No Knead No Dairy Focaccia Bread

You need this no-knead no-dairy focaccia bread!

Introduction 

I had long been under the impression that focaccia bread was inherently dairy, and therefore off-limits to me. This assumption may have derived from seeing how fluffy and buttery it looked, or maybe from seeing it paired with cheese in decadent sandwiches. Can it be simple enough to make focaccia style bread at home, with only a few hours until dinner? Let's find out! 

Method

Recipe source:  https://smittenkitchen.com/2022/10/focaccia-onion-board/

Modifications:

Fortunately, there was NO KNEAD to make any changes to this recipe to be dairy free! I did change up the topping though. 

Procedures and tips: 

1. First, combine your dry ingredients. I prefer to weigh out my ingredients for accuracy.

For speed, today I followed the recipe guide and used instant yeast. However, I have used active dry yeast in the past, activating it with the warm water that you're about to add. 

                                         

2. Add your "warm" water- for generalizability purposes, my water temperature was measured at 86 degrees Farenheit. 

3. Mix until combined- it may not look possible at first, but it will come together. However, you don't need to knead! 

4. Rise up! 

5. Spread it out into your pan in two parts. I did not have parchment paper, so I just added more olive oil to the bottom of the pan to make sure it would release. Also, that means we're basically frying the dough from both sides! After you lay down parchment or oil your pan, plop your dough into the pan, pour your oil on top, and gently use your clean fingers to press down and away toward the corners. It won't stretch all the way, but let it rest for 15 minutes, then do it some more. In pain rehabilitation, we call this activity pacing! In baking, this is called letting the gluten relax. Sometimes, we all need a little time to adjust and grow with change. 

6. Instead of adding a caramelized onion topping before baking, I added some sea salt and fresh rosemary. 

Results

In about 3 total hours from start to finish, we got this: 

Discussion 

Focaccia bread at home is possible in about 3 hours, with a lot of down time for you and your dough. The results are fluffy on the outside, slightly crispy and flavorful on the outside. And we learned something about the impact of a little relaxation and patience. 

Limitations: The bread is definitely the best the day it is baked. The recipe author notes that the bread stays fresh for a couple of days at room temperature, and can be reheated by baking it for 10-12 minutes at 350 degrees Farenheit. You also won't get your arm workout in, as there is no kneading. 

Future directions: What toppings would you add? What would you pair this with? What would you turn your leftovers into? I have seen options for grilled cheese, french toast, croutons, and panzanella. I may try pizza or stromboli-style sandwiches.