Last week I was preparing to make my normal No Knead Crusty Rolls from Jenny Can Cook. I had doubled the recipe and had let the shaggy dough rise for 2 1/2 hours. During these 2 1/2 hours, dinner plans had changed from boring to Italian. My husband asked me if it would be possible to just make the bread flat and bake a flat bread. I said well… I am not sure how it will turn out since I didn’t do anything to it. I just stirred the ingredients together and let it rise, but what the heck let’s try it out.
So I took a sheet pan and placed parchment paper down. I put flour down on the parchment paper and flattened the dough out and used my knuckles to make dimples all over the bread just as you would for a focaccia. Then I brushed olive oil over the top, added kosher salt, and then sprinkled red pepper flakes to half of the bread. Popped it into a preheated oven at 425 and let it bake for 20 minutes. Removed the bread from the pan and placed it directly onto the oven rack, and let it continue baking for an additional 10 minutes.
The result was a dense but yet successful Foccaccia that went delicious with my husband’s pasta dish.
Bread is bread. Have fun and experiment ❤