EZPZ No-Knead Foccacia

Ingredients

  • 3¾ cups plus 4 ½ tsp all purpose flour or bread flour cups measured by spooning the flour into the cups and leveling off with the back of a knife
  • 1 very full Tbsp instant yeast NOT regular active yeast
  • 2 tsp salt
  • AOOC EVOO like Ascolano or your favorite Fused/Infused Oil
  • 1¾ cup plus 2 Tbsp COLD water (Don’t use warm water)
  • 4 more Tbsp EVOO
  • 2 Tbsp fresh
  • Italian cheese blend, a good parmesan or asiago mix

Directions

  1. In a large mixing bowl combine the flour, yeast, salt and 1 Tbsp EVOO
  2. Add the water and mix well until you can see no more dry flour and you have a wet, slightly lumpy looking mess. Make sure to scrape the bottom of the bowl and integrate all ingredients well.
  3. Cover with cling wrap and leave on the kitchen counter for a minimum of 7 hours and a maximum of 9 hours. Do not refrigerate and do not leave anywhere really warm. Just normal room temperature is fine.
  4. About 20 minutes before the time is up preheat your oven to 400°F and line an 8×8 square pan(a cake tin or brownie pan) with parchment paper. A larger pan is fine but the bread will be a little more flat.
  5. When the oven is at temperature, scrape the dough out of the bowl and into the pan. I use a dough scraper but a silicone spatula or spoon will be fine. It will be clingy and sticky.
  6. Once it’s all in the pan, flatten it out so it’s as even as you can get it all over, then using a finger dipped in olive oil, make dimples all over the top.
  7. Drizzle over the olive oil (be as generous as you feel comfortable with) and sprinkle on the rosemary and salt.
  8. Place in the preheated oven and bake for about 37 – 40 minutes.
  9. Add cheese blend over the top in the last 10-15 minutes. When done it will be starting to go golden brown in places on the top.
  10. Remove from the oven, lift out using the paper as handles and place on a cooling rack.
  11. Leave to cool for at least 15 minutes before cutting.

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