Breads & Bakingbiggerbolderbaking4.7
No-Knead Focaccia with Roasted Garlic and Rosemary
Try this No-Knead Focaccia with Roasted Garlic and Rosemary to indulge in an irresistible fusion of savoriness, chew, and crisp effortlessly.
👥 10 Servings⏱️ Prep & Cook: 17h 20m⏳ Prep: 20 min🔥 Cook: 1h👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- bowl
- pan
- baking dish
📝 Preparation Steps
1
Make the Roasted Garlic
2
Preheat the oven to 400°F (200°C). Cut the tops off of two heads of garlic to expose the tops of the cloves, drizzle the cut ends with a bit of olive oil and wrap the bulbs in aluminum foil.
heads of garlic2Olive oil, (for drizzling)
3
Bake for ⏱️ 30-40 minutes, until completely soft. Let rest until cool enough to handle, then squeeze the roasted garlic into a bowl and mash up with a fork. Set aside on the counter.
4
Make the Dough
5
In a large bowl combine the flour, salt, sugar and yeast together.
6
Stir the warm water and roasted garlic together into the flour mixture and stir until completely moistened and you have a rough, shaggy dough.
7
Around the edge of the bowl pour in ¼ cup (2 fl oz/60 ml) of olive oil and swirl to coat the dough all around. Cover the bowl with plastic wrap and leave on the counter overnight, for at least ⏱️ 12 hours and up to ⏱️ 18 hours.
Olive oil, (for drizzling)
8
The Next Day
9
Pull the edges of the dough into the center all around and push down to both deflate the dough and form a ball. Place the dough, seam side down, into a greased 9x13-inch (22x33 cm) baking pan baking dish and let rise, covered for a minimum of ⏱️ 4 hours but up to ⏱️ 6 hours. Do not cut this time short, it's very important for a thick, bubbly focaccia.
10
⏱️ 30 minutes before the end of the rising time, preheat the oven to 450°F (230°C).
11
Then oil your hands and press deep dimples all over the surface of the dough. Drizzle with the remaining 2 tablespoons of olive oil, then sprinkle the rosemary over the top.
Olive oil, (for drizzling)chopped rosemary2 tablespoons
12
Bake for ⏱️ 20-30 minutes, until golden brown. Let cool for ⏱️ 30 minutes before serving.
13
This is best the day it is made but you can store leftovers in an airtight container at room temperature for up to 3 days. It also can be frozen for up to 8 weeks.
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