Focaccia

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No Need to Knead Focaccia

(from No Need to Need by Suzanne Dunaway)

2 cups lukewarm water (85 to 95 degrees F)

2 tsp. active dry yeast (or 1 1/2 tsp. instant yeast)

4 cups unbleached bread flour

2 tsp. kosher salt

Olive oil

Fresh chopped rosemary

Sea Salt

In a large bowl, mix the warm water and yeast together until dissolved.  Stir in the salt and 2 cups of the bread flour and mix for about 2 minutes.  Then add in the remaining 2 cups of flour and mix for another 2 minutes.  I basically just stirred until the dough was well combined (didn’t really bother looking at the time.)  Cover with plastic wrap and let rise in the refrigerator overnight.  Two hours before baking, take the focaccia dough out and let it do it’s second rise in a warm place.

Preheat oven to 500 degrees.  There are a variety of shapes you can do for focaccia but, I did the traditional one in the jelly roll pan.  Just pour your dough into an oiled jelly roll pan and with your fingers dipped in cold water, make dents in the dough and spread it outwards to fill the pan.  Sprinkle the dough with the olive oil, sea salt and rosemary to your liking.  Turn down the oven to 450 degrees and then bake the focaccia for 15 to 20 minutes or until golden brown.

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