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Best No-Knead Garlic Rosemary Focaccia

This foolproof focaccia recipe creates a golden, bubbly, bakery-style bread with zero kneading required. We've optimized the water ratio to ensure a perfect high-hydration dough that is light, airy, and topped with a savory garlic-infused olive oil.
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Prep Time 15 minutes
Cook Time 25 minutes
rising time 2 hours
Course Dinner, Light Lunch
Cuisine American
Servings 12 servings

Equipment

  • 9x13 Baking Pan (Metal is best for crispiness) OR 2 Cast Iron Skillets.
  • Kitchen Scale (Highly recommended for accuracy).
  • Wire Cooling Rack (Essential to prevent soggy bottoms).

Ingredients
  

The Dough:

  • 4 cups 500g Bread Flour (All-purpose works, but Bread Flour gives better chew).
  • 2 ¼ tsp 1 packet Instant Yeast.
  • 2 tsp Kosher Salt.
  • 1 ¾ cups 415ml Warm Water (100°F-110°F). Do NOT use 3.5 cups!.
  • 2 tbsp Extra Virgin Olive Oil for the dough.

The Topping (The Flavor Maker):

  • 4 tbsp Extra Virgin Olive Oil.
  • 2 cloves Garlic smashed (optional, but recommended for flavor).
  • 1 tbsp Fresh Rosemary chopped.
  • Flaky Sea Salt Maldon for finishing.

Instructions
 

  • Mix the Dough (No Kneading!): In a large bowl, whisk flour, yeast, and salt. Pour in the warm water and 2 tbsp olive oil. Mix with a spatula just until the flour disappears.
  • Pro Tip: The dough will be a sticky, shaggy mess. This is normal! Do not add more flour, or your bread will be dense.
  • The Long Rise: Drizzle the dough ball with a little oil to coat it. Cover with plastic wrap and place in a warm spot for 1.5 to 2 hours. It should double in size and become jiggly.
  • Fridge Option: For deeper flavor, let it rise in the fridge overnight (8-24 hours).
  • Pan & Second Rise: Generously oil your 9x13 pan (or skillets). Pour the dough in. Oil your hands (do not use flour!) and gently stretch the dough to fill the corners. Cover and let rise again for 30-45 minutes until it looks puffy and marshmallow-soft.
  • The "Dimple" & Flavor Infusion: Preheat oven to 425°F (220°C).
  • The Hack: Microwave the 4 tbsp topping oil with the smashed garlic and rosemary for 30 seconds to infuse the flavor. Remove garlic chunks if you don't want them to brown too much.
  • Dimple: With oiled fingers, poke deep holes all over the dough (touch the bottom of the pan!). Pour the herb oil into the holes and sprinkle with flaky salt.
  • Bake: Bake for 20-25 minutes until deep golden brown.
  • Crispiness Check: If using a glass pan, check the bottom to ensure it is browned; it may need 5 extra minutes.
  • Cool: Remove from pan immediately and cool on a wire rack to keep the crust crispy.

Notes

Sticky Hands? Never use flour to handle focaccia dough. Always wet your hands with water or coat them in olive oil.
Topping Ideas: Try adding halved cherry tomatoes, olives, or caramelized onions before the second rise so they nestle into the dough.
Keyword easy focaccia bread
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