No-knead Rosemary Focaccia

Classic rosemary Focaccia that is perfectly crispy, golden-brown on the outside and light, fluffy on the inside. The best part: you don’t even have to do anything.

Freshly baked Focaccia is the one of the closest things I can think of to a warm, loving embrace. For those of you who don’t know, Focaccia is a classic yeasted Italian flatbread. To be frank, I am quite a lazy (and subpar) baker so to me, Focaccia is quite the perfect bread. It’s not only absolutely delicious, but arguably produces better results when you don’t knead it. Not having the need to knead, we can up the hydration to 90%, yielding super airy & soft bread.


It’s a perfectly engineered vehicle for olive oil. All that flavor just gets soaked in there when you create the divots, making the bread that much more delicious.


No-knead Rosemary Focaccia

4 from 183 votes
Recipe by George L. Course: BreadCuisine: ItalianDifficulty: Easy
Servings

8

servings
Prep time

15

hours 
Cooking time

25

minutes

Focaccia bread that is perfectly crispy, golden-brown on the outside and light, fluffy on the inside. The best part: you don’t even have to do anything.

Ingredients

  • 450 grams all purpose flour (or bread flour)

  • 405 grams warm water (around 105 F, 40 C)

  • 1 tablespoon kosher salt

  • 2.25 teaspoons (1 packet) instant yeast

  • 1 teaspoon sugar

  • 1 tablespoon olive oil

  • Toppings
  • 3 tablespoons olive oil

  • 1 sprig fresh rosemary

  • flaky kosher salt

Directions

  • Make the Dough. In a large bowl, combine all purpose flour and kosher salt. In another bowl, mix together warm water, instant yeast, sugar, and let sit at room temperature for 5 minutes. Note: This step is done to make sure the yeast is still alive — the only way this bread fails is if the yeast is dead. If you see foam starting to float to the surface, the yeast is alive. If not, use a new batch of yeast. After 5 minutes, add the yeast-water mixture into the flour and mix with a spatula until all water is absorbed and a rough dough forms. Note: Take time to make sure all the flour is incorporated. Check the bottom — unmixed flour can gather there. Cover the surface of the dough with olive oil, then cover the whole bowl with a damp towel and let proof in the refrigerator for 12-24 hours.
  • Second Proof. Turn the dough onto a tall rimmed 9 x 13 inch baking pan that has been greased with 2 tablespoons of olive oil. Note: This seems like a lot of oil but it’s what will develop the signature texture of the focaccia. Using your fingers, press and stretch the dough out into all four corners of the baking pan. If you find that the dough keeps bouncing back / isn’t stretching out easily, cover the whole baking pan with plastic wrap and let the dough rest for about 10 minutes before trying again. Repeat if necessary. Eventually you will be able to spread the dough to the whole pan. Cover the pan with plastic wrap and proof at room temperature for 2-3 more hours.
  • Bake the Focaccia. Pre-heat the oven to 425 F (220 C). Using generously (olive) oiled fingers, make divots throughout the dough, being careful not to pierce completely through. Finish by drizzling extra olive oil on top to fill those dimples, followed by a generous amount of flaky kosher salt and fresh rosemary leaves. Bake the Focaccia for 25-30 minutes, or until crispy golden-brown on top. Remove from the pan immediately and let rest on a wire wrack for at least 15 minutes before slicing and serving.

Notes

  • Toppings. There are many other toppings you can use for this focaccia and adjust its flavor to your liking. Halved grape tomatoes and pearl onions are among my favorites. Just be sure not to overcrowd the focaccia with toppings as the bread may not rise properly while baking.
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AIS
AIS
8 months ago

1 Tablespoon kosher salt? that seems like a lot.

Eelyn
Eelyn
7 months ago
Reply to  AIS

I tried as per the recipe with 1 tbs kosher salt, although it came out beautifully, I did find it quite salty, possibly including the salt on the top. I will definitely be making again, but I think I will half the salt amount + salt toppings

Inches
8 months ago

This is amazing! I added my homemade fermented gochujang, green onions, and black garlic with a drizzle of sesame oil and sesame seeds at the end.

Served with Doenjang Jjigae with homemade doenjang.

I made the korean vegan’s a few times but your recipe turned out very well!

https://imgur.com/a/aObz227
https://imgur.com/a/38Hc0yQ

Larry
Larry
8 months ago

Jorge! Fantastic recipe. The only thing I changed was adding maybe two or three more tablespoons of flour to the dough because mine was kind of runny. It only took 10 minutes in the evening to get it ready and put it in the refrigerator and the next morning at most another five or 10 minutes were spent all together. Soon it was in the oven and before I knew it I had the best focaccia bread! So easy. So delicious. What a treat. Thank you so much for sharing this.

Eva
Eva
8 months ago

I really love every recipe of yours… and would like to thank you for sharing this recipe of bread specially…😊👍

Stephanie
Stephanie
8 months ago

Followed the recipe exactly and it was so tasty! My first time making focaccia and definitely won’t be the last! Thank you for sharing the recipe!

Ropo
Ropo
8 months ago

Made this today! Turned out wonderfully. Just stuck to my aluminum pans a little coming out of the oven, but still delish. It wasn’t too salty and I’m always afraid of over salty. I also proofed out of the fridge for five hours instead of three since I left the house, but didn’t appear over proofed. I had to make this recipe right away when I saw no knead!

Sarah
Sarah
8 months ago

hi! i love that you’re giving us so many recipes to try out, and vegetarian options too! i just made this today and the texture was just how i saw it in your videos. fluffyyy! it was a bit too salty for me so next time i’ll try out 1 tsp of salt instead of 1 tbsp! keep up the good work and thanks 🙂

Moj
Moj
8 months ago

DELICIOUS! Just as easy and tasty as it looks. It pairs perfect with cheese as well. I cant wait to try again!

Jessie
8 months ago

This recipe is awesome and so easy to customize! Delicious airy bread, yum. Thank you.

Neelakshi Deokate
Neelakshi Deokate
8 months ago

Can we replace kosher salt to pink salt?

Lina
Lina
8 months ago

Tried this recipe and it’s delicious! Super easy to do. Bread came out lovely!

Elena
Elena
7 months ago

The easiest and most delicious focaccia: requires no effort and the result is just great!
Thanks for sharing this recipe 🙂

Dom
Dom
7 months ago

Excellent recipe. I did replaced the topping for homemade pizza sauce and it became a very thick and super moist sicilian(ish) pizza. The whole family loved it! Quick and simple to make. Thanks for the recipe!

Tanvi
Tanvi
7 months ago

I made the dough and rested in the fridge overnight, but it didn’t rise at all in the bowl.

Danielle Van mierlo
Danielle Van mierlo
7 months ago

I love this bread! Saw this video on insta and had to try it! It was so fantastic it didn’t last the day! yum yum yum!

Lauren Kwan
Lauren Kwan
6 months ago

Absolutely delicious!! I’ve been wanting to make this and finally got around to it.
I didn’t have fresh rosemary, so I added halved grape tomatoes and Thai basil. I also added 2 tsp of salt to the dough, as we only had regular iodized salt – it was perfect for us 🙂
Will definitely be making this again. Thanks, George!

Jakko Groeneweg
Jakko Groeneweg
6 months ago

I made this with vegan truffle oil and it was amezing