Recipes and Cooking No-Knead Skillet Focaccia 5.0 (3) 3 Reviews Lightly crisp on the outside and soft and chewy on the inside, this no-knead focaccia recipe makes perfect use of a cast-iron skillet By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on March 18, 2019 Print Rate It Share Share Tweet Pin Email Photo: Jacob Fox Prep Time: 15 mins Rest Time: 2 hrs Rise Time: 1 hr 30 mins Bake Time: 30 mins Total Time: 4 hrs 15 mins Servings: 10 Yield: 10 to 12 wedges Jump to Nutrition Facts Ingredients 3 cup all-purpose flour ¾ cup whole wheat or all-purpose flour 1 ¾ teaspoon kosher salt ½ teaspoon active dry yeast 1 ½ cup warm water (120°F to 130°F) ¼ cup chopped pitted kalamata olives ¼ cup chopped roasted red sweet pepper 2 teaspoon fresh rosemary or thyme leaves 2 cloves garlic, sliced 2 tablespoon olive oil Directions In a large bowl stir together 2 cups of the all-purpose flour, the whole wheat flour, 1 1/2 tsp. of the salt, and the yeast. Stir in the warm water until mixture is moistened (dough will be sticky and soft). Cover bowl loosely with plastic wrap; let rest at room temperature 2 hours. Lightly grease a 12-inch cast-iron skillet. Using a fork, stir remaining 1 cup all-purpose flour into dough. Gather dough with your hands and spread slightly in prepared skillet. Cover loosely with lightly greased plastic wrap. Let rise at room temperature until puffy (1 1/2 to 2 hours). Preheat oven to 400°F. Sprinkle dough with olives, roasted pepper, rosemary, and garlic. Drizzle with 1 Tbsp. of the oil and sprinkle with remaining 1/4 tsp. salt. Cook over medium-high heat 3 minutes. Transfer to oven and bake 30 minutes or until golden. Cool slightly in skillet on a wire rack. Drizzle with remaining 1 Tbsp. oil. Serve warm. Rate it Print Nutrition Facts (per serving) 203 Calories 4g Fat 36g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 203 % Daily Value * Total Fat 4g 5% Sodium 294mg 13% Total Carbohydrate 36g 13% Protein 5g Vitamin C 3.2mg 16% Calcium 12mg 1% Iron 2.1mg 12% Potassium 78mg 2% Folate, total 77.4mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.