Homemade Rosemary Focaccia
No Knead Focaccia Bread is absolutely foolproof, even for those new to bread baking. It turns out super crispy on the outside and deliciously soft and pillowy on the inside, with olive oil infusing every bite.
What is Focaccia?
Focaccia is an Italian bread with a soft, spongy texture, sometimes topped with herbs or other savory ingredients. It’s similar to pizza dough, but with a more pillowy texture.
Its defining feature is the dimpled surface that is created by poking holes in the dough before baking. The dimples allow olive oil to pool, giving the bread it’s characteristic rich flavor golden brown crust.
Why You’ll Love This No Knead Focaccia
- It will spoil your dinner, in the best way. My family calls fresh from the oven focaccia “snack bread,” because we immediately eat half of it standing around the kitchen before dinner is even served.
- With just a few simple ingredients, you can whip up an impressive pan of bread that can be used as a side dish or for sandwiches.
- The no-knead technique makes this perfect for beginners. It’s foolproof, even for those new to bread baking.
Rosemary Focaccia Ingredients
- yeast – we’ll need 1 packet (1/4 ounce) of active dry yeast to create the light and airy texture that focaccia bread is known for.
- honey – this feeds the yeast and allows it to become active!
- flour – basic all-purpose flour is all we need for the best focaccia recipe. No special purchase of bread flour or anything else required.
- kosher salt – enhances the flavor of the dough.
- olive oil – adds moisture, richness and flavor to the dough.
- butter – for greasing the pan and adding a bit of flavor to the outside of the bread. You can also simply use more olive oil for this.
- rosemary – adds an earthy, aromatic flavor to this focaccia bread recipe.
- flaky sea salt – sprinkled on top for a crunchy, salty finish.
How to Make Focaccia Bread
1. ACTIVATE YEAST. Stir together the yeast, honey and warm water, then let the mixture stand 5 minutes or until foamy (the foam is how you know your yeast is alive).
2. FORM DOUGH. Add the flour and salt to the bowl and mix until a shaggy dough forms.
3. FIRST RISE. Pour some oil into a large mixing bowl (the largest bowl you have that will fit into your refrigerator is ideal). Transfer the dough to this bowl and turn the dough so that it’s all coated in oil. Cover the bowl tightly and refrigerate at least 8 hours or up to 1 day. The dough should double in size during this time.
4. GATHER. Keeping the dough in the bowl, use two forks to gather the dough furthest from you and lift it up and over the center of the bowl. Rotate the bowl a quarter turn and repeat. Repeat 2 more times.
5. TRANSFER. Grease a baking pan with butter and also pour a tablespoon of oil into the center of the pan. Transfer the dough to the pan, along with any remaining oil left in the bowl.
6. SECOND RISE. Let the dough rise again, uncovered, in a dry and warm spot for at least 2 hours or up to 4 hours, or until it has doubled in size.
7. DIMPLE. Oil your hands and use your fingers to aggressively dimple the dough all over, reaching your fingers all the way to to the bottom of the pan.
8. SPRINKLE. Drizzle the dough with a bit more oil, and sprinkle it with the rosemary and sea salt.
9. BAKE. Bake until bread is puffed and golden brown all over.
Focaccia Bread Recipe Home Chef Tips
- The flavor of the olive oil plays a big role in the final taste of this rosemary focaccia bread recipe. Go for a good quality extra virgin olive oil for the best flavor.
- Don’t rush the first rise. The long, slow fermentation is what gives the focaccia incredible flavor and airy texture. Refrigerate overnight if possible.
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Best Focaccia Recipe Toppings & Variations
While rosemary and sea salt are classic toppings for focaccia, feel free to experiment with other toppings to mix it up! Some ideas include:
- Olive & Feta – Press pitted Kalamata olives into the dough and sprinkle crumbled feta cheese over the top before baking.
- Garlic, Tomato & Basil – Press minced garlic and cherry tomatoes into the dough before baking and sprinkle with fresh basil after baking.
- Caramelized Onion – Lightly press caramelized onions into the dough before baking.
Homemade Focaccia Bread FAQs
The two primary types of focaccia are Focaccia Ligure and Focaccia Barese. Focaccia Ligure, from Liguria is the classic focaccia we love, topped with rosemary and sea salt. Focaccia Barese, from Bari, has additional toppings like tomatoes and olives (like the ideas above). Focaccia Barese often includes a potato in the dough for a softer texture, as well.
Focaccia differs from regular bread in a few ways. It has a much higher olive oil content than other breads, resulting in a richer flavor and crispier crust. Also, the dough is often dimpled, giving it a unique texture compared to traditional bread that usually has a smooth surface.
Focaccia can be served either hot or cold. Fresh from the oven really can’t be beat. However, it’s also delicious at room temperature, as the olive oil keeps it moist and flavorful.
Kneading is unnecessary for focaccia because the long fermentation process (the first rise overnight in the fridge) allows the dough to develop gluten on its own, creating a light, airy texture.
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No Knead Focaccia
Ingredients
- 1 envelope active dry yeast (1/4 ounce)
- 2 teaspoons honey
- 5 cups all-purpose flour
- 1 tablespoon kosher salt
- 6 tablespoons olive oil divided, plus more for hands
- 2 tablespoons unsalted butter at room temperature
- 1 tablespoon chopped fresh rosemary
- 2 teaspoons flaky sea salt
Instructions
- In medium bowl, whisk together yeast, honey and 2-1/2 cups lukewarm (105 to 110 degrees F) water. Let stand 5 minutes or until foamy.
- Add flour and salt to bowl and mix with a rubber spatula until a shaggy dough forms, with no dry streaks of flour.
- Pour 1/4 cup oil into the largest bowl that will fit into your refrigerator. Transfer dough to bowl and turn to coat in oil.
- Tightly cover bowl with lid or plastic wrap and refrigerate at least 8 hours or up to 1 day. Dough should double in size during this time.
- Keeping dough in bowl, use a fork in each hand to gather the dough furthest from you and lift it up and over into the center of the bowl. Rotate the bowl a quarter turn and repeat this process. Do this 2 more times.
- Grease 13×9-inch baking pan with butter. Pour 1 tablespoon oil into center of pan. Transfer dough to pan. Pour any oil left in bowl over dough.
- Let rise, uncovered, in a dry, warm spot for at least 2 hours or up to 4 hours, or until doubled in size.
- Check to see if dough is ready by poking it with your finger. It should spring back slowly, leaving a visible indentation. If it springs back too quickly, your dough isn’t ready and should continue rising. If dough is ready, preheat oven to 450 degrees F.
- Lightly oil your hands and use your fingers to aggressively dimple the dough all over, reaching all the way to the bottom of the pan.
- Drizzle dough with remaining 1 tablespoon oil. Sprinkle with rosemary and sea salt.
- Transfer to oven and bake 22 to 24 minutes or until puffed and golden brown all over. Let cool in pan for 10 minutes before turning out onto a cooling rack, slicing and serving warm.
