Loaded No-Knead Focaccia
- 2 tsp instant yeast
- 2 tsp sugar
- 5 cups plain flour
- 1 tbsp salt
- 1/4-1/2 cup Pete’s Olive Oil
- 1/4 cup Pete’s Bravo Chupadedos Olives, pitted and halved
- 2 sprigs fresh rosemary, picked and chopped
- 2 sprigs fresh thyme, picked and chopped
- 1/2 cup cherry tomatoes, halves
- Maldon Salt
- Cracked black pepper
In a small bowl, combine yeast, sugar and flour. Let sit 3-5 minutes until bubbling and frothy. In a large bowl, combine flour and salt. Add yeast mixture to flour and mix to form a shaggy dough.
In another large bowl, add 3 tbsp olive oil. Add dough to bowl and turn once to coat with oil. Top with damp cloth and place in a warm place until doubled in size, approximately 1-3 hours. Once dough has doubled, add 2-3 tbsp of olive oil to the bottom of a 9×13” pan. Spread and ensure it generously coats bottom and sides of pan, add more if needed. Before turning the dough into pan, fold into self, starting at corners, doing all 4 corners. Turn into pan.
Coat with a drizzle of oil and let rise until doubled, uncovered, in a warm place, another 1-3 hours. Once doubled again, preheat oven to 425’F. Lightly oil your fingers and dimple focaccia until spread out to corners of pan. Top with olives, rosemary, thyme and tomatoes, flaky salt and pepper and drizzle with more oil. Bake for 25-35 minutes or until golden brown all over. Allow to cool in pan 5 minutes, transfer to wire rack and cool for 15 minutes before slicing. Keeps 1-2 days, stored in fridge or up to 2 months stored in freezer. Enjoy!
Recipe created by Chef Dany Duguay