Overnight Rosemary Focaccia
By Joe
Source: Serious Eats — J. Kenji López-Alt, Easy No-Knead Olive-Rosemary Focaccia With Pistachios.
A easy no-knead olive-rosemary focaccia with pistachios recipe for 8 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Mix. Mix flour, salt, yeast, and water in a big bowl. Blend with hands or a wooden spoon till no dry flour remains. The bowl should be no less than 4 to 6 times this volume of the dough in order to account for rising. Cover bowl firmly using cling film, making sure that edges are well-sealed, next leave to rest on the countertop for no less than 8 hours plus up to 24 hours.
- 2
Work the dough. Dough should rise dramatically plus fill bowl. Scatter the top of the dough gently with flour, next move it to a gently-floured work surface. Form in a ball by holding it using well-floured hands plus tucking the dough underneath itself, rotating it till it forms a tight ball. Tip half of oil in the bottom of a 30 cm cast iron skillet or big cake pan.
- 3
Bake. Move dough in order to pan, turn to coat in oil, plus position seam-side-down. Push the dough around the skillet, flattening it a little and spreading oil around the whole bottom and edges of the pan using a flat palm. Cover tightly with cling film plus let the dough stand at room temperature for a period of 2 hours. Adjust an oven rack in order to the middle position and heat oven to 290°C after the first hour.
- 4
Work the dough (2). At this end of this 2 hours, dough should mostly fill this skillet upwards to the edge. Use your fingertips to push it round till it fills every corner, popping any big bubbles that appear. Lift upwards one edge of the dough in order to let any air bubbles underneath escape plus repeat, moving round the dough till there are no air bubbles left underneath plus the dough is uniformly spread round the skillet. Spread olives plus pistachios all over the surface of the dough plus push down on them using your fingertips to embed a little.
- 5
Bake (2). Drizzle with leftover olive oil. Scatter with rosemary and coarse salt. Move skillet to oven and bake till top is amber brown plus bubbly plus bottom is amber brown plus crunchy when you lift it using a thin spatula, 16 to 24 minutes. Loosen focaccia and peek underneath using a thin spatula.
- 6
Bake (3). Put pan on a burner and cook over a mid-sized flame, moving the pan around to cook uniformly till it is crisp, 1 to 3 minutes if bottom is not as crisp as wanted. Move to a cutting board, leave till it is cold a little, slice, plus offer. Extra bread should be stored in one brown paper bag at room temperature for upwards to 2 days. Reheat in a 150°C oven for around 10 minutes before serving.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
Nutrition per serving Calculated from USDA FoodData Central
Approximate: more salt than a serving would eat is listed (; a brine, rub or typo), so salt is capped at 3 g kosher salt); an ingredient line looks mis-read ("("); an ingredient line looks mis-read (") kosher salt"); an ingredient line looks mis-read (") instant yeast"). No nutrition labels are shown for this recipe until it is fixed.
| Per serving | Amount |
|---|---|
| Energy | 509 kcal |
| Protein | 29 g |
| Carbohydrate | 71.8 g |
| of which sugars | 0.5 g |
| of which free sugars | 0 g |
| Fat | 15.7 g |
| of which saturates | 2.3 g |
| Fibre | 16.8 g |
| Salt | 3.24 g |
Protein per 100 kcal
5.7 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
