Forget the buns – make your own bread this Thanksgiving!
In this week’s Dinner with Duria, Angelica shows us how to make no-knead focaccia bread.
This recipe uses a 9 inch cake or an 8×8 metal pan
You can double the recipe for a 13 x 9 inch pan
- 2 cups all-purpose flour
- 1 teaspoon of honey
- 1 teaspoon of salt
- 1 1/8 teaspoon instant dry active yeast (1/2 packet)
- 1 cup hot tap water
- 1 tablespoon of butter to grease the mold
- 3 tablespoons olive oil, divided, plus more for bread handling
- Italian seasoning or dried rosemary/thyme/oregano
- 2 garlic cloves, minced
- Flaky sea salt for garnish
1. In a medium/large bowl, whisk together the yeast, honey and warm water and let stand for 5 minutes, until foamy or creamy.
2. Add the flour and salt and stir with a rubber spatula until a sticky dough forms and no dry streaks remain.
3. Pour 2 tablespoons of olive oil into a large bowl. Transfer the dough to a bowl, turn it over and fold it to coat in the oil. Cover and refrigerate at least 8 hours or overnight. The dough must double in volume. (If you’re in a hurry, you can also let it sit at room temperature for 3-4 hours until doubled in size.)
4. Generously butter a metal mold, then pour 1 tbsp. olive oil in the center of the skillet. Keeping the dough in the bowl and using a fork in each hand, pick up the edges of the dough farthest from you and lift them into the center of the bowl. Rotate the bowl a quarter turn and repeat the operation. Do this 2 more times and shape the dough into a rough ball. Transfer the batter to the prepared pan and pour the remaining oil from the bowl into the batter to coat. Let rise, uncovered, for an additional 2 to 3 hours.
5. Preheat the oven to 450 degrees. Lightly oil your hands and gently stretch the dough to fill the mold. Dimpled focaccia with fingers. Drizzle the top with more olive oil and sprinkle with the garlic, herb seasoning, and sea salt. Bake the focaccia for 20 to 30 minutes, until puffed and golden brown all over . Wait about 10-15 minutes before slicing and serving.