Easy No Knead Olive Rosemary Focaccia With Pistachios Recipe 455

EASY NO-KNEAD OLIVE-ROSEMARY FOCACCIA WITH PISTACHIOS RECIPE - (4.5/5)

Steps:

• Combine flour, salt, yeast, and water in a large bowl. Mix with hands or a wooden spoon until no dry flour remains. The bowl should be at least 4 to 6 times the volume of the dough to account for rising. 2. Cover bowl tightly with plastic wrap, making sure that edges are well-sealed, then let rest on the countertop for at least 8 hours and up to 24 hours. Dough should rise dramatically and fill bowl. 3. Sprinkle the top of the dough lightly with flour, then transfer it to a lightly-floured work surface. Form into a ball by holding it with well-floured hands and tucking the dough underneath itself, rotating it until it forms a tight ball. 4. Pour half of oil in the bottom of a 12-inch cast iron skillet or large cake pan. Transfer dough to pan, turn to coat in oil, and position seam-side-down. Using a flat palm, press the dough around the skillet, flattening it slightly and spreading oil around the entire bottom and edges of the pan. Cover tightly with plastic wrap and let the dough stand at room temperature for 2 hours. After the first hour, adjust an oven rack to the middle position and preheat oven to 550°F. 5. At the end of the 2 hours, dough should mostly fill the skillet up to the edge. Use your fingertips to press it around until it fills every corner, popping any large bubbles that appear. Lift up one edge of the dough to let any air bubbles underneath escape and repeat, moving around the dough until there are no air bubbles left underneath and the dough is evenly spread around the skillet. Spread olives and pistachios all over the surface of the dough and press down on them with your fingertips to embed slightly. Drizzle with remaining olive oil. Sprinkle with rosemary and coarse salt. 6. Transfer skillet to oven and bake until top is golden brown and bubbly and bottom is golden brown and crisp when you lift it with a thin spatula, 16 to 24 minutes. Using a thin spatula, loosen focaccia and peek underneath. If bottom is not as crisp as desired, place pan on a burner and cook over medium heat, moving the pan around to cook evenly until it is crisp, 1 to 3 minutes. Transfer to a cutting board, allow to cool slightly, slice, and serve. Extra bread should be stored in a brown paper bag at room temperature for up to 2 days. Reheat in a 300°F oven for about 10 minutes before serving.

NO-KNEAD BIG BUBBLE FOCACCIA

Steps:

• Stir yeast into bread flour in a bowl. Add salt, followed by 4 teaspoons oil, and water. Stir with a spoon until a wet, sticky dough forms.
• Cover and let sit at room temperature for 12 to 14 hours.
• Uncover dough and transfer to an oiled work surface. Using oiled hands, press and push the dough into a rectangle, 16x12 inches in size. Fold dough into thirds horizontally; fold vertically into thirds. Transfer smooth side up into a generously oiled pan.
• Cover the pan with plastic wrap and let rest until almost doubled in size, for 1 hour.
• Using oiled hands, fold once more into thirds horizontally, then into thirds vertically to develop gluten structure. Flip dough, smooth side up, on the pan; cover with plastic wrap and let rest for 1 hour more.
• Unwrap and stretch and fold dough once more in each direction using oiled hands.
• Transfer, smooth side up, into a generously oiled metal baking pan. Lightly drizzle with additional olive oil and stretch to fit the pan. Cover and let rest for 2 hours.
• Preheat the oven to 425 degrees F (220 degrees C)
• Unwrap and poke holes in the top of the dough using oiled fingers if desired for the traditional focaccia look. Scatter over rosemary and flaky sea salt.
• Bake in the center of the preheated oven until browned, about 30 minutes. Let cool in the pan for 10 minutes; transfer to a wire rack and let cool to room temperature, about 30 minutes. Slice and serve.

ONION AND ROSEMARY FOCACCIA (NO-KNEAD)

Steps:

• Use the refrigerated pre-mixed dough for No-Knead Flatbreads Recipe #387518.
• Twenty minutes before baking place an empty broilter tray or cast iron skillet on the bottom shelf of the oven.
• Preheat the oven to 425 degrees.
• Line a cookie sheet with parchment paper (or silicon mat), or grease with olive oil; set aside.
• Remove the Olive Oil Flatbread dough (Recipe #387518) from the refrigerator. Lighly dust the surface with flour and cut off a 1 pound (grapefruit size) piece.
• With lightly floured hands quickly shape dough into a ball by streching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter turn as you go.
• With a minimal amount of flour, flatten the dough into a 1/2 to 3/4 inch round, using your hands or a rolling pin.
• Place dough on the prepared cookie sheet.
• Saute the onions in 2 tablespoons olive oil until soft, but not browned.
• Mix in minced garlic.
• Sparingly scatter the onions over the surface of the dough. You should be able to easily see the dough's surface.
• Sprinkle with rosemary, coarse salt, and freshly ground black pepper.
• Lightly drizzle olive oil over the surface, approximately 1 teaspoon.
• Set dough aside for 20 minutes to rest.
• Place the focaccia on the center rack of the oven.
• Pour 1 cup of hot tap water into broiler tray or cast iron skillet and quickly close the door.
• Bake for 25 minutes or until the crust is golden brown, watching carefully that the onions do not burn.
• Cut into wedges and serve warm.