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No Knead Focaccia Bread Recipe

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This recipe for No Knead Focaccia Bread, by , is from Grandmother Sullivan's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Heidi Masanga
Added: Sunday, June 17, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 C lukewarm water (85-95degrees)
2 tsp Instant dry yeast (fast rising)
4 C flour (divided)
2 tsp salt
2 tsp olive oil (divided)
1 tsp salt or kosher salt
rosemary

Directions:
Directions:
Measure water into large bowl. Sprinkle yeast over water and stir. Stir in 2 cups of the flour and salt. Stir with strong woodent spoon until smooth, about 2 min. Stir in remaining flour 1 cup at a time. Stir until flour is incorporated, approx. 2 min.

Dough will be fairly wet and sticky, but when it pulls away from sides of bowl and forms a loose ball, you'll know it has been stirred sufficiently. If it seems too sticky, stir in 1/4 to 1/2 cup more flour. Cover bowl with plastic wrap with a dish towel on top. Let sit for at least 6hrs. Stir dough down once during rising time. If letting rise overnight don't worry about stirring it down.

To bake bread: Preheat oven to 500 degrees. Butter a cookie sheet (dough will cover most of the sheet). Transfer dough to sheet, carefully scraping it from sides of bowl with rubber spatula. Brush dough with 2 tsp of olive oil. With clean hands press your fingers straight down into the dough. Make holes in the dough by pulling it to the sides about 1 inch at a time. It's ok if pan shows through in some of the holes. As you work, stretch dough into a 1 inch thick oval. Sprinkle with kosher salt and rosemary. Place pan in overn and reduce timperature to 450 degrees.

Bake 15 to 20 minutes until focaccia has a nice, golden-brown color mixed with a little darker brown around indented area. Coll on wire rack. Cut focaccia into wedges or rectangles and serve warm. Delicious!

For Best Taste: let this dough sit all day stirring it down once during the day. Or make dough up before bed and let it sit out overnight and bake in the morning. This is a very forgiving recipe.

Number Of Servings:
Number Of Servings:
10-12
Preparation Time:
Preparation Time:
5 minute on each end + rising time (6-12hrs)
Personal Notes:
Personal Notes:
This is a moist, delicious bread--as good as you'll find at any bakery. The dough needs all day for the yeast to work on the flour to develop the best flavor. I make this dough up first thing in the morning; it only takes about 5 minutes to make, and then let it sit all day in my kitchen stirring it down once during the day. About an hour before dinner, set the oven and bake the bread--the house will smell heavenly.

*Goes especially well with Sue Cross' hot artichoke dip!

 

 

 

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