No-Knead Dough for Foccaccia? How to adapt?

Question

Has anybody got any suggestions about how to adapt the famous no-knead bread dough recipe to make foccaccia?

I would guess that since I DON"T want the hard crust, I could just put it on a baking sheet without a lid. Before I make a terrible mess, can anyone tell me if it would be a bad idea to take the no-knead dough and slap it on an enamel roasting pan base (the one that came with my oven, for broiling, with a removable slotted rack - I don't want to use teflon-coated cookie sheets at high temp) and bake it as foccaccia?

My son wanted to buy foccaccia today at the store and I said no, honey, we'll make some at home. So I'm hoping to do the no-knead with him for foccaccia.

Your thoughts appreciated.

Leila

Serene · Accepted Answer

I made rolls out of it, baking them on a cookie sheet, and they cameout pretty focaccia-like, so I think it would work.Serene

RaptorRed · Answer

I tried the NYT NK dough as a foccaccia and it came out delicious. I uses a pizza peel, and laid out the dough on a sheet of parchment (sprinkled with corn meal). In the oven I use a pizza stone (pre-heated for 25-30 mninutes). After I dressed the foccaccia with olive oil, sun-dried tomatoes, and sea salt it went into the oven (475 degrees F.) About six minutes I slipped the parchment out from under the foccaccia, and finished the bread (approx. 7-8 min. more) directly on the stone which made for a nice bottom crust.

Cheers,

Steve

No-Knead Dough for Foccaccia? How to adapt?

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