no knead olive focaccia with olive oil dipping sauce
One of my favorite parts about going out to dinner for Italian (real Italian, not olive garden) is the fresh focaccia bread served with good olive oil and vinegar. I have to restrain myself from eating the whole basket so I don’t kill my appetite. So when I received a bottle of amazing olive oil from Pasolivo, an olive oil producer from Paso Robles of my home state California, I knew exactly what I would make to do justice to their incredible oils. Great olive oil like theirs is best utilized for dipping and drizzling, where the flavor can really pop. You can absolutely cook with it too, but I love the way good olive oil shines when it’s drizzled over pasta or fresh bread.
I love their olive oils so much which is why I’m thrilled to announce a giveaway on my Instagram page! Pasolivo is giving away a bottle of their Tuscan Olive Oil to one lucky winner! Head over to my instagram page for more details!
I can’t think of a more delicious gift to receive during this holiday season and you’ll be able to make this focaccia and herb+oil dipping sauce for all your loved ones! This recipe, by the way, is the easiest bread you’ll ever make and requires NO KNEADING. Just mix it together, let it sit, and bake! Who doesn’t love bread recipes like that? Happy baking and good luck in the contest!
Products I used in this recipe:
Pasolivo olive oil can be found here.
No Knead Olive Focaccia with Olive Oil Dipping Sauce
- 3 2/3 cups (550g) all purpose flour
- 1 teaspoon active dry yeast
- 1 teaspoon salt
- 1 3/4 cups (375g) warm water
- 1/3 cup pitted kalamata olives, chopped
- 3 tablespoons olive oil, such as Pasolivo
- flaky sea salt, for sprinkling
- 1/2 cup good olive oil, such as Pasolivo
- 1/4 cup aged balsamic
- 2 teaspoons herbs de provence
- 1 teaspoon flaky sea salt
- 1/4 teaspoon crushed red pepper flakes
- 1/2 teaspoon dehydrated garlic
- 1 teaspoon dehydrated onion
- To make the focaccia: mix together flour, salt and yeast. Pour warm water over the top (no warmer than 90 degrees F) and mix using a wooden spoon until all the water is evenly mixed in and there are no dry spots. Cover with plastic wrap and let rise at room temperature for 6-8 hours. Usually I start this part before I go to bed so that the bread is ready to go the next morning.
- Uncover the dough and mix in the chopped olives by folding them in. Drizzle olive oil in a 10" cast iron skillet or cake pan and press the dough into the pan, working to stretch it slightly so that it comes to the edges. This may take a few minutes. If you stretch the dough and find that it springs back, cover it and come back to it in 15 minutes so that the gluten has time to relax again. Once the dough has reached the edges, cover and let rise for 1 hour.
- Preheat an oven to 500 degrees F. Use your fingertips to press it around until it fills every corner, popping any large bubbles that appear. Lift up one edge of dough to let any air bubbles underneath escape. Repeat, moving around dough, until no air bubbles are left underneath and dough is evenly spread around skillet. Drizzle with more olive oil and sprinkle with flaky sea salt. Transfer skillet to oven and bake until top is golden brown and bubbly and bottom appears golden brown and crisp when you lift it with a thin spatula, 16 to 24 minutes. Once bread has finished baking, remove from the oven and let cool slightly before cutting and serving.
- To make the dipping sauce, mix all ingredients together, cover and let sit for 30 minutes. Serve with warm bread.