with rosemary and flaky salt, if using.

Bake the bread for 28-30 minutes until golden brown.

Remove from the oven and cool on a wire rack for 5 minutes. Serve warm or room temperature.

1-1/2 tablespoon (13 grams) instant yeast

No-Knead Focaccia Bread

Ingredients

Directions

Nutrition