No Knead Focaccia

Ingredients

all purpose flour

Gluten-freegluten-free all-purpose flour

8 3/4 oz8 3/4 oz

warm water

1 cup

instant dry yeast

1 tsp

sugar

1/2 tsp

salt

1 tsp

extra virgin olive oil

2 1/2 tbsp

fresh rosemary

1 sprig

flaky sea salt

to taste

Method

1. 01In a large bowl, stir together flour and salt.
2. 02In a separate bowl, mix warm water, sugar, and instant yeast. If using active yeast, wait for bubbles to appear before continuing.
3. 03Pour yeast mixture into flour bowl and mix with a spatula or wooden spoon until no dry flour remains. Dough should be thick and sticky.
4. 04Drizzle with olive oil, cover with plastic wrap, and refrigerate overnight (10-12 hours) until dough triples in size.10 hr
5. 05Coat a 9x13-inch baking dish with 2-3 tbsp olive oil, including the sides. Lightly oil your hands, transfer dough to dish, and gently stretch to fit evenly.
6. 06Cover with plastic wrap and let rise at room temperature for 2-4 hours until doubled.3 hr
7. 07Preheat oven to 425°F.
8. 08Oil your fingers and press dimples into the dough all over the top, keeping air bubbles intact.
9. 09Drizzle with olive oil, sprinkle with rosemary and flaky sea salt, and bake for 20-25 minutes until golden brown.22 min
10. 10Transfer focaccia to a wire rack and cool for 10 minutes before slicing.10 min

Fits

• Vegan