| Prep Time: 10 mins | Rise Time: 2–3 hours | Cook Time: 20 mins | Yield: 1 large sheet |
If you have always wanted to bake homemade bread but felt intimidated by yeast, kneading, or expensive stand mixers, this No-Knead Rosemary Focaccia Bread is the recipe you’ve been waiting for. Focaccia is often called the “beginner’s bread” because it is incredibly forgiving. There is no shaping of loaves, no complicated braiding, and most importantly, the gluten does all the work for you while the dough sits on the counter.
The result is a bread that is a sensory masterpiece: a bottom crust that is “fried” in olive oil until crispy, a middle that is as light as a cloud, and a top adorned with the aromatic crunch of fresh rosemary and sea salt. It’s the perfect addition to your easy baking repertoire and a guaranteed way to impress friends and family at any gathering.
The Magic of Olive Oil and Dimples
The two things that define a great focaccia are the olive oil and the dimples. You might feel like you are using “too much” oil, but trust the process—the oil is what gives the bread its iconic golden crust and prevents it from being just another flatbread. The dimpling process (pressing your fingers into the dough) serves a functional purpose: it creates little “wells” that catch the oil and salt, ensuring every bite is packed with flavor.
Ingredients & Quantities
- 4 cups All-Purpose Flour (or Bread Flour for extra chew)
- 2 teaspoons Kosher Salt
- 2 ¼ teaspoons (1 packet) Instant Yeast
- 2 cups Warm Water (about 105°F)
- ½ cup Extra Virgin Olive Oil (divided)
- 2 Tablespoons Fresh Rosemary, chopped
- 1 Tablespoon Flaky Sea Salt (like Maldon)
Step-by-Step Instructions
- Mix the Dough: In a large bowl, whisk together the flour, yeast, and salt. Pour in the warm water. Use a wooden spoon or spatula to stir until a sticky, shaggy ball of dough forms. There should be no dry flour streaks.
- The First Rise: Pour 2 tablespoons of olive oil over the dough. Cover the bowl with a damp cloth or plastic wrap. Let it rise in a warm, draft-free spot for 1.5 to 2 hours, or until doubled in size and looking jiggly.
- Prep the Pan: Pour another 2 tablespoons of olive oil into a 9×13 inch rimmed baking sheet (or a large cast-iron skillet).
- Transfer the Dough: Gently tip the dough into the prepared pan. Fold the dough over itself once or twice, then let it rest, uncovered, for 30 minutes. The dough will naturally spread out toward the edges of the pan as it relaxes.
- Dimple and Season: Preheat your oven to 425°F (220°C). Drizzle the remaining olive oil over the top of the dough. Using your fingertips, press straight down into the dough to create deep dimples all over the surface. Sprinkle with fresh rosemary and flaky sea salt.
- Bake: Place the pan in the oven and bake for 20–25 minutes. The top should be a deep golden brown and the edges should look crispy.
- Cool: Let the bread cool in the pan for 5 minutes before transferring it to a wire rack. This keeps the bottom from getting soggy!
Storage & Reheating
- Storage: Focaccia is best eaten the day it is made. However, you can store leftovers in an airtight container for up to 2 days.
- Reheating: To regain the crispy crust, reheat slices in a 350°F oven or an air fryer for 3 minutes. Avoid the microwave, as it will make the bread chewy.
Frequently Asked Questions
Can I use dry active yeast instead of instant? Yes. Just dissolve the active dry yeast in the warm water with a pinch of sugar first and let it sit for 5 minutes until foamy before adding it to the flour.
Can I make the dough ahead of time? Absolutely! For the best flavor, let the dough do its first rise in the refrigerator overnight (up to 24 hours). The slow cold fermentation creates beautiful air bubbles and a complex flavor.
What other toppings can I use? Focaccia is a blank canvas! Try halved cherry tomatoes, sliced red onions, olives, or even thin slices of potato and parmesan cheese.
Conclusion
This No-Knead Rosemary Focaccia Bread proves that you don’t need to be a professional baker to create something extraordinary. It is the ultimate low-effort, high-reward recipe that will make your kitchen smell like an Italian villa.
