Easy No Knead Rosemary Sea Salt Focaccia
Easy no-knead rosemary focaccia with a golden olive oil crust, soft airy center, and a sprinkle of flaky sea salt.
This easy no-knead rosemary focaccia has a golden olive oil crust, a soft, airy center, and a sprinkle of flaky sea salt. The dough is sticky at first, but there’s no kneading needed—just mix, let it rise, and press in those classic dimples before baking. Serve it warm with soup or pasta, or save a few pieces for sandwiches. Adapted from Alexandra Stafford’s Overnight Refrigerator Focaccia, this version uses a same-day rise.
Golden Rosemary Focaccia with Flaky Sea Salt
This no-knead rosemary focaccia has crisp edges, a soft, airy center, and little pockets of olive oil tucked into its dimpled top. Fresh rosemary and flaky sea salt add plenty of flavor. It’s especially good served warm.
Simple Dough, Delicious Homemade Bread
You don’t need a mixer or any kneading for this easy focaccia bread. Stir the dough together, then give it time to rise until puffy. It will feel sticky—that’s expected. Avoid adding extra flour, which can make the bread heavier.
Serve with Soup, Pasta, or Your Favorite Dips
Bring this homemade focaccia to the table alongside tomato soup, a hearty stew, or spaghetti. Cut it into smaller pieces for an appetizer with olive oil and balsamic vinegar. Making sandwiches? Let the bread cool completely before slicing it horizontally.
Easy No Knead Focaccia Dough: From Yeast to First Rise
Mixing the No-Knead Focaccia Dough
Start by letting the active dry yeast stand in lukewarm water until foamy, then stir it into the flour and salt. The mixture looks shaggy at first. Keep stirring until no dry flour remains and you have a soft, sticky dough—no kneading needed. Lightly coat with olive oil, cover, and let rise until doubled in size.
Let the Focaccia Dough Rise Until Puffy
Gently ease the no-knead focaccia dough toward the edges of a generously greased pan. If it springs back, let it rest for a few minutes before stretching again. Cover and leave until noticeably puffy, then add the olive oil, dimples, rosemary, and flaky sea salt before baking.
Add the Dimples, Rosemary, and Sea Salt
Drizzle olive oil over the risen focaccia dough, then use oiled fingertips to press deep dimples across the surface. Those little pockets hold the oil and help create a flavorful golden crust. Scatter rosemary evenly over the top, finish with flaky sea salt, and bake while the dough is still puffy.
Bake Until Golden with Crisp Edges
The oven transforms the puffy, dimpled dough into golden rosemary focaccia with a lightly crisp crust. Bake at 425°F for 25–30 minutes, checking that the underside is golden too. Transfer to a cooling rack and wait at least 10 minutes before slicing—this helps keep the bottom from turning soggy.
Real Kitchen Tip: Let Stubborn Dough Rest
If your no-knead focaccia dough keeps springing back as you stretch it, cover it and leave it alone for 10–15 minutes. That short rest lets the gluten relax, making it easier to ease the dough into the corners without tearing it or pressing out too much air.
Tips for Soft, Golden Rosemary Focaccia
Cool on a rack: Remove the baked focaccia from the pan so steam can escape. Wait at least 10 minutes before slicing, or cool completely for sandwiches.
Keep the dough sticky: Stir until no dry flour remains, but resist adding extra flour to make it easier to handle. A wet dough helps give no-knead focaccia its airy texture.
Watch the rise: The dough should look noticeably puffy before baking. A cool kitchen can slow things down, so use its appearance as your guide.
Oil your fingertips: This makes dimpling much easier. Press straight down to create pockets for the olive oil without dragging or tearing the dough.
Coat the rosemary lightly: Toss the leaves with a little of the topping oil to help prevent them from scorching.
Check underneath: A golden top doesn’t always mean the bottom is ready. Carefully lift an edge with a spatula to check for a browned underside.
Easy No-Knead Rosemary Sea Salt Focaccia
Equipment
- Large mixing bowl
- Measuring cups and spoons
- Rubber spatula or wooden spoon
- 9×13-inch baking pan
- Plastic wrap or clean kitchen towel
- Pastry brush
- Cooling rack
- oven
Ingredients
Focaccia Dough
- 4 cups all-purpose flour
- 2 teaspoons kosher salt
- 2 teaspoons active dry yeast
- 2 cups lukewarm water
For the Pan and Topping
- Butter or cooking spray for greasing the pan
- 4 tablespoons olive oil divided, plus a little extra for coating the dough and your hands
- 1 –2 teaspoons fresh rosemary leaves
- Flaky sea salt to taste
Instructions
Mix the Dough
- Combine the lukewarm water and active dry yeast in a large bowl. Let stand for 10–15 minutes, until foamy.
- In another bowl, whisk together the flour and kosher salt. Add the yeast mixture and stir with a sturdy spoon or spatula until no dry flour remains. The focaccia dough will be soft and sticky; no kneading is needed.
- Lightly coat the dough with a little extra olive oil. Cover and let rise at room temperature for 1½–2 hours, or until doubled in size.
Shape and Let Rise
- Generously grease a 9×13-inch baking pan with butter or cooking spray, then add 2 tablespoons olive oil and spread across the bottom.
- Transfer the dough to the pan and gently ease it toward the edges with oiled fingertips. If it springs back, cover and rest for 10–15 minutes before stretching again.
- Cover and let rise for about 45 minutes, or until noticeably puffy. Allow more time if your kitchen is cool. Toward the end of the rise, preheat the oven to 425°F with a rack in the center.
Dimple and Add the Toppings
- Scatter the rosemary over the dough and drizzle with the remaining 2 tablespoons olive oil. With lightly oiled fingertips, press straight down to make deep dimples across the surface without tearing the dough.
- Sprinkle with flaky sea salt.
Bake Until Golden
- Bake for 25–30 minutes, until the rosemary focaccia is golden brown on top and the underside is browned and crisp.
- Carefully remove the bread from the pan and transfer to a cooling rack. Cool for at least 10 minutes before slicing. For sandwiches, let it cool completely before cutting horizontally.
Notes
Recipe Notes
- Same-day method: This no-knead rosemary focaccia uses two room-temperature rises. Allow about 3 hours 45 minutes, including cooling. A cool kitchen may need extra rising time.
- Sticky dough is expected: Avoid adding extra flour. Lightly oil your hands when handling the dough to make it easier to stretch without tearing.
- Watch the dough: Let it double during the first rise and become noticeably puffy during the second. These signs matter more than the clock.
- Salt choice: Use kosher salt in the dough and flaky sea salt on top. Kosher salt brands vary in density, so use the same brand consistently.
- Storage: Cool completely before placing in an airtight container. Store at room temperature for up to 2 days.
- Freezing: Cut into portions, wrap well, and freeze for up to 3 months. Thaw before reheating.
- Reheating: Warm in a 350°F oven for 5–10 minutes, or until heated through and the edges are crisp again.
- Recipe credit: Adapted from Alexandra Stafford’s Overnight Refrigerator Focaccia, using a same-day rise.