This dish always surprises everyone. This no-knead technique was invented by Mark Bittman and requires absolutely no kneading, no special ingredients, equipment or fancy techniques! So simple yet might just be one of the best breads you’ll bake.
Look at the beautiful crumb structure on this bread. The bottom is incredible and slightly crunchy!
This goes so well with soup or my zesty bread dip.
No-Knead Focaccia
Servings
4
servingsPrep timeminutes
Cooking timeminutes
Calorieskcal
Ingredients
335 grams flour (about 2 3/4 cups)
2 tsp kosher salt
3/4 tsp instant yeast
1 cup water
- For the toppings:
3 TBSP olive oil
1.5 TBSP fresh rosemary leaves, coarsely chopped
1/2 can whole tomatoes
Coarse salt to taste
2 TBSP freshly grated Parmesan
Freshly ground black pepper to taste
Directions
- Combine flour, salt, yeast and water in a very large bowl. Mix it with a wooden spoon until all of the flour is hydrated. Cover tightly with plastic wrap and leave on the counter for 10-24 hours.
- Transfer the dough to a lightly floured surface and shape it into a ball. Pour 2 TBSP of oil in a heavy cast iron skillet. Transfer the dough ball into the skillet, turning it so that all of it is covered in oil, then leaving it seem side down. Press the dough with your palms to flatten it and spread it across the bottom of the skillet. Cover tightly with plastic wrap and allow it to rise for 2 hours.
- Preheat the oven to 550F. This will take at least half an hour, so do that after the dough has been rising for about 1.5 hours.
- Hand crush canned tomatoes and drain them on the paper towels.
- When it's ready to be baked, layer drained tomatoes all over the focaccia. Press the top of the entire break with your fingertips to embed the tomatoes. Sprinkle with rosemary, coarse salt and drizzle with 1 TBSP of olive oil.
- Transfer the whole skillet into the preheated oven and bake for 18-24 minutes until the bottom is crisp and golden brown and the top is browned. If the top doesn't brown as much, feel free to broil it watching closely for a minute or two.
- Remove from the oven, sprinkle with Parmesan and freshly ground black pepper. Slice and enjoy.
