Focaccia
I used Jim Lahey’s No-Knead Bread recipe as an outline for this focaccia, and it was really easy (as always) and really delicious (as always). Jim Lahey also has a focaccia recipe that I’ve made before with potatoes, but I wanted to see how his no knead would turn out since it’s pretty versatile. I added a little honey for some sweetness.
This focaccia was amazing! You can add whatever toppings that you’re feeling. I made some garlic confit with a little thyme and some maldon salt. Enjoy!
Jim Lahey’s No Knead Bread recipe is found in his cookbook My Bread (affiliate link)
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Focaccia Recipe
Ingredients
3 cups bread flour, all-purpose is fine too, plus more to work with
1/4 teaspoon instant or activated yeast
2 teaspoons salt
1 1/3 cup water (I used 1 1/2 cups)
1 tablespoon honey
Sea salt for topping
Garlic Confit
1 head garlic, peeled and trimmed
3 sprigs thyme
1/2-3/4 cup of olive oil (however much olive oil it takes to cover garlic cloves)
Instructions
In a large bowl, stir together the flour, salt, and yeast. Add water and mix together with a wooden spoon until the dough is wet and sticky. Make sure that it’s sticky to the touch, you’ll have to keep mixing to get this texture- you can add another tablespoon or two to get this consistency if you can’t get it with 1 1/3 cups.
Cover bowl with some plastic wrap and/or a tea towel and set in a warmer draft-free area for 18-24 hours until the dough is doubled in size and the surface is dotted with bubbles.
When the dough is done proofing, grease a 9 x 13 pan or line with parchment paper. Oil your hands a little bit and transfer the dough into the greased pan and lightly press out the dough to create a rectangle. The dough won’t go all of the way to the sides at first, cover again with plastic wrap and let it rise again until it’s fully touching all of the sides and has doubled in size. This can take another 2-4 hours depending on the temperature of your house.
About a half hour before the second rise is complete, preheat the oven to 400°F with a rack in the center.
When the dough is finished rising, remove the wrap/towel and drizzle with 1/4 cup of olive oil over the dough. Gently press your fingertips into the dough to create dimples, and add your desired toppings and sprinkle with maldon salt.
Place the focaccia in the oven and bake for 30-45 minutes until the top is golden brown. When removing from the oven, transfer the pan to a rack to cool for a couple of minutes before you slice. Then enjoy warm or at room temperature!
Garlic Confit
Preheat oven to 250°
In a small 8-12 oz oven-proof container, add your garlic cloves and thyme. Cover in olive oil and bake with a lid for 1-1.5 hours until the garlic cloves are tender and golden. Let cool and then use immediately or store in an airtight container for up to two weeks in the refrigerator.
