This no-knead focaccia bread recipe achieves the same fluffy texture as our favorite Italian restaurant.
– 4 cups all purpose flour – 2 1/4 tsp or a 1/4 ounce packet of instant or regular dry active yeast. I use instant yeast. – 2 tsp kosher or sea salt plus more for sprinkling – 2 Tbsp extra virgin olive oil, plus more for topping the dough – 2 cups warm water (not hot!) – 12 cherry tomatoes, approximately. – 24 black olives, approximately. Oil cured or Kalamata will have the most flavor.
Mix flour, yeast, and salt in a stand mixer or by hand. Use the mixer on low to mix water and 2 tablespoons of olive oil into a soft dough. It'll stick.
Cover and let rise in warm area for an hour. It needs some puff. Meanwhile, preheat oven to 425F. Oil your pan and line with parchment paper to avoid sticking.
Cook the dough in your skillet. If your dough is too sticky, add flour to make it easier to handle. Fill the skillet by pressing with your fingertips.
Dip your fingers in olive oil in a small bowl and poke little indents on the bread, leaving oil pools. Repeat on the surface.
Avoid skimping for outstanding bread flavor after baking. Top with tomatoes and olives, pressing them into the dough, then sprinkle with Italian spice and sea salt.
Bake till golden and crusty, 35-40 minutes. Cool bread on a rack after removing from pan. Slice with a sharp knife and eat warm!