I’m always in the mood for homemade bread. Unfortunately, I don’t always have time to labor over a loaf. That’s why I love no-knead recipes. You literally dump all the ingredients in a bowl, give the mixture a vigorous stir and let it rise, and then throw the dough in the oven to cook. That’s it.
You can employ this method to prepare an assortment of carb-centric goods, from beer bread and brioche rolls to this fluffy focaccia with cheese and herbs.
Bake a slab and I promise you’ll find a use for it. No-knead focaccia pairs well with just about anything – eggs, salad, soup, A Hint of Honey’s spice-rubbed grilled shrimp (which I made for dinner – see below). Or split it and make sandwiches. The options are endless.
Recipe adapted from My Kitchen Addiction.
- 1¼ cups lukewarm water
- 2 tablespoons sugar, divided
- 2¼ teaspoons active dry yeast
- 4 tablespoons olive oil, divided
- 1 egg
- 3 cups all-purpose flour
- 1 teaspoon sea salt
- 1 teaspoon dried oregano, divided
- 1 teaspoon dried basil, divided
- ½ small onion, thinly sliced
- ½ cup grated Asiago cheese
- In a large bowl, combine the water, 1 tablespoon sugar and yeast. Whisk together until thoroughly combined and let sit until foamy, about 10 minutes.
- Add 3 tablespoons olive oil and egg and stir to combine.
- In another large bowl, combine the remaining sugar, flour, salt, ½ teaspoon oregano and ½ teaspoon basil.
- Add half of flour mixture to the yeast mixture and stir with a wooden spoon until smooth. Add the remaining flour mixture and continue to stir until smooth. Cover the bowl with plastic wrap and let dough rise until doubled in size, 1-2 hours.
- Oil a 9"x13" baking pan. After dough has doubled in size, gently pour it into the prepared pan. Using your fingers, stretch the dough so it evenly covers the bottom of the pan.
- Top dough with sliced onion, remaining oregano and basil, and Asiago cheese. Drizzle with remaining olive oil.
- With your fingertips, poke dimples at 2" intervals over the entire surface of the dough. Cover the dough loosely with a clean kitchen towel and let it rise until puffy, 30-45 minutes.
- About 15 minutes before dough has finished rising, preheat oven to 375 degrees.
- Bake until golden brown, 20-25 minutes.
