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No-Knead Skillet Focaccia

No-Knead Skillet Focaccia

No-Knead Skillet Focaccia

Make this Italian favorite in one skillet with minimal fuss. 

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 No-Knead Skillet Focaccia



  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.



Click to see more great ‘kitchen-tested’ recipes from LifeSource Natural Foods

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