Focaccia Bread

No kneeding needed in this bread, just a couple hours to let it rise. It’s so light and delicious and really soaks up the flavor of the olives and rosemary.

Ingredients

4 cups all-purpose flour 2 teaspoons kosher salt 2¼ teaspoons instant or active dry yeast 2 cups warm water ¼ cup olive oil, plus more for the pan and to top Salt Optional toppings: rosemary, olives, but there are lots of things you can add to this bread

Preparation

~In a large bowl, mix together the flour, salt and yeast. Add the warm water and ¼ cup olive oil. Mix until no dry flour remains. The dough should be very wet and sticky. ~Cover the bowl and let it rise somewhere warm between 1–2 hours, until nearly doubled and bubbly. ~Coat a pan with a few tablespoons of olive oil. ~Scrape the dough into the pan. Add olive oil to the top.

~Cover again and let rise for 30–45 minutes ~Preheat to 425°F. ~Sink your fingers into the dough to create dimples. Drizzle the dough generously with olive oil. Sprinkle with flaky salt, rosemary, and olives. ~Bake: Bake for 22–28 minutes, until deeply golden brown on top and crisp around the edges.