Save some money on groceries this week by making this easy no-knead focaccia at home!
Chef Randy Feltis takes us through the process of making your own focaccia, and how to use it in a delicious Italian sandwich. The best part? This bread is so versatile and can be made with your toppings of choice such as olives or rosemary – the possibilities are endless!
INGREDIENTS
- 4 cups bread flour
- 2 tsp kosher salt
- 2 tsp instant yeast
- 1 tbsp honey
- 2 cups lukewarm water (105 degrees)
- 6 tbsp olive oil divided
- Flaky sea salt
- 1-2 cups pitted Castelvertrano olives
Sandwich
- 1 burrata
- 1/2 cup sun-dried tomato
- 1 cup arugula
- 6 slices prosciutto
- 6 slices sopressata
- 6 slices mortadella
- 2 tbsp crushed pistachio
- A pinch of black pepper
- A splash extra-virgin olive oil
METHOD
Serves: 1-10
Prep time: 6 minutes
Rest time: 12-36 hours
Bake time: 25 minutes
Special tools: 9-13 pan
- Mix water, yeast and honey and let it activate (about 5 minutes) then mix with flour and finally kosher salt to make a shaggy dough. Drizzle with 2 tablespoons olive oil and cover with a cloth. Refrigerate overnight.
- Remove from fridge and place into a well soaked with olive oil in a 9×13 baking pan. Let it proof up and spread to the edges.
- Let it proof again for a couple hours and top with olives.
- Give it the finger poke rub down and bake at 425 degrees for 25 minutes.
- Remove and top with smoked flakey salt.
For the Sandwich
Serves: 2
Prep time: 6 minutes
- Take a 6-6 inch slice of focaccia and split.
- Spread with sun dried tomatoes, burrata and pistachios.
- Layer on the deli meats, top with arugula, a splash of olive oil and a pinch of black pepper. Cut in half and share with a friend or yourself later.