No-Knead Foccacia Bread

I love the no-knead bread recipes. They are the easiest breads that I have been making. Actually, this no-knead method never seems to fail no matter the lack of experience that a cook may have. Living in the Pacific Northwest when the fall season weather is so cool with misty rain, it is time to do some baking. It brings warmth to the house. The no-knead bread is so fantastic because it just needs about 12 to 18 hours time to rise. Other than that, there is nothing else to do. I feel so relaxed when making this kind of foccacia bread, because the topping can consist of whatever herbs and cheese that available. I like a simple topping using olive oil and garlic, as well as fresh rosemary and thyme, which are still growing outside in my garden. It seems to me that I should take advantage of these nice herbs before winter comes to sweep them away.

Ingredients:
3 cups bread flour or all-purpose flour
1 ½ cups water
1 tsp salt
1/2 tsp active yeast

Directions:
Combine all the ingredients in a medium bowl and mix well. Cover with plastic wrap and let sit in a warm place for 18 hours.

After 18 hours of rising, use a 12” x 9” baking pan and pour 1/4 cup olive oil onto the baking pan.

Use a spatula to remove the dough which is now very sticky. Transfer the dough onto the prepared baking pan.

 Cover the baking pan with large plastic wrapper and let the dough sit for another 2 hours. While the dough is sitting, make the topping as described below:

Ingredients:
1/2 cup Parmesan cheese
1 tbs fresh chopped rosemary
1 tsp fresh thyme
1/2 tsp salt

Directions:
Mix topping well. Use fingertips to poke holes all over the dough and distribute the topping evenly on the surface of the dough.

Preheat oven set to 400° and bake focaccia dough for 20 to 25 minutes or until the surface is golden brown. Remove baking pan from oven and allow to cool enough to cut the focaccia bread and to serve warm.