No-Knead Focaccia

• 335 grams flour (about 2 3/4 cups)
• 2 tsp kosher salt
• 3/4 tsp instant yeast
• 1 cup (240 ml) water
• 3 tbsp olive oil
• 1.5 tbsp fresh rosemary leaves, coarsely chopped
• 1/2 can (about 200 ml) whole tomatoes
• Coarse salt to taste
• 2 tbsp freshly grated Parmesan
• Freshly ground black pepper to taste

Instructions

1. 1

   Combine the flour, salt, yeast, and water in a very large bowl. Mix it with a wooden spoon until all of the flour is hydrated. Cover tightly with plastic wrap and leave it on the counter for 10–24 hours.

2. 2

   Transfer the dough to a lightly floured surface and shape it into a ball. Pour 2 tbsp (30 ml) of oil into a heavy cast iron skillet. Transfer the dough ball into the skillet, turning it so that all of it is covered in oil, then leaving it seam side down. Press the dough with your palms to flatten it and spread it across the bottom of the skillet. Cover tightly with plastic wrap and allow it to rise for 2 hours.

3. 3

   Preheat the oven to 550°F (290°C). This will take at least half an hour, so do that after the dough has been rising for about 1.5 hours.

4. 4

   Hand crush the canned tomatoes and drain them on paper towels.

5. 5

   When it's ready to be baked, layer the drained tomatoes all over the focaccia. Press the top of the entire bread with your fingertips to embed the tomatoes. Sprinkle with rosemary and coarse salt, and drizzle with 1 tbsp (15 ml) of olive oil.

6. 6

   Transfer the whole skillet into the preheated oven and bake for 18–24 minutes until the bottom is crisp and golden brown and the top is browned. If the top doesn't brown as much, feel free to broil it, watching closely for a minute or two.

7. 7

   Remove it from the oven, sprinkle with Parmesan and freshly ground black pepper. Slice and enjoy.