I'm a mom of 6. This easy, no-knead focaccia is a hit with even my pickiest children.
I decided to try it and was surprised by the straightforward instructions and delicious results.
Now, it's one of my go-to dishes — even my picky 4-year-old regularly asks me to make it.
As a mom of six kids, I've heard all the clichés about stay-at-home parents. The biggest one, arguably, is that we stay-at-home moms know how to bake, and we know how to do it well.
I've always been lost when it comes to baking, though … until I stumbled upon a no-knead focaccia recipe on Bon Appétit.
I was more than a little bread-curious, and the recipe looked simple enough, so I decided to give it a try. The results blew me away.
My notoriously picky kids — even my 4-year-old, who usually lives on chicken nuggets — scarfed down an entire loaf in two days. My husband raved about it, and my mother-in-law asked me for the recipe. I couldn't believe it.
This focaccia has become my go-to recipe, and now, I make it all the time.
The recipe just requires seven simple ingredients.
The ingredients are as straightforward as the recipe itself: flour, salt, water, yeast, honey, olive oil, and garlic.
I begin by combining yeast with lukewarm water and a little bit of honey. Then, I wait until tiny bubbles appear on the surface of the liquid — that's the yeast fermenting! It's incredibly cool to watch.
Once the liquid is foamy, add flour and a bit of flaky sea salt. Mix until your dough is shaggy (that is, the ingredients are still lumpy, but well-mixed).
Next, grab a new, large bowl and coat it with olive oil. Turn your dough in the new bowl until it's completely coated in the oil, too.
Up next, it's time for the proofing stage.
Loosely cover the dough and wait for it to rise in the bowl.
You can let your dough rise overnight in the fridge, or find a warm spot in your kitchen. I like to use the "proof" setting on my oven, and I prefer to start in the morning so the bread is ready for dinnertime. Typically, this first proof takes about three hours.
Once the dough has doubled in size, it's time to uncover the bowl.
Take two forks and use them to pull the edges of your dough toward the center of the bowl. Turn your bowl, and repeat this fork-folding technique two more times.
This takes me about 10 seconds and completely replaces the "knead" step in most bread recipes.
After I've folded my dough, I spray or generously butter a baking dish, then drizzle more olive oil in the bottom. Then, I place the dough in the center of the dish.
Let the dough proof once more, uncovered, for about two hours.
Preheat your oven to 450 degrees Fahrenheit. Then, using your fingertips, dimple your dough all over, pushing all the way to the bottom of the pan like you're playing the piano.
Once the bread looks evenly dimpled, drizzle the top with olive oil and dust with more sea salt. Bake for 20 to 30 minutes — my bread is typically done around the 23-minute mark.
While your bread bakes, melt half a stick of butter with two cloves of garlic. When the warm bread comes out of the oven, drizzle the loaf with your homemade garlic butter.
Be prepared for everyone to flock to the kitchen! The smell is amazing.
I make this focaccia monthly and keep leftovers frozen for quick dinners.
Lately, I've been making one loaf a month and freezing individual portions for easy weeknight dinners.
I'll typically slice the bread, wrap each piece in foil, and store the pieces altogether in one big Ziploc bag. In my experience, this keeps the bread fresh for up to six weeks.
When I'm ready to thaw some slices, I place the frozen pieces on a baking sheet in a 250-degree oven until they're warmed through. I love serving the bread with soup, pasta, or salad — but it's also a great snack, especially when I pair it with a quick olive oil-and-Parmesan dip.
I'm so glad that venturing outside my culinary comfort zone led me to this incredible recipe.
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Business Insider
a day ago
- Business Insider
I'm a mom of 6. This easy, no-knead focaccia is a hit with even my pickiest children.
I've never considered myself a baker, but I was intrigued when I found a no-knead focaccia recipe. I decided to try it and was surprised by the straightforward instructions and delicious results. Now, it's one of my go-to dishes — even my picky 4-year-old regularly asks me to make it. As a mom of six kids, I've heard all the clichés about stay-at-home parents. The biggest one, arguably, is that we stay-at-home moms know how to bake, and we know how to do it well. I've always been lost when it comes to baking, though … until I stumbled upon a no-knead focaccia recipe on Bon Appétit. I was more than a little bread-curious, and the recipe looked simple enough, so I decided to give it a try. The results blew me away. My notoriously picky kids — even my 4-year-old, who usually lives on chicken nuggets — scarfed down an entire loaf in two days. My husband raved about it, and my mother-in-law asked me for the recipe. I couldn't believe it. This focaccia has become my go-to recipe, and now, I make it all the time. The recipe just requires seven simple ingredients. The ingredients are as straightforward as the recipe itself: flour, salt, water, yeast, honey, olive oil, and garlic. I begin by combining yeast with lukewarm water and a little bit of honey. Then, I wait until tiny bubbles appear on the surface of the liquid — that's the yeast fermenting! It's incredibly cool to watch. Once the liquid is foamy, add flour and a bit of flaky sea salt. Mix until your dough is shaggy (that is, the ingredients are still lumpy, but well-mixed). Next, grab a new, large bowl and coat it with olive oil. Turn your dough in the new bowl until it's completely coated in the oil, too. Up next, it's time for the proofing stage. Loosely cover the dough and wait for it to rise in the bowl. You can let your dough rise overnight in the fridge, or find a warm spot in your kitchen. I like to use the "proof" setting on my oven, and I prefer to start in the morning so the bread is ready for dinnertime. Typically, this first proof takes about three hours. Once the dough has doubled in size, it's time to uncover the bowl. Take two forks and use them to pull the edges of your dough toward the center of the bowl. Turn your bowl, and repeat this fork-folding technique two more times. This takes me about 10 seconds and completely replaces the "knead" step in most bread recipes. After I've folded my dough, I spray or generously butter a baking dish, then drizzle more olive oil in the bottom. Then, I place the dough in the center of the dish. Let the dough proof once more, uncovered, for about two hours. Preheat your oven to 450 degrees Fahrenheit. Then, using your fingertips, dimple your dough all over, pushing all the way to the bottom of the pan like you're playing the piano. Once the bread looks evenly dimpled, drizzle the top with olive oil and dust with more sea salt. Bake for 20 to 30 minutes — my bread is typically done around the 23-minute mark. While your bread bakes, melt half a stick of butter with two cloves of garlic. When the warm bread comes out of the oven, drizzle the loaf with your homemade garlic butter. Be prepared for everyone to flock to the kitchen! The smell is amazing. I make this focaccia monthly and keep leftovers frozen for quick dinners. Lately, I've been making one loaf a month and freezing individual portions for easy weeknight dinners. I'll typically slice the bread, wrap each piece in foil, and store the pieces altogether in one big Ziploc bag. In my experience, this keeps the bread fresh for up to six weeks. When I'm ready to thaw some slices, I place the frozen pieces on a baking sheet in a 250-degree oven until they're warmed through. I love serving the bread with soup, pasta, or salad — but it's also a great snack, especially when I pair it with a quick olive oil-and-Parmesan dip. I'm so glad that venturing outside my culinary comfort zone led me to this incredible recipe.
Business Insider
4 days ago
- Business Insider
I spent a week making 3-ingredient meals in my air fryer, and I'd cook every delicious dish again
I started by making pork chops. The three ingredients used in this recipe from blogger Chewable Structures were olive oil, seasoning, and pork chops. I couldn't find the specific McCormick spice blend she recommends using, so I made one using a combination of chipotle pepper, roasted garlic, salt, and pepper. I let the chops sit in the olive oil and seasonings for about 15 minutes. I coated each chop in a drizzle of olive oil, then massaged in the seasoning blend. After preheating the air fryer to 375 degrees Fahrenheit, I put one chop in each basket. I cooked them for 10 minutes on one side, then five on the other. They came out perfectly. I don't often cook pork chops because they tend to easily get dry. So, I couldn't believe how juicy and perfect these chops came out. The olive-oil coat gave these a nice golden crust and the meat maintained its moisture. I would make these air-fryer pork chops for dinner any night of the week. Next, I made butternut squash, which I ate with the chops. I love butternut squash, but roasting it in the oven can heat up my whole house and take a long time. So I tried this easy recipe from food blogger All the Nourishing Things that's paleo, vegan, vegetarian, and Whole30-friendly. First, I peeled, gutted, and chopped my squash into 1/8-inch thick moons. I chopped the fresh rosemary as finely as I could. Next, I combined the squash with olive oil and rosemary. I added some salt and pepper for extra flavor. I placed the prepared squash in a preheated air fryer at 375 degrees Fahrenheit for about 15 minutes, shaking halfway. Butternut is my favorite type of squash — it's so versatile. The squash was tender and well-seasoned. I also think it paired well with the pork chops. Next time, I'll add in some garlic and onion powder and chili flakes for a little kick. Next up were the three-ingredient chicken wings. This recipe from food blogger Smile Sandwich was so easy. First, I sprayed the air-fryer baskets and chicken wings with cooking spray. Next, I placed the wings in the preheated air fryer at 375 degrees Fahrenheit for about 25 minutes, shaking the basket every so often. I was pleasantly surprised by the taste of these wings. To make my sauce, I skeptically combined barbecue and Buffalo sauces. I like them separately, but I wasn't sure they'd be good together. Once the wings were cooked through — the less crowded the baskets, the quicker they cook — I coated them in the sauce while they were still hot. The wings had a slightly crispy texture from the air fryer, and the barbecue-Buffalo combination was excellent. It was sweet, tangy, and had a little kick. I was ready to try something sweet, so the next recipe was a Nutella sandwich. Anyone who's a fan of Nutella will enjoy this recipe from blogger Blue Jean Chef. First, butter one side of each of the two pieces of bread. Then, spread a thick layer of Nutella on the other sides and add a layer of sliced banana. Instead of Nutella, I used a hazelnut spread from Whole Foods. Close the sandwich with the butter side on the outside. This came out perfectly toasty. I stuck the sandwich in the preheated air fryer at 375 degrees Fahrenheit for five minutes on one side, then a couple more on the other. The sandwich was toasty and indulgently gooey on the inside. Definitely eat it with a glass of milk. This bagel recipe was my favorite to make. This bagel recipe from blogger Best Recipe Box blew my mind. I had no idea you could make bagels with just yogurt and flour. First, I combined plain, non-fat Greek yogurt and self-rising flour. I mixed the ingredients until they started to form a ball. Then I lightly floured my cutting board and kneaded the dough with my hands for about 30 seconds. The dough wasn't too sticky. I cut the dough into four parts and added flour to my hands when the dough got too sticky. I rolled each chunk into a ball, then used a floured finger to stick a 1-inch-wide hole into each, giving it a bagel-like shape. Then, I let them rest and rise for 15 minutes. Don't crowd the air-fryer basket. After they rested, I brushed an egg wash over the bagels and sprinkled on my toppings. I used everything seasoning and cinnamon sugar. Then, I placed the bagels in the air-fryer basket, allowing them enough space to rise and spread. I liked that I could top the bagels with whatever I wanted. I sprayed the basket with cooking spray and then cooked the bagels at 330 degrees Fahrenheit for 12 minutes. They were golden and ready to be eaten. I will be making these bagels a lot more in the future. These air-fryer bagels were the perfect size and had a soft, moist texture on the inside. They were awesome on their own or with cream cheese, butter, or jam. I will absolutely be making these again. Cooking with puff pastry can be a pain, but not with the air fryer. Working with puff pastry can sometimes be tough. But the air fryer perfectly cooked the pastry evenly, giving it a fluffy, flaky texture that was just what I was craving. Following blogger Cook It Real Good's recipe, I took my defrosted pastry sheet and cut it into rectangles. Then I took a regular-sized hot dog and cut it in half. I rolled the two halves of the hot dog in the pastry and brushed them with an egg wash. Wrapping the hot dogs was my favorite part. I placed the hot dogs in the preheated air fryer at 390 degrees Fahrenheit for about eight minutes, until the puff pastry was golden. These air-fryer hot dogs came out delicious. The combination of slightly sweet puff pastry with the hot dogs made these seem much fancier than if I'd cooked frozen, premade pigs in a blanket. If you love ranch, you'll probably enjoy this chicken recipe. I marinated the chicken for a couple of hours. I couldn't find the Helluva Good! dip the recipe asked for, so I substituted for a different ranch dip, which worked fine. I started by combining the chicken with the ranch dip and letting it soak for a couple of hours. I coated each piece in panko bread crumbs. Next, I coated each chicken strip in panko and placed them in a preheated air fryer at 375 degrees Fahrenheit for about 15 to 20 minutes. I flipped them halfway. I knew they were done when they were golden brown. The chicken had a great, crunchy coating and was super tender on the inside. I would make this again with thighs and drumsticks, too. Overall, I thought every recipe was worth making again. These recipes were so easy to make and yielded tasty dishes. If I were to make them again, I would simply add some extra seasoning to a few of the dishes, like the squash and chops. I also like how customizable most of these recipes were. For example, instead of using a banana for the Nutella sandwich, you could use strawberries. You can also coat the air-fryer chicken wings in any sauce, whether you want straight Buffalo or a combination.
Buzz Feed
18-06-2025
- Buzz Feed
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A TikTok-famous Little Green upholstery cleaner from Bissell — this spiffy (and portable) system uses warm water and a special formula to save the day when slips turn into spills, which turn into stains. A Baseboard Buddy that'll basically work like an eraser. This has an extendable handle that'll make cleaning tiny corners and often-ignored areas not just simple, but suuuper satisfying. A splurge-worthy 12-piece Caraway cookware set so you have everything you need to finally start cooking in your kitchen. These are all nonstick and work with induction, gas, and electric stovetops, they're oven safe up to 550 degrees Fahrenheit, are made with a non-toxic coating, and feature non-stick ceramic with an aluminum core and stainless steel handles. Whew! Sorry for all that, I really got Caraway'd away! And a *lavender* baking set made with heavy-duty aluminized steel and a ceramic finish for all your adventurous baking ahead. A stuffed waffle maker — this applause-worthy appliance is designed with a deep, bowl-like griddle that allows you to cook the batter with fillings (we're talking chocolate, fruit, cheese, works). Upgrade your morning routine from frozen waffles to a homemade meal that looks straight off a "best of" brunch menu. A set of reusable microfiber mop pads so you don't have to worry about running out of disposable pads right when you need them most. Save some time and money with these extra-thick microfiber versions! A ChomChom pet hair remover roller — this is gonna pick up fur and lock it inside the roller, making cleanup a breeze. Plus, it doesn't lose its effectiveness with heavy use. We love our pets but woof, shedding in the springtime is their greatest skill. A jar of The Pink Stuff (the internet's favorite cleaning product) that'll clean everything from pots and pans to blotches in your bathtub. Move over firefighters, I want a calendar of THIS sexy stuff and its shiny results. 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