Raise your hand if you love focaccia bread. Now, how excited would you be if I told you that there is a fast, easy and no-knead focaccia bread, aka peasant bread that is my absolute favourite bread ever?
Here’s where I tell you that I feel terrible.
I have made this no-knead focaccia bread at least four times and each and every time, I have forgotten to take photos and write up a post.
I am a terrible, terrible food blogger and I apologize for it. I don’t know why – other than the fact that this bread is such hot, carby amazing goodness. It comes out of the oven smelling like heaven itself – rosemary happens to be one of my favourite herbs and scents EVER. I must just fall into a carb coma, so forgive me that I’ve waited a few months to get this to you.
NO-KNEAD FOCACCIA BREAD!
This incredibly tasty bread is a favourite in our household! Share and tag a friend who loves homemade bread!
RECIPE HERE: https://www.thekitchenmagpie.com/no-knead-focaccia-bread-peasant-bread/
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Posted by The Kitchen Magpie on Tuesday, April 11, 2017
While I do think that the carb coma is completely possible, I would guess that the reason I haven’t written this up before is that I always make it for supper as a last thought and then then supper rush ensues.
This no-knead focaccia bread is so easy that it IS a last minute supper decision most of the time. If I am making a soup or chili and don’t have buns, this is my go-to last minute panic bread. It’s ready as quick as can be – mine almost always rises in 45 minutes, rather than an hour- and there is nothing I love better than salty bread with rosemary on top.
Now, put this on your to-make list right away! Trust me, you are going to love having this recipe in your back pocket!
- 1 tbsp butter to grease the pan with
- 1 ounce package active dry yeast or 2 1/4 tsp
- 1 tbsp sugar
- 2 cups warm water divided 110° to 115°
- 4 cups all-purpose flour
- 2 teaspoons salt
- 2 tbsp olive oil
- 3 tbsp chopped rosemary
- 2 tsp sea salt
- Grease and set aside a large 9x13 glass pan ( I use my 933 lasagna pan). You can use metal but glass or ceramic seem to work the best.
- Dissolve yeast into 1 cup of warm water, add sugar and make sure it bubbles.
- In a large bowl, whisk together the flour and salt.
- Add the yeast mixture and remaining water; stir until combined. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch the dough down. Spread out the dough in the bottom of the pan with your fingers until the dough reaches all four corners and fits the pan.Try not to rip the dough while doing this.
- Poke quite a few dimples into the top of the bread with your fingers or the end of a wooden spoon, then drizzle with the olive oil, Sprinkle with the rosemary and sea salt.
- Let rise for another 20 minutes or so, until the bread gets some height again.
- Bake at 350° for 30-40 minutes, until golden brown on top and baked through.