Rosemary Foccacia

Rosemary Foccacia (no-knead recipe)
Adapted from Serious Eats

Ingredients
3 1/4 cups (500g) all-purpose or bread flour
1 tbsp (15g) kosher salt
1 tsp (4g) instant yeast
1 1/2 cups minus 1 tablespoon (325g) water
1/4 cup extra-virgin olive oil, divided
2 tablespoons fresh rosemary leaves
Coarse sea salt to taste
Optional toppings - olives, tomatoes 


Combine flour, salt, yeast, and water in a large bowl. Cover bowl, let rest at room temp for at least 8 hours and up to 24 hours. Dough should rise dramatically and fill bowl.

Sprinkle the top of the dough lightly with flour, then transfer it to a lightly-floured work surface. Form into a ball by holding it with well-floured hands and tucking the dough underneath itself, rotating it until it forms a tight ball.

Pour 2 tbsp olive oil in the bottom of a 12-inch cast iron skillet (or baking pan). Transfer dough to pan, seam side down.  Using fingertips, press the dough around the skillet, flattening it slightly and spreading oil around the entire bottom and edges of the pan. Cover tightly with plastic wrap and let the dough stand at room temp for 2 hours. After the first hour, adjust an oven rack to the middle position and preheat oven to 550°F.  At the end of the 2 hours, use your fingertips to press the dough around to fill every the skillet.  Drizzle with remaining olive oil. Sprinkle with rosemary and coarse salt.  (I decorated with olives and tomatoes for the "flag foccacia" in the picture above.)

Transfer skillet to oven and bake until top is golden brown and bubbly and bottom is golden brown and crisp when you lift it with a thin spatula, 20 to 25 minutes.