No Knead Pretzel Focaccia
There are two ways to form the gluten needed to give bread its structure: lots of kneading or the magic of time. This mostly hands-off approach to bread delivers delicious results – no kneading required.
Serves: 10Prep: 10 hours 15 minutesCook: 25 minutesTotal: 10 hours 40 minutesDifficulty: Easy
- 5 cups all-purpose flour
- 1 tablespoon salt
- 2 teaspoons sugar
- 2 1⁄4 teaspoons instant or dry active yeast
- 2 3⁄4 cups water, divided
- 6 tablespoons Extra Virgin Olive Oil, divided
- 1 teaspoon baking soda
- Flaky salt
- Mix together flour, salt, sugar, yeast and 2½ cups water until no dry flour remains and dough is “shaggy” and sticky. Form into rough ball.
- In container big enough for dough to increase in size 2 to 3 times, place 3 tablespoons oil. Add dough ball; coat in oil. Cover bowl tightly; refrigerate at least 8 hours or up to 24 hours.
- Line 18”x13” rimmed sheet pan with parchment paper; brush with 2 tablespoons of olive oil.
- Remove dough from fridge. Using an oiled hand, reach under side of dough furthest from you; fold it towards you over top of dough ball. Turn bowl 90 degrees and repeat motion. Turn bowl and repeat 2 more times for a total of 4 turns.
- In prepared pan, arrange dough and any extra oil from bowl. Place pan in warm spot. Let rise, uncovered, until doubled in size, 1 to 4 hours.
- Preheat oven to 450°F. Using oiled hands, gently stretch dough to fill pan. Using your fingertips, deeply dimple top of dough.
- Bring ¼ cup water to boil. Add baking soda. Brush surface of dough with baking soda water. Reserve water mixture.
- Bake 10 minutes. Brush dough with baking soda water. Continue baking 15 to 20 minutes or until deeply golden brown. Remove from oven; brush with remaining 1 tablespoon olive oil and sprinkle with flaky salt. Let bread cool slightly before serving.