No-Knead Olive-Rosemary Focaccia With Pistachios Recipe

This no-knead olive-rosemary focaccia with pistachios is a delicious and flavorful bread that requires minimal effort. The dough is infused with the fragrant aroma of rosemary and studded with briny olives and crunchy pistachios. The no-knead method allows the dough to develop a light and airy texture with a crispy crust. Serve this focaccia as an appetizer, alongside a bowl of soup, or as a side dish to complement any meal.

4.8
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Rate
Vegdiet
12hr total
12hr total
No-Knead Olive-Rosemary Focaccia With Pistachios
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ingredients serve

Ingredients for No-Knead Olive-Rosemary Focaccia With Pistachios Recipe

  • 1/2 cup All Purpose Flour
  • 0.08 teaspoon Active Dry Yeast
  • 1/4 teaspoon Salt
  • 1/4 cup Warm Water
  • 1/25 cup Olive Oil
  • 0.33 tablespoon Fresh Rosemary Leaves
  • 0.08 cup Pitted Olives, Sliced
  • 1/25 cup Pistachios, Roughly Chopped

Directions: 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.
Nutrition
value
143
calories per serving
14 g Fat2 g Protein4 g Carbs3 g FiberOther

Current Totals

  • Fat
    14g
  • Protein
    2g
  • Carbs
    4g
  • Fiber
    3g

MacroNutrients

  • Carbs
    4g
  • Protein
    2g
  • Fiber
    3g

Fats

  • Fat
    14g

Vitamins & Minerals

  • Calcium
    67mg
  • Iron
    2mg
  • Vitamin A
    14mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    18mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    3mg
  • Vitamin E
    4mg
  • Copper
    < 1mcg
  • Magnesium
    19mg
  • Manganese
    < 1mg
  • Phosphorus
    37mg
  • Selenium
    < 1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp