No-Knead Skillet Focaccia

 No-Knead Skillet Focaccia

Ingredients:

• 1 head garlic
• 5 Tbsp olive oil
• 4 ½ cups unbleached white flour 
• 1 pkg (2 ¼ tsp) active dry yeast
• ½ Tbsp kosher salt, plus more for sprinkling
• 3 sprigs fresh rosemary leaves, minced
• 2 cups warm water (114°F)
• 1 Tbsp honey

Instructions:

1. Preheat the oven to 400°F. 
2. Remove papery outer skins from garlic, leaving the head intact. Slice off and discard the top fourth of the head (the stem end, opposite the roots), exposing cloves. Rub with 1 tsp olive oil. Wrap in foil and place in a shallow baking dish. Bake for 40 minutes, or until tender. Remove from skins, mash.
3. Whisk together flour, yeast, salt, and rosemary in a large bowl.
4. Stir in water, honey, and roasted garlic paste until all flour is incorporated. Dough will be very sticky. Brush on 1 Tbsp of the olive oil.
5. Cover with plastic wrap or a towel. Allow to rise in a warm, draft free place until doubled in size, about 90 minutes. 
6. Drizzle 2 Tbsp oil into a 12-inch cast iron skillet. Rub a little oil on your hands, and transfer the dough into the skillet, turning to coat all sides with oil. Allow to rise again uncovered, about 1 hour. 
7. Preheat the oven to 425°F. 
8. Use your fingers to dimple the dough all over, and then drizzle on the remaining olive oil. Bake for 30-35 minutes, or until golden and crisp. Remove from the skillet immediately after baking and cool on a rack at least 1 hour before slicing.