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Easy No Knead Focaccia<\/p>\nEasy No Knead Focaccia<\/p>\n
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1 \u00bc-oz. envelope active dry yeast (about 2\u00bc tsp.)<\/p>\n
2 tsp. honey<\/p>\n
5 C. (625 g) all-purpose flour<\/p>\n
5 tsp. Diamond Crystal or 1 T. Morton kosher salt<\/p>\n
6 T. extra-virgin olive oil, divided, plus more for hands<\/p>\n
4 T. unsalted butter, plus more for pan<\/p>\n
Flaky sea salt<\/p>\n
2\u20134 garlic cloves<\/p>\n
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Whisk one \u00bc-oz. envelope active dry yeast (about 2\u00bc tsp.), 2 tsp. honey, and 2\u00bd C. lukewarm water in a medium bowl and let sit 5 minutes (it should foam or at least get creamy; if it doesn\u2019t your yeast is dead and you should start again\u2014check the expiration date!).\u00a0 Add 5 C. (625 g) all-purpose flour and 5 tsp. Diamond Crystal or 1 T. Morton kosher salt and mix with a rubber spatula until a shaggy dough forms and no dry streaks remain. Pour 4 T. extra-virgin olive oil into a big bowl that will fit in your refrigerator. This puppy is going to rise! Transfer dough to bowl and turn to coat in oil. Cover with a silicone lid or plastic wrap and chill until dough is doubled in size (it should look very bubbly and alive), at least 8 hours and up to 1 day. If you’re in a rush, you can also let it rise at room temperature until doubled in size, 3\u20134 hours.\u00a0 Generously butter a 13×9″ baking pan, for thicker focaccia that\u2019s perfect for sandwiches, or an 18×13″ rimmed baking sheet, for focaccia that’s thinner, crispier, and great for snacking. The butter may seem superfluous, but it\u2019ll ensure that your focaccia doesn\u2019t stick. Pour 1 T. extra-virgin olive oil into center of pan. Keeping the dough in the bowl and using a fork in each hand, gather up edges of dough farthest from you and lift up and over into center of bowl. Give the bowl a quarter turn and repeat process. Do this 2 more times; you want to deflate dough while you form it into a rough ball. Transfer dough to prepared pan. Pour any oil left in bowl over and turn dough to coat it in oil. Let rise, uncovered, in a dry, warm spot (like near a radiator or on top of the fridge or a preheating oven) until doubled in size, at least 1\u00bd hours and up to 4 hours. Place a rack in middle of oven; preheat to 450\u00b0. To see if the dough is ready, poke it with your finger. It should spring back slowly, leaving a small visible indentation. If it springs back quickly, the dough isn\u2019t ready. (If at this point the dough is ready to bake but you aren\u2019t, you can chill it up to 1 hour.) Lightly oil your hands. If using a rimmed baking sheet, gently stretch out dough to fill (you probably won’t need to do this if using a baking pan). Dimple focaccia all over with your fingers, like you\u2019re aggressively playing the piano, creating very deep depressions in the dough (reach your fingers all the way to the bottom of the pan). Drizzle with remaining 1 T. extra-virgin olive oil and sprinkle with flaky sea salt. Bake focaccia until puffed and golden brown all over, 20\u201330 minutes. Hold off on this last step until you’re ready to serve the focaccia: Melt 4 T. unsalted butter in a small saucepan over medium heat. Remove from heat. Peel and grate in 2\u20134 garlic cloves with a Microplane (use 2 cloves if you\u2019re garlic-shy or up to 4 if you love it). Return to medium heat and cook, stirring often, until garlic is just lightly toasted, 30\u201345 seconds. (Or, if you prefer raw garlic to toasted garlic, you can grate the garlic into the hot butter, off heat, then brush right away.)\u00a0 Brush garlic-butter all over focaccia and slice into squares or rectangles.\u00a0 Do Ahead: Focaccia is best eaten the day it’s made, but keeps well in the freezer. Slice it into pieces, store it in a freezer-safe container, then reheat it on a baking sheet in a 300\u00b0 F oven.<\/p>\n","protected":false},"excerpt":{"rendered":"
Easy No Knead Focaccia 1 \u00bc-oz. envelope active dry yeast (about 2\u00bc tsp.) 2 tsp. honey 5 C. (625 g) all-purpose flour 5 tsp. Diamond Crystal or 1 T. Morton kosher salt 6 T. extra-virgin olive oil, divided, plus more for hands 4 T. unsalted butter, plus more for pan Flaky sea salt 2\u20134 garlic cloves Whisk one \u00bc-oz. envelope active dry yeast (about 2\u00bc tsp.), 2 tsp. honey, and 2\u00bd C. lukewarm water in a medium bowl…<\/p>\n