Description
This Italian rosemary focaccia is a simple, no-knead bread with a soft, airy interior and crisp golden edges, topped with olive oil, rosemary, and flaky sea salt for rich flavor.
Ingredients
4 cups bread flour
2 teaspoons kosher salt
1 teaspoon instant yeast
1 3/4 cups lukewarm water
4 tablespoons olive oil, divided
flaky sea salt, to taste
fresh rosemary, to taste
optional cherry tomatoes
optional garlic
Instructions
- In a large bowl, mix bread flour, kosher salt, and instant yeast.
- Stir in lukewarm water and 2 tablespoons olive oil until a sticky dough forms.
- Cover and let rest at room temperature for 30 minutes.
- Transfer dough to the refrigerator and let it rise for 18 to 48 hours.
- Generously oil a 9×13-inch pan and place the cold dough into the pan, gently stretching it toward the edges.
- Cover and let rest at room temperature for 2 to 4 hours until puffy.
- Preheat oven to 425°F (220°C).
- Drizzle remaining olive oil over the dough and press fingertips into it to create dimples.
- Sprinkle flaky sea salt and fresh rosemary on top. Add cherry tomatoes or garlic if desired.
- Bake for 25 to 30 minutes until golden brown and crisp.
- Let cool slightly before slicing and serving.
Notes
Add toppings like olives, caramelized onions, or cheese for variation.
Substitute part of the bread flour with whole wheat flour for a nuttier flavor.
Store in an airtight container at room temperature for up to 2 days.
Freeze for longer storage and reheat in a 350°F oven for 8–10 minutes.
Dough will be sticky; use oil to handle it more easily.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 220 kcal
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 0 mg
