No-Knead Focaccia Bread

This bread was so good and SO easy!  You just mix up a dough- more like a batter, but it uses yeast, and then spread the very wet dough into a 9x13 using a rubber spatula.  I live in a very humid climate, and both times I made this, I found that I did not need the whole amount of water called for.  The dough was very wet and loose even that way; if I had used the whole amount of water, I don't think this recipe would have worked.  So, just eyeball the amount of water- the dough is supposed to be wet, but not a puddle.  Lol. 

This is so quick, it literally took me about 5 minutes to mix up and spread into the pan.  It has a short rising time, too, and while it's rising, you mix up the topping.  The recipe calls for quick-rising yeast, but I only had regular on hand, and that worked fine.  The first time I made this, I had to leave the house for about 45 minutes, so it rose that whole time, and worked perfectly.  The second time I made this, I only let it rise for about 30 minutes and it was great that way too.  This recipe is so good and easy- I may never make "regular" focaccia again!  I think this would make a perfect meal with some Tomato-Basil Soup and a salad.

No-Knead Focaccia Bread
adapted from Home Cooking with Sonya

Bread:
3-1/4 cups all-purpose flour (can use 1 cup whole wheat pastry flour)
1 envelope yeast (2-1/4 tsp) (active dry OR quick-rising)
1 Tablespoon sugar
1 teaspoon salt
3-4 Tablespoons olive oil, divided
1-2/3 cup warm water- may not use all of this- I used a little over 1 cup

Topping:
2 Tablespoons grated Parmesan cheese
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon garlic salt
1/2- 3/4 teaspoon dried onion or onion powder
1/2 teaspoon red pepper flakes, optional (I did not use this)

1.  In a large bowl, add flour, sugar, salt and yeast.  While mixing, slowly pour in 2 tablespoons olive oil and warm water. Just add water until a wet, sticky dough is formed.  You may not need all the water.  Start with about 1 cup.  Mix until all ingredients are well combined. Transfer dough to a well greased 13x9 inch pan. Spread dough with a rubber spatula. Cover and let rise for 30 mins in a warm spot. (Make sure your plastic wrap has been lightly sprayed with nonstick spray so that the dough doesn't stick to it.)

2.  In a small bowl, combine seasonings and cheese. Set aside.

3.  After the first rise, poke holes in the dough with either lightly floured fingertips or a greased wooden spoon handle. Drizzle with remaining 1-2 tablespoons olive oil. Sprinkles spice and cheese mixture evenly over the top. Allow dough to rise again for 15-30 minutes.

4.  While dough is rising the second time, preheat oven to 375 F or (190 C) and bake for 15-25 minutes or until lightly golden brown. Allow to cool on a wire rack for 5-10 mins. 

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