NO KNEAD ROSEMARY FOCACCIA WITH CYPRUS SALT
NO KNEAD ROSEMARY FOCACCIA WITH CYPRUS SALT
NO KNEAD ROSEMARY FOCACCIA WITH CYPRUS SALT

Ingredients

1- ¼-oz envelope active dry yeast (about 2¼ tsp.)
2 tsp honey
5 cups all-purpose flour
1 Tbl Baker's Salt
Arbequina Extra-Virgin Olive Oil
Cold unsalted butter, for preparing the pan
Cyprus Flake Salt
Fresh Rosemary
4 Tbl unsalted butter
2 cloves garlic

Our friend and cooking instructor Lili brought us this fantastic recipe. As you read Lili’s instructions, a very specific mental picture forms as she describes spreading the dough: “as if you’re aggressively playing the piano.” When she teaches pizza and flatbread, she’ll teach you how to shape the dough using your “kitty cat paws.” If those instructions make you smile, then you need to be in the room with Lili when she teaches. She is pure entertainment – and a great instructor, kitty cat paws and all.

This no-knead focaccia is one of our favorite recipes. We like it in a half-sheet pan for a thinner result, but baked in a 13X9 pan will get you a thicker pan of sandwich-ready focaccia. Don’t skip the Cyprus Flake Salt for the finish- that crunch. Oh my!

Instructions

1.Whisk yeast, honey and 2½ cups lukewarm water in medium bowl and let sit 5 mins - it should foam. Add 5 cups all-purpose flour, 1 Tbl Baker's Salt and mix with rubber spatula until shaggy dough forms and no dry streaks remain.
2.Pour 4 Tbl Arbequina Extra Virgin Olive Oil into a big bowl that fits in your fridge. Transfer dough and turn to coat in oil. Cover with plastic wrap and refrigerate until dough is doubled in size - it should look very bubbly - at least 8 hours and up to 1 day. (If you're in a rush, you can let it rise at room temp until doubled in size, 3–4 hours.)
3.For thicker focaccia that’s perfect for sandwiches, generously butter a 13x9" pan. For a thinner, crispier result, use a half sheet pan (18x13" rimmed baking sheet.) In either case, butter the pans thoroughly.
4.Pour 1 Tbl Olive Oil into the center of the buttered pan. With dough in bowl, use a fork in each hand to gather up edges of dough. Grab dough farthest from you and lift up and over into center of bowl. Quarter turn the bowl and repeat process. Do this 2 more times. This process deflates the dough while forming into a rough ball.
5.Transfer dough to the buttered pan, on top of the drizzled oil. Pour any oil left in the dough bowl onto the dough. No need to press it in the pan. Just let the rough ball sit in the pan. Let rise, uncovered, in a dry, warm spot until doubled in size, at least 1½ hours and up to 4 hours.
6.Place a rack in center of oven and preheat to 450°F. Check dough for readiness by poking it with your finger. It should spring back slowly, leaving a small visible indentation. If it springs back quickly, the dough isn’t ready. (If at this point the dough is ready to bake but you aren’t, you can chill it up to 1 hour.)
7.Lightly oil your hands. Gently stretch out dough to fill the pan. Dimple focaccia all over with your fingers, like you’re aggressively playing the piano, creating very deep depressions, reaching your fingers all the way to the bottom of the pan.
8.Drizzle with 1 Tbl Arbequina Extra Virgin Olive Oil and sprinkle with Cyprus Flake Salt and chopped fresh rosemary. Bake focaccia until puffed and golden brown all over, 20–30 minutes.
9.Melt 4 Tbl unsalted butter in a small saucepan over medium heat. Remove from heat. Peel and grate in 2–4 garlic cloves with a Microplane. Return to medium heat and cook, stirring often, until garlic is fragrant, 30–45 seconds. Brush garlic-butter all over focaccia and slice into squares or rectangles.

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