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No Knead Focaccia 7 scaled
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No-Knead Skillet Focaccia with Pine Nuts, Rosemary and Sea Salt

Course Breads
Cuisine Italian
Keyword artisan bread, focaccia, overnight artisan bread, overnight focaccia
Prep Time 15 minutes
Cook Time 22 minutes
Additional Time 8 hours
Total Time 8 hours 37 minutes
Servings 1 loaf, 16 slices
Calories 74kcal
Author Marsha Maxwell

Equipment

  • Le Creuset Enameled Cast Signature Iron Handle Skillet, 11-3/4-Inch, Cerise
  • Mixing Bowls with Airtight Lids 6 piece Stainless Steel Metal Bowls
  • Kitchen Utensil Set Wood,9 Pack Wooden Cooking Utensils with Holder, Natural Teak Wooden Spoons for Cooking,Wooden Spatula,Turner,Strainer,Ladle,Egg Whisk,Slottled Spoons
  • Simply Gourmet Measuring Cups and Measuring Spoons Set

Ingredients

  • 500 g 3 ¼ cups bread flour (or use all-purpose flour)
  • 15 g 1 tablespoon kosher salt
  • 8 g 1 teaspoon active dry yeast (or use 4 grams instant yeast)
  • 400 g 2 cups minus 1 tablespoon water (if using all-purpose flour, reduce water to 350 grams or 1 ½ cups)
  • 3 tablespoons extra-virgin olive oil divided
  • ¼ cup pine nuts roughly chopped (or place in a plastic bag and pound lightly with a mallet or rolling pin)
  • 1 tablespoon chopped fresh rosemary or 1 ½ teaspoons dried rosemary
  • Coarse sea salt for sprinkling
  • Other topping ideas: Sliced sweet onion sliced garlic cloves, olives, sun dried tomatoes

Instructions

  • Combine flour, salt and yeast in a large bowl, using a whisk. Use a large bowl, because the dough will expand to about 4 times its original size.
  • Slowly pour in the water, and mix with a spatula or wooden spoon until all the flour is moistened and the dough starts to come together.
  • Cover the bowl tightly with plastic wrap, then a clean kitchen towel. Let the dough rise at least 8 hours and up to 24 hours.
  • Turn the dough out onto a lightly floured surface. Using floured hands, pinch the dough together in the middle several times until it forms a ball.
  • Oil a 10-inch cast iron skillet with 1 1/2 tablespoons olive oil. Place the ball of dough in the pan, and using oiled hands, press and stretch the dough until it almost reaches the edges of the skillet.
  • Cover the skillet with plastic wrap and a clean kitchen towel. Let the dough rise a second time for 2 hours.
  • During the last half hour of the second rise, position an oven rack one slot below the middle of the oven. Preheat oven to 450 degrees.
  • After the dough has risen for a second time, use oiled fingers to pop the big bubbles in the dough. Keep popping as large bubbles arise.
  • Sprinkle the dough with pine nuts and rosemary, and press down lightly with your hands so the toppings stick to the dough. Drizzle with remaining olive oil. Sprinkle with a few pinches of sea salt.
  • Bake 22-26 minutes, until browned and crispy on the outside. Let cool for at least 10 minutes before slicing.

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