No-knead Focaccia

420 g or 1 pack Gusto Artisan Bread & Pizza Mix

330 g warm water (105-115F)

8 g yeast (2 1/4 tsp or 1 packet) active dry or instant yeast*

3 Tbsp olive oil

1 tbsp honey or sugar

1/2 Tbsp Apple cider vinegar (optional, but gives a lovely soft crumb)

*I love to work with active dry yeast for my breads, but instant works fine too.

**You can skip 1 & 2 to simply mix with a wooden spoon. A stand mixer gives a fluffier dough however.

In the bowl of stand mixer with a paddle attachment, pour in water. Add the sugar and yeast. Stir to dissolve. Allow to sit 3-5 minutes until foamy
Add the flour mix, oil & vinegar. Beat on low speed at first then increase to medium (#4 on the kitchen aid) and beat for around 2 minutes, scraping down sides a few times.
Transfer the dough with a spatula to an oiled 8x8” glass Pyrex dish, cake pan or parchment lined cookie sheet. Can be divided to bake 2/3 smaller breads or one larger oblong shape. The choice of shape, cookware & size is yours. The bread rises nicely so about 1/2” thickness is great.
Lightly brush the top with oil or, oil your hands.
Using your fingers, dimple the mix across until even. Stud with toppings now, not later. (herbs, olives, cherry tomatoes, flaky salt etc.)
Cover lightly with plastic wrap and proof in a warm place for 25-30 minutes .
NOTE: Preheat oven to 450°F & proof the breads on the edge of the warm stovetop for 25-30 minutes.
When the dough is risen & puffy, sprinkle with coarse or flaky salt (optional but wonderful) & place in the hot oven on the upper third rack.
Add ice cubes to bottom of the oven, closing the door quickly.
Bake for 20-25 minutes until golden brown or about 15 if doing smaller loaves.
Allow to cool a little on a wire rack, about 15 minutes or so. Slice & serve.

140 g Gusto Artisan Bread & Pizza Mix

110 g warm water

1 tsp sugar

2.7 g yeast (3/4 tsp) instant yeast

1/2 tbsp olive oil

1/2 tsp apple cider vinegar

Proceed as above for a 7” round loaf perfect for 1 or 2 people

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