This Garlic and Rosemary No Knead Focaccia recipe is super easy. It comes together quickly and and requires no special equipment. This Focaccia Bread has a crisp outside and a soft inside. It is super versatile - you can finish it however you like!
Thank you to Filippo Berio for sponsoring this post! All opinions are my own. Thank you so much for supporting the businesses who support Cloudy Kitchen!
Table of contents
- Garlic and Rosemary No Knead Focaccia Bread
- Ingredients in No Knead Focaccia Bread
- How to Make Easy Focaccia
- Sample Schedules for making no knead Focaccia
- Baker's Percentage and Calculating Hydration in Recipes
- What Pan should I bake this No Knead Focaccia in?
- What is the best Olive Oil to use for No Knead Focaccia Bread?
- Frequently Asked Questions for Focaccia Bread
- For more recipes using Filippo Berio Olive Oil, check out:
- Made this recipe and love it?
- Why is this recipe in grams?
Garlic and Rosemary No Knead Focaccia Bread
Hi! Just popping in to share this recipe with you today for this easy no knead garlic and rosemary focaccia bread! I spent the last few weeks testing this one and all the different variations for you and I am so excited to share! The dough comes together super quickly. It can be kept in the fridge for a long period of time to work with your schedule. I topped it with a simple garlic and rosemary topping, but you can finish this any way that you like. This is a great base no knead focaccia dough and I can't wait to play around with it more to come up with more flavour and topping combinations.
Ingredients in No Knead Focaccia Bread
No Knead Focaccia is super easy to make and has a very simple ingredient list - flour, yeast, salt, oil, and water. That's it. The fridge rise really helps to develop flavour, although you can very easily make this on the same day that you want to eat it too. This means that it also happens to be vegan, making it a great choice to make for almost any occasion!
- Flour - I used a mixture of bread flour and All-purpose flour (high grade or strong and plain if you're not in the US). Bread flour is slightly higher in protein than All-purpose, so gives the focaccia just a little more chew. I love the mix of both, but just AP flour works just fine too! See FAQ for using only AP flour in the recipe if that is what you have.
- Yeast - I used instant yeast in this recipe. Instant yeast does not require the activation step and can just get mixed in with the dry ingredients.
- Salt - Essential for flavour in bread. I use Diamond Crystal Kosher Salt. This is important to note as not all salt is the same level of saltiness. If you are using Morton's salt use about half the amount of salt called for in the recipe (it is twice as salty as Diamond). This also applies if you are using a table salt.
- Sugar - There is a teaspoon of sugar in this recipe, just to give the yeast something to eat. You can use a tablespoon of honey instead if you like.
- Water - Lukewarm water (about 100°f - 110°f / 36°c - 40°c) if you need to take the temperature. I just go for something that feels just warm from the tap. Don't go too hot or you will kill the yeast.
- Olive Oil - Use a good quality oil here for inside the dough and for finishing (and for the pan etc if you can). The oil absorbs into the bread and provides amazing flavour. I used the 100% Italian Extra Virgin Olive Oil from Filippo Berio.
- Toppings - I topped this focaccia with some garlic olive oil and rosemary, just before the dimpling process.
How to Make Easy Focaccia
The steps for making easy no knead focaccia are super simple, and you can make them fit into your schedule.
- Make the dough - Combine the dry ingredients, then add the wet. Mix to form a shaggy dough and leave to stand for 5 minutes to let the flour hydrate.
- Stretch and fold - This step is optional but helps to develop a little structure in the dough. You are going to perform three rounds of stretch and folds, each 2 minutes apart. To do this you wet your hands, then take a section of the dough, stretch it up, and fold it over on itself. You then rotate the bowl 90° and do it again, then repeat twice more. Then, go around the bowl stretching and folding once more, for eight stretch and folds per round, and leave the dough to sit for 2 minutes. You repeat this stretch and fold and resting process twice more. This gives you a total of three rounds of stretch and folds.
- Rise the dough - Drizzle the dough with oil and turn it over to coat. Cover the bowl and leave to rise until puffy and doubled in size. I like to do this in the fridge but you can do at room temperature too (see below for options)
- Transfer to the pan - The dough is transferred to an oiled pan and spread out slightly.
- Rise in the pan - The dough rises a second time, uncovered, until doubled in size, puffy, and jiggly. This rising time depends on whether you started with room temperature or cold dough.
- Add Toppings - I used garlic and rosemary to top this focaccia. Minced garlic is combined with olive oil and then spooned over the surface of the dough, then rosemary and flaky sea salt is added just before the oven.
- Dimple the dough - this is my favourite part. The dough is dimpled just before going into the oven. The dimples give the dough texture and stop it rising too much in the oven, while also capturing the flavourful olive oil and encasing it in the dough.
- Bake - Bake the focaccia until it is golden brown and pulling away from the edges of the pan. Remove from the oven and cool in the pan for 5 minutes then transfer to a rack to stop the bottom from going soggy.
- Enjoy!
Sample Schedules for making no knead Focaccia
I tested a bunch of different ways of making this dough, with cold and room temperature rises. The options you have after making the dough are:
- Refrigerator first rise and room temperature second rise - This is my preferred method for making focaccia and the one that I have written in the recipe. Make the dough and then place it in the fridge for at least 12 hours, and up to two days. Then, transfer to the pan and do the second rise at room temperature. This will take anywhere from about 2 hours to up to 3 ½ to 4 hours. You need to watch the dough carefully. 3 hours seemed to be the sweet spot for me when testing.
- Room temperature first rise and refrigerator second rise - This is a great option if you need the focaccia earlier the next day and don't have time to wait for it to take 3 hours to rise. Do the first rise at room temperature (about an hour and a half). Then, transfer the dough to the pan, cover with plastic wrap, and place into the fridge overnight. The next day, pull the dough out from the fridge and leave to stand on the counter while the oven preheats, just to warm the dough slightly before dimpling, topping, and baking.
- Room temperature first rise and room temperature second rise - The first rise will take about an hour to an hour and a half. Then transfer the dough to the pan and do a second rise, which should take anywhere between 40 minutes to an hour. Preheat the oven soon after putting the dough into the pan to ensure that it is ready when you are ready to bake.
Baker's Percentage and Calculating Hydration in Recipes
This is a fairly high hydration dough - it is 89% hydration. Bread baking will sometimes use Baker's Percentages to determine things like hydration. Baker's Percentages are the weight of each ingredient, relative to the weight of flour. To calculate the percentage, you divide the weight of the ingredient by the weight of the flour.
Therefore, the hydration (amount of water) in a recipe is calculated by dividing the weight of the water (535g) by the weight of the flour (600g). So, the hydration of this bread is 89%.
What Pan should I bake this No Knead Focaccia in?
I tested this a bunch of different ways in all sorts of pans, and found that a non-stick metal pan is the best way to go. It needs to have sides tall enough to accommodate the dough when it rises. This recipe is formulated for a 9"x13" (23x33cm) pan. However, it also works perfectly divided in two and baked into two 9" round pans. You could also bake it in two 8" square pans if you wanted square focaccia! Here is the pan that I used to bake this focaccia in - I love them so much I have two!
I also tested halving the recipe and just baking it in a single 9" round pan which also worked great. You can kind of do what works best for you here. I prefer thicker focaccia so I used the 9"x13" pan but if you wanted a very thin one you could do it in a half size sheet pan (18"x13"). You will need to work a bit more to spread it out though. Place it in the pan and leave to rest, then spread it out a little by dimpling it a bit with your fingers, rest 5 minutes, spread again, rest another 5, and repeat this until it is close enough to the edges, then leave to rise. It may need a little less time in the oven too so just watch carefully.
What is the best Olive Oil to use for No Knead Focaccia Bread?
Because of the limited ingredient list in no knead focaccia bread, it is important to use high quality ingredients if you have access to them. This is the time to use a good olive oil. It really makes a big difference to the final product of your bread. The oil gets absorbed into the bread and gives it the most amazing flavour.
I've been using Filippo Berio for years now in my kitchen. I have their Original oil by my stove at all times for cooking, but I also LOVE their specialty line for things like making focaccia where the flavour is really important. I used their 100% Italian Extra Virgin Olive Oil throughout this recipe. It is fruity and light with a little spicy finish. It's my favourite for making this focaccia but also the one I use if I am serving olive oil alongside any other sort of bread, or making a salad dressing etc.
Frequently Asked Questions for Focaccia Bread
Yes! Using only All-purpose flour will work fine. I haven't tried it using only bread flour but I imagine that will work fine too - you may need to increase the water quantity by 10g or so to account for that.
Yes! I tested it and it worked great. Follow the same process but bake the dough in a 9" round cake pan or an 8" square pan.
I made the dough and threw it in the fridge for two days, then rose it and baked as directed and it was absolutely fine, and super flavourful from the time fermenting in the fridge. So I have tested 2 days, but you could likely push that a tiny bit longer if needed and still get away with it.
Yes. I froze it baked - I left the toppings off the top just so that the salt didn't make the bread go soggy, as salt draws out moisture. I just finished it with olive oil. I froze the baked focaccia in a ziploc bag. You can bring to room temperature and then refresh in a 350°f / 180°c oven to warm it through before serving.
You can add anything you like! Just make sure you give it a good drizzle of olive oil. Olives work great, you can add some tomatoes, some everything bagel seasoning, Za'atar, - you do you here. You can even do one end with one topping and the other with a different, or bake it in two pans and do a different flavoured topping for each.
I always make this focaccia in a non-stick pan - usually this one from USA pan (the one from Williams Sonoma works great too) or I was testing it in these round pans from Williams Sonoma too. I highly recommend using a non-stick baking pan if you can, but if you are worried, you can lightly coat the pan with butter before drizzling in the olive oil just as an extra layer of insurance.
Shoot for 25-30 minutes when baking it in a 9"x13" pan and a little less in a round pan. This one I took a teeny bit too far and so some of the topping on a bubble that formed in the dough got a bit frazzled but was still perfect!
I use Diamond Crystal Kosher Salt. This is important to note as not all salt is the same level of saltiness. If you are using Morton's salt use about half the amount of salt called for in the recipe (it is twice as salty as Diamond), same as if you are using a table salt. So if you are using a table salt, use a little less!
Yes, use the same amount, but instead of mixing it in with the dry ingredients you will need to activate it first. Combine the water and sugar and then add the yeast and leave to stand for 10 minutes or so or until a bit foamy. Then proceed with the recipe, adding in all the other ingredients.
Yes. It is a high hydration dough, so it is sticky. The Olive Oil is to help stop it sticking to the bowl and your fingers when you shape it, but remember the pan holds the shape for you so it is ok that the dough doesn't have much structure. It will feel like a bit of a gloppy mess. That's ok! It means it's super fun to dimple and you will get a great crumb structure.
It will have doubled in size, and be pretty jiggly. You can also give it a poke test and gently poke it with your finger - it should leave an indentation that slowly springs back.
If you need to slow down the process at any point, just throw the dough in the fridge to slow down the rising process. You can bring it back out and continue the rising until you are ready to bake.
I store mine lightly wrapped at room temperature. Leave the flaky salt off of some if you are intending on having leftovers as it can make the bread go a little soggy. I prefer eating focaccia plain or with oil on the day that it is made, then using it for sandwiches on the second day but you do you!
You can but I wouldn't recommend. It is more likely to stick, and glass is a very poor conductor of heat. I suggest using a metal pan if you can!
For more recipes using Filippo Berio Olive Oil, check out:
Made this recipe and love it?
I would LOVE for you to leave me a review below to let me know how you liked it! Make sure to tag me on Instagram if you make it!
Why is this recipe in grams?
I post my recipes in grams as it is the most accurate way to bake. Cups are not only inaccurate but they vary in volume worldwide. There is no way for me to provide one cup measure that works for everyone. Posting in weight fixes this issue. If you would like the recipe in cups you are welcome to convert it yourself via google. Please do not ask me to do it for you as I am not comfortable providing a recipe using a method that I have not tested. Baking with a scale is easy, accurate, and makes cleanup super simple. Here is the scale that I use if you would like a recommendation! Here's to accurate baking!
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No Knead Focaccia
- Prep Time: 12 hours
- Cook Time: 30 minutes
- Total Time: 12 hours 30 minutes
- Yield: One 9"x13" pan of focaccia 1x
- Category: Bread
- Method: Baking
- Cuisine: Italian
Description
This Garlic and Rosemary No Knead Focaccia recipe is super easy. It comes together quickly and and requires no special equipment. This Focaccia Bread has a crisp outside and a soft inside, and is super versatile - you can finish it however you like!
Ingredients
Focaccia Dough
- 300g Bread Flour
- 300g All-Purpose Flour
- 3 ½ tsp Kosher salt (please see notes in FAQ section or notes below recipe)
- 2 tsp instant yeast
- 1 tsp sugar
- 20g Filippo Berio 100% Italian Extra Virgin Olive Oil
- 535g lukewarm water
- Extra Oil for greasing the dough and pan
Garlic and Rosemary Topping
- 50g Filippo Berio 100% Italian Extra Virgin Olive Oil
- 4 cloves garlic, finely minced or grated on a microplane
- Leaves from 1 sprig rosemary, or to taste
- Flaky sea salt for sprinkling, optional
- A few turns of black pepper for finishing, optional
Instructions
FOCACCIA DOUGH
- In a large bowl, combine the bread flour, all-purpose flour, Kosher salt, yeast, and sugar. Add the Filippo Berio 100% Italian Extra Virgin Olive Oil and water, and mix with a spatula until a shaggy dough forms and there are no dry parts. The dough is wet and sticky. This is normal. The water quantity is correct. Don't freak out, you will be fine.This is normal. Super wet dough = super fluffy focaccia. The pan is there to provide structure when it bakes, so it's ok that it's wet and sticky! It might look a bit different to mine but if you have weighed your ingredients, all will be ok, promise.
- Cover the bowl with a tea towel and leave to stand for 5 minutes.
- Perform a set of stretch and folds on the dough. To do this, wet your hands, then take a section of the dough and stretch it up and fold it onto itself. Rotate the bowl 90° and repeat the process. Repeat this two more times until you have gone around the bowl, then do one more set of four stretch and folds around the bowl (a total of 8 stretch and folds). Cover the bowl with the tea towel and leave to sit for 2 minutes.
- Repeat the stretch and folding and resting process two more times, for a total of three rounds of stretch and folds, each two minutes apart.
- Drizzle the surface of the dough with a little olive oil, and turn the dough over in the bowl to coat. Cover the bowl with plastic wrap or a lid (to make sure it doesn't dry out), then place in the fridge overnight, a minimum of 12 hours but up to 2 days. (see sample schedule in body of the post for instructions on alternative rising).
- Generously drizzle a 9"x13" (23cmx33cm) non stick baking pan with olive oil. (see notes on using a pan that isn't nonstick). Turn the risen dough out into the pan and turn it to fully coat it in the oil. Shape into a rough rectangle shape by pressing it down with your oiled fingers and tucking edges and corners in if needed. Leave to sit for 5 minutes to relax.
- Gently spread the dough toward the edges of the pan using your oiled fingers. It does not have to reach all the way - just encourage it to spread out slightly more.
- Drizzle the surface of the dough with a little more olive oil so that it does not dry out.
- Leave the pan in a warm spot, uncovered, to rise, until doubled in size, puffy, and jiggly, anywhere from 2 to 4 hours depending on your environment. When it is ready to bake, it will leave a small indentation that slowly springs back when gently pressed with a finger. Toward the end of the rising process, preheat the oven to 450°f / 230°c (conventional, not fan), and arrange a rack in the middle of the oven.
- Combine the 50g Filippo Berio 100% Italian Extra Virgin Olive Oil and minced garlic in a small bowl, and mix to combine. Spoon over the surface of the dough.
- Oil your fingers and use them to dimple the dough all over, pressing your fingers almost to the bottom of the pan. Bubbles will form in the dough - do not pop them, just leave them be.
- Sprinkle with the rosemary, flaky sea salt, and pepper.
- Immediately transfer to the oven and bake for 25 to 30 minutes, or until golden brown on the surface and pulling away from the sides of the pan.
- Remove from the oven and allow to stand for 5 minutes then transfer to a wire rack to prevent the bottom from getting soggy.
- Leave to cool then slice into pieces using a bread knife. Store leftovers lightly wrapped at room temperature.
Notes
I used Diamond Crystal Kosher Salt in this recipe. If you are using a different type of salt, please see the FAQ section with notes on how to adjust.
The water quantity is correct. Don't freak out, you will be fine.The dough is wet and sticky. This is normal. The water quantity is correct. Don't freak out, you will be fine. It might look a bit different to the video too - don't worry! Focaccia is meant to be sticky, the pan does all the work holding it in, you'll be just fine!
Please see "Sample Schedule" in the body of the blog post for variations on rising time and temperature.
This is the pan that I use for making focaccia - it is so great and nothing sticks! Using a nonstick pan is very important or your focaccia may stick. You can line it with a layer of parchment if you are worried, or add some butter first and then olive oil for insurance but your best bet is to use something nonstick and metal.
Keywords: No Knead, Focaccia, Easy, Vegan, Easy Focaccia, No Knead Focaccia, Focaccia Recipe, Garlic and rosemary focaccia
Love this!!!
★★★★★
The best focaccia I've ever made at home!! Possible the best focaccia I've ever had in my life!! Fluffy and airy but chewy inside all at the same time with perfect thin crust outside!!! Thanks for another amazing recipe!! I made a half a batch with regular stainless steel pan(not non-stick) but tried butter layer before olive oil coating like it was recommended and the focaccia came right out of the pan!! This recipe is going into my "keep" recipe 🙂
★★★★★
Hi! Ahh yay so happy that you loved them!
Thanks so much for all the detail in this recipe. I can t wait to try it!!
★★★★★
You mention that this recipe can be halved
So, should I take the "1X" and divide by 2 (e.g. 150 Bread Flour, 150 AP flour, etc) ?
Thanks!
Hi! Yep that's correct! You can bake it in an 8" square pan or a 9" round
Fantastic! Thanks for this!
I went ahead and did a full "1x" portion, turned out to be a big loaf but it's soooo good, I'm keeping this recipe forever! Thank you so much, I can become a confident baker ! 🙂
★★★★★
I’m making this right now and the dough is reaaaallllyyy wet. I weighed everything out. Is this typical?
Hi! yes, the quantities in the recipe are correct - it is a wet and sticky dough!
Erin i know you say measurements are correct, no sure if I did it wrong, the water measurements 535 grams plus 20 olive oil
Gave me almost 3 cups if not over
My dough was soup, I couldn't turn it like you said I add about 4 handfuls of more flour to get it to be able to turn the dough.
After that point everything was great went as directed, except skipped the refrigerator and it baked beautifully and tasted fantastic
Just not sure what I did with the liquid measurements did I mess up.
Help
Thank you Amy
Hi! Did you make the recipe by weight? Or did you convert to cups?
Waited all week as you were posting pics of you testing out the recipe for you to finally post this and was NOT disappointed! It is so fluffy. Can’t wait to try it with other toppings. The garlic burned a bit so I’m not sure if it would help to put foil on top in the last few minutes to prevent that? Will be making this again and again!
★★★★★
Hi! Yayyyy so glad you loved! Yeah it can get a little toasty depending on your oven temp! Foil should help if you're worried x
Absolutely the best focaccia recipe! Thank you for the amazingly detailed and easy to follow steps. This turned out beautifully!
★★★★★
Ah yayyyy so glad you love!
I made this last night to have for breakfast and lunch today. My house smells amazing! It’s easily the best bread product I’ve made without the help of a machine. Very satisfying to make and eat.
★★★★★
Yayyyy so happy you love!
This recipe is INSANE! I just cut into mine and am in heaven! I've made focaccia several times before using different recipes and this recipe by far was the easiest to make with the best result. And it used almost half the amount of olive oil I seem to use for other recipes, yet you couldn't even tell! This is my go to from now on.
★★★★★
Make this recipe!! I’ve tried many focaccia recipes and this is the best BY FAR. I did both rises at room temp. and it was still incredible. So springy and so much flavor. I used a nonstick cookie sheet with higher sides and that worked well. Took a little less than 25 mins in my oven. Can’t wait to make again and again. I left it on a cutting board and covered with an old tea towel overnight and it is still great the next day.
★★★★★
Hi! Ah yayyyy so happy you love! x
Delicious and easy! I chose to do both rises at room temp as it was a late day decision that I NEEDED this with my dinner. Steps were easy to follow, I used a 9×13 ceramic nordic ware pan and it seemed to work well, I did butter it first just to be safe. I chose to add red pepper flakes, thyme and a tiny bit of basil to the oil on top and then sprinkled it all over with parmesan.
★★★★★
Hi! So happy you loved! That sounds delicious! x
Absolutely loved this recipe! It was really easy to follow. I did both rises at room temp and it came out so so good. It's super soft and fluffy on the inside but perfectly crispy on the outside. I made one with additional toppings but my favourite was the one with garlic, black pepper, and salt. It all works together so nicely. I'll definitely be making this again!
★★★★★
I've tried 8 different focaccia recipes this year, and so far this is my favorite! So crispy, soft, and fluffy all at the same time. I live in Hawai'i where it's warm so the two hour rise time before baking was perfect. Can't wait to try this again with some local/Hawai'i-style toppings like nori and mac nut seasoning.
★★★★★
Hi! Ah yayyy so happy you enjoyed! That topping sounds amazing!
Wow, this is probably the best bread I've made at home - and so easy! I've made some terrible flat and tough foccacias before so this was a real breakthrough, ha. I used active dry yeast in 110° F water and it worked great. It had a 16hr rise in the fridge and then 2 hours at room temp. 25 minutes at 450° was perfect. I can't wait until I can make this to share, so so good!
★★★★★
Hi! Ahhh yayyyy so happy you enjoyed! xx
This focaccia recipe is amazing!! It's super easy and for the toppings I did 1/2 garlic + rosemary and 1/2 caramelized onions and olives- yum! Can't wait to make this again soon 🙂
My dough is so wet, is it really 535g of water to the 600g of flour? I promise I was using my scales and I am just pressing on since all the comments make it sound so delicious 🥰
Sorry I missed this! Happy it worked out 🙂
Made a half batch yesterday (because I didn’t have enough flour) it was so relish, that I sent the hubby to buy more flour and now a full batch is proving. Can’t wait to bake and eat! Thanks for the recipe, Erin!
PS. I’d love to see more topping/flavour ideas.
★★★★★
Hi! Ahhh this is the ultimate compliment! I listed a bunch in the FAQ section but you can basically put whatever you like on the top! So happy you loved 🙂
This turned out soooo well despite my dough looking absolutely NOTHING like the dough in the video tutorial on Instagram! I was so nervous as my dough was soooo wet, even after doing the stretch & folds, and didn't have much structure at all. I did both rises at room temperature, which could be part of the reason it remained so liquid-y. However I just crossed my fingers & threw it in the oven anyway and it turned out PERFECT! I am not a baker by any stretch but am trying to start, so this was very encouraging 🙂
★★★★★
Hiiii! Yay so happy it worked! I think that sometimes with different flour brands etc it can sometimes look a little more sloppy / mine was more sloppy than it looked on the video I think! That's the good thing about focaccia though is that it doesn't need to hold its own to have structure - the pan takes care of that for you! Wet dough = fluffy light bread so it's all good! x
First ever attempt at baking bread and it was an incredible success! The focaccia is so good I've ended up giving most of it away to neighbours and will be making another batch this week. Thank you so much for a stellar recipe.
Ahhh you are so welcome!
Chewy on the inside, crunchy on the outside. Amazing!
★★★★★
Eeee so happy you loved! 🙂
This recipe is very easy and tasty. Although I know the notes did not recommend it, the only 9 by 13 pan I had available was a Pyrex dish. I lined the bottom with parchment and used my small angled spatula to release sides after baking. Focaccia came out golden and delightfully crisp after 25 minutes of baking. Will definitely make this recipe again!
★★★★★
Hi! So happy you loved! Thank you so much for such a lovely review! x
This recipe is definitely super easy. I used a pan which was a bit small so mine was very thick, but still baked fine. I went with a tapenade and onion topping.
★★★★★
Oh yummm I bet it was so good with tapenade! I have some olives in the fridge I need to use! x
O.M.G. This recipe is insanely good! It’s easy to understand with simple, wholesome ingredients, and if you get stuck and need some visuals, you can hop over to Insta for a full instructional video. Nothing could improve the recipe or the bread. Guaranteed compliments if you are making it for guests! Win!
★★★★★
Yayyyy so so happy you loved! This one is a firm favourite for us too x
AH-MAZING. Every time I make this, we pick at it until it is gone. It never makes it to the meal intended.
Readers, please read Erin's narrative before just diving into the recipe as it is full of useful information and science!
★★★★★
Yayyyy so so happy you love! xx