No-Knead Focaccia Bread

No-Knead Focaccia Bread

Few things are more satisfying than pulling a freshly baked focaccia from the oven.  This no-knead version makes it easy for anyone to enjoy authentic Italian-style bread at home without a stand mixer or laborious kneading.  With just a handful of pantry ingredients and an overnight rise, the dough develops incredible flavor and a light, airy texture.  Finished with a drizzle of olive oil, flaky sea salt, and your favorite herbs, this focaccia has a crisp golden crust, a soft, chewy crumb, and the signature dimples that make this classic bread so irresistible.

Ingredients:

• 2½ cups all-purpose flour (or bread flour for a chewier texture)
• 1¼ teaspoons instant yeast or active dry yeast
• 1 cup warm water (about 105–110°F / 40–43°C)
• 1 teaspoon sugar
• ⅓ cup extra-virgin olive oil, divided
• 1 teaspoon kosher or sea salt, plus extra for topping

Optional toppings:

• Fresh rosemary
• Sliced olives
• Thinly sliced garlic
• Fresh thyme
• Cherry tomatoes
• Freshly ground black pepper

Directions:

The Night Before:

1. Activating downtown dry yeast): In a large bowl, combine the warm water, sugar, and yeast.  Let stand for 5–10 minutes until foamy. (If using instant yeast, you can mix it directly with the flour.)

2. Mixing the dough: Add the flour, salt, and 2 tablespoons of the olive oil.  Stir until a shaggy, sticky dough forms.  Cover the bowl with plastic wrap or a clean kitchen towel.

3. Stretching and Folding: Over the next 1–2 hours, perform 3–4 sets of gentle stretch-and-folds every 20–30 minutes.  This develops gluten without kneading.

4. Cold Fermenting: Cover the bowl tightly and refrigerate overnight (8–24 hours).  This slow rise creates a deeper flavor and an airy texture.

The Next Morning:

5. Preparing the pan: Generously coat a 9 x 13-inch baking pan with the remaining olive oil.

6. Shaping the dough: Transfer the dough to the prepared pan.  Gently stretch it toward the corners without deflating it.  If it resists, let it rest for 10–15 minutes and continue stretching.

7. Second rise: Cover and let the dough rest at room temperature for 30–60 minutes, or until noticeably puffy.

8. Dimpling and Topping: Using well-oiled fingertips, press deep dimples all over the surface of the dough.  Drizzle with a little more olive oil, then sprinkle with flaky sea salt and any desired toppings such as rosemary, olives, or garlic.

9. Baking: Bake in a preheated 400–425°F (200–220°C) oven for 20–30 minutes, or until the top is deep golden brown and the edges are crisp.

10.                  Cooling and Serving: Let the focaccia cool in the pan for 10–15 minutes before transferring it to a wire rack.  Slice and enjoy warm or at room temperature.

Tips:

• Bread flour produces a chewier, more open crumb, while all-purpose flour creates a softer texture.
• A longer overnight rise develops the best flavor.
• Finish the warm bread with a drizzle of extra-virgin olive oil for an authentic Italian touch.
• Leftover focaccia keeps well for up to 2 days in an airtight container and is excellent for sandwiches or toasted with soup.

Mung Bean Custard

If you ever have the chance to visit Thailand, you'll discover a wonderful variety of coconut-based desserts, and this mung bean custard is one of the most comforting.  Made with creamy coconut milk, tender mung beans, and eggs, it has a rich, silky texture with just the right amount of sweetness.  The toasted coconut on top adds a delicate crunch, making every bite warm, fragrant, and satisfying. Whether served as an afternoon treat or a light dessert after dinner, this traditional-inspired custard is simple to prepare and brings a taste of Thailand to your kitchen.

Ingredients:

1/4 cup peeled mung beans

2 cups of coconut milk or cream

Pinch of salt

1/4 cup sugar

4 large eggs

1/3 cup shredded coconut

Coconut oil, for greasing the baking dish

Directions:

Rinse the peeled mung beans.  The If using a milk maker, prepare the mung bean milk according to the manufacturer's instructions.  Otherwise, simmer the mung beans in water for about 20 minutes, or until tender.  Place the cooked mung beans, coconut cream, sugar, and salt in a blender.  Blend until the mixture is completely smooth.

In a separate bowl, whisk the eggs until well combined.  Gradually pour in the blended mung bean mixture while whisking continuously until fully incorporated.

Transfer the mixture to a saucepan and cook over low heat, stirring constantly, until it begins to thicken slightly.  Do not let it boil.

Lightly grease a baking dish with coconut oil.  Pour the custard mixture into the prepared dish and sprinkle the shredded coconut evenly over the top.

Bake in a preheated 350°F (175°C) oven for about 40 minutes, or until the custard is set and the top is lightly golden.

Allow the custard to cool for 15–20 minutes before slicing.  Serve warm or chilled.

 

For an even richer flavor, use full-fat coconut cream and freshly shredded coconut if available.  The custard also tastes wonderful after chilling overnight, when the flavors have had time to develop.

Sticky Rice with Chicken and Chinese Sausage

I won't try to sell you on Costco's rotisserie chicken, but it really is one of the most convenient and budget-friendly options for students and families.  For around $6, one chicken can stretch into several meals, making it easy to create different recipes without getting tired of the same flavors.

One of my favorites is this Sticky Rice with Chicken and Chinese Sausage.  While it isn't a traditional Vietnamese recipe, it's inspired by those classic flavors.  Using pre-cooked rotisserie chicken saves both time and money, and the result is just as satisfying.

Ingredients:

Sticky Rice ingredients:

1 cup glutinous (sticky) rice

1 teaspoon dark soy sauce

1 teaspoon of cooking oil (coconut oil works well)

Toppings:

1 cup shredded rotisserie chicken

1 Chinese sausage (lạp xưởng)

1 egg

Aromatics:

1/4 small white onion, finely chopped

1 shallot, finely chopped

2 garlic cloves, minced

1 green onion, chopped (separate the white and green parts if desired)

Sauce ingredients:

1/4 cup water

1 tablespoon soy sauce

1 tablespoon oyster sauce

1 teaspoon sugar

1 teaspoon chicken seasoning powder (or chicken bouillon)

Scallion Oil

1/4 cup chopped green onions

1 tablespoon cooking oil

Pinch of salt (optional)

Directions:

Preparing the sticky rice:

Wash the glutinous rice until the water runs mostly clear.  Soak it overnight (or at least 6 hours), then drain well.  Toss the rice with the dark soy sauce and cooking oil.

Steaming the rice:

Lightly grease the steamer basket to prevent sticking. Spread the rice evenly in the steamer and steam until almost tender, about 25–30 minutes.  Place the Chinese sausage on top during the last 10–15 minutes so it cooks through with the rice.

Making the sauce:

In a saucepan, sauté the onion, shallot, garlic, and the white parts of the green onion in a little oil until fragrant.  Add the water, soy sauce, oyster sauce, sugar, and chicken seasoning powder.  Bring sauce ingredients to a gentle boil, then remove from the heat and let cool slightly.

Cooking the chicken:

Toss the shredded chicken with a few tablespoons of the sauce and let it marinate for about 20 minutes. Heat a little oil in a skillet and stir-fry the chicken for 3–5 minutes until heated through and lightly caramelized.  Taste and adjust the seasoning if needed.

Cooking the egg:

Fry the egg into a thin omelet, then slice it into thin strips.

Making the scallion oil:

Combine the chopped green onions and cooking oil in a microwave-safe bowl.  Microwave for about 35 seconds, then stir.  Add a small pinch of salt if desired.

Assembling:

Slice the steamed Chinese sausage thinly.  Transfer the sticky rice to a serving dish and top with the chicken, Chinese sausage, and egg strips.  Drizzle generously with the scallion oil and serve warm.

Tips:

If you don't have a steamer, you can steam the sticky rice using a bamboo steamer or a heatproof plate set over simmering water.

Leftover sticky rice reheats well in the microwave. Cover it with a damp paper towel to keep it soft.

For extra flavor, garnish with fried shallots or a sprinkle of white pepper.

The extra sauce can be used as a dipping sauce.