Rosemary and Olive No Knead Focaccia Bread with Meyer lemon slices is a simple yeast bread you'll make again.
– 2 tsp (one packet or 1/4 ounce) dry yeast, make sure it's fresh! – 2 cups warm water, (105-110F) – 2 tsp table salt – 4 cups all-purpose or bread flour, I usually use all-purpose – 1/4 cup extra virgin olive oil, plus extra for oiling the bowl and baking pan – 4 Tbsp fresh rosemary leaves, – 1 Meyer lemon, sliced paper thin, seeds removed – 1/2 cup Kalamata olives, pitted and oil cured, or other flavorful black olives (not the kind in the can!) – kosher or sea salt for sprinkling over the top
Mix yeast and warm water in a large bowl. Salt and 2 cups flour make a sticky dough. Stir in the remaining 2 cups of flour to make a sticky, shaggy dough.
Put dough in a clean, oiled bowl. Let sit in warm plastic-covered place for 40 minutes. I used a preheated Instant Pot for yogurt.
The kitchen surface is frequently too cold for rising dough (see comments above for suggestions). Preheat oven to 425F. Arrange the risen dough on an oiled baking sheet.
Flour your fingers and gently press the dough into a 10x15 rectangle. Make dough dimples with olive oil-dipped fingers..
Small indentations gather oil. Do not skimp—oil tastes and gives dough great texture when cooked. Press cut lemons, rosemary, and olives into dough gently.
Additional olive oil may be added. Gently shower with sea salt. Bake the bread till brown for 20–22 minutes at the right temperature.
If bread is unevenly baked, rotate baking sheet halfway through. Slice and eat after cooling slightly.