PREP TIME: 10 minutes + 45 minutes resting
COOK TIME: 25 minutes
TOTAL TIME: 1 hour 20 minutes
This simple no-knead Focaccia recipe is easy enough for the novice bread baker. Added pesto gives this classic a delicious twist!
3-1/4 cups all-purpose flour
1 packet Fleischmann’s® RapidRise Yeast
1 tablespoon sugar
1 teaspoon salt
1 1/2 cups water
3 tablespoons extra virgin olive oil, divided
2 tablespoons pesto
1 tablespoon shredded Parmesan cheese
Coat a 13×9 baking pan with nonstick spray. Set aside.
In a large mixing bowl, whisk together the flour, dry yeast, sugar, and salt until combined.
In a 2-cup glass measuring cup OR microwave-safe bowl, combine water and 2 tablespoons of the olive oil. Microwave on HIGH in 15 second increments until very warm but not hot to the touch (120° to 130°F). (It took me 4 cycles.) Add to the flour mixture and stir with a wooden spoon until blended.
Spread the dough into the greased pan. Cover with a towel; let rise in a warm place until doubled in size, about 30 minutes.
Using a lightly oiled finger, gently poke holes about every inch in the dough going nearly to the bottom of the dough. Drizzle with remaining 1 tablespoon olive oil; then loosen up the pesto and gently spread it over the top, followed by sprinkling the Parmesan cheese. Let rise, uncovered, an additional 15 minutes while oven preheats to 375°F.
Bake for 25 to 30 minutes or until golden brown. Cool slightly. Cut and serve with extra oil for dipping, if desired.