No need to knead in this focaccia recipe thats delightfully fluffy, garlicky, and herby.
Greg DuPree
Focaccia lovers, unite!
Its a light and fluffy focaccia, with a perfectly crisped bottom.
Photo:Greg DuPree
Its incredibly easy to make, which means this will be forever in your repertoire.
Or, split the focaccia in half, and use it to make sandwiches.
This recipe was developed by Sarah Carey.
Whisk in kosher salt.
Scrape down sides of bowl and cover with plastic wrap.
Refrigerate until doubled in volume, at least 8 hours and up to 24 hours.
Pour 1/2 cup oil into a 13-by-9-inch metal baking pan or quarter sheet pan.
Oil your hands and scoop dough onto prepared pan; flip dough to completely coat in oil.
Press dough into edges of pan.
If dough springs back, let it rest for 10 minutes and retry.
Let rise at room temperature until very soft and puffy, 1 1/2 to 2 hours.
Preheat oven to 450F.
Use your fingers to poke deep divots all over top of dough.
Sprinkle dough evenly with flaky sea salt.
Bake until puffed and golden, 25 to 30 minutes.
Let focaccia cool in pan on a wire rack for 15 minutes.
Brush evenly with rosemary mixture.
Slide a metal spatula around sides and underneath focaccia to loosen, then slide onto wire rack to cool.
Serve slightly warm or at room temperature.
Before serving, gently reheat focaccia in the oven at low temperature to re-crisp.
