Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

No-Knead Garlic and Rosemary Focaccia


  • Author: Morgan
  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 15 hours
  • Yield: 12 servings 1x

Description

Adapted from Jim Lahey’s No Knead Bread method from his book, My Bread


Ingredients

Scale
  • 4 cups all-purpose or bread flour
  • 1 tablespoon kosher salt
  • 1 teaspoon instant yeast
  • 2 cups warm water
  • 1/4 cup olive oil, divided
  • Optional toppings: garlic confit, chopped fresh rosemary, and coarse sea salt. (See notes 1 & 2)

Instructions

  1. Whisk together the flour, kosher salt, and instant yeast in a large bowl, making sure there’s plenty of room for the dough to rise dramatically. Add the water and stir until no streaks of flour remain. The dough will be very sticky. Drizzle with oil and rub over the top of the dough.
  2. Cover tightly with plastic wrap. Refrigerate for at least 12 and up to 24 hours. Prepare the garlic confit, if using. (See note 2.)
  3. Use 2 tablespoons of the oil to coat the bottom and sides of a nonstick 9×13 baking dish. With a fork in each hand, lift the edges of the dough farthest away from you toward the center of the bowl. Turn the bowl and repeat until the dough is deflated and forms a more manageable dough ball.
  4. Transfer the dough into the oiled baking dish. Pour over any excess oil from the bowl. Turn the dough to coat in the oil and then gently pull and press the dough to the edges of the pan. Cover and let sit in a warm place for two hours. Then preheat the oven to 450ºF.
  5. As the oven warms, add the toppings. If using the garlic confit, scatter the cloves evenly around the top of the focaccia and press all the way down into the dough. Continue to dimple the dough using your fingertips, making sure that you are reaching all the way to the bottom of the pan with your fingers. Scatter chopped rosemary over top and sprinkle generously with coarse salt. 
  6. Bake on the center rack until golden and crisp, 25-35 minutes. Turn out onto a cooling rack. Let the focaccia rest for at least 10 minutes before cutting to serve. Finish with an extra flourish of garlic oil or serve on the side for dipping. Store in the refrigerator. (See note 1.)

Notes

  1. I use garlic confit and rosemary for this recipe, but it can be made without it, or with a variety of toppings such as cherry tomatoes, olives, nuts, other herbs, and more. Keep in mind that bread made with garlic confit must be stored in the refrigerator for food safety.
  2. If using garlic confit, prepare up to 3 days in advance and store in the fridge or prepare while the dough is resting and refrigerate until ready to use. The garlic confit and garlic oil recipe can be found here.