There’s something undeniably magic about focaccia-the golden crust, the pillowy interior, and that irresistible aroma of fresh herbs mingling with olive oil. But traditional focaccia often comes with a side of elbow grease and time-consuming kneading, making it feel more like a project than an everyday pleasure. Enter the effortless no-knead rosemary focaccia, a game-changer that transforms this rustic Italian bread into a simple, hands-off delight.
Infused with fragrant rosemary and crowned with crunchy flakes of sea salt, this version invites both novice bakers and seasoned bread lovers to enjoy a bakery-worthy treat without breaking a sweat. Ready to fill your kitchen with the warm scent of rosemary and fresh-baked bread? Let’s dive into the art of making this flaky, savory focaccia that proves great things come to those who wait-not knead.
Effortless No-Knead Rosemary Focaccia with Flaky Sea salt embodies the perfect harmony of rustic simplicity and gourmet flavor, making it an irresistible addition to any meal or snack time. Originating from the sun-dappled hills of Liguria, Italy, focaccia is celebrated for its airy crumb, crisp crust, and fragrant herb-infused notes that bring the essence of the Mediterranean to your kitchen. This particular approach to focaccia requires no kneading, inviting both beginners and seasoned bakers to embrace the magic of slow fermentation that develops complex flavors effortlessly.
Prep and Cook Time
- Preparation: 10 minutes
- Proofing: 18-24 hours (overnight)
- Baking: 20-25 minutes
- Total Time: Approximately 19 hours
Yield
Serves 6 to 8 – perfect for sharing at family gatherings or casual dinners.
difficulty Level
Easy – ideal for home bakers of all levels, thanks to its forgiving no-knead method.
Ingredients
- 3 cups all-purpose flour, sifted
- 1 tsp active dry yeast
- 1 ½ tsp fine sea salt
- 1 ¼ cups lukewarm water (approx. 75°F / 24°C)
- 2 tbsp extra virgin olive oil, plus extra for drizzling
- 2 tbsp fresh rosemary leaves, finely chopped
- Flaky sea salt for finishing (like Maldon or fleur de sel)
- Optional: freshly cracked black pepper to taste
Instructions
- Combine Dry Ingredients: In a large bowl, whisk together the flour, yeast, and fine sea salt until evenly distributed.
- Add Water and Oil: Pour in the lukewarm water and 2 tbsp olive oil. Stir vigorously with a wooden spoon or spatula until the dough forms a wet,sticky mass; no kneading is required. The texture should be loose but coherent.
- First Rise: Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let the dough ferment at room temperature for 18 to 24 hours. The mixture will bubble and nearly double in size, developing those signature airy pockets.
- Prepare the Baking Pan: Generously oil a 9×13-inch baking sheet with olive oil to prevent sticking and infuse the crust with flavor.
- Shape and Second Rise: Using well-oiled hands, transfer the dough to the prepared pan. Gently stretch and press it to fill the pan without tearing. If it resists, let it rest 5 minutes and try again. Cover with a kitchen towel and allow to rise for 30-45 minutes until puffy.
- Indents and Seasoning: Preheat your oven to 450°F (230°C). Using your fingertips, press deep dimples evenly across the dough’s surface. Drizzle liberally with olive oil,scatter chopped fresh rosemary,and sprinkle flaky sea salt. Add a crack of black pepper if desired.
- Baking: Bake in the preheated oven for 20-25 minutes until the focaccia turns a golden brown hue with a beautifully blistered, crispy crust.
- Cooling: Transfer to a wire rack immediately to preserve crispness. Allow to cool slightly before slicing.
Tips for Success
- Use High-Quality Olive Oil: This recipe hinges on olive oil’s flavor, so choose an extra virgin variety for drizzling and mixing.
- Don’t Rush the Fermentation: The long,slow proofing is crucial for developing the airy texture and subtle tang that defines focaccia.
- Hydration Matters: The dough is wetter than traditional bread dough; embrace the stickiness and avoid adding excessive flour,which can toughen the crumb.
- make Ahead: You can prepare the dough a day ahead and refrigerate it covered overnight. Bring it to room temperature before shaping and the second rise.
- Customize Your Herbs: While rosemary is classic, experimenting with thyme, oregano, or even sage adds aromatic layers to your focaccia.
- Flaky Sea Salt Finish: Wait to sprinkle flaky sea salt until right before baking or immediately after coming out of the oven for maximum salty crunch.
Serving Suggestions
This rosemary focaccia shines both warm and at room temperature. Tear it apart with your hands for a casual lunch or accompany roasted vegetables, hearty salads, or a bold olive oil for dipping. Garnish with a few extra sprigs of fresh rosemary or a drizzle of herb-infused olive oil to elevate presentation. Pair it with a bowl of homemade tomato basil soup or a vibrant antipasto platter to celebrate convivial italian dining.
| Nutrient | Per Serving |
|---|---|
| Calories | 220 kcal |
| Protein | 6 g |
| Carbohydrates | 36 g |
| Fat | 6 g |
For those interested in exploring more traditional Italian breads, check out our Classic No-Knead Italian Pane recipe. For detailed insight into yeast fermentation science, the King Arthur baking Science Guide offers excellent reading.
Q&A
Q: What makes this rosemary focaccia “no-knead”?
A: The magic lies in the long fermentation and gentle mixing process. Instead of vigorous kneading, the dough rests for hours, allowing gluten to develop naturally. This hands-off approach yields a tender, airy crumb with minimal effort-perfect for anyone who loves baking but wants to skip the elbow grease.
Q: How do I achieve that signature crispy yet fluffy texture?
A: The key is a high-hydration dough-meaning it’s quite wet-and the strategic use of olive oil both in the dough and on top before baking. This combination creates a golden,crackly crust that contrasts beautifully with the soft,airy interior.
Q: Why rosemary, and can I experiment with other herbs?
A: Rosemary’s piney, fragrant notes pair exquisitely with focaccia’s olive oil richness and flaky sea salt finish. It’s a classic duo that elevates simple bread into an aromatic delight. Having mentioned that, feel free to swap in thyme, oregano, or sage for different flavor journeys.
Q: what role does flaky sea salt play in this recipe?
A: Those shimmering crystals of flaky sea salt scattered atop the focaccia add bursts of salty crunch that enhance the bread’s flavor and texture. Thay not only intensify the herbaceous aroma but also create a beautiful visual contrast on the golden surface.
Q: Can I make this recipe gluten-free or use option flours?
A: While this recipe is designed for all-purpose or bread flour to develop gluten naturally, experimenting with gluten-free blends is possible but may require adjustments. Gluten’s absence affects structure, so incorporating xanthan gum or other binders would help mimic the texture.
Q: How long can I store this focaccia, and what’s the best way to reheat it?
A: Fresh focaccia is best enjoyed within 2 days when stored in an airtight container at room temperature. To revive its crispy crust and warm the bread, pop slices into a preheated oven at 350°F (175°C) for 5-7 minutes-no soggy bread here!
Q: Is this recipe suitable for beginners?
A: Absolutely! The no-knead method simplifies the process dramatically, making it accessible to bakers of all skill levels. Plus, the forgiving nature of the dough means minor timing or ingredient variations won’t derail your focaccia dreams.
Q: Do I need any special equipment to bake this focaccia?
A: No fancy gear required-just a rimmed baking sheet or a cast-iron skillet will do.the focus is on the dough and slow fermentation, so your everyday kitchen tools will serve you well.
Q: Can I add toppings other than rosemary and sea salt?
A: Definitely! While rosemary and flaky sea salt shine in this recipe, toppings like caramelized onions, cherry tomatoes, olives, or garlic slices can add delicious twists.Just keep in mind to maintain balance so the bread’s airy texture stays front and center.
Q: How long does the dough need to ferment for the best results?
A: Ideally, a slow fermentation of 12-24 hours in the fridge allows flavors to deepen and gluten to develop gently. However, if you’re short on time, 6-8 hours at room temperature can still produce tasty focaccia-patience, however, truly rewards!
Future Outlook
With its golden crust, delicate herb aroma, and heavenly flakes of sea salt, this effortless no-knead rosemary focaccia proves that simplicity and flavor can live in perfect harmony. Whether you’re an aspiring home baker or simply craving a rustic loaf that pairs beautifully with salad, soup, or a glass of wine, this recipe invites you to slow down and savor the art of bread baking without the fuss. So next time you want to fill your kitchen with the warm scent of fresh bread, remember: great focaccia doesn’t have to be complicated-it just needs a little rosemary, patience, and a sprinkle of sea salt magic.
