Shockingly Easy No-Knead Focaccia

Focaccia is a delicious Italian bread that is perfect for sandwiches, dipping in olive oil, or enjoying on its own. While traditional focaccia recipes require kneading and time-consuming preparation, this shockingly easy no-knead focaccia recipe will have you enjoying fresh-baked bread in no time!

Ingredients:

• 3 1/2 cups all-purpose flour
• 1 1/2 teaspoons salt
• 1 teaspoon sugar
• 1/4 teaspoon active dry yeast
• 1 1/2 cups warm water
• 3 tablespoons olive oil
• Fresh rosemary, cherry tomatoes, and flaky sea salt for topping

Instructions:

1. In a large bowl, combine the flour, salt, sugar, and yeast.
2. Add the warm water and stir until a shaggy dough forms.
3. Cover the bowl with plastic wrap and let it sit at room temperature for 12-18 hours.
4. Preheat your oven to 450°F and place a baking stone or inverted baking sheet on the middle rack.
5. Transfer the dough to a well-floured surface and shape it into a rough rectangle.
6. Brush the dough with olive oil and dimple the surface with your fingers.
7. Top with rosemary, cherry tomatoes, and flaky sea salt.
8. Transfer the focaccia to the preheated baking stone or sheet and bake for 20-25 minutes.
9. Remove from the oven and let cool slightly before slicing and serving.

Conclusion:

This shockingly easy no-knead focaccia recipe is perfect for beginner bakers or anyone looking for a quick and delicious bread option. With just a few simple ingredients and minimal effort, you can enjoy fresh-baked focaccia at home. Whether you top it with traditional herbs and spices or get creative with your own toppings, this focaccia is sure to impress!

FAQs:

Q: Can I use whole wheat flour instead of all-purpose flour?

A: Yes, you can substitute whole wheat flour for all-purpose flour in this recipe. Keep in mind that the texture and flavor of the focaccia may vary slightly.

Q: How long does the focaccia last?

A: The focaccia is best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days. To reheat, simply warm in a 350°F oven for a few minutes.

Q: Can I freeze the focaccia dough?

A: Yes, you can freeze the focaccia dough after the initial rise. Simply shape the dough into a ball, wrap tightly in plastic wrap, and freeze for up to 2 months. Thaw in the refrigerator before baking.