Garlic Thyme No Knead Focaccia Recipes

GARLIC THYME NO-KNEAD FOCACCIA

Steps:

• In a large bowl combine the flour, yeast, and salt. Add the water and stir with a large spoon until the flour is completely incorporated. You may need to get your hands in there to finish mixing in the flour. The dough will be wet and sticky. Cover the bowl with plastic wrap and let it sit in a warm spot in the kitchen for 10-12 hours.
• As soon as you are done mixing the dough, make the garlic oil. Heat oil on medium heat with the garlic. Once it starts bubbling, reduce the heat to low and cook for 5 minutes. The garlic will be soft and lightly golden. Using a slotted spoon, scoop the garlic out of the oil. At this point you can either toss the garlic or reserve it to work into the focaccia. Let the oil cool to room temperature.
• Once the dough is covered in bubbles and looks puffy the dough is ready to be shaped.
• Take 2 tablespoons of the oil and put it into a 10 or 12 inch cast iron skillet. Using your fingertips, scrape the dough out of the bowl into the skillet and turn it to coat it with oil. Spread out the dough over the bottom of the skillet. If it doesn't reach the edges, wait about 10 minutes and then gently push it out some more.
• Cover the skillet with plastic wrap and let the dough rest for 1 hour.
• After 30 minutes, set a rack to the lower middle position and turn on the oven to 500F.
• When ready, top the dough with more of the garlic oil. Then sprinkle thyme leaves, coarse salt, and the reserved garlic slice (if desired) over the top. Dimple the dough with your fingertips, working some of the toppings down into the bread.
• Bake until the middle is cooked through, the top is brown, and the bottom is crispy. 15-20 minutes in a 12-inch skillet. 20-25 in a 10-inch skillet.

NO-KNEAD TOMATO FOCACCIA

Steps:

• In a large bowl, whisk together flour, yeast, sugar, 1 tablespoon salt, and 1 tablespoon thyme. Add cold water and 1/3 cup oil. Stir with a wooden spoon or your hands until a wet dough forms and no dry flour remains. Cover bowl with plastic wrap and let rise at room temperature until dough quadruples in volume and top appears bubbly, at least 12 hours and up to 18 hours.
• Pour 1/3 cup oil onto a 12-by-18-inch rimmed baking sheet. Lightly coat your hands with oil on sheet, and scrape dough onto center of sheet. Turn dough to evenly coat with oil, then press to spread in an even thickness to edges of pan. Use your fingers to make dimple-like indentations all over dough. Cover and let rise at room temperature until doubled in volume (dough should reach top of sheet rim), about 1 1/2 hours.
• Preheat oven to 500 degrees with rack in lower third. In a bowl, toss tomatoes with garlic, red-pepper flakes, and remaining 1 tablespoon oil, 2 teaspoons thyme, and 1 teaspoon salt. Sprinkle evenly over dough; drizzle with any accumulated juices from bowl.
• Bake until puffed slightly and golden brown on top, 16 to 18 minutes (if top is browning too quickly,tent with foil). Let focaccia cool in pan on a wire rack until warm but no longer hot, about 20 minutes. Serve warm or room-temperature, or let cool completely and store in an airtight container at room temperature up to 2 days.