• Marnie

Easy No-Knead Rosemary Garlic Focaccia

Updated: Mar 24, 2021



I have this wonderful memory of going to a local restaurant when my boy was little. that had the most amazing rosemary focaccia that we could not stop eating. Let me tell you, that bread has nothing on my rosemary garlic focaccia. Plus, it's really easy to make and no kneading needed. :)


You can make it thick for sandwiches (it's delicious with my smoked pork shoulder) or thinner for eating or snacking on its own. Either way, it's so good it will disappear quickly!


Here's how to make it:


Ingredients

  • 1 package active dry yeast (about 2 ¼ TSP)

  • 2 TSP honey

  • 5 cups all-purpose flour

  • 1 TBS kosher salt (granulated)

  • 6 TBS extra-virgin olive oil

  • 3 TBS unsalted butter

  • Flaky or course sea salt

  • 2-4 garlic cloves, minced (quantity depends on how much you love garlic)

  • 1 TSP dried rosemary plus 1 TSP more if you want to add it to the dough before you bake it

You can add any ingredients you like! I made another one with roasted garlic (1 full head) and asiago cheese (1 cup, grated). It was yummy!


Instructions (seems like a lot of steps, but it's not difficult, I promise!)


1. Whisk the yeast, honey and 2 1/2 cups lukewarm water in a medium bowl and let sit 5 minutes until it's foamy at the top. If it's not, your yeast may be expired.


2. Add the flour and 1 TBS salt to the mixture and combine with a rubber spatula until a rough dough forms and there is no dry flour left. Add the rosemary if you want to add it to the dough.


3. Pour the 4 Tbsp. of olive oil into a big bowl that will fit in your refrigerator and place the dough into it. Turn the dough to coat it in the oil. Cover the bowl with plastic wrap and chill until dough is doubled in size for at least 8 hours and up to 1 day. If you want to make it sooner, you can let it rise at room temperature until doubled in size, 3–4 hours.


4. Grease a 13x9" baking pan with a generous amount of butter (this size pan will give you a thicker focaccia for sandwiches), or you can use a bigger pan or rimmed baking sheet, for thinner focaccia. Pour 1 TBS of olive oil into the center of the pan.


5. Keeping the dough in the bowl, gather the edges of the dough that's furthest from you with two forks and lift it up and over into center of bowl. Give the bowl a quarter turn and repeat the process (one time for each turn). Do this 2 more times - this deflates the dough while you form it into a rough ball.


6. Transfer the dough into your prepared pan. Turn the dough to coat it in the oil. Let the dough rise, uncovered, in a dry, warm spot until it's doubled in size, at least 1½ hours and up to 4 hours. I put mine next to my window in the kitchen (it was a warm day), but you can put it on your fridge or a pre-heated oven. If you don't want to waste the energy with the oven, you can let it rise in your kitchen, it will work. :)


7. Place a rack in middle of your oven and preheat it to 450° F. The dough is ready when it springs back slowly and leaves a small indentation when you poke it with your finger. The dough should also have doubled and filled your 13x9 pan. Lightly oil your hands. If you're using a larger pan or a rimmed baking sheet, gently stretch out dough to fill.


8. Using two fingers, uniformly dimple the focaccia in rows, allowing your fingers to reach the bottom of the pan.



9. Drizzle the remaining 1 TBS olive oil into the dimples and sprinkle with the course or flaky sea salt.


10. Bake the focaccia about 20-25 minutes. It will be puffed up and golden brown all over. 11. Just before you're ready to serve the focaccia, melt 3 TBS unsalted butter in a small saucepan over medium heat. Remove from heat and add the minced garlic and rosemary. Return to low heat and cook for a few minutes, stirring often, until garlic is just lightly toasted. You'll know when it's ready - the aroma will be amazing! Brush the butter mixture all over the top of the focaccia and enjoy!


Did you make it? Share pics in the comments!



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