No Knead Skillet Focaccia Recipe
This easy, no-knead focaccia recipe is fluffy on the inside and crispy on the outside. It is the perfect way to bring bakery-style bread to your table. Made in a cast-iron skillet, it achieves a golden, slightly crunch crust while remaining soft and airy in the center.
Servings: 10 wedges
Calories: 199kcal
Equipment
Ingredients
- 3 cup all-purpose flour
- ¾ cup whole wheat or all-purpose flour
- 1 ¾ teaspoon kosher salt
- ½ teaspoon active dry yeast
- 1 ½ cup warm water 120°F to 130°F
- ¼ cup chopped pitted kalamata olives
- ¼ cup chopped roasted red sweet pepper
- 2 teaspoons fresh rosemary or thyme leaves
- 2 cloves garlic sliced
- 2 tablespoons olive oil
Instructions
- In a large bowl, stir together 2 cups of the all-purpose flour, the whole wheat flour, 1 ½ tsp. of the salt, and the yeast.
- Stir in the warm water until the mixture is moistened (the dough will be sticky and soft).
- Cover bowl loosely with plastic wrap; let rest at room temperature 2 hours.
- Lightly grease a 12-inch cast-iron skillet.
- Using a fork, stir the remaining 1 cup of all-purpose flour into the dough. Gather dough with your hands and spread slightly in a prepared skillet.
- Cover loosely with lightly greased plastic wrap. Let rise at room temperature until puffy (1 ½ to 2 hours).
- Preheat oven to 400°F.
- Sprinkle dough with olives, roasted pepper, rosemary, and garlic. Drizzle with 1 Tbsp. of the oil and sprinkle with the remaining ¼ tsp. salt.
- Place the cast iron skillet on a stove burner and cook over medium-high heat for 3 minutes.
- Transfer to oven and bake for 30 minutes or until golden.
- Cool slightly in a skillet on a wire rack. Drizzle with remaining 1 Tbsp. oil. Serve warm.
Nutrition
Calories: 199kcal | Carbohydrates: 36g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 510mg | Potassium: 83mg | Fiber: 2g | Sugar: 0.2g | Vitamin A: 33IU | Vitamin C: 2mg | Calcium: 14mg | Iron: 2mg