This no-Knead focaccia bread is light, fluffy and crispy with a wonderful Rosemary flavor. It will be your go to focaccia recipe if you have some time. Focaccia can be done in just a few hours but if you have the time then a slow overnight rest will yield the fluffiest focaccia ever. This is a high hydration (water content) focaccia bread and so with the addition of a long slow rest in the refrigerator overnight and then a room temperature rise the next day (2-4 hours), you get the most delicious bread.
If you want to have the bread ready in just a few hours then just let the mixed dough rise on the counter at room temperature until doubled, which should take 2-4 hours depending on the temperature of your room. The tradeoff is that it just won’t be quite as fluffy, but it will still be fluffy and delicious.
I make this in a 9X13 metal pan which yields a thicker focaccia. You can use metal, glass or even two rounds for this amount of dough. If you want a thin focaccia, then you can even use a larger 13×18″ rimmed baking sheet (1/4 sheet).
I recommend weighing your ingredients (especially flour) versus a measuring cup. Also, I prefer to use active dry yeast and bloom it for 10-15 minutes but instant yeast can be used, just add it to the flour mixture and continue the recipe as usual.
My family and I love focaccia fresh and warm. We enjoy it best dipped in a mixture of balsamic vinegar and Extra Virgin Olive oil. If you aren’t going to eat the entire bread on the day you make it, then I suggest letting it cool, cut it into portions (for whatever you think you’ll use it for) and freeze it. I like to cut leftovers into squares of about 6″ square to use for sandwiches or paninis. Smaller pieces can be thawed at room temperature then just slightly warmed (in an air fryer, oven, or stovetop in a pan) then dipped in the balsamic and evoo mixture. I would avoid the microwave, if possible, as you will not have that crispy texture that is so wonderful any longer.
If you’re planning meals in advance and have the time, this bread is amazing as a starter with a nice caesar salad, or as an appetizer alone with a good dip (balsamic and evoo are my favorite), or even in place of garlic toast next to a pasta. Whatever way you choose to enjoy it, I am confident that you WILL enjoy it! If you like no-knead breads then try my no-knead French bread or baguette recipe here.
- 9X13 Pan i prefer metal, but glass can be used
- 2 Tbsp olive oil drizzle into the pan
- 2 cups warm water
- 8 grams active dry yeast 2 tsp
- 4 Tbsp olive oil (divided)
- 512 grams all purpose flour 4 cups
- 2 tsp salt
- 1 tsp kosher or flaked salt
- 2 Tbsp Fresh Rosemary (chopped roughly)
- Drizzle the first amount of olive oil into a 9×13 pan, set aside
- add the yeast to the warm water and let it sit 15 minutes to bloom
- In a mixing bowl combine the flour, salt, water and yeast mixture, olive oil
- Scoop the mixture into the prepared pan and slick the dough ball with olive oil (the dough is sticky so this step is important) then cover with a lid or damp towel secured with an elastic (if possible), or plastic wrap and place in the refrigerator to rest overnight. Make sure the dough is coated in olive oil to prevent sticking to the lid, towel or wrap.
- If making the quick version, then cover (as above) and let rest on the counter at room temperature for 2-4 hours until doubled
- the next day, remove the bowl of dough from the refrigerator and place on the counter to rise for 2-4 hours until doubled
- once the dough has risen, use a fork to deflate the dough by pulling it away from the sides of the bowl and towards the center. Turn the bowl as you deflate the dough forming a large but rough dough ball in the center. Place the dough ball into your oiled pan and let it rise for 3-4 hours. It should spread out and fill the pan.
- Preheat oven to 425°
- Once the dough has risen and spread out, chop your rosemary and sprinkle it over the top. Drizzle 2 Tablespoons of olive oil over the top of the loaf. Coat your hands in a little oil then gently poke the focaccia all over the top pressing straight down but not piercing through the dough, creating dimples. (if your dough has not spread to the corners you can stretch it a little at this point) sprinkle with flaky or kosher salt and bake for 25-30 minutes until the underside is crispy and golden and the top is a light golden brown.
- once done, let it sit in the pan for 5 minutes, then remove to a rack to cool for 10 minutes then cut into serving pieces.