No-Knead Focaccia Tiles

This fancy bread only looks tricky. The recipe starts with an easy dough you stretch into shape by hand then dress with colorful toppers -- briny olives, olive-packed tomatoes, zesty citrus, and roasted pumpkin seeds.

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  • Makes: 12 servings
  • Yields: 6 tiles, 12 servings
  • Prep:
  • Stand: 12 hrs
  • Rise: 1 hr
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No-Knead Focaccia Tiles
Ingredients
1/4
teaspoon active dry yeast
1 1/2
teaspoons salt
 
Olive oil
 
Toppings such as toasted pumpkin seeds, oil-packed dried tomatoes, pitted olives, thinly sliced limes, and/or thinly sliced roma tomatoes
 
Seasonings such as smoked paprika, ground cumin, oregano, or sea salt
Directions
  1. In large bowl combine 3 cups of the flour, the yeast, and salt. Add 1-2/3 cups warm water (120 degrees F. to 130 degrees F.). Stir until all is moistened. The mixture will be a soft, sticky dough. Cover bowl and let dough stand at room temperature for 12 to 24 hours.
  2. Line a 15x10x1-inch baking pan with parchment paper. Brush parchment with olive oil. With a fork, stir the remaining 1 cup flour into the dough. Turn dough out onto prepared pan. Using well-oiled hands or a rubber spatula, gently push dough into pan (dough will be sticky). Cover; let rest for 1 to 1-1/2 hours or until puffy.
  3. Preheat oven to 400 degrees F. Using a sharp, floured knife, score dough into 6 portions. Gently press desired toppings into surface of dough. Brush lightly with olive oil. Sprinkle with desired seasonings. Bake for 30 to 35 minutes or until golden brown.
  4. Transfer to wire rack. Cut into 6 tiles. Serve warm. Makes 6 tiles, 12 servings .
Nutrition Facts (No-Knead Focaccia Tiles)
    Per serving:
  • 212 kcal cal.,
  • 6 g fat
  • (1 g sat. fat,
  • 1 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 429 mg sodium,
  • 35 g carb.,
  • 2 g fiber,
  • 1 g sugar,
  • 6 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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