My most memorable dinner.

Tom Uhlenbrock

St. Louis Post Dispatch

HOME

ABOUT US

SPECIAL EVENTS & CLASSES

This recipe is a favorite of our staff members, especially those with children. There is no kneading with this bread dough. In fact, you make it the day before, let it sit, covered with plastic wrap in your kitchen, then form it into a pan the next day, let it rise for one hour, and bake! Serve with olive oil and balsamic vinegar for dipping or top it, with sliced tomatoes and black olives for a terrific treat.

Recipe of the Month

No Knead Focaccia
Makes one 11 X 17 bread

4 cups of all purpose flour
1/2 cup finely chopped fresh herbs of your choice
(I usually use a mixture of basil, sage and Italian parsley)
1 1/2 teaspoons dry active yeast
1 2/3 cup warm water (120 to 130 degrees)
1 1/2 teaspoons salt
extra virgin olive oil
coarse sea salt

toppings such as thinly sliced roma tomatoes, pitted black olives, Parmesan cheese, Mozzarella cheese, tomato/pizza sauce or fresh herbs


In a large bowl, place 3 cups of the flour

Chop the fresh herbs and add to the flour.
Add the yeast and the salt directly into the bowl of flour and herbs.
Add 1 2/3 cup warm water (120 degrees to 130 degrees). .

Stir to moisten. Make sure all the flour is incorporated but you do not have to "over mix" the dough.

Cover with plastic wrap and let sit at room temperature for 12 to 24 hours. I usually make the dough the day ahead.

About one hour prior to baking, prepare the pan and place dough in pan. Brush an 11 X 17 sheet pan (make sure it has about a 1/2 inch edge) with extra virgin olive oil. Stir the remaining one cup of flour into the dough. Using a dough scraper, scrape the dough into the pan. It will be very sticky. Put some olive oil on your hands and gently pull and pat the dough to fit the pan. Place in a warm area of your kitchen and let the dough rise for about one hour.

Preheat your oven to 400 degrees. When ready to bake, brush the top of the bread with olive oil.

Sprinkle coarse sea salt on top of the bread . If you like, use your fingers or the handle of a wood spoon to make "dimples" in the dough.

Place on the middle rack of your preheated oven and bake for 20 to 30 minutes, or until golden brown. Remove from the oven and brush again with olive oil. If you like, sprinkle with freshly grated Parmesan cheese.
To add toppings to your focaccia - It you want you can put toppings on the focaccia. Fresh sliced tomatoes,pre-grilled eggplant, sauteed red onions, and black olives can be added after you brush the bread with olive oil (after it has risen) prior to baking. Sprinkle the coarse salt on top of the optional toppings. If adding cheese such as mozzarella, do not add the cheese until the final 5 of 6 minutes of baking as the cheese will burn if on the bread for the entire cooking time. Grated hard cheeses, such as Parmesan, should be placed on the bread right when it comes out of the oven. To reheat the prebaked bread, wrap loosely in foil and place in a 200 degree oven for about 5 to 6 minutes.

.