Everything Bagel No Knead Focaccia With Garlic Oregano Recipes

EVERYTHING BAGEL NO KNEAD FOCACCIA

Steps:

• In a large bowl, combine the bread flour, all-purpose flour, yeast, sugar, and salt. Add the Olive Oil and water, and mix with a spatula until a shaggy dough forms and there are no dry parts. The dough is wet and sticky. This is normal. The water quantity is correct. Don't freak out, you will be fine. This is normal. Super wet dough = super fluffy focaccia. The pan is there to provide structure when it bakes, so it's ok that it's wet and sticky! If you have weighed your ingredients, all will be ok, promise.
• Cover the bowl with a tea towel and leave to stand for 5 minutes.
• Add the everything bagel seasoning and chopped onion and mix by hand to incorporate.
• Perform a set of stretch and folds on the dough. To do this, wet your hands, then take a section of the dough and stretch it up and fold it onto itself. Rotate the bowl 90° and repeat the process. Repeat this two more times until you have gone around the bowl, then do one more set of four stretch and folds around the bowl (a total of 8 stretch and folds). Cover the bowl with the tea towel and leave to sit for 2 minutes.
• Repeat the stretch and folding and resting process two more times, for a total of three rounds of stretch and folds, each two minutes apart.
• Drizzle the surface of the dough with a little olive oil, and turn the dough over in the bowl to coat. Cover the bowl with plastic wrap or a lid (to make sure it doesn't dry out), then place in the fridge overnight, a minimum of 12 hours but up to 2 days. (see sample schedule in this blog post for instructions on alternative rising).
• Generously drizzle a 9"x13" (23cmx33cm) non stick baking pan with olive oil. If you are worried about sticking, butter the pan before adding the oil. Turn the risen dough out into the pan and turn it to fully coat it in the oil. Shape into a rough rectangle shape by pressing it down with your oiled fingers and tucking edges and corners in if needed. Leave to sit for 5 minutes to relax.
• Gently spread the dough toward the edges of the pan using your oiled fingers. It does not have to reach all the way - just encourage it to spread out slightly more.
• Drizzle the surface of the dough with a little more olive oil so that it does not dry out.
• Leave the pan in a warm spot, uncovered, to rise, until doubled in size, puffy, and jiggly, anywhere from 2 to 4 hours depending on your environment. When it is ready to bake, it will leave a small indentation that slowly springs back when gently pressed with a finger. Toward the end of the rising process, preheat the oven to 450°f / 230°c (conventional, not fan), and arrange a rack in the middle of the oven
• Drizzle the top of the focaccia dough generously with olive oil
• Oil your fingers and use them to dimple the dough all over, pressing your fingers almost to the bottom of the pan. Bubbles will form in the dough - do not pop them, just leave them be.
• Sprinkle with the additional 1 Tbsp everything bagel seasoning.
• Immediately transfer to the oven and bake for 25 to 30 minutes, or until golden brown on the surface and pulling away from the sides of the pan.
• Remove from the oven and allow to stand for 5 minutes then transfer to a wire rack to prevent the bottom from getting soggy.
• Leave to cool then slice into pieces using a bread knife. Store leftovers lightly wrapped at room temperature.

EASY ROASTED-GARLIC FOCACCIA RECIPE

Steps:

• For the Focaccia: Adjust oven rack to center position and preheat oven to 350°F (180°C). Remove 4 cloves garlic from head and set aside. Place remaining head in the center of a sheet of aluminum foil. Drizzle with 1 tablespoon (15ml) olive oil and season with salt. Wrap tightly with foil and place in an oven-safe cast iron, carbon steel, or stainless steel skillet, then transfer to oven. Roast until garlic is completely tender, about 1 hour. Remove from oven and refrigerate until ready to use the next day.
• Combine flour, water, salt, and yeast in a large bowl. (To account for rising, the bowl should be at least 4 to 6 times the volume of the dough.) Mix with hands or a wooden spoon until no dry flour remains.
• 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.
• Add 3 tablespoons (45ml) olive oil to a 12-inch cast iron skillet or large cake pan. Transfer dough to pan by tipping it out of the bowl in one large blob. Turn dough to coat in oil. Using a flat palm, press dough around skillet, flattening it slightly and spreading oil around the entire bottom and sides of pan. Peel roasted garlic cloves and break up large cloves into 2 or 3 pieces each. Scatter roasted garlic evenly over surface of dough, then push down on each clove until it is embedded in a deep well of dough. Cover tightly with plastic wrap and let dough stand at room temperature for 2 hours. After the first hour, adjust oven rack to middle position and preheat oven to 550°F (290°C).
• At the end of the 2 hours, dough should mostly fill skillet, up to its edge. Use your fingertips to press it around until it fills every corner, popping any large bubbles that appear. Lift up one edge of dough to let any air bubbles underneath escape. Repeat, moving around dough, until no air bubbles are left underneath and dough is evenly spread around skillet.
• Transfer skillet to oven and bake until top is golden brown and bubbly and bottom appears golden brown and crisp when you lift it with a thin spatula, 16 to 24 minutes. If bottom is not as crisp as desired, place pan on a burner and cook over medium heat, moving pan around to cook evenly, until bottom of focaccia is crisp, 1 to 3 minutes.
• Meanwhile, Make the Garlic Butter: Mince 4 reserved raw cloves of garlic. Combine remaining 1 tablespoon (15ml) olive oil with butter in a small skillet and melt over medium-low heat. Add garlic, oregano, and pepper flakes and cook, stirring, until fragrant and garlic is just beginning to brown, about 1 minute. Transfer to a small bowl and season with salt.
• When focaccia has finished baking, spread garlic butter over top with a spoon. 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 (150°C) oven for about 10 minutes before serving.

EVERYTHING BAGEL NO KNEAD FOCACCIA WITH GARLIC & OREGANO

Steps:

• To a large bowl or bucket with a lid, add the flour and salt. Using a Danish Dough Whisk (or wooden spoon) quickly whisk the ingredients together. Next, add the water and yeast. Using the whisk, mix it until it's combined and forms a 'shaggy' dough. Just make sure that all the flour is incorporated. It will not be a smooth dough - that's how it's supposed to be.
• Cover with plastic wrap or place the lid on the bowl and set in a warm place overnight for at least 12 hours but no more than 24.
• To a 16×12 inch pan (or a rimmed half sheet pan ~18×11") add half of the olive oil and spread it out so the bottom and sides are all coated. Sprinkle the sesame seeds evenly over top of the oil. Remove the bread from the bowl/bucket and, while in your hands, very gently form it into a rectangle (it's okay if you have issues). Place the dough in the middle of the prepared pan and gently pull/stretch the dough out towards the edges. Do not force it to go into place, it will need to relax and will spread out while it rests.
• Lightly spray plastic wrap and place the sprayed sign on top of the dough covering it and the pan. Set aside in a warm, dry area to rise, ~1.5-2 hours.
• Once the dough is all puffy and fills up the pan (it may need a little nudge to get to the edges), preheat the oven, rack in the middle, to 450 F. While the oven is heating, uncover the dough, pour the rest of the oil over top and, using your fingertips, dimple the dough all over. Once fully dimpled, sprinkle on the garlic, everything bagel seasoning, and oregano. If using the grated cheese, sprinkle over top.
• Bake for 15-23 minutes or until the bread is golden brown and the internal temperature is 200F.
• Remove from the oven and immediately remove the bread from the pan to a cooling rack.
• Store at room temperature in a loosely covered by foil/plastic wrap for up to 2 days. After that, slice and freeze in an airtight container for up to a month.