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Rosemary Focaccia Bread

Effortless Rosemary Focaccia Bread for Fluffy Perfection

This No-Knead Rosemary Focaccia Bread is a delightful, fragrant treat that requires minimal effort and delivers fluffy perfection.
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Prep Time 15 minutes
Cook Time 35 minutes
Refrigeration Rise 10 hours
Total Time 10 hours 50 minutes
Servings: 8 slices
Course: Appetizers
Cuisine: Italian
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1.75 cups warm water around 100°F to 110°F
  • 2 teaspoons active dried yeast can substitute with instant yeast
  • 2 tablespoons olive oil high-quality extra virgin preferred
  • 4 cups all-purpose flour whole wheat may alter texture
  • 2 teaspoons salt sea salt is a great substitute for kosher salt
  • 2 tablespoons fresh rosemary aromatic flavor
  • 1 tablespoon flaky sea salt optional topping
For the Topping
  • 2 tablespoons fresh rosemary sprinkle on top
  • 1 tablespoon flaky sea salt for a gourmet touch

Equipment

  • mixing bowl
  • Wooden Spoon
  • 9x13-inch baking pan

Method
 

Dough Preparation
  1. In a large mixing bowl, combine warm water with active dried yeast. Allow to sit for 3–5 minutes until frothy.
  2. Add olive oil, all-purpose flour, and salt to the yeast mixture; stir until no dry flour remains.
  3. Form the dough into a ball, coat with olive oil, cover with plastic wrap, and refrigerate for 10 to 16 hours.
  4. Grease a baking pan with olive oil, gently remove the dough, and place it into the prepared pan. Cover with a towel and let rise for 2 to 3 hours.
  5. Preheat the oven to 425°F (220°C). Dimple the dough's surface, sprinkle with fresh rosemary and flaky sea salt.
  6. Bake for 30 to 40 minutes until golden brown. Let cool slightly before slicing and serving.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 36gProtein: 5gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 400mgPotassium: 200mgFiber: 1gCalcium: 2mgIron: 6mg

Notes

Store leftover focaccia in an airtight container at room temperature for 3-4 days. Slices can be frozen for up to 1 month. Reheat in a warm skillet for best results.

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