This easy no knead focaccia bread is flavored with fresh rosemary, garlic and sea salt. It’s a soft yeast bread that serves as an appetizer, side dish, pizza base or sandwich bread.
A few years ago I watched a documentary that showed a chef in Italy making focaccia bread. The process was fascinating and I knew that someday I would try it.
I was ready to tackle a new bread after sharing the Japanese milk bread recipe. This easy no knead focaccia bread is it!
Why you’ll love this recipe:
- no kneading necessary!
- makes a small batch
- simple pantry ingredients for the bread base
- crispy top and bottom
- soft tender inside
What is focaccia bread used for?
Focaccia bread is a yeasted flatbread that is kept moist by oil that will bake in wells in the top. It is often served as an appetizer or alongside a soup or salad.
Focaccia can be sweet or savory depending on the toppings that you add. And also depending on toppings, it may end up more like a pizza. If you keep the bread simple, use it as sandwich bread. It really takes your sandwiches to the next level!
Focaccia Bread Ingredients
- Active dry yeast: You can also use instant yeast. Read the back of the packet of yeast you have to know if it needs proofed or not. You can also reference our guide to baking with yeast.
- Granulated sugar
- All-purpose flour: True Italian focaccia bread normally uses strong flour, but I found that I have had very good results using all-purpose flour plus it’s more readily available than strong flour. If you use bread flour it will have a chewier texture.
- Olive oil: The olive oil is going to help bring a crispiness to both the top and bottom of the focaccia bread.
- Fresh rosemary: Use fresh rosemary as opposed to the dried rosemary. When the fresh rosemary cooks at such a high heat in the oven, it softens the herb and brings a delicious crunch to the top of your bread. You can use the dried herb, but it will yield better results with fresh.
- Garlic powder: The garlic powder used in this recipe is completely optional. I tend to like the burst of garlic flavor that it brings, but you can always omit it for a cleaner flavor.
- Flaky or coarse ground sea salt: In order to maximize the flavor of your focaccia bread, I highly recommend a coarse ground or flaky sea salt, as opposed to the normal table salt.
How to Make Focaccia Bread
- Proof the yeast. Combine yeast, sugar, and warm water in a small bowl. Let sit for 5 minutes or until yeast has dissolved.
- Mix the bread dough. Stir flour, salt, and yeast mixture with a wooden spoon until combined. The dough should look sticky with no dried flour clumps. There is no kneading required.
- Rise. Drizzle with 1 tablespoon olive oil, cover, and let rise until doubled in size, about 2-3 hours. Pour ¼ cup olive oil in an 8×8 inch pan. Place dough inside pan, cover and let rise for 1 hour.
- Prepare and bake. Preheat oven to 450 degrees Fahrenheit. Dimple dough with the tips of your fingers and top with a splash of olive oil, fresh rosemary, garlic powder, and flaky sea salt. Bake in oven for 25 minutes or until golden brown.
What toppings can I use for focaccia bread?
Focaccia bread works great with multiple fresh herbs and vegetables. Here are some suggestions for both:
- My favorite types of fresh herbs to use with focaccia bread is fresh rosemary and thyme because they have a little bit more substance than most other types of herbs. Feel free to experiment with the types of herbs that you use. Focaccia bread is a great base for experimenting.
- You can also use a variety of vegetables that can be placed on the bread and cooked. Fresh grape tomatoes and sliced bell peppers work great. I have also seen people use vegetables such as asparagus, red onion, jalapeño peppers and olives to flavor their bread.
- You can also leave your focaccia bread plain or with basic seasonings such as salt and pepper and use your bread to make sandwiches, or even top your crust with pizza toppings making a focaccia pizza.
How long will focaccia bread last?
You can store your focaccia bread at room temperature for up to two days. When storing, wrap your bread in plastic wrap in order to prevent it from going stale. You can also freeze your focaccia bread for up to one month.
No Knead Focaccia Bread Recipe
For the bread:
- 1 teaspoon active dry yeast
- ½ teaspoon granulated sugar
- 1 cup warm water (between 110°F – 115°F)
- 2 cups all-purpose flour
- 1 teaspoon salt
- ¼ cup olive oil (plus 1 extra tablespoon for drizzling)
Rosemary garlic topping:
- 1 sprig fresh rosemary
- ½ teaspoon garlic powder
- 1 teaspoon flaky or coarse ground sea salt plus more to taste
- Combine yeast, sugar, and warm water in a small bowl. Let sit for 5 minutes or until yeast has dissolved.
- Stir flour, salt, and yeast mixture with a wooden spoon until combined. The dough should look sticky with no dried flour clumps. There is no kneading required.
- Drizzle with 1 tablespoon olive oil, cover, and let rise until doubled in size, about 2-3 hours
- Pour ¼ cup olive oil in an 8×8 inch pan. Place dough inside pan, cover and let rise for 1 hour.
- Preheat oven to 450 degrees Fahrenheit.
- Dimple dough with the tips of your fingers and top with a splash of olive oil, fresh rosemary, garlic powder, and flaky sea salt.
- Bake in oven for 25 minutes or until golden brown.