Rosemary And Olive No Knead Focaccia Bread

This focaccia topped with olives rosemary and pistachios requires no kneading or stretching and results in a crisp olive oil scented crust and a puffy moist well risen internal crumb with just the right amount of tender chew. Dimple the bread all over with your fingers pressing all the way to the bottom on the pan. Then drizzle a tablespoon or two of olive oil evenly all over the top of the dough and sprinkle evenly with the fresh rosemary needles and sea salt.

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Rosemary And Olive No Knead Focaccia Bread With Paper Thin Slices

Rosemary And Olive No Knead Focaccia Bread The View From Great

Rosemary And Olive No Knead Focaccia Bread With Paper Thin Slices

Walnut Olive And Rosemary No Knead Focaccia Recipe Food

Rosemary And Olive No Knead Focaccia Bread With Paper Thin Slices

Rosemary And Olive No Knead Focaccia Bread Recipe Boulangerie

Remove from the oven and drizzle with a little more olive oil if desired.

Rosemary and olive no knead focaccia bread. Or if you are in a hurry you can microwave for 20 or 30 seconds. Ingredients 4 cups 512 g all purpose flour 2 teaspoons kosher salt 2 teaspoons instant yeast 2 cups lukewarm water made by combining cup boiling water with 1 cups cold water butter or olive oil for greasing 4 tablespoons kalikori olive oil divided plus more for drizzling when serving flaky. Cover bowl tightly with plastic wrap and let stand at room temperature until surface is dotted with bubbles about 18 to 24 hours. Place the olives on the bread and then drizzle the olive oil and rosemary mixture over the loaf sprinkle with sea salt.

Bake for 30 35 minutes until golden brown. Honey and 2 cups lukewarm water in a medium bowl and let sit 5 minutes it should foam or at least get creamy. If it doesn. This no knead focaccia bread is best on the day it s baked but leftovers can be wrapped and kept for a day or two.

I like to wrap them in foil then pop them in the oven for 10 to 15 minutes on about 350 f. Envelope active dry yeast about 2 tsp 2 tsp. I place sliced pitted olives and whole fresh rosemary leaves on top of it along with a handful of lightly crushed pistachios then drizzle it all with some more olive oil and sprinkle it with coarse sea salt. The crux of it is a highly hydrated no knead no stretch dough.

They are best warmed before eating though. Ingredients 2 tsp one packet or 1 4 ounce dry yeast make sure it s fresh. Bake for 20 minutes or until the dough is slightly golden and cooked through. In a large bowl combine flour garlic rosemary salt pepper and yeast.

2 cups warm water 105 110f 2 tsp table salt 4 cups all purpose or bread flour i usually use all purpose extra virgin olive oil about 1 4 cup plus extra for oiling the bowl and baking pan fresh rosemary leaves. To get the olives and pistachios to stick i press them down into the dough dimpling the surface of the dough in the process. Using a wooden spoon or your hand add water and mix until a wet sticky dough forms about 30 seconds.