--- 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." url: "https://briansunter.com/recipes/focaccia-no-knead" --- # No-Knead Rosemary Focaccia The easiest focaccia bread, 4 ingredients, 5 minutes hands-on time. Cold refrigerated dough yields extra-pillowy and airy focaccia. 15h 35m 2 servings bread focaccia italian baking no-knead Scale Units ## 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 1 In a large bowl , whisk together 4 cups all-purpose flour , 2 tsp kosher salt , and 2 tsp instant yeast . 2 Add 2 cups lukewarm water and mix until a sticky dough forms. 3 Lightly rub the dough with olive oil and cover the bowl with a damp towel or plastic wrap. 4 Refrigerate for at least 12 hours (up to 3 days). ### Prepare the Pans 5 Line two 8- or 9-inch pie plates or a 9x13 pan with parchment or grease with butter . 6 Pour 1-2 tbsp olive oil into the center of each pan. ### Shape the Dough 7 Using forks , deflate the dough and shape it into a rough ball. 8 Divide the dough into two pieces (if not using a 9x13-inch pan) and place in prepared pans. 9 Roll the dough in olive oil to coat and let it rest for 3-4 hours at room temperature. ### Dimple and Bake 10 Preheat oven to 425 F. 11 Sprinkle 1-2 tsp rosemary leaves (if using) and pour olive oil over the dough . 12 Press fingers into the dough to create dimples, stretching it gently to fit the pan. 13 Sprinkle flaky sea salt over the top . 14 Bake for 25-30 minutes until golden and crisp. ### Cool and Serve 15 Transfer focaccia to a cooling rack. 16 Cool for 10 minutes before slicing or completely if halving for sandwiches. ### Storage Note 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. View Cooklang Source recipe.cook ``` --- 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." rating: 4.5 --- == 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. ```