Easy no-knead focaccia
Light, airy, and delicious!
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Save some money on groceries this week by making this easy no-knead focaccia at home!
Chef Randy Feltis takes us through the process of making your own focaccia, and how to use it in a delicious Italian sandwich. The best part? This bread is so versatile and can be made with your toppings of choice such as olives or rosemary – the possibilities are endless!
Ingredients
4 cups
bread flour
2 tsp
kosher salt
2 tsp
instant yeast
1 tbsp
honey
2 cups
lukewarm water, (105 degrees)
6 tbsp
olive oil, divided
Flaky sea salt
1-2 cups
pitted Castelvertrano olives
Sandwich
1
burrata
1/2 cup
sun-dried tomato
1 cup
arugula
6 slices
prosciutto
6 slices
sopressata
6 slices
mortadella
2 tbsp
crushed pistachio
A pinch of
black pepper
A splash
extra-virgin olive oil
Instructions
Serves: 1-10
Prep time: 6 minutes
Rest time: 12-36 hours
Bake time: 25 minutes
Special tools: 9-13 pan
- Mix water, yeast and honey and let it activate (about 5 minutes) then mix with flour and finally kosher salt to make a shaggy dough. Drizzle with 2 tablespoons olive oil and cover with a cloth. Refrigerate overnight.
- Remove from fridge and place into a well soaked with olive oil in a 9x13 baking pan. Let it proof up and spread to the edges.
- Let it proof again for a couple hours and top with olives.
- Give it the finger poke rub down and bake at 425 degrees for 25 minutes.
- Remove and top with smoked flakey salt.
- Take a 6-6 inch slice of focaccia and split.
- Spread with sun dried tomatoes, burrata and pistachios.
- Layer on the deli meats, top with arugula, a splash of olive oil and a pinch of black pepper. Cut in half and share with a friend or yourself later.