Successful homemade focaccia doesn't require kneading, and it doesn't require any experience with dough. The technique is letting a wet dough rise for 12 hours. The gluten develops on its own, with no effort.
No-Knead Garlic Rosemary Focaccia
A wet, no-knead dough rises for 12 hours and bakes into a golden, dimpled focaccia topped with garlic, rosemary, and coarse salt.
- Servings 8 pieces
- Prep 15 min
- Cook 20 min
- Total 16 hr
Ingredients
Instructions
The night before: mix the flour, yeast, and salt. Add the water and olive oil and mix until you have an even, sticky dough. Cover and leave at room temperature for 12 to 16 hours.
In the morning: pour olive oil into a baking pan. Transfer the dough and gently stretch it toward the corners.
Cover and let it rest for another 2 hours, until the dough rises and fills the pan.
Preheat the oven to 445°F (230°C).
Drizzle with more olive oil and press deep dimples into the dough with oiled fingers. Arrange the garlic and rosemary on top and sprinkle with coarse salt.
Bake for 20 to 22 minutes, until deep golden. Let rest for 10 minutes before slicing.
Frequently Asked Questions
Can I make focaccia the same day, without an overnight rise?
Yes. Double the yeast to 2 teaspoons and let it rise for two hours at room temperature.
Why is it important to use so much olive oil?
Olive oil at the bottom of the pan fries the bottom crust slightly and gives it a crisp texture.
What else can I add to focaccia?
Olives, cherry tomatoes, caramelized onion, or a salty cheese like feta.
My focaccia came out flat and dense. What happened?
The yeast likely wasn't active, or the water was too hot and killed it.
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