When I don’t have time to make sourdough and want a quick yeasted loaf, I turn to the crowd-pleasing flatbread known as focaccia. My favorite is topped with rosemary and lemon, but here you can let your imagination run wild, varying the herbs and toppings according to the season and your mood.
MAKES ONE 7 X 10-INCH (18 X 25 CM) LOAF
EQUIPMENT: A baking sheet lined with baking parchment; a baking rack.
Flour, for dusting
1 recipe Instant No-Knead Dough
3 tablespoons extra-virgin olive oil
1/2 teaspoon flaky sea salt
Coarsely grated zest of 2 organic lemons
3 tablespoons finely minced fresh rosemary
1. Preheat the oven to 400°F (200°C).
2. On a lightly floured surface, roll or stretch the dough into a 7 x 10-inch (18 x 25 cm) rectangle. Carefully transfer to the parchment-lined baking sheet. Cover lightly with a clean kitchen towel and set aside to rise for 1 hour.
3. Using the tips of your fingers, press down to dimple the dough all over. Drizzle with the olive oil and sprinkle with the salt, lemon zest, and rosemary.
4. Place the baking sheet in the oven and bake until the focaccia is firm and golden, about 20 minutes. Immediately transfer the focaccia to the baking rack to cool. Serve warm or at room temperature, cut into slices or squares.