Rosemary and Olive No Knead Focaccia Bread
Description
This yummy bread is quick and easy to make and no kneading is necessary. It's a great bread and the dough can also be used to make pizza!
Ingredients
2 t. (one packet or 1/4 oz.) dry yeast, making sure it's fresh
2 c. warm water (105-110 degrees F.)
2 t. table salt
4 c. all-purpose or bread flour, divided
about 1/4 c. extra virgin olive oil plus more for oiling the bowl and baking pan
fresh rosemary leaves (approximately 4 T.)
1 Meyer lemon, sliced paper thin, seeds removed
1/2 c. pitted oil cured, Kalamata olives, or other flavorful black olives, NOT the kind in a can
kosher or sea salt, for sprinkling on top
Directions
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Mix yeast and warm water in a large bowl; stir in salt and 2 c. flour; mix into a soft sticky dough. Add the remaining 2 c. flour; mix well. The dough will still be somewhat sticky.
Oil a clean bowl; transfer dough to the oiled bowl; cover with plastic wrap; let sit in a warm spot for 40 minutes. The kitchen counter will typically NOT be warm enough for rising dough, see notes above for suggestions.
Preheat the oven to 425 degrees.
Turn the risen dough out onto an oiled baking sheet. Press it out gently with floured fingers into a rectangle, about 10x15 inches.
Using your fingers, dip them into the olive oil; make little dimples all over the dough. The oil will pool in the little indentations. Don't skimp here, that oil will flavor the dough and give it great texture as it bakes.
Top with the sliced lemons, rosemary leaves and olives, pushing them into the dough very gently. Dab a little more olive oil on top if you don't have enough. Season lightly with sea salt.
Make sure the oven is at the correct temperature. Bake for about 20-22 minutes, until the bread is just golden, rotating the baking sheet halfway through if the bread is baking unevenly.
Let cool slightly before slicing.
Serve warm.
12 servings.