No Need to Knead Focaccia

My camera is still broke but thank goodness my oven isn't! Today I baked focaccia bread from Suzanne Dunaway's No Need to Knead book on Italian breads. Since the NY Times No Knead Bread baked so successfully, I was delighted to find that there were more recipes just like it. Even though the book says that most of these bread recipes could be done in 90 minutes or so, I preferred letting my focaccia dough rise in the refrigerator for about 18 hours. Bread couldn't get any easier than this! :)

Focaccia
(from No Need to Knead by Suzanne Dunaway)

2 cups lukewarm water (85 to 95F)
2 tsp active dry yeast (or 1 1/2 tsp instant yeast)
4 cups unbleached bread flour
2 tsp kosher salt

olive oil
fresh chopped rosemary
sea salt

In a large bowl, mix the warm water and yeast together until dissolved. Stir in the salt and 2 cups of the bread flour and mix for about 2 minutes. Then add in the remaining 2 cups of flour and mix for another 2 minutes. I basically just stirred until the dough was well combined (didn't really bother looking at the time). Cover with plastic wrap and let rise in the refrigerator overnight. Two hours before baking, take the focaccia dough out and let it do its second rise in a warm place.

Preheat your oven to 500F. There are a variety of shapes you can do for focaccia but I did the traditional one in the jelly roll pan. Just pour your dough into a oiled jelly roll pan and with your fingers dipped in cold water, make dents in the dough and spread it outwards to fill the pan. Sprinkle the dough with the olive oil, sea salt, and rosemary to your liking. Turn down the oven to about 450F and then bake the focaccia for 15 to 20 minutes or until golden brown.