Easy No Knead Rosemary Sea Salt Focaccia
Soft, airy no knead focaccia with rosemary, olive oil and flaky sea salt. An easy homemade bread with crisp golden edges and plenty of flavour.
There’s something truly comforting about homemade focaccia bread. I love how its golden, crispy crust gives way to a soft, airy inside, all infused with the fragrant aroma of rosemary and olive oil. Baking this bread reminds me of cozy afternoons in the kitchen, where simple ingredients come together to create something warm and inviting—perfect for sharing with family and friends. This recipe is adapted from Alexandra Stafford’s Overnight Refrigerator Focaccia, a no-knead, 4-ingredient method that yields irresistibly pillowy and flavorful bread.
Soft and Airy No Knead Rosemary Focaccia
This no knead rosemary focaccia is soft and airy inside with golden edges, a lightly crisp top and plenty of flavour from olive oil, rosemary and flaky sea salt. The dough is wonderfully simple and doesn’t need traditional kneading, which makes it much less intimidating than many homemade breads. Those little dimples on top catch the olive oil beautifully and give the focaccia its classic rustic look.
Why You’ll Love This Easy Homemade Focaccia
The best part of this easy focaccia recipe is how little hands-on work it needs. Time does most of the work for you, allowing the dough to rise and develop flavour without lots of kneading. A generous drizzle of olive oil helps create that soft interior and crisp golden crust, while rosemary and sea salt keep the flavour simple but delicious. It feels impressive, but the method is very doable.
Perfect for Soups, Pasta and Holiday Meals
Serve this rosemary sea salt focaccia warm with soup, pasta, roasted vegetables or a simple salad. It’s also lovely on a holiday table because it can be torn into pieces and shared easily. Leftovers are great for sandwiches or dipping into olive oil the next day. For fall and winter dinners, it’s especially good alongside something warm and saucy.
Easy No Knead Focaccia Dough: From Yeast to First Rise
Making homemade focaccia bread starts with a few simple ingredients, but the dough transformation is where the magic happens. From activating the yeast to mixing the flour and forming the soft sticky dough, these step-by-step focaccia photos show exactly how easy homemade Italian bread can be. The dough may look rough at first, but as it hydrates and rises, it develops the light airy texture that gives focaccia its signature soft center and crisp golden crust.
Once the dough has completed its first rise, it’s time to transfer it to a generously greased 9×13-inch pan. Gently ease the dough into the pan, using your fingertips to stretch it toward the edges. It might resist at first or fall a little short of fully covering the corners—don’t worry. During the second rise, the dough will relax and expand, naturally filling out the pan.
While the quick same-day version with a total of about 5 hours of rising time is still incredibly delicious, this recipe truly shines when given the chance to rest overnight in the fridge. The cold, slow fermentation deepens the flavor and gives the focaccia a chewier texture, along with larger, more dramatic air pockets throughout the bread. It’s a small step that makes a big difference if you have the time to plan ahead.
Once the dough has risen in the pan and puffed up nicely, it’s time for the most fun and satisfying step—adding the dimples. Lightly oil your hands and press your fingertips all over the surface of the dough, creating deep pockets that will trap the olive oil and seasonings. There’s something so enjoyable about this part—it’s playful and tactile, and it gives the focaccia its signature look.
After dimpling, drizzle more olive oil over the top and sprinkle generously with flaky sea salt. If you’re using rosemary, now’s the perfect time to scatter a bit across the surface. The oil, salt, and herbs settle into the dimples, infusing the bread with flavor and creating a beautifully golden, textured crust once baked.
Your focaccia is done when it’s beautifully golden brown on top, with crisp edges and a slightly chewy center. The aroma is rich and savory, and the crust should sound slightly hollow when tapped. Let it cool for a few minutes in the pan, then transfer it to a rack or board to finish resting before slicing into the warm, fragrant bread.
Real Kitchen Tip: Let the Dough Rise Until Puffy
For the best no knead rosemary focaccia, give the dough enough time to rise until it looks noticeably puffy and airy before baking. Don’t rush this step. A well-risen dough creates the soft interior and open texture that makes homemade focaccia so good. When you press in the classic dimples, be gentle so you keep as much of that trapped air in the dough as possible.
Tips and Tricks for the Best No Knead Rosemary Focaccia
• Give the dough enough rising time: No knead focaccia depends on time more than effort. Let the dough rise until it looks noticeably puffy and airy before baking.
• Use plenty of olive oil: A generous coating of olive oil helps create the crisp golden edges and soft interior that make homemade focaccia so good.
• Handle the dough gently: Once the dough has risen, avoid pressing out too much air. Those trapped bubbles help create the light, open crumb you want.
• Dimple with your fingertips: Press your fingers gently into the dough before baking, but don’t push all the way through. The dimples hold little pools of olive oil and give focaccia its classic texture.
• Add rosemary evenly: Scatter the rosemary across the surface so you get a little flavour in every bite rather than a few overly strong patches.
• Finish with flaky sea salt: Sprinkle it over the dough just before baking. The larger salt crystals add a lovely contrast to the soft bread and rich olive oil.
• Bake until deeply golden: Don’t pull the focaccia too early. A well-browned top and edges give the bread much better flavour while the centre stays soft and airy.
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
- 8 teaspoons active dry yeast
- 2 cups lukewarm water
For the Pan & Topping
- Butter olive oil, or cooking spray for greasing
- 4 tablespoons olive oil divided
- Flaky sea salt to taste
- 1 to 2 teaspoons rosemary leaves fresh , optional
Instructions
Prepare the Dough
- In a large mixing bowl, combine the lukewarm water and active dry yeast. Let it sit for about 10 to 15 minutes until the yeast becomes foamy and activated.
- In a separate bowl, whisk together the flour and kosher salt. Gradually pour the yeast mixture into the flour mixture, stirring with a rubber spatula or wooden spoon until a sticky dough forms. Do not overmix.
- Drizzle a small amount of olive oil over the dough. Cover the bowl tightly with plastic wrap or a clean kitchen towel and let the dough rise at room temperature for 1½ to 2 hours, or until doubled in size.
Shape the Focaccia
- Grease a 9×13-inch baking pan generously with butter, olive oil, or cooking spray.
- Transfer the risen dough into the prepared pan. Using lightly oiled fingertips, gently stretch the dough toward the edges of the pan. If the dough pulls back, let it rest for a few minutes and continue stretching again.
- Cover loosely and allow the dough to rise for another 45 minutes until puffy.
Dimple and Season
- Preheat the oven to 425°F. Position the oven rack in the center.
- Brush 1 tablespoon olive oil evenly over the top of the dough. Lightly oil your hands, then press your fingertips firmly into the dough to create deep focaccia dimples.
- Sprinkle generously with flaky sea salt and fresh rosemary leaves if using.
Bake the Focaccia
- Bake for 25 to 30 minutes, or until the top is golden brown and lightly crisp.
- Remove the focaccia from the oven and carefully transfer it to a cooling rack. Let it cool for at least 10 minutes before slicing.
- For sandwiches, allow the focaccia to cool completely before cutting.
Notes
- Using warm water helps activate the yeast properly and gives this homemade focaccia bread its soft, airy texture. The water should feel warm but not hot to the touch.
- This no knead focaccia dough is meant to be sticky. Avoid adding too much extra flour or the bread can become dense instead of light and fluffy.
- Olive oil is one of the key flavors in authentic Italian focaccia bread. A good-quality extra virgin olive oil gives the crust better flavor and helps create that golden crisp finish.
- Deep dimples are important for classic focaccia texture. Press firmly with your fingertips so the olive oil settles into the dough while baking.
- Fresh rosemary and flaky sea salt give this rosemary focaccia bakery-style flavor, but toppings like roasted garlic, parmesan, olives, or cherry tomatoes also work beautifully.
- Focaccia bread is excellent for sandwiches, soup sides, charcuterie boards, or served warm with olive oil and balsamic vinegar.
- Store leftover focaccia in an airtight container at room temperature for up to 2 days. Reheat in the oven for a few minutes to bring back the crisp crust.
- This easy focaccia recipe freezes well. Slice before freezing for quick homemade bread anytime.