No-Knead Focaccia with Rosemary Recipe

Preheat the oven to 200°F (90°C) and then turn it off. This creates a warm environment to speed up the dough proofing. Alternatively, skip this step but expect the dough to take 20 minutes longer to double in size.

In a large bowl, combine the flour, salt, and yeast, mixing to distribute evenly.

Pour in the lukewarm water and 2 tablespoons of olive oil, mixing thoroughly with a spoon or spatula until no dry flour remains. The batter will be lumpy and sticky, which is perfectly fine.

Cover the bowl with a damp kitchen towel and place it in the warm oven for 40 minutes or until the dough doubles in size.

Grease a 9 x 13-inch baking tray or line it with parchment paper.

Using a spatula, scrape the sides of the bowl and transfer the sticky dough onto the baking tray. Dust the dough lightly with flour and gently press it out with your fingers to fit the tray.

Place the tray back into the warm oven for 20 more minutes. If the oven has cooled down, this is still sufficient for the dough to rise slightly.

In a jam jar or small container, combine 4 tablespoons olive oil, 4 tablespoons warm water, and ¼ teaspoon fine salt. Shake vigorously until emulsified.

Remove the tray from the oven and pour the brine evenly over the surface. Use your fingertips to poke dimples in the dough, filling the indentations with the brine. Let the dough rest for 10 minutes.

Preheat the oven to 400°F (200°C).

Scatter the focaccia with fresh rosemary and optionally sprinkle sea salt flakes on top.

Bake the focaccia in the preheated oven for 20-25 minutes, or until the crust is golden brown and crisp.

Remove from the oven and allow the bread to cool for 10 minutes before slicing. Enjoy your homemade focaccia!