DOUBLE-OLIVE NO-KNEAD SKILLET FOCACCIA

THE DOUGH FOR THIS BREAD IS VERY SOFT AND SLIGHTLY STICKY, SO BE SURE TO USE WELL-FLOURED HANDS WHEN TRANSFERRING IT FROM THE BOWL TO THE SKILLET.

PREP 15 minutes

RISE 3 hours 30 minutes

BAKE 30 minutes at 400°F

COOL 15 minutes

• 3¾ cups all-purpose flour
• 1¾ tsp. kosher salt, divided
• ½ tsp. active dry yeast
• 1½ cups warm water
• ¼ cup chopped Kalamata olives
• 2 Tbsp. chopped green olives
• 2 tsp. fresh rosemary or thyme leaves
• 2 cloves garlic, sliced
• 2 Tbsp. olive oil, divided

1. In a large bowl combine 2¾ cups of the flour, 1½ tsp. of the salt, and the yeast. Add the warm water. Stir until flour mixture is moistened. (The dough will be sticky and soft.) Cover bowl with waxed paper; let rest at room temperature 2 hours.

2. Lightly grease an extra-large oven-going skillet. Using a fork, stir the remaining 1 cup flour into the dough. Gather dough with your hands. Spread dough slightly in the skillet. Place a lightly greased piece of plastic wrap over the dough, greased side down. Let rise at room temperature 1½ to 2 hours or until puffy.

3. Preheat oven to 400°F. Uncover dough. Sprinkle with olives, rosemary, and garlic; drizzle with 1 Tbsp. of the olive oil and sprinkle with remaining ¼ tsp. salt. Cook over medium-high heat 3 minutes. Transfer to oven and bake 30 minutes or until golden brown. Let cool in pan on a wire rack 15 minutes. Drizzle with remaining 1 Tbsp. olive oil and serve warm. MAKES 10 WEDGES.

PER WEDGE 204 cal., 4 g fat (0 g sat. fat), 0 mg chol., 413 mg sodium, 36 g carb., 2 g fiber, 5 g pro.