No-Knead Orange Rosemary Foccaccia
Infused with orange and rosemary, this no-knead loaf is about as close as I've ever come to reproducing the Focaccia I enjoyed so much in Italy.
Most recipes for no-knead bread call for the loaf to be baked a covered Dutch oven, resulting in a very crusty loaf. This no-knead focaccia is baked in a cast iron skillet, which gives you a much softer crust.
For one 12 inch loaf, you'll need:
- 3 1/4 cups flour
- 2 teaspoons salt
- 1/2 teaspoon instant yeast
- 1 cup warm water
- 1/2 cup orange juice
- 1 tablespoon finely grated orange zest
- 1/4 cup extra-virgin olive oil, divided
- 2 tablespoons fresh rosemary leaves
- Coarse sea salt or Orange Rosemary Infused Salt
Combine flour, salt, yeast, water, orange juice and zest in a large bowl. Mix with a wooden spoon until all the flour has been incorporated. Cover bowl tightly with plastic wrap, and let it rise in a warm spot for at least 8 hours and up to 24 hours. The dough will more than double in size.
Sprinkle the top of the dough lightly with flour, then transfer it to a lightly floured work surface. Form the dough into a ball. Pour 2 tablespoons of olive oil into the bottom of a 12-inch cast iron skillet. Transfer dough to pan and turn to coat it in oil. Using the palm of your hand, press the dough into the skillet, spreading it to edges of the pan. Cover loosely with plastic wrap, and let the dough rise in a warm spot for 2 hours.
The dough should fill the skillet up to the edge after it's risen. Using your fingertips, pop any large bubbles, and press into the top of the loaf to create lots of indentations in the surface. Drizzle with remaining 2 tablespoons of olive oil. Sprinkle with coarse salt and poke leaves of rosemary into the top of the dough.
Transfer skillet to a preheated 500F oven and bake for 20-25 minutes, or until top is golden brown.
Serve with homemade Spaghetti & Monster Meatballs!