Quick Garlic Rosemary Focaccia (no knead)

It’s pretty hard to go wrong with freshly baked bread. Add some herbs and garlic? Subtract all of the hard stuff like kneading? Even better. This quick garlic rosemary focaccia makes the perfect side dish and the leftovers are great as a savory snack. The recipe comes together in little more than an hour (most of which is completely hands-off rise time), is made with 100% whole wheat flour, and has little enough salt and olive oil to fit easily into DASH diet guidelines.

Adapted from The Clever Meal.

ingredients:

serves 6

For the dough:

• 2 cups whole wheat flour
• 1/4 tsp salt
• 1 cup + 2 tbsp lukewarm water
• 1 1/2 tsp instant dry yeast

For the brine:

• 1/4 cup water
• 2 tbsp olive oil
• 1/4 tsp salt
• 2 tbsp fresh rosemary, chopped or 2 tsp dried rosemary
• 2 cloves of garlic, grated or crushed

Preheat oven to 200 F (93 C) and then turn it off.

Combine flour and salt in a medium bowl. Mix yeast into the lukewarm water and let sit 5 minutes or until foamy. Pour yeast mixture into flour mixture and combine. I find this easiest to do starting with a spatula or wooden spoon and then switching to using my hands when it becomes to stir difficult. When all the flour is evenly incorporated, cover the bowl with a damp kitchen towel and place in the (turned off) oven. Let sit 20 minutes. Meanwhile, combine all brine ingredients in a small jar, seal the lid, and shake.

Lightly spray a 9×13 baking pan with cooking oil. Scrape all of the dough out of the bowl and into the pan. Dust with flour and use your fingers to press the dough out to fit the pan. Cover with the towel again and let sit in the (turned off) oven another 20 minutes.

Remove the pan from the oven and preheat to 450 F (232 C).

Uncover the pan and poke random rows of holes into the surface of the dough with your fingertips. Give the brine another shake to reincorporate and then pour it over the dough evenly, letting it fill in all the holes. Scatter with additional herbs if desired (oregano, rosemary, etc.). Bake until puffy and crisp on top, 15-20 minutes. Let cool 10-15 min in the pan and then cut into 6 pieces for serving. Any leftover quick garlic rosemary focaccia will keep well for a couple of days in an airtight container on the counter.