Easy No-Knead Olive-Rosemary Focaccia With Pistachios Recipe

It's difficult to make good bread today, but it's darned easy to make hot, fresh, world-class bread tomorrow. This focaccia, topped with olives, rosemary, and pistachios, requires no kneading or stretching and results in a crisp, olive oil-scented crust and a puffy, moist, well-risen internal crumb with just the right amount of tender chew. The crux of it is a highly hydrated, no-knead, no-stretch dough. That's right. Zero kneading, zero stretching. It's just about the easiest bread you can imagine making. All it takes is a bit of time.

WHY IT WORKS

An overnight rest at room temperature precludes the need for any kneading.
A high hydration dough spreads itself out into the pan before baking.
Extremely high oven temperatures lead to better internal structure and a crust that crisps while the interior crumb stays moist.
SPECIAL EQUIPMENT:
12-inch cast iron skillet
INGREDIENTS
500 grams (17 1/2 ounces, about 3 1/4 cups) all-purpose or bread flour
15 grams (.5 ounces, about 1 tablespoon) kosher salt
4 grams (.15 ounces, about 1/2 teaspoon) instant yeast
325 grams (11 1/2 ounces, about 1 1/2 cups minus 1 tablespoon) water
1/4 cup extra-virgin olive oil, divided
4 ounces pitted green olives, sliced
1/4 cup roasted pistachios, roughly chopped or lightly pounded in a mortar and pestle
2 tablespoons fresh rosemary leaves, very roughly chopped
Coarse sea salt
DIRECTIONS
1.
Combine flour, salt, yeast, and water in a large bowl. Mix with hands or a wooden spoon until no dry flour remains. The bowl should be at least 4 to 6 times the volume of the dough to account for rising.

2.
Cover bowl tightly with plastic wrap, making sure that edges are well-sealed, then let rest on the countertop for at least 8 hours and up to 24 hours. Dough should rise dramatically and fill bowl.

3.
Sprinkle the top of the dough lightly with flour, then transfer it to a lightly-floured work surface. Form into a ball by holding it with well-floured hands and tucking the dough underneath itself, rotating it until it forms a tight ball.

4.
Pour half of oil in the bottom of a 12-inch cast iron skillet or large cake pan. Transfer dough to pan, turn to coat in oil, and position seam-side-down. Using a flat palm, press the dough around the skillet, flattening it slightly and spreading oil around the entire bottom and edges of the pan. Cover tightly with plastic wrap and let the dough stand at room temperature for 2 hours. After the first hour, adjust an oven rack to the middle position and preheat oven to 550°F.

5.
At the end of the 2 hours, dough should mostly fill the skillet up to the edge. Use your fingertips to press it around until it fills every corner, popping any large bubbles that appear. Lift up one edge of the dough to let any air bubbles underneath escape and repeat, moving around the dough until there are no air bubbles left underneath and the dough is evenly spread around the skillet. Spread olives and pistachios all over the surface of the dough and press down on them with your fingertips to embed slightly. Drizzle with remaining olive oil. Sprinkle with rosemary and coarse salt.

6.
Transfer skillet to oven and bake until top is golden brown and bubbly and bottom is golden brown and crisp when you lift it with a thin spatula, 16 to 24 minutes. Using a thin spatula, loosen focaccia and peek underneath. If bottom is not as crisp as desired, place pan on a burner and cook over medium heat, moving the pan around to cook evenly until it is crisp, 1 to 3 minutes. Transfer to a cutting board, allow to cool slightly, slice, and serve. Extra bread should be stored in a brown paper bag at room temperature for up to 2 days. Reheat in a 300°F oven for about 10 minutes before serving.

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Homemade Bagel Bites Recipe

If you can't understand the allure of made-from-scratch Bagel Bites, there's nothing I can say or do to convince you. This is a recipe for the hardcore fans, those of us who've longed for bite-size pizza poppers that taste as good as we remember—chewy, cheesy, salty, and crisp.
WHY IT WORKS
Baking mini bagels on a wire rack prevents their bottoms from browning, keeping them tender and easy to eat.
Lightly toasting the split bagels will prevent them from absorbing the red sauce, which would make them soggy.
Diced pepperoni offers better distribution on the mini pizzas, while also matching the look of real Bagel Bites.
SPECIAL EQUIPMENT:
10-inch skillet, food processor, 3- or 4-quart stainless steel pot, wire rack
NOTES:
Thanks to the keeping qualities of my bagel dough, this recipe is great spread out over the course of a few days. So make the dough and sauce whenever you have a chance, bake off the bagels when it's convenient, then assemble at your leisure.
INGREDIENTS
Homemade Bagel dough
1 ounce barley malt syrup (4 teaspoons; 30g), optional
Quick and Easy Italian-American Red Sauce
Salt, pepper, and fennel seed to taste
12 ounces finely shredded mozzarella cheese (3 cups; 340g)
6 ounces pepperoni, such as Vermont Smoke & Cure (1 link; 170g)
DIRECTIONS
1.
For the Mini Bagels: Prepare dough as directed, then divide into 16 equal portions, about 1 1/2 ounces or 43g each. Cup a portion of dough beneath your palm and work in quick, circular motions to form a tight skin around the ball, with only a tiny seam along the bottom. If the seam is large or irregular, continue rounding until the bottom is nearly smooth. Cover with plastic and let rest 15 minutes. Poke a hole into the center of each portion with a damp fingertip, then gently stretch into a 1 1/2–inch ring, wetting your hands in cold water as needed to prevent sticking. Arrange on a well-greased, parchment-lined half sheet pan, cover with plastic, and refrigerate 24 to 36 hours, depending on your schedule.

2.
To Boil and Bake: Adjust oven rack to lower-middle position and preheat to 425°F (218°C). Nest a wire baking rack in a half sheet pan, then cover with parchment. Fill a stainless steel pot with about 3 inches of water, stir in malt (if using), and bring to a boil over high heat. Meanwhile, line a baking sheet or cutting board with a thick layer of paper towels. Working with three or four at a time, boil the bagels, about 15 seconds per side. Place on paper towels, then immediately transfer to the prepared half sheet pan. (If left on the paper towels too long, the bagels will stick; if this happens, quickly dip the bagel back into the hot water, and the wet paper towel will peel right off.) Bake until blistered and golden brown all over, about 18 minutes. Cool at least 15 minutes before proceeding to the next step, or store mini bagels up to 36 hours in a paper bag.

3.
To Finish: Adjust oven rack to lower-middle position and preheat to 450°F (232°C). Split mini bagels horizontally with a serrated knife, arrange half on a parchment-lined baking sheet, and toast only until their surface is a little dry, about 5 minutes. Top each with a few tablespoons of red sauce, followed by a sprinkle of salt, pepper, and fennel seed, followed by a generous mound of cheese and a small handful of diced pepperoni. Bake until the cheese is melted and golden brown, about 16 minutes, and serve immediately. Repeat with remaining bagel halves for round two.

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Pizza With Cherry Tomatoes, Halloumi, Olives, and Mint Recipe

                         

This pizza hits all the right notes, with briny olives and halloumi, fresh sweet cherry tomatoes, mozzarella cheese, and some fresh mint added right at the end.

SPECIAL EQUIPMENT:

wood and metal pizza peels, pizza cutter, baking stone or Baking Steel (see note above)

NOTES:

For best results, bake your pizza using a KettlePizza and Baking Steel setup.

INGREDIENTS

1 recipe Neapolitan Pizza Dough or 2 pounds store-bought pizza dough

1 pound fresh mozzarella cheese, torn into small chunks, drained

12 ounces halloumi cheese, cut into small cubes

1 quart cherry tomatoes, halved

1/2 cup green olives, roughly chopped

1/2 cup thinly sliced scallions, light green and white parts only

Kosher salt

4 tablespoons extra-virgin olive oil

1/4 cup roughly torn fresh mint leaves

DIRECTIONS

1.

Divide dough into 4 equal parts and place each in a covered quart-sized deli container or a zipper-lock freezer bag. Allow to rest at room temperature for at least 2 hours before baking.

2.

Adjust oven rack to 6 inches under broiler and place stone or steel on rack. Preheat oven to highest possible temperature (500 or 550°F) for at least 45 minutes. Alternatively, use a KettlePizza and Baking Steel grill insert.

3.

When ready to bake, turn one dough ball out onto a lightly floured surface. Gently press out dough into a rough 8-inch circle, leaving the outer 1 inch higher than the center. Gently stretch dough into a 10- to 12-inch circle, about 1/4 inch thick, by draping over knuckles and gently stretching. Transfer to floured wooden pizza peel.

4.

Preheat broiler to high. Spread 1/4 of mozzarella over pizza, followed by 1/4 of halloumi, 1/4 of tomatoes, 1/4 of olives, and 1/4 of scallions. Sprinkle lightly with salt and drizzle with 1 tablespoon olive oil.

5.

Transfer pizza to hot stone or steel and broil, rotating regularly for even cooking, until edges are puffed and lightly charred and bottom is crisp, 3 to 6 minutes total. Retrieve pizza with a metal peel and transfer to a cutting board. Allow to rest 1 minute. Sprinkle with 1/4 of mint, slice, and serve. Meanwhile, switch oven back to 550°F to reheat stone for remaining pizzas.

6.

Repeat steps 3 through 5 for remaining pizzas.

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Sicilian Pizza With Pepperoni and Spicy Tomato Sauce Recipe

 The Spicy Spring from Prince Street Pizza, with its thick, olive oil–infused crust; spicy tomato sauce; mozzarella and Pecorino Romano cheese; and crisp-edged pepperoni, is an insanely good pizza with only one real problem: It doesn't exist anywhere else. No longer. Here's how to make that pizza anywhere in the world.
WHY IT WORKS
A spicy, cheesy square pizza with crispy chalices of pepperoni.
Read the Whole Story
Using the food processor for dough very rapidly builds up an elastic gluten network for good texture.
Letting the dough rise in a pan coated with olive oil ensures that it doesn't stick while baking and that it acquires a crunchy, golden-brown crust.
Layering the cheese under the sauce prevents the crust from getting soggy.
Natural-casing pepperoni curls as it bakes, giving you textural contrast from the crispy edges.
SPECIAL EQUIPMENT:
Food processor (recommended), rimmed baking sheet, pizza wheel
NOTES:
All dough quantities are given in mass measurements (ounces, not fluid ounces). For best results, I strongly recommend using a precise scale, set to either ounces or grams, to weigh out dough ingredients. If using a food processor, you can place the food processor bowl directly on the scale and tare it, then add the ingredients directly to it. To get pepperoni that curls as it bakes, look for a high-quality natural-casing, stick-style pepperoni and slice it yourself. Check out our taste test for recommended brands.
INGREDIENTS
For the Dough (see note above):
17.5 ounces bread flour (500g; about 3 1/2 cups)
1/2 ounce salt (14g; about 1 tablespoon)
1/4 ounce instant or rapid-rise yeast (6g; about 1 1/2 teaspoons)
0.35 ounce extra-virgin olive oil (20g; 2 tablespoons), plus 1/4 cup olive oil (60ml; 40g) for the pan
11.5 ounces room-temperature water (325g; about 1 cup plus 7 tablespoons)
For the Sauce:
2 tablespoons (30ml) extra-virgin olive oil
9 medium cloves garlic, roughly chopped
1 tablespoon (about 4g) dried oregano
2 teaspoons (about 3g) dried red pepper flakes, or more to taste
1 (28-ounce; 800g) can whole peeled tomatoes
1 teaspoon (about 4g) sugar
Kosher salt
To Assemble and Bake:
1 pound (450g) sliced deli-style mozzarella cheese
12 ounces (325g) natural-casing pepperoni, cut into 1/8-inch slices (see note above)
4 ounces (115g) ground Pecorino Romano cheese
DIRECTIONS
1.
To Make the Dough in a Food Processor (recommended): Combine flour, salt, yeast, 0.35 ounce olive oil, and water in the bowl of a food processor fitted with the blade or dough blade attachment. Process until a dough that rides around the blade forms, then continue processing for 30 seconds. Continue with Step 4 below.

2.
To Make the Dough in a Stand Mixer: Combine flour, salt, yeast, and 0.35 ounce olive oil in the bowl of a stand mixer (see below for mixer-free version). Whisk to combine. Fit mixer with dough hook attachment. Add water to mixer and mix on medium speed until dough comes together and no dry flour remains. Increase speed to medium-high and mix until dough is stretchy and smooth, about 6 minutes. The dough should stick to the bottom of bowl, but pull away from the sides. Continue with Step 4 below.

3.
To Make the Dough Using the No-Knead Method: Combine flour, salt, and yeast in a large bowl. Whisk to combine. Add 0.35 ounce olive oil and water and stir by hand until dough comes together and no dry flour remains. Cover bowl tightly with plastic wrap and let rest at room temperature for 12 to 24 hours. Continue with Step 4 below.

4.
Pour remaining 1/4 cup olive oil into a 13- by 18-inch rimmed baking sheet and spread over entire inner surface with your hands. Transfer dough to baking sheet and turn in oil until thoroughly coated. Spread gently with your hands. (It will not stretch to fill the pan; this is fine.) Cover baking sheet with plastic wrap and allow to rise at room temperature until dough has slackened and started to spread out toward the edges of the pan, 2 to 3 hours. Carefully remove plastic wrap from pizza dough. Using oiled hands, and working as gently as possible to maintain air bubbles, push and stretch dough into the corners of the pan by pressing out from the center, lifting each corner, and stretching it beyond the edge of the pan. It should pull back until pan is just filled with dough. Set aside for 20 to 30 minutes while you make the sauce.

5.
For the Sauce: Heat olive oil in a large saucepan over medium heat until shimmering. Add garlic, oregano, and red pepper flakes and cook, stirring, until softened and aromatic, about 1 minute. Add tomatoes. Using a pastry cutter or a potato masher, break up tomatoes into fine chunks. Stir in sugar. Bring to a bare simmer and allow to cook for about 15 minutes to let flavors meld. Season to taste with salt. Set aside and allow to cool slightly.

6.
Thirty minutes before baking, adjust oven rack to lower position and preheat oven to 550°F.

7.
To Assemble and Bake: Spread slices of mozzarella cheese evenly over surface of pizza. Spoon sauce on top of cheese and spread with the back of a spoon. (You will not need all the sauce; use as much as you like, but be sparing.) Spread pepperoni slices evenly over surface. Sprinkle with half of Romano cheese. Transfer to oven and bake until pepperoni is crisp and curled and bottom of pizza is golden brown when you peek by lifting the corner with a thin spatula, about 10 minutes. With some ovens, you may need to loosely tent the top of the pizza with aluminum foil and continue baking until the bottom is golden and crisp.

8.
Remove pizza from oven. Sprinkle with remaining half of Romano cheese, use a pizza wheel to cut it into slices, and serve immediately.

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