When you’re having the kind of meal that is crying out for bread to go alongside it, why not make your own? This no-knead rosemary focaccia bread takes just one hour to make from start to finish.
I find there are two kinds of people in life when it comes to food trends (or anything really). Trailblazers who have the ideas and try them out … and the rest of us.
Well, I don’t know about you but I’m definitely in the ‘jump on the bandwagon five years after everyone else has already tried it’ camp! Nothing wrong with that, of course. You still get to try out a great new-to-you idea, and I always find there are plenty of other ‘lagger-behinders’ to keep me company! 
Anyway, I more than suspect that I’m catching on zillions of years later than the majority with this no-knead rosemary focaccia bread – but I’m not making any excuses because it’s absolutely delicious. And so quick and easy to make.
It goes perfectly with a simple spaghetti Bolognese, or roasted veggies with chicken or fish, or a baked chicken dish with lots of sauce to mop up. I always drizzle it with olive oil and sprinkle it with salt before eating it, and it tastes just perfect.
So I’m very excited to have discovered this recipe for my own homemade version, no matter how late I am to the party.
The first time I made it I did try to bake it in a cast iron skillet, but realised that it was too big for the amount of dough I’d made. If you do decide to use an oven-proof skillet, just make sure you use a small one (no more than 8 inches in diameter), or double the amount of dough you make.
The wonderful thing about this bread (well, one of them, because there are many wonderful things about it!) is that you can have it on the table within an hour of getting the packet of flour out of the cupboard. No small thing for bread, which usually needs hours of tedious kneading and proving.
I chose to keep my bread pretty simple this time, with just a bit of sea salt and fresh rosemary speckled through it and sprinkled on top. But there’s no reason why you couldn’t mix crushed garlic into the dough, or sundried tomatoes. Or how about scattering parmesan on top before baking? This bread can be as versatile as you’d like it to be.
The addition of the olive oil through the dough and on top of this no-knead rosemary focaccia bread leaves you with a lovely crunchy top and a soft and fluffy middle. You can’t imagine how delicious it tastes dipped in olive oil and balsamic vinegar straight out of the oven!
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Easy Rosemary Focaccia Bread
- Total Time: 35 minutes
- Yield: Serves 6
- Diet: Vegetarian
Description
Homemade focaccia bread is easier than you think! This recipe takes just one hour from mixing to golden-brown perfection.
Ingredients
- 1/2 teaspoon sugar
- 3/4 cups (177 ml) warm water
- 1 1/2 teaspoons rapid-rise / fast-acting yeast
- 1 3/4 cups (416 g) strong bread flour
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- 2 tablespoons fresh rosemary
- balsamic vinegar
Instructions
- Preheat the oven to 400°F (204°C).
- Pour water over sugar in a large bowl and swirl to dissolve.
- Add yeast and swirl; let stand for 5 minutes to dissolve.
- Add one cup of flour, olive oil to the sugar/water/yeast mixture; stir until combined.
- Add remaining flour and stir until a dough ball forms. Add more flour if needed.
- Turn dough out onto a floured surface and fold in half the rosemary.
- Press dough into a 10×7 inch (or equivalent) pan, pushing to the edges.
- Make indentations in the dough; sprinkle with remaining rosemary and 1 tablespoon olive oil.
- Bake for 20 minutes, or until golden and pulled away from pan sides.
- Serve warm with olive oil and balsamic vinegar (optional).
Notes
- To ensure even rising, use a kitchen scale to measure your flour accurately.
- For a stronger rosemary flavor, finely chop the rosemary before adding it to the dough.
- Wrap leftover focaccia tightly in plastic wrap or foil to maintain freshness for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 5
- Sodium: 300
- Fat: 12
- Saturated Fat: 2
- Unsaturated Fat: 10
- Carbohydrates: 35
- Fiber: 2
- Protein: 5
- Cholesterol: 0
Frequently Asked Questions
What type of olive oil should I use for drizzling on the focaccia?
A good quality extra virgin olive oil is recommended for drizzling, as it enhances the flavor of the focaccia.
Can I use a larger cast iron skillet to bake my focaccia?
It’s best to use a smaller cast iron skillet, as a larger one may not accommodate the amount of dough properly.
How do I know when the focaccia is fully baked?
The focaccia is fully baked when it is golden brown on top and sounds hollow when tapped on the bottom.
