The texture of this focaccia is amazing in that it has a great crisp crust on the outside and very soft and chewy on the inside.
The trick to this no knead dough recipe is to leave it in the fridge overnight and next day you have a well proofed dough in your hands that you shape and bake.
3 cups all-purpose unbleached flour
½ cup warm milk
¾ cup warm water
1 table spoon extra virgin olive oil
1 table spoon sugar
1 teaspoon active dry yeast
¼ cup grated parmesan cheese
1 teaspoon rosemary leaves
Garlic oil: 2 cloves of garlic, 1 table spoon olive oil
No nutrition information available
1. Mix together all the ingredients in one bowl, knead for 2-3 minutes until the dough is no longer sticky, gather the dough into a ball. Put the dough into a greased bowl and put away in a fridge overnight.
2. Take out the dough and let come to room temperature for about one hour. Shape it like pizza into about an 11 inch circle and pinch the edges. Pour some olive oil and sprinkle with parmesan cheese and rosemary leaves. Using fingers press down on the dough. Transfer on a greased foil paper dusted with cornmeal. Cover and proof for 30 minutes.
3. While the dough is proofing, place the baking stone on the top oven rack and preheat the oven on the broiler setting for 30 minutes. Transfer the dough on baking stone. Bake for 5 minutes on the highest temperature setting, then reduce down to 425 degrees F and bake for another 5-7 minutes until the top is golden brown.
4. To make garlic oil, put crushed garlic cloves and olive oil in a microwave safe bowl and microwave on high for 30 seconds. Brush the finished focaccia with this oil, turn off the oven and put it back in the oven for a few minutes to absorb the flavors. Transfer on a rack to cool.