No-Knead Gouda Focaccia
8 persons
Ingredients
- 2 cups lukewarm water (110°F-115°F)
- 2 tsp instant yeast
- 1 tsp sugar
- 3¼ cups all-purpose flour
- 2 tsp Kosher salt
- ¼ cup Extra-virgin olive oil, divided
-
7 slices
Finlandia Imported Gouda SlicesFinlandia’s Gouda Cheese is slightly sweet and buttery with a smooth creamy texture.
- 0 Chopped parsley, for garnish
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Instructions
- Whisk water, yeast and sugar in a large bowl. Let stand until the yeast is foamy, about 10 minutes. Add flour and salt, and mix together with a wooden spoon until a shaggy dough forms. Cover bowl with a damp tea towel or plastic wrap. Refrigerate overnight for at least 10-15 hours, until dough is tripled in size.
- Coat a 9x13-inch non-stick baking pan with 2 tablespoons of oil. Transfer dough to the prepared baking pan. Cover with a damp tea towel or plastic wrap. Allow to rest for 1 hour until doubled in size.
- Preheat oven to 425°F for at least 30 minutes. Drizzle with remaining olive oil. Dimple dough allover with your fingers. Bake for 25 minutes, until focaccia is light golden-brown. Top evenly with Gouda cheese slices. Continue to bake until cheese is light golden-brown, about 5 minutes. Allow to cool at room temperature for at least 10-15 minutes. Garnish with parsley. Slice and serve warm.
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