No-knead focaccia from Breaking Breads: A New World of Israeli Baking (page 125) by Uri Scheft and Raquel Pelzel

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on April 07, 2019

    I made 1/2 recipe, yielding 3 large focaccia (at first I was going to make the spinach ones, which calls for larger pieces, but changed my mind). The dough was easy to make and everything worked well, except dimpling the dough, as the dimples did not want to stay. I'm not sure if my dough was over- or underproofed; I had proofed it for an hour since my kitchen was kind of cold. Anyway, the baked breads were delicious. I topped them with poppy seeds, flax seeds, oregano, rosemary, and flaky sea salt. Next time I'll be more generous with the salt.

  • gastronom on April 06, 2017

    Good recipe. Versatile -- many different toppings added easy variety. Froze well. Tip from Astrid5555 about video was helpful and video inspiring - thanks!

  • Astrid5555 on December 04, 2016

    This is one of the easiest and least involved focaccia recipes ever! After having watched Uri Scheft's video on Food52 I decided to give it a try and the end result is amazing! The recipe makes 8 small breads and as per the video I played with the toppings, from a traditional rosemary, lemon zest, sea salt combo to mushroom and scallions with tomatoes. My guests gobbled up everything incredibly quickly and some even made copies of the recipe to try it themselves. Will make again very soon!!!

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