{"id":3914,"date":"2023-07-01T12:38:38","date_gmt":"2023-07-01T17:38:38","guid":{"rendered":"https:\/\/mobilesouleats.com\/?p=3914"},"modified":"2023-07-01T12:38:38","modified_gmt":"2023-07-01T17:38:38","slug":"no-knead-garlic-feta-focaccia","status":"publish","type":"post","link":"https:\/\/mobilesoul.online\/?p=3914","title":{"rendered":"No-Knead Garlic Feta Focaccia"},"content":{"rendered":"<section class=\"CarouselWrapper-hZPzMO ieZLpk RecipePageCarousel-kfmrKy iTgzgF\" data-event-boundary=\"click\" data-event-click=\"{&quot;pattern&quot;:&quot;RecipeProductCarousel&quot;}\" data-in-view=\"{&quot;pattern&quot;:&quot;RecipeProductCarousel&quot;}\" data-include-experiments=\"true\">\n<header class=\"CarouselHeader-lcKoSm fdIRk\">\n<div class=\"CarouselHeaderItemTitle-hpNOwX lorcTG\">\n<p>Are you looking for a delicious and easy-to-make bread recipe that is perfect for any occasion? Look no further than garlic feta focaccia! This Italian flatbread is seasoned with olive oil and salt and topped with the tangy goodness of feta cheese and the bold flavor of garlic. As a first-time focaccia baker, I was thrilled with the result of this garlic feta focaccia recipe. The sandwiches made using the bread were a hit amongst friends, and I can&#8217;t wait to share the recipe with you. In this post, I&#8217;ll share my step-by-step process for making this delectable focaccia bread, along with some tips and tricks I learned along the way. Let&#8217;s get baking!<\/p>\n<h2 class=\"BaseWrap-sc-gjQpdd BaseText-ewhhUZ CarouselTitle-gfskOJ iUEiRd kHLSxy jhbgWJ\">Your grocery list for garlic feta focaccia<\/h2>\n<h3>Pantry items<\/h3>\n<ul>\n<li>All-purpose flour<\/li>\n<li>1 packet (or 2 and 1\/4 teaspoon) of active dry yeast<\/li>\n<li>Extra virgin olive oil<\/li>\n<li>Kosher salt (for the dough)<\/li>\n<li>Honey<\/li>\n<li>Flaky sea salt (for garnish)<\/li>\n<\/ul>\n<h3>Dairy<\/h3>\n<ul>\n<li>Unsalted butter<\/li>\n<li>Feta cheese<\/li>\n<\/ul>\n<h3>Produce<\/h3>\n<ul>\n<li>Garlic cloves<\/li>\n<\/ul>\n<h2 class=\"BaseWrap-sc-gjQpdd BaseText-ewhhUZ CarouselTitle-gfskOJ iUEiRd kHLSxy jhbgWJ\">Equipment\/tools you&#8217;ll need<\/h2>\n<ul>\n<li>Digital scale<\/li>\n<li>Microplane<\/li>\n<li>Pastry brush<\/li>\n<li>Metal baking pan or cast iron skillet<\/li>\n<li>Rubber spatula<\/li>\n<li>Measuring cups\/spoons<\/li>\n<li>Mixing bowls (1 medium, 1 large)<\/li>\n<li>Whisk<\/li>\n<li>Fork<\/li>\n<li>Small saucepan<\/li>\n<\/ul>\n<h2 class=\"BaseWrap-sc-gjQpdd BaseText-ewhhUZ CarouselTitle-gfskOJ iUEiRd kHLSxy jhbgWJ\">What&#8217;s focaccia?<\/h2>\n<p>Focaccia is a type of Italian flatbread that is similar to pizza dough. It is typically seasoned with olive oil and salt and can be topped with a variety of ingredients such as garlic, rosemary, tomatoes, and cheese. Focaccia bread is often served as an appetizer, used as a sandwich bread, or as a side dish to accompany a meal.<\/p>\n<h2 class=\"BaseWrap-sc-gjQpdd BaseText-ewhhUZ CarouselTitle-gfskOJ iUEiRd kHLSxy jhbgWJ\">Steps to making a delicious focaccia<\/h2>\n<h4 class=\"BaseWrap-sc-gjQpdd BaseText-ewhhUZ InstructionHed-cTDCYA InstructionHedSmall-kvDvLP iwCByY kpzQYu ssMUV\">Step 1<\/h4>\n<p>Whisk\u00a0<strong>one \u00bc-oz. envelope active dry yeast<\/strong>\u00a0(about 2\u00bc tsp.),\u00a0<strong>2 tsp. honey<\/strong>, and\u00a0<strong>2\u00bd cups lukewarm water<\/strong>\u00a0in a medium bowl and let sit 5 minutes (it should foam or at least get creamy; if it doesn\u2019t your yeast is dead and you should start again\u2014check the expiration date!).<\/p>\n<figure class=\"AssetEmbedWrapper-eVDQiB byBkf asset-embed\">\n<div class=\"AssetEmbedAssetContainer-eJxoAx dBHGoQ asset-embed__asset-container\">\n<div class=\"ResponsiveClipWrapper-dQfRVo dIOQex responsive-clip AssetEmbedResponsiveAsset-cXBNxi eCxVQK asset-embed__responsive-asset\" data-testid=\"ResponsiveClipWrapper\"><\/div>\n<\/div>\n<\/figure>\n<h4 class=\"BaseWrap-sc-gjQpdd BaseText-ewhhUZ InstructionHed-cTDCYA InstructionHedSmall-kvDvLP iwCByY kpzQYu ssMUV\">Step 2<\/h4>\n<p>Add\u00a0<strong>5 cups (625 g) all-purpose flour<\/strong>\u00a0and\u00a0<strong>5 tsp. Diamond Crystal<\/strong>\u00a0or\u00a0<strong>1 Tbsp. Morton kosher salt<\/strong>\u00a0and mix with a rubber spatula until a shaggy dough forms and no dry streaks remain.<\/p>\n<figure class=\"AssetEmbedWrapper-eVDQiB byBkf asset-embed\">\n<div class=\"AssetEmbedAssetContainer-eJxoAx dBHGoQ asset-embed__asset-container\">\n<div class=\"ResponsiveClipWrapper-dQfRVo dIOQex responsive-clip AssetEmbedResponsiveAsset-cXBNxi eCxVQK asset-embed__responsive-asset\" data-testid=\"ResponsiveClipWrapper\"><\/div>\n<\/div>\n<\/figure>\n<h4 class=\"BaseWrap-sc-gjQpdd BaseText-ewhhUZ InstructionHed-cTDCYA InstructionHedSmall-kvDvLP iwCByY kpzQYu ssMUV\">Step 3<\/h4>\n<p>Pour\u00a0<strong>4 Tbsp. extra-virgin olive oil<\/strong>\u00a0into a big bowl that will fit in your refrigerator. This puppy is going to rise! Transfer dough to bowl and turn to coat in oil. Cover with a silicone lid or plastic wrap and chill until dough is doubled in size (it should look very bubbly and alive), at least 8 hours and up to 1 day. If you&#8217;re in a rush, you can also let it rise at room temperature until doubled in size, 3\u20134 hours.<\/p>\n<figure class=\"AssetEmbedWrapper-eVDQiB byBkf asset-embed\">\n<div class=\"AssetEmbedAssetContainer-eJxoAx dBHGoQ asset-embed__asset-container\"><\/div>\n<\/figure>\n<h4 class=\"BaseWrap-sc-gjQpdd BaseText-ewhhUZ InstructionHed-cTDCYA InstructionHedSmall-kvDvLP iwCByY kpzQYu ssMUV\">Step 4<\/h4>\n<p>Generously butter a 13&#215;9&#8243; baking pan, for thicker focaccia that\u2019s perfect for sandwiches, or an 18&#215;13&#8243; rimmed baking sheet, for focaccia that&#8217;s thinner, crispier, and great for snacking. The butter may seem superfluous, but it\u2019ll ensure that your focaccia doesn\u2019t stick. Pour\u00a0<strong>1 Tbsp. extra-virgin olive oil<\/strong>\u00a0into center of pan. Keeping the dough in the bowl and using a fork in each hand, gather up edges of dough farthest from you and lift up and over into center of bowl. Give the bowl a quarter turn and repeat process. Do this 2 more times; you want to deflate dough while you form it into a rough ball. (We learned this technique from\u00a0<a href=\"https:\/\/alexandracooks.com\/bread-toast-crumbs-cookbook\" data-uri=\"48a6facd80352189fbfc02b8da4f1aa3\">Alexandra Stafford<\/a>, who uses it to shape her no-knead bread.) Transfer dough to prepared pan. Pour any oil left in bowl over and turn dough to coat it in oil. Let rise, uncovered, in a dry, warm spot (like near a radiator or on top of the fridge or a preheating oven) until doubled in size, at least 1\u00bd hours and up to 4 hours.<\/p>\n<figure class=\"AssetEmbedWrapper-eVDQiB byBkf asset-embed\">\n<div class=\"AssetEmbedAssetContainer-eJxoAx dBHGoQ asset-embed__asset-container\"><\/div>\n<\/figure>\n<h4 class=\"BaseWrap-sc-gjQpdd BaseText-ewhhUZ InstructionHed-cTDCYA InstructionHedSmall-kvDvLP iwCByY kpzQYu ssMUV\">Step 5<\/h4>\n<p>Place a rack in middle of oven; preheat to 450\u00b0. To see if the dough is ready, poke it with your finger. It should spring back slowly, leaving a small visible indentation. If it springs back quickly, the dough isn\u2019t ready. (If at this point the dough is ready to bake but you aren\u2019t, you can chill it up to 1 hour.) Lightly oil your hands. If using a rimmed baking sheet, gently stretch out dough to fill (you probably won&#8217;t need to do this if using a baking pan). Dimple focaccia all over with your fingers, like you\u2019re aggressively playing the piano, creating very deep depressions in the dough (reach your fingers all the way to the bottom of the pan). Drizzle with remaining\u00a0<strong>1 Tbsp. extra-virgin olive oil<\/strong>\u00a0and sprinkle with\u00a0<strong>flaky sea salt<\/strong>. Bake focaccia until puffed and golden brown all over, 20\u201330 minutes.<\/p>\n<figure class=\"AssetEmbedWrapper-eVDQiB byBkf asset-embed\">\n<div class=\"AssetEmbedAssetContainer-eJxoAx dBHGoQ asset-embed__asset-container\"><\/div>\n<\/figure>\n<h4 class=\"BaseWrap-sc-gjQpdd BaseText-ewhhUZ InstructionHed-cTDCYA InstructionHedSmall-kvDvLP iwCByY kpzQYu ssMUV\">Step 6<\/h4>\n<p>Hold off on this last step until you&#8217;re ready to serve the focaccia: Melt\u00a0<strong>4 Tbsp. unsalted butter<\/strong>\u00a0in a small saucepan over medium heat. Remove from heat. Peel and grate in\u00a0<strong>2\u20134 garlic cloves<\/strong>\u00a0with a Microplane (use 2 cloves if you\u2019re garlic-shy or up to 4 if you love it). Return to medium heat and cook, stirring often, until garlic is just lightly toasted, 30\u201345 seconds. (Or, if you prefer raw garlic to toasted garlic, you can grate the garlic into the hot butter, off heat, then brush right away.)<\/p>\n<figure class=\"AssetEmbedWrapper-eVDQiB byBkf asset-embed\">\n<div class=\"AssetEmbedAssetContainer-eJxoAx dBHGoQ asset-embed__asset-container\"><\/div>\n<\/figure>\n<h4 class=\"BaseWrap-sc-gjQpdd BaseText-ewhhUZ InstructionHed-cTDCYA InstructionHedSmall-kvDvLP iwCByY kpzQYu ssMUV\">Step 7<\/h4>\n<p>Brush garlic-butter all over focaccia and slice into squares or rectangles.<\/p>\n<figure class=\"AssetEmbedWrapper-eVDQiB byBkf asset-embed\">\n<div class=\"AssetEmbedAssetContainer-eJxoAx dBHGoQ asset-embed__asset-container\"><\/div>\n<\/figure>\n<h2 class=\"BaseWrap-sc-gjQpdd BaseText-ewhhUZ CarouselTitle-gfskOJ iUEiRd kHLSxy jhbgWJ\">Thick vs. thin focaccia: when to use which type<\/h2>\n<p>Focaccia bread can come in different thicknesses, and it depends on how you plan to use it. As a general rule of thumb, classic Italian-style pizza crust is typically less than half an inch thick, while most focaccia is at least three [2] to four inches thick.<\/p>\n<p><strong>Thick focaccia is traditionally 3-4 inches thick and is best used for:<\/strong><\/p>\n<\/div>\n<\/header>\n<div class=\"CarouselListWrapper-jhefUk iWgJZu\">\n<div class=\"SmallProductCardWrapper-VLcLC ectnLr RecipePageCarouselCard-hhEbum krYeLy\">\n<div class=\"SmallProductCardObject-cka-DXI jvsmTU\">\n<ul>\n<li class=\"BaseWrap-sc-gjQpdd BaseText-ewhhUZ SmallProductCardOffer-enDCxF iUEiRd eauATm gCLvZz\">Sandwiches<\/li>\n<li>On the side of soup and salads<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n<p class=\"Wrapper-dxnTBC jIWNsq\" data-testid=\"IngredientList\" data-event-boundary=\"click\" data-event-click=\"{&quot;pattern&quot;:&quot;IngredientList&quot;}\" data-in-view=\"{&quot;pattern&quot;:&quot;IngredientList&quot;}\" data-include-experiments=\"true\"><strong>Thin focaccia is less than an inch thick and is best used for:<\/strong><\/p>\n<ul>\n<li>Pizza<\/li>\n<li>Flatbreads<\/li>\n<li>A base for appetizers, spreads, and dips<\/li>\n<\/ul>\n<h2 class=\"Wrapper-dxnTBC jIWNsq\" data-testid=\"IngredientList\" data-event-boundary=\"click\" data-event-click=\"{&quot;pattern&quot;:&quot;IngredientList&quot;}\" data-in-view=\"{&quot;pattern&quot;:&quot;IngredientList&quot;}\" data-include-experiments=\"true\">Can I make focaccia ahead of time?<\/h2>\n<p>Of course! Follow all the same steps and allow the focaccia dough to rest overnight in the fridge with or without the toppings. Bring to room temperature for at least 1 hour before baking.<\/p>\n<h2 class=\"Wrapper-dxnTBC jIWNsq\" data-testid=\"IngredientList\" data-event-boundary=\"click\" data-event-click=\"{&quot;pattern&quot;:&quot;IngredientList&quot;}\" data-in-view=\"{&quot;pattern&quot;:&quot;IngredientList&quot;}\" data-include-experiments=\"true\">How should I store focaccia?<\/h2>\n<p>Focaccia bread should be stored at room temperature in a sealed ziplock bag or airtight container to prevent it from drying out.<\/p>\n<p>If it is topped with fresh vegetables, it is best to refrigerate it to prevent mold growth. It can also be frozen for up to a month in an airtight container.<\/p>\n<p>Focaccia is best eaten the day it&#8217;s made, but keeps well in the freezer.<\/p>\n<p><strong>To freeze focaccia: <\/strong>Slice it into pieces, store it in a freezer-safe container for up to 1 month, then reheat it on a baking sheet in a 300\u00b0 F oven.<\/p>\n<div class=\"InstructionsWrapper-hZXqPx RmryN\" data-testid=\"InstructionsWrapper\" data-event-boundary=\"click\" data-event-click=\"{&quot;pattern&quot;:&quot;InstructionList&quot;}\" data-in-view=\"{&quot;pattern&quot;:&quot;InstructionList&quot;}\" data-include-experiments=\"true\"><\/div>\n<hr \/>\n\n","protected":false},"excerpt":{"rendered":"<p>Are you looking for a delicious and easy-to-make bread recipe that is perfect for any occasion? Look no further than garlic feta focaccia! This Italian flatbread is seasoned with olive oil and salt and topped with the tangy goodness of feta cheese and the bold flavor of garlic. As a first-time focaccia baker, I was [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":4358,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[2],"tags":[112,225,226,20],"class_list":["post-3914","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baked-goods","tag-bread","tag-feta","tag-focaccia","tag-garlic"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>No-Knead Garlic Feta Focaccia - mobile soul<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/mobilesoul.online\/?p=3914\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"No-Knead Garlic Feta Focaccia - mobile soul\" \/>\n<meta property=\"og:description\" content=\"Are you looking for a delicious and easy-to-make bread recipe that is perfect for any occasion? Look no further than garlic feta focaccia! This Italian flatbread is seasoned with olive oil and salt and topped with the tangy goodness of feta cheese and the bold flavor of garlic. As a first-time focaccia baker, I was [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/mobilesoul.online\/?p=3914\" \/>\n<meta property=\"og:site_name\" content=\"mobile soul\" \/>\n<meta property=\"article:published_time\" content=\"2023-07-01T17:38:38+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/mobilesouleats.com\/wp-content\/uploads\/2023\/06\/IMG_3381-2-jpg-e1688232750260-150x150.webp\" \/>\n<meta name=\"author\" content=\"lenaebullockbiz\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"lenaebullockbiz\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"11 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/mobilesoul.online\\\/?p=3914#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/mobilesoul.online\\\/?p=3914\"},\"author\":{\"name\":\"lenaebullockbiz\",\"@id\":\"https:\\\/\\\/mobilesoul.online\\\/#\\\/schema\\\/person\\\/8dd875c137ca10d64cfbbdaeb3b29705\"},\"headline\":\"No-Knead Garlic Feta Focaccia\",\"datePublished\":\"2023-07-01T17:38:38+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/mobilesoul.online\\\/?p=3914\"},\"wordCount\":2315,\"commentCount\":0,\"image\":{\"@id\":\"https:\\\/\\\/mobilesoul.online\\\/?p=3914#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/mobilesoul.online\\\/wp-content\\\/uploads\\\/2023\\\/06\\\/IMG_3381-2-jpg-e1688232750260.webp\",\"keywords\":[\"bread\",\"feta\",\"focaccia\",\"garlic\"],\"articleSection\":[\"Baked Goods\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/mobilesoul.online\\\/?p=3914#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/mobilesoul.online\\\/?p=3914\",\"url\":\"https:\\\/\\\/mobilesoul.online\\\/?p=3914\",\"name\":\"No-Knead Garlic Feta Focaccia - 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Look no further than garlic feta focaccia! This Italian flatbread is seasoned with olive oil and salt and topped with the tangy goodness of feta cheese and the bold flavor of garlic. 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