no-knead focaccia
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 189.8
- Total Fat: 3.0 g
- Cholesterol: 0.0 mg
- Sodium: 292.0 mg
- Total Carbs: 34.3 g
- Dietary Fiber: 1.2 g
- Protein: 5.6 g
View full nutritional breakdown of no-knead focaccia calories by ingredient
Number of Servings: 12
Ingredients
-
4 cups flour/bread flour
1/4 tsp yeast
1.5 tsp salt
1 cup water
2 tbsp olive oil
1 tbsp Italian seasoning
2 tbsp corn meal
Directions
Mix all ingredients until it forms one ball. Loosely cover and let sit at room temperature until the next day (about 14 hours).
The next day scrape the dough from the sides of the pot or bowl and turn it in on itself a few times until it forms a ball in the center of the pot/bowl.
Transfer the dough to the baking sheet. Stretch and pat the dough out into a large rectangle. You may need to dust your hands with flour throughout this process to keep the dough from sticking. It will be very wet and sticky.
Drizzle olive oil over the surface of the dough and use a soft brush to spread it evenly over the surface. Sprinkle the Italian seasoning (or any type of herbs) over top. Let the dough rise for another hour.
Preheat the oven to 425 degrees. Using your fingers, press dimples into the risen dough. Bake the focaccia for 20-25 minutes in the preheated oven or until the surface is golden brown. After removing from the oven, transfer the focaccia to a wire rack to cool.
Serving Size: 12 pieces
Number of Servings: 12
Recipe submitted by SparkPeople user BLAIZE.
The next day scrape the dough from the sides of the pot or bowl and turn it in on itself a few times until it forms a ball in the center of the pot/bowl.
Transfer the dough to the baking sheet. Stretch and pat the dough out into a large rectangle. You may need to dust your hands with flour throughout this process to keep the dough from sticking. It will be very wet and sticky.
Drizzle olive oil over the surface of the dough and use a soft brush to spread it evenly over the surface. Sprinkle the Italian seasoning (or any type of herbs) over top. Let the dough rise for another hour.
Preheat the oven to 425 degrees. Using your fingers, press dimples into the risen dough. Bake the focaccia for 20-25 minutes in the preheated oven or until the surface is golden brown. After removing from the oven, transfer the focaccia to a wire rack to cool.
Serving Size: 12 pieces
Number of Servings: 12
Recipe submitted by SparkPeople user BLAIZE.