No Knead Focaccia with a Roasted Red Pepper, Feta and Walnut Dipping Sauce
No knead focaccia – dense and chewy and delicious. The roasted red pepper, feta and walnut dipping sauce is an added bonus. Both are extremely easy to make and eat!
- Prep Time: 15 mins
- Cook Time: 35 mins
- Total Time: 50 minutes
- Yield: 6 to 8 1x
Ingredients
Scale
- No Knead Focaccia:
- 3 cups all purpose flour
- 1 3/4 tsp salt
- 1/2 tsp yeast – I used Fleischmann’s Active Dry Yeast
- 1 1/2 cups water
- 2 tbs olive oil
- 2 tbs chopped rosemary
- Sea Salt to taste
- Roasted Red Pepper, Feta and Walnut Dipping Sauce:
- 1 12 ounce jar of roasted red peppers.
- 1/2 cup of feta cheese
- 1 large handful of walnuts
- 1 tbs olive oil
- 1 tbs lemon
- 1 clove garlic
- Pepper to taste
Instructions
- For Focaccia:
- Put flour, salt and yeast in a bowl and gently stir to combine. Add water (water does not need to be warm) and stir until all the flour is mixed with the water – don’t over mix it. Will be a very wet dough. Cover with plastic wrap and leave on the counter overnight from 12 to 18 hours. Dough should double in size overnight.
- After 12 to 18 hours – Preheat the oven to 425.
- Pour 2 tbs olive oil in to a 9×9 nonstick pan. Turn dough (using a spatula to carefully scrape it out of the bowl) in to a pan. It will be a very wet and sticky dough. Try and spread it out as best you can – but it’s not important for it to fill the whole pan. It will expand when it’s baking. I let it sit for 10 minutes before baking but if you’re rushed just put it straight in the oven.
- Chop up whatever you like to sprinkle on top – olives, rosemary, salt, etc.. and sprinkle on top before you put it in the oven.
- Turn down oven to 400 degrees and put the focaccia in the oven to bake. Bake for 30 to 35 minutes or until golden brown. Remove from oven and cool on a wire rack.
- For Roasted Red Pepper, Feta and Walnut Dipping Sauce:
- Put all ingredients in a food processor and pulse until smooth.