No-Knead Rosemary Focaccia & Sumac Yogurt
Traditionally, focaccias are made with tons of butter - so you can feel a little less guilty by using Goldi Smooth EVOO instead ;)
Serves 10-12 as a snack
Preparation Time: 4-24 hours (depending on how long you allow the dough to rise)
- 2¼ tsp active dry yeast
- 2 tsp honey
- 2½ cups lukewarm water
- 5 cups all-purpose flour
- 1 Tbsp kosher salt
- 10 Tbsp Goldi Smooth EVOO
- Salt flakes
- 3 cloves of garlic
- 1-2 sprigs of rosemary, destemmed
Sumac Yogurt Delight
- ½ cup of your favourite Greek-style yogurt
- 1 Tbsp sumac
- A squeeze of lemon
- 2 Tbsp Goldi Punchy EVOO
Whisk yeast, honey and lukewarm water together in a medium bowl and let sit 5 minutes (until it gets foamy).
Add the all-purpose flour and salt. Mix with a rubber spatula until a shaggy dough forms and no dry streaks remain.
Pour 4 Tbsp of the EVOO into a big bowl (make sure it's big enough to fit in your fridge). Transfer the dough to the bowl and turn to coat in oil. Cover with a lid and allow it to chill, until the dough is doubled in size, at least 8 hours and up to 1 day. The dough should look bubbly.
Generously oil a 13x9" baking pan (tip: you can use a larger pan if you prefer a thinner focaccia). Pour 1 Tbsp of EVOO into the centre of the pan. Keeping the dough in the bowl and using a fork in each hand, gather up the edges of the dough farthest from you and lift it up and over into the centre of the bowl. Give the bowl a quarter turn and repeat the process. Do this twice more; you want to deflate the dough while you form it into a rough ball. Transfer dough to prepared pan. Pour any oil left in the bowl over and turn the dough to coat it in oil. Let rise, uncovered, in a dry, warm spot until doubled in size, at least 1½ hours and up to 4 hours.
Place a rack in the middle of the oven; preheat to 230°C. Double-check the dough is ready by poking it with your finger; it should leave a small indentation and shouldn't spring back quickly. Lightly oil your hands and gently stretch out the dough if using a rimmed baking sheet. Create dimples in the focaccia with your fingers. Drizzle 1 Tbsp EVOO and sprinkle with flaky sea salt. Bake focaccia until puffed and golden brown all over, 20–30 minutes.
While you're waiting for the focaccia to cook, make the Sumac Yogurt Delight. Mix the yogurt and 2 Tbsp Punchy EVOO along with half of the sumac. Store in the fridge until ready to serve.
Melt 4 Tbsp EVOO in a small saucepan over medium heat. Remove from heat. Meanwhile, peel and grate in 2–4 garlic cloves. Return to medium heat and cook, stirring often, until garlic is lightly toasted (around 30–45 seconds).
Once the focaccia is done, brush the garlic-EVOO concoction all over the focaccia and slice into rectangles. Add the remaining sumac, squeeze of lemon and a drizzle of Punchy EVOO to the Yogurt Sumac Delight. Serve and savour each tasty morsel.