I bake some form of bread just about every day of my life! But it is easy and that is because I make no-knead dough. I keep a big buck of pre-made dough in my fridge so that I can make bread any time I want. I highly recommend this method and one of my favorite things to make is focaccia. You can put any topping on it from plain salt to pizza topping or in this case rosemary and grapes. I especially like making this on busy weekends. 2 hours or more before we eat I quickly pull together this focaccia. If I do not have dough on-hand it only takes a minute or so to mix together and 2 hours sitting. It is very easy and there is NO kneading.
Now onto my grape trick! It is very simple really, I just keep grapes in the freezer. I pop them on the dough frozen. Grapes keep beautifully in the freezer. I just add some fresh chopped rosemary that I have year around and this is a side dish that I always have on-hand!
No-Knead Rosemary Focaccia w/ Grape Trick
Makes one pan
A batch of no-knead dough, see below
Sprinkle some good sea salt on dough
I like to sprinkle a bit for dried, granulated garlic
1-2 TBL finely chopped, fresh rosemary
12 or so frozen grapes, just push them down in the dough
Pour about ½ cup of olive oil in a 6"x10" pan (but any size will work, just do not use a really small or big pan). You can use more or less oil if you want, I actually do not measure. You want to generously cover the dough with enough oil pooling a bit in the holes you press down. Take your dough and set it in oil, turning it over a few times. You want to make sure the doudh is completly coated in oil. Then press out the dough and push down in spots, making small holes in the dough. If it looks like there is not enough oil, drizzle a bit more. Then add your toppings, leave dough uncovered until ready to bake.
If using fresh made dough, pre-heat oven now and let focaccia sit 1 hour and then bake.
If using dough from fridge, cold dough, you can let the focaccia sit anywhere from 1-4 hours. If you have the time, let the dough sit and warm up. If not, you can bake it after one hour of resting. Pre-heat oven at lest 45 minutes,
Pre-heat oven 400◦F for an hour. Set an empty pan off to the side in the oven when you first turn on the oven. When ready to bake set focaccia in oven and quickly pour 1 cup of cold water in the empty, hot pan and close the oven door. This creates steam and helps the dough rise. Bake 20-30 minutes, until bread is golden brown. Enjoy!
2 ½ cup all purpose flour
1 tsp dried yeast
1 tsp sugar
½ tsp sea salt (if using kosher salt, use 1 tsp.)
⅟₈ cup olive oil
Water, should feel warm to your wrist but not hot, start w/ 1 cup and drizzle in more as needed
In a large bowl stir well together flour, yeast, sugar and salt. To center of flour pour 1 cup water and the ⅟₈ cup olive oil. Stir with a dough whisk or large spoon. Dough should come together in a loose ball. If there is still lots of flour left, mix in more water. Do not worry if there is a small amount of flour on the sides. Cover the bowl with a lid or plate. You want it covered but not air tight. Set aside in a warm place for 2 hours. Then make focaccia or set bowl covered in fridge until ready to use. The dough will last a week in fridge.
The picture above is a pan of focaccia I had just assembled. It is before it rises, before I baked it, so you can see what I am describing in the directions.
I actually make 4 times the amount of no-knead dough and keep that is the fridge. It last me anywhere from a week to a week and half.
You can make anything from this dough: baguette, French bread, cinnamon rolls and so much more.
Also in the picture there is probably more oil then I have in the recipe. As I said, I do NOT measure, more is fine, less is too. It just depends on how crispy and greasy you want it ;-)