No-Knead Fococcia Bread

My mom passed on a new recipe for easy, no-knead Fococcia bread :) This bread went together so quickly, and with rapid rising yeast, took about 1.5 hours to make! We halved the recipe (for two people, we don't need that much bread...), so both size loafs are listed below.

Fococcia Bread - Mom

Full Loaf (9x13 pan)

3 1/4 C flour (you can use white wheat flour)
1 envelope Rapid Rise yeast (2 1/4 tsp.)
1 T sugar
1 tsp. salt + a bit more for the top, divided
1/4 C extra virgin olive oil
1 2/3 C very warm water (120-130 degrees F)
1 T Italian Herb Seasoning (we use Mrs. Dash Salt Free)
2 Parmesan cheese, shredded
Additional dash of salt

Half Loaf (8x8 pan)

1 5/8 C flour
1/2 envelope rapid rise yeast (about 1 1/8 tsp. yeast)
1/2 T sugar
1/2 tsp. salt
1/8 C oil (I used less)
5/6 C warm water (that is, 1/2 + 1/3 C)
1/2 T Italian Seasoning
1 T shredded Parmesan cheese
Additional dash of salt

Mix flour, yeast, sugar and salt in a large bowl.

Add 2 T olive oil and water. Stir until well mixed.

Put bread dough into a greased pan (spread out like a cake mix... the dough is fairly fluid).

Cover and let rise until doubled; about 30 minutes (if rapid yeast, 10-15 minutes works too!)

Drizzle 2 T olive oil over the top of the raised bread. I drizzled less, and carefully spread out the oil with a spatula.

Using the handle of a wooden spoon, poke multiple holes in the dough to create an uneven surface.

Sprinkle cheese and herbs over the top. May sprinkle additional salt on top, if desired.

Let bread rise, covered, for an additional 15-30 minutes.

From Fococcia Bread

Preheat oven to 375 degrees F. Bake for 30-35 minutes until lightly browned.

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• URS: Spices