Olive Rosemary Focaccia with Pistachios
Delicious, easy to make No-Knead Focaccia from Serious Eats
Servings: 10
Equipment
- iron skillet
Ingredients
- 500 grams all-purpose or bread flour 17 1/2 ounces, about 3 1/4 cups, prefer bread flour
- 15 grams kosher salt .5 ounces, about 1 tablespoon Diamond brand) reduce by a third if using Mortons
- 4 grams instant yeast .15 ounces, about 1 teaspoon
- 325 grams water 11 1/2 ounces, about 1 1/2 cups minus 1 tablespoon
- 1/4 cup extra-virgin olive oil divided
- 4 ounces pitted green olives sliced
- 1/4 cup roasted pistachios roughly chopped or lightly pounded in a mortar and pestle
- 2 tablespoons fresh rosemary leaves very roughly chopped
- Coarse sea salt
Alternate Toppings
- thinly sliced red onion
- fresh thyme leaves
- cherry tomatoes, halved
- garlic, slivers
Instructions
- Place flour, salt, yeast, and water in a large bowl. Mix with hands or a wooden spoon until no dry flour remains. The bowl should be at least 4 times the volume of the dough to account for rising.
- Cover bowl tightly with plastic wrap, making sure that edges are well-sealed, then let rest on the countertop for at least 8 hours and up to 24 hours. Dough should rise dramatically and fill bowl, although mine did not rise that dramatically, it spread more than rise.
- Sprinkle the top of the dough lightly with flour, then transfer it to a lightly-floured work surface. With well-floured hands, form into a ball by tucking the dough underneath itself.
- Pour half of oil (1/8 cup)in the bottom of a 12-inch cast iron skillet or large cake pan (your Le Creuset or Staub pan would be perfect)Transfer dough to pan, turn to coat in oil, and position seam-side-down. Using a flat palm, press the dough around the skillet, flattening it slightly and spreading oil around the entire bottom and edges of the pan.
- Cover tightly with plastic wrap and let the dough stand at room temperature for 2 hours. After the first hour, adjust an oven rack to the middle position and preheat oven to 550°F. My oven only goes to 500 degrees, this works fine. It actually baked in about the same amount of time, but you may need to go at least the full 24 minutes at 500 degrees.
- At the end of the 2 hours, dough should mostly fill the skillet up to the edge. Use your fingertips to press it around until it fills every corner, popping any large bubbles that appear. Lift up one edge of the dough to let any air bubbles underneath escape and repeat, moving around the dough until there are no air bubbles left underneath and the dough is evenly spread around the skillet.
- Spread olives and pistachios or your choice of toppings, over the surface of the dough and press down on them with your fingertips to embed slightly. Drizzle with remaining olive oil. Sprinkle with rosemary and coarse salt.
- Transfer skillet to oven and bake until top is golden toasty brown and bottom is golden brown and crisp when you peek underneath, 16 to 24 minutes. Using a thin spatula, loosen focaccia and peek underneath.
- Transfer to a cutting board, allow to cool slightly, slice, and serve. Serve with cheesy butter or Ottolenghis tomatoes and Labneh, so good.
- Extra bread can be stored in a brown paper bag at room temperature for up to 2 days. Reheat in a 300°F oven for about 10 minutes.