No Knead Focaccia Bread
3 cups all-purpose flour
½ tsp kosher salt
½ tsp of yeast
1 ½ cups of water (barely warm or even cool water)
Extra virgin olive oil
Fresh rosemary sprigs
In a large bowl combine well the flour, salt and yeast. Stir in water. Mix just until a ball begins to form and the flour has absorbed the water. Don’t overmix. It will be quite sticky. Cover bowl with plastic wrap and let stand for 12 hours or more. If the dough has nearly doubled in size it is ready and you might not need to wait the full time.
When ready to bake, heat oven to 450 degrees. Cover bottom and sides of 8×8 square metal pan with the olive oil. Scrape out the sticky dough directly into the pan. You might rub some oil on your hands for easier handling. Press dimples into the dough with you thumb and dribble and spread more oil across the top. Spread the rosemary sprigs and sprinkle a little more salt (to taste) across the dough. Cover tightly with aluminum foil and bake for 25 minutes. Remove foil and bake for 20 more minutes until golden brown.
You will be rewarded with a great aroma in your kitchen and delicious bread. Spread with butter or dip in olive oil, spices and maybe a little balsamic vinegar.