No Knead Black Pepper Focaccia
Serves 12
5 mins prep
30 mins cook
960 mins Rise Time
995 mins total
This No Knead Black Pepper Focaccia bread recipe requires zero skill and background knowledge of bread or yeast. It is easy to make, totally foolproof, and bubbly every time!
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To a large bowl, add the flour, salt, yeast, and cracked black pepper. Stir until combined.
Add the [wprm-temperature value="110" unit="F"] water. Fold with a spatula until fully combined.
Coat the dough in 1/2 tablespoon of olive oil, cover with saran wrap, and place in the refrigerator for 12-16 hours to rise.
Deflate the dough and turn it out onto an olive oil greased sheet pan. Alternatively two 9 inch cake pans can make 2 focaccia loaves (like mine).
Lightly stretch the dough into a loose rectangle that is about 3/4 inch thick. Coat the dough with a tablespoon of olive oil.
Cover with a dish towel and set in a warm, dry place for 4 hours to rise.
Near the end of the rise time, preheat your oven to [wprm-temperature value="425" unit="F"].
Grease your finger tips with olive oil and lightly dimple the dough by pressing down and lifting straight up with your fingertips. Do this gently, it will look like a brain when you are done.
Add any seasoning, cheeses, or toppings you would like. I kept it simple with garlic and Italian seasoning.
Bake for 25 to 30 minutes or until golden brown and fully baked.
