No Knead Black Pepper Focaccia
Serves 1240 mins prep30 mins cook
This focaccia is a really great option if you are a beginner and want to try your hand at bread. It requires zero skill and background knowledge of bread and yeast. It will also make your home smell so amazing!
0 servings
What you need
Instructions
To a large bowl, add the flour, salt, yeast, and cracked black pepper. Stir until combined. Add the 110 °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 425 °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.View original recipe