Grape and Thyme Focaccia

The easiest focaccia dough recipe ever! This is a “no-knead” focaccia dough. Traditional dough recipes require tedious and time consuming kneading to form gluten. However this recipes using an overnight proof as an alternative. I make the dough the night before and bake and serve fresh for guests!

Ingredients:

2 1/4 teaspoon yeast

2 teaspoons honey

5 cups flour

2 1/2 cups warm water

5 teaspoons salt

6 tablespoons olive oil

4 tablespoons butter room temperature

1 cup red seedless grapes cut in half

5 sprigs thyme

1 teaspoons course salt

Method:

1. In a large mixing bowl whisk yeast, honey and warm water, let sit for 5 minutes.

2. Add flour and salt to the yeast mixture, using a wooden spoon, mix until a shaggy dough forms.

3. Grease a mixing bowl with 3 tablespoons of olive oil, transfer the dough to the greased bowl, cover with plastic wrap and refrigerate for 8 hours.

4. Take the room temperature butter and rub the surface and sides of a 18” x 26” baking sheet.

5. Transfer the dough from the fridge to the baking sheet, stretch the dough to roughy fit the surface of the baking sheet. cover with a damp cloth and leave in a warm place for 2 hours. The dough will double in size and will fill out the baking sheet,

6. Drizzle with remaining olive oil, press the grapes in the dough and sprinkle with thyme and course sea salt.

7. Bake in a preheated oven at 450’ degrees for 20-30 minutes until golden brown.

8. Cool on a wire rack, cut and serve!