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Irresistible Rosemary Focaccia Bread

Kathleen R. Coffey
A simple yet flavorful rosemary-infused focaccia bread made with minimal ingredients and a no-knead method, perfect for everyday meals or snacks.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Side Dish
Cuisine Italian
Servings 12

Equipment

  • 1 Large Mixing Bowl
  • 1 9x13 Inch baking pan
  • Plastic Wrap (as needed)
  • 1 Spatula
  • 1 Wire cooling rack

Ingredients
  

  • 1 ¾ cups warm water
  • 2 ½ teaspoons active dry yeast
  • 5 tablespoons olive oil divided use
  • 3 ¾ cups all-purpose flour
  • 1 teaspoon salt
  • 2 sprigs fresh rosemary leaves only
  • Flaky sea salt optional, for topping

Instructions
 

  • Activate the Yeast in Warm Water: Begin by warming 1¾ cups of water to a comfortably warm temperature, around 100°F to 110°F (37°C to 43°C). It should feel pleasantly warm to the touch but not hot enough to kill the yeast.
    Pour the warm water into a large mixing bowl, then sprinkle in 2½ teaspoons of active dry yeast evenly across the surface. Allow the mixture to sit undisturbed for 3 to 5 minutes.
    During this time, watch for the yeast to become foamy and bubbly, signaling that it is fully activated and alive. This activation step is critical for a successful rise, ensuring your focaccia dough develops its characteristic lightness and flavor.
  • Incorporate Olive Oil and Dry Ingredients: Once the yeast mixture is foamy, add 2 tablespoons of olive oil directly into the bowl.
    Use a spatula or wooden spoon to gently stir, blending the oil into the yeast water. Then, gradually add 3¾ cups of all-purpose flour along with 1 teaspoon of salt.
    Mix thoroughly, folding and stirring until the flour is fully hydrated and no dry patches remain. The dough will be quite sticky and loose compared to traditional bread dough, which is normal for focaccia.
    Using a spatula is ideal here as it helps manage the sticky texture without overworking the dough, preserving its light, airy crumb.
  • Shape and Oil the Dough Ball: After mixing, use your spatula to gather the dough into a rough ball shape right in the bowl.
    Drizzle 1 tablespoon of olive oil over the surface of the dough, then use your hands or a brush to coat the dough completely with the oil.
    This oil coating prevents the dough from drying out during its long proofing time and adds flavor and tenderness to the crust.
  • Refrigerate for Slow Fermentation: Cover the bowl tightly with plastic wrap to trap moisture and create a warm, humid environment ideal for yeast fermentation.
    Place the bowl in the refrigerator and allow the dough to rest slowly for 10 to 16 hours. This extended, cold fermentation process is essential—it deepens the dough’s flavor, improves texture, and produces the signature chewy yet soft crumb of focaccia.
    Overnight proofing also makes this recipe extremely convenient for planning ahead.
  • Prepare the Baking Pan with Oil: Before handling the dough again, take a 9x13 inch baking pan and generously coat the bottom and sides with 1 tablespoon of olive oil.
    This step ensures the focaccia won’t stick during baking and encourages a beautifully crisp, golden crust on all sides.
    If your pan is not non-stick, consider lining it with parchment paper in addition to oiling for extra insurance.
  • Deflate and Shape the Chilled Dough: Remove the bowl from the fridge—the dough should have visibly risen and be puffy.
    Lightly oil your hands to prevent sticking and gently pull the dough away from the sides of the bowl. Use a folding technique by pulling the edges toward the center to deflate the dough slightly, then shape it loosely into a ball.
    This process helps redistribute the yeast and gluten, encouraging even rising during the second proof.
  • Transfer and Stretch Dough in Pan: Place the deflated dough ball into the prepared baking pan. With oiled hands, gently stretch and coax the dough to fill the pan’s surface area.
    Since the dough is still cold and relaxed from refrigeration, it won’t immediately fill the pan, but don’t worry—it will expand during the final rise.
    Avoid tearing the dough; work patiently and gently to shape it evenly.
  • Second Rise at Room Temperature: Cover the pan tightly with plastic wrap once more and set it in a warm, draft-free spot.
    Allow the dough to rise for 2 to 3 hours or until it has doubled in size and fully fills the pan. This second rise gives the focaccia its characteristic airy texture and height.
  • Preheat the Oven to High Heat: As the dough nears the end of its rise, preheat your oven to 425°F (220°C).
    A hot oven is crucial for developing a crisp, golden crust while keeping the inside tender and moist.
  • Oil, Dimple, and Add Toppings: Remove the plastic wrap from the risen dough and drizzle the remaining 1 tablespoon of olive oil evenly over the surface.
    Lightly oil your fingertips and press your fingers firmly into the dough to create characteristic dimples all across. These dimples not only add texture but also help hold the oil and toppings.
    As you dimple, gently stretch the dough to fill any gaps and edges. Scatter fresh rosemary leaves evenly over the top and sprinkle with flaky sea salt if desired for an added burst of flavor and crunch.
  • Bake Until Golden and Cooked Through: Place the pan in the preheated oven on the middle rack. Bake for 30 to 40 minutes, rotating the pan halfway if needed for even browning.
    The focaccia is done when the crust turns a rich golden brown on top and the bottom, and the bread sounds hollow when tapped gently. A knife inserted should come out clean.
  • Cool and Slice for Serving: Once baked, remove the focaccia from the oven and let it cool for 5 to 10 minutes in the pan.
    Then carefully transfer it onto a wire cooling rack to prevent condensation and sogginess. Allow it to cool completely or to a warm temperature before slicing into 12 pieces using a serrated knife.
    This cooling step helps the crumb set properly and makes cutting cleaner.

Notes

  • Use warm water, not hot, to activate yeast properly; water that’s too hot can kill the yeast, stopping fermentation.
  • Be patient with the long proofing times—overnight refrigeration and the second rise develop deeper flavor and better texture.
  • Olive oil is added in stages to enhance the dough’s softness and contribute to a crisp, golden crust.
  • Don’t skip dimpling the dough before baking; these indentations hold oil and rosemary, creating the signature focaccia texture.
  • Feel free to experiment with toppings beyond rosemary—olives, caramelized onions, or sun-dried tomatoes add delightful variations.