No-Knead Rosemary Focaccia Bread
An easy to make Focaccia; yeasty, airy and soft on the inside with a crusty outside that has a great chew, and a lovely salty hint of Rosemary.
Equipment
- kitchen scale
- 13x9 inch oven safe casserole dish
- kitchen scale
- instant read thermometer
Ingredients
- 500 grams all purpose flour
- 2 cups warm water
- 2 tsp yeast
- 1 tsp sugar
- olive oil
- 2 tsp fresh Rosemary leaves
- sea salt
Instructions
- In a small bowl, combine warm water with yeast and sugar. Stir to combine. Set aside.
- In a large mixing bowl stir together flour and salt.
- Once the yeast mixture starts to bubble up, about 5 minutes, add it to the flour.
- Stir together until you have a sticky dough.
- Top dough with a couple tablespoons of olive oil. Cover bowl with plastic wrap and refrigerate overnight, about 10-12 hours.
- Pour 2-3 tablespoons of olive oil in a 13x9 inch oven safe casserole dish.
- Make sure both the bottom and the sides of the dish are also well oiled.
- Uncover dough and place in prepared casserole dish.
- Gently push dough out to flatten just slightly. Be careful not to press out all the bubbles in the dough.
- Cover dish with plastic wrap and allow the dough to rest for 2-4 hours. Dough will spread out to the corners, form more bubbles, and increase in size.
- Preheat oven to 425°F.
- Remove plastic wrap from casserole dish. Oil fingertips and press them all over the top of the dough to form dimples all over the surface.
- Drizzle the dimpled dough with 1-2 more tablespoons olive oil, and sprinkle with Rosemary and salt.
- Bake for 30-40 minutes until a rich golden brown.
- Remove from oven and remove Focaccia bread from the baking dish right away.
- Cool on a wire rack for 10-15 minutes before slicing.