Have you ever walked by a bakery and been stopped in your tracks by the smell of fresh baked, herby bread? That warm, garlicky, olive oil fragrance is pure magic. For years, I thought recreating that at home required the skills of a professional baker; endless kneading, precise shaping, and a whole lot of anxiety. That all changed when I discovered the “no knead” method. This Easy Rosemary Garlic Focaccia is my revelation. It requires zero special skills, no stand mixer, and just one bowl. The dough is a wonderfully wet, sticky mixture that you simply mix, let rise, and dimple with your fingers. It’s the most forgiving, impressive bread you’ll ever make, and it fills your kitchen with that incredible bakery aroma, proving that artisan quality bread is absolutely within your reach.
Let’s talk about the sensory delight this bread delivers. The flavor is a rich, savory symphony. The base is a perfect, slightly tangy bread, but the star is the infused oil. Slowly heating fresh garlic and rosemary in extra virgin olive oil unlocks their deepest essences, creating a flavor that’s earthy, aromatic, and deeply savory without being sharp. That oil gets drizzled over and under the dough, so every bite is infused. Texturally, it’s a dream come true: the bottom and edges bake up incredibly crisp and golden, while the interior remains cloud soft, chewy, and full of airy holes. Those signature dimples you press in trap little pools of the fragrant oil, making each bite bursting with flavor. It’s rustic, elegant, and utterly irresistible.
Expert Tips & Tricks for Foolproof Focaccia
- Weigh Your Flour (This is Non Negotiable): For a wet, sticky, no knead dough like this, accuracy is everything. Using a digital kitchen scale to measure 300 grams of flour guarantees the perfect hydration. Cup measurements can vary wildly and are the #1 reason dough turns out too dry or too wet.
- Infuse, Don’t Fry, the Garlic: When making the rosemary garlic oil, keep the heat very low. You just want to warm the oil until the garlic starts to gently sizzle and become fragrant; about 2 minutes. If the garlic browns, it will turn bitter and ruin the delicate flavor of the oil.
- Embrace the Sticky Dough & Wet Hands: This dough is meant to be very sticky and wet (that’s what creates the open crumb!). Don’t be tempted to add more flour. When handling it to transfer to the pan, lightly oil your hands or a silicone spatula. It will be messy, and that’s perfectly okay!
Make Ahead, Storage & Freezing
- Overnight, Cold Ferment (For Epic Flavor): For an even more complex, slightly sour flavor, let the dough do its first rise in the refrigerator overnight (up to 24 hours). Simply cover the bowl and chill. Let it sit at room temperature for 30 minutes before proceeding with dimpling and the second rise.
- Storage: Focaccia is best enjoyed the day it’s made. Store any leftovers at room temperature, tightly wrapped in foil, for 1-2 days. The crust will soften, but the flavor remains great.
- Reheating: To recrisp the crust, place slices on a baking sheet in a 350°F oven for 5-8 minutes. You can also use a toaster oven or air fryer for a minute or two.
- Freezing Instructions: Yes, you can freeze it! Wrap the completely cooled loaf or individual slices tightly in plastic wrap, then in foil or a freezer bag. Freeze for up to 2 months. Thaw at room temperature and reheat in the oven to restore the crisp texture.
Step by Step Instructions
1Infuse the Oil: In a small saucepan, combine 1/3 cup extra virgin olive oil, 4 cloves of finely minced garlic, and 1 tablespoon of chopped fresh rosemary. Heat over low heat, stirring, just until the garlic begins to sizzle and becomes fragrant (about 2 minutes). Do not let it brown. Remove from heat and set aside to cool slightly.
2Activate the Yeast & Mix the Dough: In a large mixing bowl, combine 2 teaspoons of active dry yeast and 1/4 teaspoon of granulated sugar. Pour in 1 cup (225 grams) of lukewarm water (about 105-110°F; warm to the touch, not hot). Stir gently and let it sit for 5 minutes until foamy. Add 300 grams (about 2 1/2 cups) of all purpose flour and 1/2 teaspoon of salt.
3Combine (Don’t Knead!): Use a wooden spoon or silicone spatula to stir until a very sticky, shaggy dough forms and no dry flour remains. This will take just a minute. The dough will be wet and stick to the bowl; this is correct.
4First Rise: Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let it rise at warm room temperature for about 2 hours, or until the dough is puffy, bubbly, and has roughly doubled in size.
5Prepare the Pan & Dimple: Pour about 1 tablespoon of the infused olive oil into an 8×8 inch baking pan, spreading it to coat the bottom. Using oiled hands or a spatula, gently scrape the sticky dough into the prepared pan. Gently stretch and pat it to fit the pan. Use your fingertips to firmly press straight down into the dough to create deep “dimples” all over the surface.
6Second Rise & Top: Drizzle the remaining infused oil (including the garlic and rosemary bits) evenly over the dimpled dough. Let the dough rise, uncovered, for another 30 minutes while you preheat your oven to 425°F.
7Bake: Bake for 25-30 minutes, until the focaccia is deeply golden brown all over. If you have an instant read thermometer, the internal temperature should be about 200-210°F.
8Cool & Serve: Let the focaccia cool in the pan for 5 minutes, then carefully transfer it to a wire rack to cool for at least 20 minutes before slicing. This allows the steam to set the crumb and makes slicing easier.
Ingredient Substitutions
- Vegan: This recipe is naturally vegan as written. Ensure your sugar is vegan (most granulated sugar is, but some is processed with bone char).
- Gluten Free: For a gluten free version, use a good quality 1:1 gluten free all purpose flour blend (like Bob’s Red Mill or King Arthur). The texture will be slightly more cake like but still delicious.
- For the Herbs: Fresh rosemary is classic, but you can use 1 teaspoon of dried rosemary (crush it between your fingers first). Thyme, oregano, or a mix of Italian herbs also work beautifully.
- No Fresh Garlic? You can use 3/4 teaspoon of garlic powder added directly to the flour in step 2. Infuse the oil with just the rosemary for flavor.
- Pan Size: An 8×8 inch pan gives a nice, thick focaccia. For a thinner, crispier crust, use a 9×13 inch pan. The bake time may be 5 minutes shorter.
Serving Suggestions
This focaccia is a superstar on its own, torn into pieces and eaten warm. It’s the perfect accompaniment to a big bowl of soup, stew, or pasta (like minestrone or spaghetti). For an easy appetizer, serve it with a side of high quality extra virgin olive oil and balsamic vinegar for dipping, or top with slices of fresh mozzarella and tomato for a quick bruschetta. It also makes incredible sandwiches; try it with prosciutto, fresh mozzarella, and arugula. Pair it with a bold red wine like a Chianti, a crisp white like Pinot Grigio, or simply a glass of sparkling water.
Frequently Asked Questions
- Q: My dough didn’t rise. What went wrong?
- A: The two most common culprits are old yeast or water that was too hot. Yeast should be foamy within 5-10 minutes of mixing with the warm water and sugar. If it isn’t, your yeast may be inactive. Water should feel like warm bath water, not hot, to avoid killing the yeast.
- Q: Can I use instant yeast instead of active dry yeast?
- A: Yes! You can use the same amount of instant yeast. There’s no need to activate it in water first; you can mix it directly in with the flour and salt, then add the lukewarm water.
- Q: My focaccia is dense, not airy. Why?
- A: This usually means the dough was overworked (though there’s no kneading, over stirring can develop gluten too much) or, more likely, it didn’t get a proper, full rise. Ensure your rising spot is warm (not drafty) and give the dough the full time it needs to become puffy and doubled.
Recommended Equipment
- Digital Kitchen Scale: The single most important tool for consistent, perfect bread baking. Measuring flour by weight is a game changer.
- 8×8 inch Square Baking Pan (Metal): A metal pan promotes better browning on the bottom and sides than glass.
- Large Mixing Bowl & Silicone Spatula: For mixing the sticky dough easily and scraping the bowl clean.
- Instant Read Thermometer (optional but helpful): To check the doneness of your bread (200-210°F) and ensure your water is the perfect lukewarm temperature for the yeast.
Easy No Knead Rosemary Garlic Focaccia Bread
Ingredients
- 1/3 cup 80 ml extra virgin olive oil
- 4 cloves garlic finely minced
- 1 tablespoon fresh rosemary finely chopped
- 2 teaspoons active dry yeast or instant yeast
- 1/4 teaspoon granulated sugar
- 1 cup 225 grams lukewarm water (about 105-110°F)
- 300 grams all purpose flour about 2 1/2 cups, measured by weight*
- 1/2 teaspoon fine sea salt
- Flaky sea salt for sprinkling (optional)
Instructions
- Infuse Oil: In a small saucepan, combine olive oil, garlic, and rosemary. Heat over low until garlic sizzles and is fragrant (about 2 min). Do not brown. Set aside.
- Mix Dough: In a large bowl, stir yeast and sugar into lukewarm water. Let sit 5 min until foamy. Add flour and salt. Stir with a spatula until a sticky, shaggy dough forms and no dry flour remains.
- First Rise: Cover bowl with plastic wrap. Let rise at room temp for 2 hours, until doubled and bubbly.
- Dimple & Second Rise: Pour 1 tbsp of the infused oil into an 8x8 inch baking pan. With oiled hands, transfer dough to pan. Gently stretch to fit. Press fingertips deeply to create dimples over entire surface. Drizzle remaining oil (with garlic/rosemary) over top. Let rise 30 min. Preheat oven to 425°F.
- Bake: Optionally sprinkle with flaky salt. Bake 25-30 min until deep golden brown. Cool in pan 5 min, then transfer to wire rack to cool 20 min before slicing.
