No Knead Focaccia Bread

This fluffy, airy focaccia is so easy to make! No kneading and no overnight waiting. Serve as is or slice in half for an awesome sandwich bread! Not gonna lie... it is time consuming, but mostly hands-off time.

2 1/2 cups water, 105-110°F

2 tsps yeast

1 tbsp honey

1 tsp salt

4 tbsps olive oil

5 cups flour

Topping:

1/4 cup olive oil

3 tbsps Kalamata olives, chopped

1 tsp salt

1 tbsp thyme

1 tbsp black sesame seeds

1 tbsp oregano

1 tsp saffron

2 tsps minced garlic

red pepper flakes to taste 

Combine water, yeast, honey, salt and olive oil then add the flour. The dough will be sticky. Cover and rest 30 minutes. Now, with wet hands, stretch and fold the dough 4 times turning the bowl each time. Cover and rest another 30 minutes. Repeat this process (stretch/fold and rest) 3 more times. Oil a 9 X 13" baking dish. Turn the dough out of the bowl into the prepared dish. Fold over once from each side then gently spread the dough to fill the pan. Cover with wax paper or a baking sheet and let rise for 1 hour. Drizzle olive oil and dimple the dough with your fingers, going almost all the way in. Add the toppings and dimple again. Bake in a 450°F oven for 20 minutes. Serves 10-12

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Sicilian Focaccia Pizza

If you love a springy, thick bread crust then this pizza is for you. Easily handheld, just grab a square and eat it on the go!

Ingredients:

5 1/2 cups bread flour

3 cups lukewarm water (105-110°F)

3 tsps quick yeast

2 tsps sea salt

1 tsp honey

4 tbsps olive oil

4-5 tbsps tomato sauce

Your favourite toppings like: thin onion slices, red bell pepper, green onions, mozzarella cheese, pepperoni, etc.

 

Whisk the water, honey and yeast together and let sit 5 minutes until it starts to activate. In another bowl, combine the flour and salt. Pour the wet mixture into the dry and stir with a wooden spoon to incorporate all the flour. Cover bowl with plastic wrap for 10 minutes. Then with damp hands, reach under the dough and pull it up to stretch and fold over on itself 4 times. Cover for 10 minutes then repeat the fold and stretch. Then form into a ball. The dough will be loose. Add 2 tbsps olive oil to a very large bowl, add the dough ball and turn to coat with oil. Cover with plastic wrap and refrigerate 18-72 hours.

After that time the dough should have raised and bubbled. Oil a 15 X 10" sheet pan with 2 tbsps olive oil and turn the dough out of the bowl onto the pan. Form it to a rectangular shape. Cover with a damp, clean dishtowel and leave on the counter for 2-3 hours.

After that rise and rest, dimple all over with your fingertips.

Gently spoon and spread tomato sauce over the dough. I used a scant amount of sauce here as I didn't want to weigh down the dough, but you could try a little more. Sprinkle some cheese, then load on your toppings and finish with more cheese. If using spinach as a topping put it on as soon as the pizza comes out of the oven.

Bake at 425°F for 25-30 minutes.

Makes 12 square pieces

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