No-Knead Herb Focaccia

I ate like a third of the loaf while I was cooking the rest of dinner. My roommate came downstairs two or three times while it was baking to ask if it was ready yet. I may need to make more for sandwiches tomorrow because so much got eaten. I’d say this is a definite success — and as a bonus, it’s super easy, and requires very little hands-on work. I’m generally pretty bad with yeast dough, and this one has never given me any trouble.

No-Knead Herb Foccacia, adapted from Budget Bytes

1 c. white whole wheat flour
3 c. all-purpose flour
1/4 tsp. instant yeast
1 1/2 tsp. salt
2 c. water
2 Tbsp. olive oil plus more for pan
1-2 Tbsp. cornmeal
herbs to taste

In a large bowl, mix the flours, the yeast and the salt until evenly blended. Stir in the water. The end result should be a wet, shaggy dough; if a few minutes of stirring haven’t incorporated all the flour, add more water 2 Tbsp at a time until it is incorporated. Cover loosely and let sit on the counter for 14 hours.

Line a baking sheet with foil. Oil it and sprinkle cornmeal over the bottom fairly liberally.

When the dough is uncovered, it will be all kinds of bubbly and weird. Using a spatula or an intrepid (and well-oiled) hand, scrape it down off the sides of the bowl and into a ball. Dump the ball onto the prepared pan, and stretch and pat the dough until it takes up most of the space — oil or flour your hands to keep the dough from sticking. Drizzle 2 Tbsp. of olive oil over the pan and spread it out with a soft brush or your already-oily hands. Sprinkle herbs over the loaf (I used oregano, thyme and rosemary, but use what catches your fancy) and then sprinkle coarse salt over it. Cover it and let it rise for an hour.

Shortly before the end of the rise time, preheat the oven to 425F. When the dough is done rising, poke little divots in it — not all the way through, but the dough should be pleasantly denty. Bake for 20-odd minutes or until the top is golden. Remove and cool on a rack so the crust doesn’t get soggy. Eat!

 

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~ by iliadawry on 2 August 2012.

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