In this week's Dining with Duria, Angelica shows us how to make No-Knead Focaccia Bread. This recipe uses a 9-inch cake or 8x8 metal pan You can double the recipe for a 13x9 inch pan 1. In a ...

In 2006, it changed the face of baking. Now, J. Kenji López-Alt takes a fresh look at Jim Lahey and Mark Bittman’s revolutionary recipe. No-knead bread was “the recipe that democratized bread ...

Makes 2 (9-inch) round pans or 1 baking sheet. Note: This recipe is based on "My Bread" by Jim Lahey (Norton, $29.95). Lahey reinvigorated the ancient method of giving dough plenty of time to rise ...

The bonus is the bread does take time, but not hands on. It’s a version of the famous no-knead bread shared in 2006 by Jim Lahey, owner of New York’s Sullivan St. Bakery.

Although the no-knead bread recipe calls for any Dutch oven to create the superhot oven-within-an-oven, the Lodge does the same while giving you even more: a deep skillet, a fry pan, a small ...

If you have such a vessel, then you’ll love what he does with it in his latest book, “My Bread” (Norton, $29.95). But it’s possible to take the best of Lahey’s techniques and adapt them ...

Step 4. Generously butter a 13x9" baking pan, for thicker focaccia that’s perfect for sandwiches, or an 18x13" rimmed baking sheet, for focaccia that's thinner, crispier, and great for snacking.

Shake the pan once or twice if the dough is unevenly distributed; it will straighten out as it bakes. Cover with the lid and bake 30 minutes, then remove the lid and bake for another 15 to 30 ...