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Foccacia Bread by Bethany

Foccacia Bread for web

You can make fresh bread! I promise! This recipe replaces kneading with an overnight rest, and is basically fail-proof (it’s supposed to look flat and lumpy!) Use it to make sandwiches, serve it with soup, eat it straight from the oven—it’s always a favorite.

No-Knead Focaccia

1 cup whole wheat flour
3 cups all-purpose flour
¼ tsp instant yeast
1 ½ tsp salt
2 cups water
2 tbsp olive oil
1 tbsp Italian seasoning
2 tbsp corn meal

The night before you want bread, stir together the flours, salt, yeast, and water to make a shaggy ball of dough. If the dough looks dry or there is still flour in the bowl, add water a little at a time until everything forms a ball. Cover and let sit at room temp until the next day (about 14 hours).

The next day, the dough will be wet and fluffy with bubbles from the fermentation. Using a spatula, scrape the dough from the sides of the bowl and turn it on itself a few times until it makes a ball at the center of the bowl.

Prep a baking sheet with foil or parchment paper, non-stick spray, and the corn meal sprinkled over it. Dust your hands in flour so the dough doesn’t stick to them, and move the dough to the tray, stretching and patting it out into a large, flat rectangle. It will rise quite a bit with baking, so don’t leave it too thick. Drizzle the olive oil onto the dough and cover the whole surface using your hands or a pastry brush. Sprinkle on the Italian seasoning and a few shakes of salt, and let the dough rise for an hour.

Preheat your oven to 425 degrees. Using your fingers, press dimples into the bread every few inches. Bake the focaccia for 20-25 minutes, or until the top is golden brown. Once the bread is cool, cut into squares for serving. You just made bread!