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!
Hi, I'm Helen. I'm originally from the UK but currently live between the UK, Greece and Australia with my husband (it's a long story!) We'll get settled eventually! I love nothing better than to travel the world … and sample the local street food. I absolutely love (attempting to!) put together flavours and fresh ingredients from all over the world – just so long as the recipes are easy peasy to make!