This no-knead focaccia is a delightful blend of flavors, featuring the rich taste of garlic and the unique Pepper Alpine cheese. Perfectly fluffy and golden, it's an easy and flavorful addition to any meal.
This no-knead focaccia is a delightful blend of flavors, featuring the rich taste of garlic and the unique Pepper Alpine cheese. Perfectly fluffy and golden, it's an easy and flavorful addition to any meal.Author:
Face Rock Creamery
Ingredients
1 (¼-oz.) envelope active dry yeast, (about 2¼ tsp.)
2 tsp. honey
2½ cups lukewarm water
5 cups (625 g) all-purpose flour, preferably King Arthur brand
1 Tbsp. plus 2 tsp. Diamond Crystal or 1 Tbsp. Morton kosher salt
¼ cup plus 2 Tbsp. extra-virgin olive oil, divided, plus more for your hands
Whisk one ¼-oz. envelope active dry yeast (about 2¼ tsp.), 2 tsp. honey, and 2½ cups lukewarm water in a medium bowl and let sit 5 minutes (it should foam or at least get creamy; if it doesn't, your yeast is dead and you should start again with fresh yeast—check the expiration date!).
Add 5 cups (625 g) all-purpose flour and 1 Tbsp. plus 2 tsp. Diamond Crystal or 1 Tbsp. Morton kosher salt and mix with a rubber spatula until a shaggy dough forms and no dry streaks remain.
Pour ¼ cup extra-virgin olive oil into a large bowl that will fit in your refrigerator. This dough is going to rise! Transfer dough to bowl and turn to coat in oil. Cover with a silicone lid or plastic wrap and chill until dough is doubled in size (it should look very bubbly and alive), at least 8 hours and up to 10 days. (If you’re in a rush, you can also let it rise at room temperature until doubled in size, 3–4 hours.)
Generously grease a 13x9” baking pan (thicker focaccia) or an 18x13” rimmed baking sheet (thinner, crispier). Pour 1 Tbsp. olive oil into center of pan. Using a fork in each hand, gather dough edges and fold into center, turning bowl and repeating 3 times to deflate and shape into a rough ball. Transfer to prepared pan, pour any remaining oil over dough and turn to coat. Let rise uncovered in a warm, dry spot until doubled, 1½–4 hours. Gently stretch dough (if using a baking sheet). Dimple all over with your fingers. Evenly distribute a healthy handful of Face Rock Creamery Pepper Alpine cubes over the dough, pressing some into the dimples.
Place a rack in middle of oven; preheat to 450°. Poke dough—it should spring back slowly with a small indentation. Drizzle with remaining 1 Tbsp. olive oil and sprinkle with flaky sea salt. Bake until puffed and golden brown, 20–30 minutes.
Melt 4 Tbsp. unsalted butter in a small saucepan over medium heat. Remove from heat. Grate in 2–4 garlic cloves. Return to medium heat and cook, stirring often, until garlic is just lightly toasted, 30–45 seconds. (Or, grate garlic into the hot butter off heat and brush right away.)
Brush garlic-butter all over focaccia and slice into squares or rectangles. Serve warm and enjoy!
