No-Knead Saffron Rosemary Focaccia

No-Knead Saffron-Rosemary Focaccia is the kind of bread you’ll want to tear into as soon as it’s out of the oven- crispy on the outside, airy on the inside, with just the right hit of saffron’s subtle warmth. Perfect for beginner bakers because you don’t need any fancy equipment or techniques. It’s perfect for mopping up sauces or just eating straight up. You’ll want to make this on repeat. 

Ingredients:

512 grams all-purpose flour
2 teaspoons salt
2 teaspoons instant yeast
1 generous pinch Lemonfair Saffron
1/2 cup boiling water
1 1/2 cup cold water
2 teaspoons fresh rosemary, stems removed
Butter for greasing the pan
4 tablespoons olive oil

Directions:

Grind saffron with mortar and pestle. Add to boiling water and allow to bloom for 5 minutes. Stir into cold water, then stir in yeast until yeast is dissolved.

In a large bowl, mix together flour and salt. Add the water with yeast and saffron, mix together with rubber spatula until it forms a sticky ball. Brush the surface with olive oil. Cover bowl with damp tea towel and refrigerator at least overnight.

Grease a 9x13 pan with butter. Then, pour two tablespoons of olive oil into the center. Deflate the dough by pulling from the sides of the bowl and pull toward the center. Repeat, turning the bowl in quarters until it is a ball gain. Place into greased pan and roll it to cover in olive oil. Allow to rest for 3-4 hours until double in size. 

Preheat oven to 425 degrees Fahrenheit. Sprinkle rosemary over dough. Then, pour 2 remaining tablespoons of olive oil over the dough. Lightly coat your hands in oil, then press down into the dough to create dimples until dough fills the pan. Sprinkle with flakey sea salt.

Bake for 20-30 minutes until golden brown. If you’d like, top with edible flowers for a beautiful centerpiece on your table.