Easy No Knead Rosemary Garlic Focaccia Bread
Make bakery perfect focaccia at home with this simple no knead recipe! Infused with garlic and rosemary, it has a crisp crust, soft interior, and requires just one bowl. The easiest, most impressive bread you'll ever bake.
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.
Notes
*Weighing the flour is highly recommended for accuracy. Dough will be very sticky; this is normal. For overnight flavor, let the first rise happen in the fridge for 12-24 hours.