Recipe courtesy of Mary Berg
Overnight No-Knead Focaccia Pizza
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- Level: Easy
- Total: 15 hr 45 min (includes rising and resting times)
- Active: 20 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 506
- Total Fat
- 24 g
- Saturated Fat
- 7 g
- Carbohydrates
- 55 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 18 g
- Cholesterol
- 38 mg
- Sodium
- 557 mg
Mary’s No-Knead Focaccia Pizza is as simple as can be – just dump and stir the dough, then add toppings!
- Level: Easy
- Total: 15 hr 45 min (includes rising and resting times)
- Active: 20 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 506
- Total Fat
- 24 g
- Saturated Fat
- 7 g
- Carbohydrates
- 55 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 18 g
- Cholesterol
- 38 mg
- Sodium
- 557 mg
Ingredients
Focaccia:
Toppings:
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Directions
- For the focaccia: Add the water to a medium bowl and whisk in the yeast and honey. Set aside for 10 minutes to allow the yeast to bloom and get foamy.
- Once the yeast mixture is foamy, stir in 2 tablespoons of olive oil followed by the flour and kosher salt. Add 2 tablespoons of olive oil to a large bowl and swirl to coat the bottom and sides. Scrape the dough into the oiled bowl and drizzle the top with another 1 tablespoon oil. Cover the bowl well with plastic wrap and poke a few holes in the top to allow the gases from the yeast to escape. Transfer to the fridge to rise for at least 12 hours or up to 2 days.
- A few hours before you plan on cooking the focaccia, remove the dough from the fridge. Pour the remaining 2 tablespoons olive oil into a 13-by-18-inch sheet pan, swirling to coat the bottom of the pan, then scrape the dough into the pan, pulling slightly towards the corners of the pan, and set aside at room temperature for 2 to 3 hours to relax and allow the dough to come up to room temperature.
- Preheat your oven to 425 degrees F.
- For the toppings: In a medium bowl, combine the ricotta, Parmigiano-Reggiano, red pepper flakes, garlic and lemon zest. In a separate bowl, toss the rosemary with the olive oil to coat. Set both aside.
- Retrieve the rested dough and drizzle the top with a little olive oil, if desired. Using the tips of your fingers, press into the dough to give the top that distinctive dimpled look. Dot over the ricotta mixture and roasted red peppers. Pinch the sausage into small pieces and scatter over top. Finish with the rosemary and a pinch of flaky sea salt. Bake the focaccia until golden brown and the toppings are cooked through, 20 to 25 minutes.
Cook’s Note
For a thicker loaf of focaccia, replace the sheet pan with a 9-by-13-inch baking pan. Bake for closer to 25 minutes or until golden and springy.
