This is one of those recipes that I always go back to. Simple, straightforward, and as far as bread things go, it certainly qualifies as quick, as you can have it on a cooling rack 1 hour after your focaccia craving hits.
It comes from “No Need to Knead”, a book published in 1999, years before the “no-knead-bread fever” hit the US.
For dinner parties I make the full recipe, for me and hubby I make half and cook it in a cast iron pan. Works like a charm….
(adapted from Suzanne Dunaway’s “No Need to Knead”)
2 cups lukewarm water
2 tsp active dry yeast
4 cups unbleached bread flour
3 tsp salt
2-3 tsp olive oil
2 T chopped fresh rosemary
1 tsp kosher salt
Measure the water in a large bowl, sprinkle yeast over water and stir until dissolved. Using a strong wooden spoon mix 2 cups of flour and salt until smooth, about 2 minutes. Add the remaining 2 cups of flour, stirring for 2 more minutes, just until the dough pulls away from the sides of the bowl, and the flour is fully incorporated. Cover the bowl with plastic wrap and let it rise in a warm place until doubled in volume, 30 to 40 minutes.
Heat the oven to 500F. Oil one or two non-stick 13×18 inch baking sheets.
Pour the dough onto the sheet(s), brush the surface with 2 tsp olive oil. Dip your fingers in cold water or olive oil and make indentations all over the dough, working to stretch the dough as you go. If you are using a single sheet, the dough should cover it. Brush the surface with another teaspoon of olive oil, sprinkle with rosemary and salt.
Place in the oven and reduce the temperature to 450F. Bake for 15 to 20 minutes, until golden brown. Cool on a wire rack and enjoy!