Easy No-Knead Rosemary Focaccia Bread | Chef Lola’s Kitchen

Focaccia Bread – A delicious and easy bread that can be made and enjoyed instantaneously!

Focaccia

Whether or not you are a seasoned breadmaker or fail to make a decent piece of toast, this rosemary focaccia bread recipe is for you.

No-knead focaccia bread is the easiest bread to make. It uses ingredients you most likely already have like flour, yeast, salt, water, and oil. Because focaccia uses yeast to rise instead of a starter, it can be prepared the day of or the night before and left to rise while you go on and live your life — unlike some other bread focaccia requires no attention!

Eliminating the need to knead, pun intended, makes this a quick, easy, mess-free, and always successful bread recipe that will make you seem like a top chef but with very little effort. This bread is so versatile and takes only minutes to assemble, once baked you will have buttery, doughy bread that is crispy on the outside and fluffy on the inside.

Ingredients for making Focaccia Bread

Flour: Since about 75% of the recipe is flour, the flour you choose will make a big difference in the taste and texture. We recommend using all-purpose flour as it will give this bread the best texture — airy, crispy, and chewy. Another great flour option is bread flour. Bread flour has more gluten protein and when baked results in an even chewier bread.
Olive oil: Focaccia requires a lot of olive oil. Please don’t be stingy when
Water: This recipe is a no-knead recipe so it calls for a high moisture dough. Don’t worry if your dough looks a bit wet, you will eventually be rewarded with a crusty crust and soft interior Focaccia bread.
Salt: The addition of salt cannot be over-emphasized. It slows down the yeast action and prevents the dough from over fermenting, it also helps the retention of moisture in the dough.
Sweetener (sugar or honey): This helps to stimulate the yeast. Don’t skip it!
Toppings: I love how versatile this recipe can be when it comes to the choice of toppings. Be as creative as you can

Topping Ideas

In this recipe, we have opted for a classic version of focaccia that is topped with some rosemary, garlic, oil, and flaky salt. However, once you make this bread, you’ll find it so delicious you’ll want to keep making it. For that reason, we’ve included some of our other favorite topping variations.

Za’atar: A Middle Eastern herb that stems from the mint family. Make a za’atar version of this focaccia by omitting the rosemary and sprinkling the top of the bread with za’atar before putting it in the oven.
Black Seed: Sprinkle some black seeds over your unbaked focaccia and omit the rosemary again to make this version.
Crispy Onions and Shaved Potatoes: Shave some onion and potato pieces and place them overtop the unbaked bread in a thin layer. The thin layer of onions and potato will caramelize and crisp as the bread bakes, leaving you with unparalleled flavor and texture.

How Long Will It Take?

The bread will need to rise overnight in the fridge for 8 hours or more before baking. If you’re in a rush it can rise on the counter for 3-4 hours.

What Temperature?

Bake your focaccia at 450ºF until golden brown and crispy on the outside and fully cooked —no raw dough — on the inside. You can test to make sure the inside is cooked by sticking a knife in the center.

How To Store Focaccia?

If there is any bread left, which is highly unlikely, with how delicious this bread is served warm, you can cut leftover pieces and store them in the freezer. When you want to reheat them just put them on a baking sheet and defrost at 300ºF until warmed through.

What To Serve With Rosemary Focaccia Bread?

Focaccia bread is so versatile and makes a great dipping bread. You can dip the rosemary version in some olive oil or dip the za’atar version in some tahini, which is a Middle Eastern sesame paste, or some labneh, which is a delicious sour cream yogurt fusion.

Here are some of our favorite focaccia bread pairings:

Other No-Knead Bread Recipes you might want to try:

2¼ tsp active dry yeast
2 tsp. honey
5 cups all-purpose flour 625 g
2 tsp salt
4 Tbsp. extra-virgin olive oil divided
2 Tbsp. olive oil for pan
Flaky sea salt
2 garlic cloves
2½ cups warm water
2 sprigs Rosemary

Proof the yeast by dissolving the yeast and honey in the warm water. Stir and leave to rest for about 5 minutes.
In a separate bowl, add the flour, 3 tbsp of olive oil, salt, and the proofed yeast and mix with a rubber spatula until a wet and shaggy dough forms.
Pour the 2 Tbsp. of olive oil into a 9 by 13 pan. Transfer the dough to the pan and turn the dough to coat in oil. Then gently stretch out the dough to fill the baking pan.
Cover with a plastic wrap and leave to rise in a warm place for one hour or till doubled in size. The dough should look well and alive and not limp.
While the dough is resting, mince the garlic and mix with the olive oil in a small saucepan over low heat for 3 to 5 minutes. Remove from heat and stir in the rosemary.
Poke the focaccia all over with your fingers. Be sure your fingers reach all the way to the bottom of the pan without deflating the dough. Drizzle about 1 Tbsp. of rosemary-garlic-olive oil and sprinkle with sea salt.
Place the focaccia in a 425F degrees preheated oven and bake for 20–30 minutes or until golden brown.
Remove from pan and brush the surface with the remaining rosemary-garlic-olive oil. Leave to cool down completely before slicing into squares or rectangles.