shockingly easy no-knead focaccia

Picture this: we wake up at 5:00am (read: f’ing early) so we could start the grill to smoke a brisket for 10 hours. Once the brisket was all settled, it was time to make bread. Most breads take multiple days to achieve a light airy texture. I was able to start this bread around 7:00 am and have it ready by 3:00pm in the afternoon.

I doubled the recipe, added cherry tomatoes and fresh rosemary right before the bake, and baked it around 32 minutes.

You can find the shockingly easy no-kneed focaccia recipe here.