I was in the mood for sandwiches this week so I needed to make some bread. While my honey wheat sandwich bread was fantastic, I wanted something more savory. Then I got the idea, take the no-knead ciabatta and make it into focaccia! It turned out perfect and was so so so easy.
This recipe utilizes an over night fermentation which gives it incredible flavor. So, while the total time for this recipe is almost a whole day, there is probably less than 15 minutes of actual work that needs to be done.
A delicious loaf of bread for just over a dollar and under 15 minutes of work? YES PLEASE!
- 1 cup whole wheat flour ($0.16)
- 3 cups all-purpose flour ($0.44)
- 1/4 tsp instant yeast ($0.02)
- 1 1/2 tsp salt ($0.05)
- 2 cups water ($0.00)
- 2 Tbsp olive oil ($0.22)
- 1 Tbsp Italian seasoning ($0.15)
- 2 Tbsp corn meal ($0.03)
- The night before, combine the flour, salt and yeast in a large pot or bowl. Stir until everything is evenly combined and then stir in the water. The result should be one cohesive, sticky, shaggy lump of dough. If there is still dry flour in the pot or everything isn’t sticking together, add a little water at a time until it forms one ball. Loosely cover and let sit at room temperature until the next day (about 14 hours).
- The next day the dough will be wet, fluffy and may even be bubbling from the fermentation. Using a spatula, scrape the dough from the sides of the pot or bowl and turn it in on itself a few times until it forms a ball in the center of the pot.
- Prepare a baking sheet with foil, non-stick spray and a generous sprinkle of corn meal. Dust your hands with flour and sprinkle a little on top of the dough to keep it from sticking to your hands. Transfer the dough to the baking sheet. Stretch and pat the dough out into a large rectangle. You may need to dust your hands with flour throughout this process to keep the dough from sticking. It will be very wet and sticky.
- Drizzle olive oil over the surface of the dough and use a soft brush to spread it evenly over the surface. Sprinkle the Italian seasoning (or any type of herbs) over top. Let the dough rise for another hour.
- Preheat the oven to 425 degrees. Using your fingers, press dimples into the risen dough (see photos). Bake the focaccia for 20-25 minutes in the preheated oven or until the surface is golden brown. After removing from the oven, transfer the focaccia to a wire rack to cool.
Step By Step Photos
Stir together the flour, salt and yeast until evenly combined.
Add the water and stir until everything is wet. If the dough is not in one cohesive piece, add more water until there is no dry flour left. Only add a tablespoon or two at a time to avoid accidentally adding too much.
Allow the dough to sit, loosely covered over night at room temperature. After about 14 hours it will have expanded into a wet, fluffy, bubbly mass.
Use a spatula to turn the dough in on itself a few times until it forms a ball of dough in the center of the pot.
Prepare a baking sheet with foil, non-stick spray and a generous sprinkle of corn meal.
Dust your hands with flour and sprinkle the dough with flour so that you can handle it without sticking to your hands. Transfer the dough to the baking sheet and stretch and press it out into the shape of a rectangle. It should be about 1/2 inch thick. It’s okay if it doesn’t come all the way to the edges of the baking sheet.
Drizzle olive oil over the top and then use a soft brush to spread it evenly over the surface.
Sprinkle about 1 Tbsp of seasoning over the surface of the dough. I used this pizza seasoning which is basically like Italian seasoning but you can use whatever you like.
Let the dough rise for 1 hour then use your fingers to press dimples into the surface.
The dough is now risen and ready to bake. Preheat an oven to 425 degrees.
Bake the focaccia for 20-25 minutes or until the surface is golden brown. It will puff up a little bit more as it bakes. …and it smells DIVINE!
After it comes out of the oven, transfer it to a wire rack to cool so that excess moisture can escape.
Once cool, cut the focaccia into 12 rectangles for sandwiches or into strips if you plan to dip them in marinara like bread sticks!
Split the rectangle in half and you’ll have the BEST bread for sandwiches EVER. So flavorful.