This bread needs no kneading and is ready in about 2 hours. It’s a great recipe for camping, just mix the dry ingredients together, store them in a jar, and add water for fresh baked bread anywhere.
Sun Oven Focaccia Bread
1 1/2 cups warm water
3 Tablespoons olive oil, divided (plus additional for drizzling)
1 1/4 teaspoons salt
3 1/2 cups all-purpose flour
1 tablespoon rapid-rise yeast
1 sprig fresh rosemary
Place Global Sun Oven® out to preheat.
Prepare two 7- by 9-inch baking pans by drizzling 1 tablespoon oil in each pan. Brush oil over bottom and up sides of pans.
Combine water, remaining tablespoon oil, salt, flour and yeast in a medium sized bowl; beat at high speed with an electric mixer, using dough hooks, for 1 minute. Batter will be sticky. Let dough rest five minutes.
Using a greased dough cutter, divide the dough in two and scape into the prepared pans. Using greased hands, spread the dough out in the pans. Cover pans with plastic wrap and let dough rise at room temperature for 1 hour, until it’s puffy.
Gently poke dough all over with fingers.
Drizzle dough with olive oil, sprinkle with rosemary leaves and kosher salt. Spray dough with a light mist of water.
Place pans in GSO®, stacking them cris-cross. Bake until golden brown, 50 to 60 minutes.
Cool in pans, on a rack, 5 minutes, then turn out of pans. Serve warm or at room temperature.
Makes 6 to 8 servings.