No-Knead Focaccia with Rosemary and Sea Salt
This easy no-knead focaccia comes together in one bowl and bakes up with a golden, crisp crust and a soft, chewy interior.
- Prep10 min
- Cook20 min
- Total1h 40m
- DifficultyEasy
- Servings6
This focaccia is proof that you don't need a stand mixer or hours of kneading to make incredible bread at home. The dough comes together in minutes with just a spoon, and the magic happens during a long, warm rise that develops flavor and texture.
A simple brine poured over the dough before baking creates that signature oily, salty crust, while fresh rosemary and flaky sea salt add the perfect finishing touch. It's a foolproof recipe for a crowd-pleasing bread that's ready in under two hours.
Ingredients
Servings
For the brine
For topping
Converted amounts are rounded.
Method
- Preheat the oven to 200°F and then turn it off. This creates a warm environment to speed up the proofing. If you skip this step, allow an extra 20 minutes for the dough to double.
- In a large bowl, combine the flour, salt, and yeast. Add the lukewarm water and 2 tablespoons of olive oil, then mix with a spoon or spatula until no dry flour remains—lumps are fine.
- Cover the bowl with a damp kitchen towel and place it in the warm oven for 40 minutes, until the dough has doubled in size.
- Grease a 9x13-inch baking tray or line it with parchment paper. Scrape the dough out of the bowl onto the tray. Dust your hands with flour and gently press the dough to fit the tray.
- Return the tray to the warm oven (no need to reheat) and let it rest for 20 minutes.
- Meanwhile, make the brine: in a small jar, combine the remaining 4 tablespoons of olive oil, 4 tablespoons of warm water, the heaped ¼ teaspoon of salt, and the grated garlic (if using). Shake well until emulsified.
- Remove the tray from the oven. Pour the brine evenly over the dough, then use your fingertips to poke deep dimples all over, letting the brine fill the holes. Let it rest for 10 minutes.
- Preheat the oven to 400°F. Sprinkle the focaccia with the chopped rosemary and sea salt flakes (if using).
- Bake for 20–25 minutes, until golden and crusty. Let it cool on the tray for 10 minutes before slicing and serving.
💡 Tips
- For a more intense rosemary flavor, gently bruise the leaves with your fingers before chopping.
- If using active dry yeast instead of instant, dissolve it in the lukewarm water with a pinch of sugar and let it sit for 5–10 minutes until frothy before adding to the flour.
- The brine can be made ahead and stored in the fridge for up to a week; shake well before using.
Inspired by a recipe from The Clever Meal