No-Knead Olive-Rosemary Focaccia With Pistachios Recipe

Cooking Directions

• STEP 1.In a large mixing bowl, combine flour, yeast, salt, and water. Stir until a sticky dough forms.
• STEP 2.Cover the bowl with plastic wrap and let it rise at room temperature for 12-18 hours.
• STEP 3.Preheat the oven to 450掳F (230掳C). Place a cast-iron skillet or baking dish in the oven to preheat.
• STEP 4.Transfer the risen dough onto a well-floured surface. Gently shape it into a rectangle.
• STEP 5.Carefully transfer the dough to the preheated skillet or baking dish. Press it down to fill the pan evenly.
• STEP 6.Drizzle olive oil over the dough and sprinkle with rosemary, olives, and pistachios. Press them lightly into the dough.
• STEP 7.Bake in the preheated oven for 20-25 minutes, or until the focaccia is golden brown and crispy.
• STEP 8.Remove from the oven and let it cool slightly before slicing. Serve warm or at room temperature.

Cooking Tips

• For a more pronounced rosemary flavor, crush the rosemary leaves slightly before sprinkling them on the dough.
• You can use a combination of green and black olives for a variety of flavors.
• To enhance the nuttiness of the pistachios, lightly toast them before adding them to the dough.

Storage and Serving

• Store any leftovers in an airtight container at room temperature for up to 2 days.
• To reheat, place the focaccia in a preheated oven at 350掳F (175掳C) for a few minutes until warmed through.
• Serve the focaccia as an appetizer with a side of olive oil and balsamic vinegar for dipping, or as a side dish to accompany soups, salads, or pasta dishes.