Umami Recipes
Umami Recipes

No-Knead Focaccia Bread

12 servings

servings

5 minutes

active time

1 hour 35 minutes

total time

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)

Directions

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.

Nutrition

Serving Size

1

Calories

188

Total Fat

4 g

Saturated Fat

1 g

Unsaturated Fat

3 g

Trans Fat

0 g

Cholesterol

0 mg

Sodium

406 mg

Total Carbohydrate

33 g

Dietary Fiber

2 g

Total Sugars

0 g

Protein

5 g

12 servings

servings

5 minutes

active time

1 hour 35 minutes

total time
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