One of my favorite bread recipes is focaccia. Since there is no kneading involved, it is one of the least labor-intensive. The dough is quite moist, which is ideal for a delicate, chewy bread with a pronounced salt bite.
- 1 package (1/4 ounce) active dry yeast
- 1-1/4 cups warm water (110° to 115°), divided
- 1 tablespoon honey
- 3 cups all-purpose flour
- 1/4 cup plus 3 tablespoons olive oil, divided
- 3/4 teaspoon kosher salt
- 1 teaspoon flaky sea salt, optional
1. – In a large bowl, dissolve yeast in 1/2 cup warm water and honey; let stand for 5 minutes.
Add flour, 1/4 cup oil, kosher salt and remaining 3/4 cup water; mix until smooth (dough will be wet).
Scrape the sides of the bowl clean; cover and let rise in a warm place until doubled, about 45 minutes.
2. -Preheat oven to 425°. Brush a 13×9-in. baking dish or 12-in. cast-iron skillet with 1 tablespoon oil.
Gently scrape dough directly into pan. With oiled hands, gently spread dough. If dough springs back, wait 10 minutes and stretch again. Make indentations in the dough with your fingers.
Drizzle with remaining 2 tablespoons oil; let rise until doubled in size, 30-40 minutes.
3. -If desired, sprinkle with sea salt. Bake until golden brown, 20-25 minutes. Cut into squares; serve warm.