No-Knead Focaccia

I found this on Pinterest and it has to be one of the easiest and tastiest bread recipes I've found. And it is cheap to make. I love to use it to make turkey, avocado, and swiss paninis. Andrew loves to make caprese sandwiches cold on it - tomato, mozzarella, basil, and balsamic vinegar.

Keep in mind that you start this recipe the night before and bake it in the morning.

1 cup whole wheat flour

3 cups all purpose flour

1/4 tsp yeast

1 1/2 tsp salt

2 cups water

2 Tbsp olive oil

1 Tbsp Italian seasoning

2 Tbsp corn meal

The night before, combine flour, salt, and yeast in a large bowl. Stir until everything is combined and then stir in water. The result should be one sticky, shaggy lump of dough. If there is still dry flour in the bowl or everything isn’t sticking together, add a bit more water. Loosely cover and let sit overnight at room temperature (about 14 hours).

The next day the dough will be wet, fluffy, and maybe even bubbling. Use a spatula and scrape down the dough from the sides of the bowl and turn the dough over on itself.

Prepare a baking sheet with foil and non-stick spray and a generous sprinkling of cornmeal. Dust your hands with flour and sprinkle a little on top of the dough to keep it from sticking to your hands. Transfer the dough to the baking sheet. Stretch and pat the dough out into a large rectangle. You may need to dust your hands with flour throughout this process to keep the dough from sticking. It will be very wet and sticky.

Drizzle olive oil over the surface of the dough and use a soft brush to spread it evenly over the surface. Sprinkle the Italian seasoning (or any type of herbs) over top. Let the dough rise for another hour.

Preheat the oven to 425 degrees. Using your fingers, press dimples into the risen dough. Bake the focaccia for 20-25 minutes in the preheated oven or until the surface is golden brown. After removing from the oven, transfer the focaccia to a wire rack to cool.