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- 3 cups all-purpose flour - 2 teaspoons sea salt - 1 teaspoon instant yeast - 1 ½ cups warm water (about 100°F) - 2 tablespoons olive oil (plus more for drizzling) - 2 tablespoons fresh rosemary leaves, chopped (or 1 tablespoon dried rosemary) - Coarse sea salt for sprinkling - Freshly cracked black pepper (optional) To make this focaccia, you need simple ingredients. The flour gives structure. Sea salt boosts flavor. Instant yeast helps the dough rise. Warm water brings it all together. Olive oil adds richness. Rosemary gives that lovely herbal note. - Freshly cracked black pepper Black pepper is a nice touch if you like spice. It pairs well with rosemary. You can also skip it if you prefer a milder taste. - Large mixing bowl - Wooden spoon or spatula - Plastic wrap or damp kitchen towel - 9x13-inch baking dish or cast iron skillet You will need basic kitchen tools. A mixing bowl helps combine ingredients. A wooden spoon stirs the dough. Plastic wrap or a towel keeps it warm while it rises. A baking dish or skillet is where it bakes. Start by mixing the dry ingredients. In a large bowl, combine 3 cups of all-purpose flour, 2 teaspoons of sea salt, and 1 teaspoon of instant yeast. Whisk them well to mix evenly. Next, slowly add 1 ½ cups of warm water and 2 tablespoons of olive oil. Stir with a wooden spoon until the dough is shaggy and sticky. This dough does not need kneading, which is the fun part! Finally, fold in 2 tablespoons of chopped fresh rosemary. Cover the bowl with plastic wrap or a damp towel. Let the dough rise at room temperature for 12 to 18 hours. It will double in size and show bubbles on the surface. After the rise, preheat your oven to 425°F (220°C). While the oven heats, generously drizzle olive oil in a 9x13-inch baking dish or a heated cast iron skillet. Now, gently scrape the risen dough onto a floured surface. With floured hands, stretch the dough into the dish. Use your fingertips to make small dimples all over the dough. Drizzle more olive oil over the dimpled surface. Sprinkle coarse sea salt and black pepper if you like. Let the focaccia rest for 20-30 minutes while the oven finishes preheating. Bake the focaccia for 20-25 minutes or until it turns golden brown. After baking, take it out and let it cool for a few minutes. Finally, drizzle a bit more olive oil and sprinkle fresh rosemary before slicing. Enjoy the amazing aroma and flavor! To get the best rise, use warm water. Warm water helps yeast activate. I aim for about 100°F. Mix your dry ingredients well before adding the water. This ensures even yeast action. Cover the bowl tightly to keep warmth in. Let the dough rise for 12 to 18 hours. This long rise gives the focaccia its great flavor and airy texture. A great focaccia feels soft and light. When mixing, aim for a shaggy, sticky dough. Don’t worry about being too precise. The dough should not be smooth. Dimpling with your fingertips before baking helps create those lovely pockets. This step also helps the dough stay airy while baking. Rosemary gives this focaccia its signature taste. Fresh rosemary adds a bright flavor. If you want to mix things up, try adding garlic or olives. A sprinkle of coarse salt on top enhances the crust. You might also add freshly cracked black pepper for a kick. These small extras turn a good focaccia into a great one. {{image_2}} You can easily add cheese to your focaccia. Try mixing in shredded mozzarella or parmesan. Just fold it into the dough along with the rosemary. This adds a nice, cheesy flavor. You can also sprinkle cheese on top before baking. It melts beautifully and adds a golden crust. Focaccia loves toppings! Use fresh cherry tomatoes or sliced olives to bring in more flavor. Press them gently into the dough's surface before baking. You can also add fresh basil or thyme for extra herbs. Seasonal ingredients make each loaf unique and special. If you need a gluten-free option, use a gluten-free flour blend. Look for one that can mimic the texture of all-purpose flour. Follow the same recipe but check the package for any special instructions. This way, everyone can enjoy this tasty focaccia! To store leftover focaccia, let it cool completely. Wrap the focaccia in plastic wrap or foil. You can also place it in an airtight container. This keeps it fresh for up to three days. If you want to keep it longer, freezing is best. Reheating focaccia is easy and quick. You can use an oven or a toaster oven. Preheat your oven to 350°F (175°C). Place the focaccia on a baking sheet. Heat it for about 10-15 minutes, or until warm. You can also use a microwave. Heat it for 15 to 20 seconds for a quick fix. Just know that it might lose its crispiness. To freeze focaccia, slice it first. Wrap each slice in plastic wrap. Then, place the wrapped slices in a freezer bag. Squeeze out as much air as you can. This helps prevent freezer burn. You can freeze focaccia for up to three months. When you want to eat it, just thaw it in the fridge overnight. Then reheat it to enjoy! This focaccia is no-knead because it uses a long rise time. The dough becomes soft and elastic on its own. You simply mix the ingredients and let it rise for 12 to 18 hours. This method saves time and effort. It gives you a great texture without any kneading. Yes, you can use fresh herbs! Basil, thyme, or oregano work well. Feel free to mix and match your favorite herbs. Just chop them up and add them to the dough like you do with rosemary. This adds a unique flavor to your focaccia. Your focaccia is done when it turns golden brown on top. You can also tap the bottom of the bread. It should sound hollow. Keep an eye on the time, too. Bake for 20 to 25 minutes for the best results. Let it cool a bit before slicing for the best taste. This blog covered how to make delicious focaccia at home. I explained the main ingredients and equipment you need. I provided step-by-step instructions to prepare, rise, and bake the dough. You can enhance your focaccia with tips for texture and flavor. I included tasty variations and helpful storage tips. With this guide, you can bake focaccia that is easy and fun. Enjoy your baking adventure!

No-Knead Rosemary Focaccia

Discover how to make delicious no-knead rosemary focaccia that's perfect for any occasion! This easy recipe combines simple ingredients like flour, fresh rosemary, and olive oil for a flavorful bread that requires minimal effort. Just mix, let rise overnight, and bake to golden perfection. Click through to explore this delightful recipe and impress your family and friends with homemade focaccia that’s both simple and satisfying!
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Ingredients
  

3 cups all-purpose flour

2 teaspoons sea salt

1 teaspoon instant yeast

1 ½ cups warm water (about 100°F)

2 tablespoons olive oil (plus more for drizzling)

2 tablespoons fresh rosemary leaves, chopped (or 1 tablespoon dried rosemary)

Coarse sea salt for sprinkling

Freshly cracked black pepper (optional)

Instructions
 

In a large mixing bowl, combine the all-purpose flour, sea salt, and instant yeast. Whisk together to evenly distribute the ingredients.

    Gradually add the warm water and olive oil to the dry ingredients. Stir with a wooden spoon or spatula until a shaggy, sticky dough forms.

      Add the chopped rosemary to the mixture and fold it gently into the dough until incorporated.

        Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let the dough rise at room temperature for 12 to 18 hours, or until it has doubled in size and has bubbles on the surface.

          Once the dough has risen, preheat your oven to 425°F (220°C) and place a baking sheet or cast iron skillet inside to heat up.

            Generously drizzle olive oil on the bottom of a 9x13-inch baking dish or the heated skillet.

              Use a spatula to gently scrape the risen dough onto a well-floured surface. With floured hands, transfer the dough to the prepared baking dish, stretching it into an even layer.

                Dimple the surface of the dough with your fingertips, creating small indents. Drizzle more olive oil on top, and sprinkle with coarse sea salt and black pepper, if using.

                  Allow the focaccia to rest for about 20-30 minutes while the oven finishes preheating.

                    Bake the focaccia in the oven for 20-25 minutes, or until golden brown.

                      Remove from the oven and let it cool for a few minutes. Drizzle with a little more olive oil and sprinkle fresh rosemary on top before slicing.

                        Prep Time: 10 mins | Total Time: 13-18 hours (including rise time) | Servings: 12 slices