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Focaccia bread is a delightful staple of Italian cuisine, loved for its rich flavor and versatile nature. Originating from the ancient civilizations of the Mediterranean, this flat oven-baked bread has become a favorite across various cultures and kitchens around the world. Its popularity can be attributed to its unique texture and ability to pair seamlessly with a variety of dishes, from antipasto to sandwiches. Whether enjoyed as a simple side, topped with vibrant seasonal vegetables, or served as a base for creative culinary concoctions, focaccia bread is a true crowd-pleaser.

No-Knead Focaccia Bread

Discover the joy of baking with this Cloud-Like No-Knead Focaccia Bread recipe. Enjoy a delightful Italian staple that's easy to make and perfect for any meal. With its airy texture and golden crust, this focaccia can be customized with your favorite toppings, from fresh herbs to roasted veggies. The no-knead method makes it accessible for bakers of all levels, allowing the flavors to shine through. Dive into the art of baking and impress your family and friends with this delicious bread!
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Ingredients
  

4 cups all-purpose flour

2 teaspoons active dry yeast

2 teaspoons salt

2 cups warm water (about 110°F/43°C)

1/4 cup extra virgin olive oil, plus more for drizzling

Fresh rosemary leaves (or other herbs of choice)

Coarse sea salt, for sprinkling

Optional: sliced olives, cherry tomatoes, or garlic for adding toppings

Instructions
 

Prepare the Dough: In a large mixing bowl, combine the flour, active dry yeast, and salt. Whisk together until well blended. Gradually add the warm water and 1/4 cup of olive oil. Mix with a wooden spoon or spatula until a shaggy dough forms. The dough will be wet and sticky, which is what you want!

    First Rise: Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let it rest at room temperature for 8 to 12 hours, or until the dough has doubled in size and is bubbly (you can leave it overnight).

      Preheat Oven: At least 30 minutes before baking, preheat your oven to 425°F (220°C). Place a cast-iron skillet or a baking sheet in the oven to heat up.

        Shape the Focaccia: Once the dough has risen, generously flour a clean work surface and your hands. Carefully transfer the dough onto the floured surface. Using your hands, gently stretch and shape it into a rectangle that fits your skillet or baking sheet.

          Second Rise: Grease the hot skillet or baking sheet with olive oil, then transfer the dough to it. Use your fingertips to dimple the surface of the dough. Drizzle with more olive oil, and sprinkle fresh rosemary, coarse sea salt, and any additional toppings you prefer (olives, cherry tomatoes, etc.). Cover lightly with a towel and let it rest for another 20-30 minutes.

            Bake the Focaccia: Place the skillet or baking sheet in the preheated oven. Bake for about 20-25 minutes or until the crust is golden brown and crispy. The edges should be beautifully caramelized.

              Cool and Serve: Remove the focaccia from the oven and let it cool in the skillet for about 5 minutes. Transfer it to a wire rack to cool completely. Slice and serve warm or at room temperature. Enjoy as a side, dip it in olive oil, or use it for sandwiches!

                Prep Time, Total Time, Servings: 15 minutes | 12-16 hours (including resting time) | 12 servings