No-Knead Rosemary Focaccia
The easiest focaccia bread — 4 ingredients, 5 minutes hands-on time. Cold refrigerated dough yields extra-pillowy and airy focaccia.
Nutrition
Estimates per serving (recipe yields 2).
- Calories
- 80
- total 160
- Protein
- 2g
- total 4g
- Carbs
- 13g
- total 26g
- Fat
- 2.5g
- total 5g
- Fiber
- 0.5g
- total 1g
Ingredients
- 4 cups all-purpose flour
- 2 tsp kosher salt
- 2 tsp instant yeast
- 2 cups lukewarm water
- 2 olive
- — butter
- 1-2 tbsp olive oil
- 1-2 tsp rosemary leaves
- — olive oil over the dough
- — flaky sea salt over the top
Equipment
- large bowl
- damp
- pie
- 9x13
- forks
- oven
- cooling
About
For best results, mix the dough the day before baking. The second rise takes 2 to 4 hours. If pressed for time, the dough can rise at room temperature for 1.5-2 hours, then the second rise takes about 30 minutes. Pan options: Two 9-inch Pyrex pie plates (use butter + oil to prevent sticking), one 9x13-inch pan for thicker focaccia, or a 13x18-inch sheet pan for thinner focaccia (great for sandwiches). Use a digital scale for precise measurements. SAF instant yeast is recommended. For active-dry yeast, sprinkle over lukewarm water and let stand for 15 minutes before using. Use all-purpose or bread flour; in humid environments, bread flour is preferred.
Instructions
Make the Dough
In a large bowl , whisk together 4 cups all-purpose flour , 2 tsp kosher salt , and 2 tsp instant yeast .
Add 2 cups lukewarm water and mix until a sticky dough forms.
Lightly rub the dough with olive oil and cover the bowl with a damp towel or plastic wrap.
Refrigerate for at least 12 hours (up to 3 days).
Prepare the Pans
Line two 8- or 9-inch pie plates or a 9x13 pan with parchment or grease with butter .
Pour 1-2 tbsp olive oil into the center of each pan.
Shape the Dough
Using forks , deflate the dough and shape it into a rough ball.
Divide the dough into two pieces (if not using a 9x13-inch pan) and place in prepared pans.
Roll the dough in olive oil to coat and let it rest for 3-4 hours at room temperature.
Dimple and Bake
Preheat oven to 425 F.
Sprinkle 1-2 tsp rosemary leaves (if using) and pour olive oil over the dough .
Press fingers into the dough to create dimples, stretching it gently to fit the pan.
Sprinkle flaky sea salt over the top .
Bake for 25-30 minutes until golden and crisp.
Cool and Serve
Transfer focaccia to a cooling rack.
Cool for 10 minutes before slicing or completely if halving for sandwiches.
Storage
View Cooklang Source
---
title: No-Knead Rosemary Focaccia
description: "The easiest focaccia bread — 4 ingredients, 5 minutes hands-on time. Cold refrigerated dough yields extra-pillowy and airy focaccia."
servings: 2
time: 18 hours 30 minutes
tags: [bread, focaccia, italian, baking, no-knead]
cuisine: Italian
difficulty: easy
nutrition-calories: 160
nutrition-protein: 4g
nutrition-carbs: 26g
nutrition-fat: 5g
nutrition-fiber: 1g
longDescription: "For best results, mix the dough the day before baking. The second rise takes 2 to 4 hours. If pressed for time, the dough can rise at room temperature for 1.5-2 hours, then the second rise takes about 30 minutes. Pan options: Two 9-inch Pyrex pie plates (use butter + oil to prevent sticking), one 9x13-inch pan for thicker focaccia, or a 13x18-inch sheet pan for thinner focaccia (great for sandwiches). Use a digital scale for precise measurements. SAF instant yeast is recommended. For active-dry yeast, sprinkle over lukewarm water and let stand for 15 minutes before using. Use all-purpose or bread flour; in humid environments, bread flour is preferred."
---
== Make the Dough ==
In a #large bowl{}, whisk together @all-purpose flour{4%cups}, @kosher salt{2%tsp}, and @instant yeast{2%tsp}.
Add @lukewarm water{2%cups} and mix until a sticky dough forms.
Lightly rub the dough with @olive oil and cover the bowl with a #damp towel or plastic wrap.
Refrigerate for at least ~{12%hours} (up to 3 days).
== Prepare the Pans ==
Line two 8- or 9-inch #pie plates or a #9x13 pan with parchment or grease with @butter{}.
Pour @olive oil{1-2%tbsp} into the center of each pan.
== Shape the Dough ==
Using #forks{}, deflate the dough and shape it into a rough ball.
Divide the dough into two pieces (if not using a 9x13-inch pan) and place in prepared pans.
Roll the dough in @olive oil to coat and let it rest for ~{3-4%hours} at room temperature.
== Dimple and Bake ==
Preheat #oven to 425 F.
Sprinkle @rosemary leaves{1-2%tsp} (if using) and pour @olive oil over the dough{}.
Press fingers into the dough to create dimples, stretching it gently to fit the pan.
Sprinkle @flaky sea salt over the top{}.
Bake for ~{25-30%minutes} until golden and crisp.
== Cool and Serve ==
Transfer focaccia to a #cooling rack.
Cool for ~{10%minutes} before slicing or completely if halving for sandwiches.
== Storage ==
> Store in an airtight container at room temperature for up to 3 days. Freeze for up to 3 months. Reheat at 350 F for 15 minutes to revive the crust.