No-Knead Foccacia

Name: No-Knead Foccacia
Yield: 8 servings
Ingredients: 2 ¼ cups all purpose flour (or ideally, bread flour); 1 cup water; ¾ tsp instant yeast (not active dry, it must be Instant); 2 tsp kosher salt; 3 tbsp olive oil, plus more for drizzling; 2 garlic cloves, minced; ⅓ cans of whole tomatoes; ½ tsp dried oregano; ½ tsp dried basil; red pepper flakes, optional; ¼ tsp kosher salt, or to taste; freshly ground black pepper; Freshly shaved Parmesan cheese

Written by Ellen Published on April 28, 2019 in

Yields8 Servings

For the dough:

2 ¼ cups all purpose flour (or ideally, bread flour)

1 cup water

¾ tsp instant yeast (not active dry, it must be Instant)

2 tsp kosher salt

For topping:

3 tbsp olive oil, plus more for drizzling

2 garlic cloves, minced

⅓ cans of whole tomatoes

½ tsp dried oregano

½ tsp dried basil

red pepper flakes, optional

¼ tsp kosher salt, or to taste

freshly ground black pepper

Freshly shaved Parmesan cheese

Combine all of the ingredients for the dough in a large bowl. The dough will rise, a lot, so ensure your bowl is large enough. Stir it with a fork, then gently knead with your hands to get the process going. Cover well with plastic wrap and set aside for 8-24 hours. Make sure to cover it tightly, also place a dish towel on top - if the air gets in, it will harden the dough and you don't want that happening.

Pour 3 tablespoons of olive oil into 10" cast iron skillet. Turn the dough out into the skillet, coat well in oil and with the heel of your hand and your fingers press it into the skillet. Make little indentations in the dough with your fingertips. Cover well with the plastic wrap and allow to rise for 2 hours.

Half an hour before baking, preheat the oven to 550.

Take a few whole tomatoes, crush them with your hand and drain on paper towels. They should be quite dry. Mix the tomatoes with a teaspoon or so of olive oil and garlic.

Drizzle your focaccia with a bit of olive oil. It should already be quite oily. Sprinkle with basil, oregano, red pepper flakes, if using and salt and pepper. Scatter tomatoes over the focaccia. Bake in preheated oven for about 20 minutes. The bread should be golden and the bottom crust (slide a butter knife under, lift it to take a loot) should be golden and crisp.

Remove from the oven and sprinkle with parmesan cheese.

Ingredients