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Rosemary Focaccia Bread: No Knead Italian Baking at Home

Close-up of a thick, airy slice of homemade Rosemary focaccia bread topped with sea salt.
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Make this high-hydration rosemary focaccia bread using simple pantry staples. This easy focaccia recipe creates deep dimples filled with olive oil for a satisfying, tactile baking project.

Ingredients

Scale
  • 3 cups bread flour
  • 1 teaspoon instant dry yeast
  • 1 1/2 teaspoons fine sea salt
  • 1 1/2 cups warm water (about 105°F)
  • 1/4 cup extra virgin olive oil, plus more for drizzling
  • 2 tablespoons fresh rosemary leaves, roughly chopped
  • Flaky sea salt, for topping

Instructions

  1. In a large bowl, whisk together the bread flour, yeast, and fine sea salt.
  2. Pour in the warm water and 1/4 cup of olive oil. Mix with a wooden spoon or spatula until just combined. The dough will be very wet and shaggy. Do not overmix.
  3. Cover the bowl tightly with plastic wrap and let it rest at room temperature for 2 hours, or until the dough has doubled in size and is bubbly.
  4. Lightly grease a 9×13 inch baking pan with olive oil. Gently scrape the dough out of the bowl and into the prepared pan.
  5. Turn the dough over once to coat both sides with oil. Cover the pan loosely with plastic wrap and let it rest for another 30 minutes.
  6. Preheat your oven to 425°F (220°C).
  7. Gently stretch the dough with oiled fingers to fill the pan corners. Do not force it. Let it rest for 15 minutes.
  8. Using oiled fingertips, press firmly down into the dough to create deep dimples all over the surface. Be sure to reach the bottom of the pan without tearing the dough.
  9. Drizzle generously with more olive oil, ensuring the oil pools slightly in the dimples. Sprinkle evenly with the chopped fresh rosemary and flaky sea salt.
  10. Bake for 20 to 25 minutes, or until the top is golden brown and the bottom sounds hollow when tapped.
  11. Remove from the oven and immediately transfer the focaccia to a wire rack to cool slightly before slicing.

Notes

  • For the best texture, use high-quality bread flour.
  • If you prefer a more intense rosemary flavor, infuse the olive oil with rosemary sprigs for 30 minutes before using it in the recipe.
  • This bread is excellent for making bread art by arranging rosemary sprigs before baking.

Nutrition

Find it online: https://onedishuniverse.com/rosemary-focaccia-easy-no-knead-bread/