My first guest post at Hammond Raffetto Art; sweet! Mary recently made a focaccia that sounded a lot like the no-knead bread recipe I use, especially when I am making my grandfather’s bolognese. Greg asked me to post it here. it’s a combination of a few recipes and my personal experience. Here’s the recipe!!! Ingredients for the Dough: 3 cups bread flour2 tsp sea salt/flake salt2 tsp active dry yeast 0.5 tsp sugar 1.5 cups warm water For the Flavah! (measured with my heart, so these are estimates):half cup parmesan 3 cloves garlic, minced 1 tsp dried rosemary (most unsure)Directions:-

Bloom or proof the yeast with sugar and water for a few minutesMix flour, salt, rosemary, garlic, and parmesan in large bowl (no need for a stand mixer, you won’t do much mixing)Add yeast mixture to dry ingredients (I had to add about another 0.25 cup of warm water to account for the extra ingredients, the parmesan made it a bit too dry); it should look like the picture hereCover with plastic wrap and place in a warm place for about 2 hours to let it double in size, it should be wobbly like flubber at the end of risingPlace it in the fridge for as long as you want, up to 3 daysWhen ready to bake, take dough out and let it come to room temp for an hour In the meantime, preheat the oven to 450 degrees and place a Dutch oven with the lid in there to heat up with it. Dutch oven should heat up for at least 30 minutes.To shape the dough, flour a parchment paper and scrap dough out of the bowl onto itSprinkle the top with more flour and roughly shape into a ball/oval, the less you touch it the betterTake Dutch oven out and use the parchment paper to place the dough insideBake with the lid on for 30 minutes, then take the lid off and bake for 12-15 minutes to form the crustRemove from the oven and let cool on a rack for 10 minutes. Ready to enjoy!!!