The Kitchn: 5-ingredient no-knead focaccia is the easiest homemade bread
There's something extra special about bringing warm, homemade bread to the table -- perhaps it's because it's such an infrequent occurrence. If you'd like to start doing it more often, I suggest you start with this focaccia. It's rich with olive oil (which keeps it extra moist), topped with fragrant rosemary, and baked in a skillet to give it a perfectly golden, crispy crust. Oh, and it comes together even easier than you could imagine.
This focaccia recipe is as fuss-free as bread recipes go. The dough comes together quickly in the food processor, then is left to rise for a couple of hours while you prep the rest of dinner (or relax and sip a glass of wine). Return to it when it has doubled in size, and then stretch it out in an oven-safe skillet. Cast iron is best for achieving a super-crispy crust, but any oven-proof skillet will work. Drizzle it with extra-virgin olive oil, and top with fresh rosemary and flaky salt; then bake until puffed and golden.
This recipe leaves so much room for experimentation too. I've been making so much focaccia at home recently that I've quickly found out the sky's the limit. I like playing around with different herbs from my garden, or sprinkling the top with sesame seeds. Chopped sun-dried tomatoes and thinly sliced lemon are also delicious, as is my current favorite: everything bagel seasoning.
No-Knead Skillet Focaccia
Serves 8 to 10
Prep time: 3 hours to 4 hours
Cooking time: 20 minutes to 25 minutes
2 cups all-purpose flour
1 teaspoon kosher salt
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