Easy Italian Focaccia Bread: No Knead

Is there anything more delicious and addicting than this warm and freshly baked Italian focaccia bread? Perfectly crisp from outside and super soft, fluffy, and surprisingly chewy from the inside, topped with rosemary and olive oil.

Focaccia Bread:

Focaccia is a flat oven-baked Italian bread prepared using focaccia dough, rosemary, olive oil and salt, sea salt, or kosher salt. Focaccia can be used as a side to many meals or as sandwich bread. Focaccia with rosemary is a common focaccia style in Italian cuisine that may be served as an appetizer, table bread, or snack.

How to Make the Best Focaccia Bread?

This is one of the all-time favorite bread that I used to eat with cream cheese and olive oil dressing. It’s perfectly soft and fluffy and satisfyingly chewy. , above all this recipe is very easy to make by following certain techniques 🙂

It’s sprinkled with lots of fresh rosemary and crunchy flaky sea salt and drizzled with extra olive oil just before serving, which soaks perfectly into all of those little classic holes that you have poked in the bread.  It’s easy to make by hand and can be shaped into a free-form round or pressed into a rectangular baking dish. I know you’re going to love it.

How to Make The Best Focaccia Bread? Watch With Us!

Easy Focaccia Bread Ingredients:

Here are the basic steps to make this rosemary focaccia bread recipe that gives you a detailed understanding of technique (full instructions included in the recipe below, as always):

Proof the yeast. In the taped water or lukewarm warm add sugar and instant dry yeast.  (I highly recommend using a thermometer to measure the temperature of the water, so that it is not too hot or too cold.) Mix the yeast in sugar water and let it bloom for 5 minutes.

Bread Flour or All-Purpose Flour: I tested this focaccia with both and prefer the bread flour variety. Both are great, but bread flour has a higher protein content so it yields a chewier texture. If you don’t have bread flour I would suggest adding whole wheat flour because it has high protein. This recipe calls 500g of flour and if using bread flour.

Add salt, olive oil, and yeast mixture in the flour and mix it with a spatula until the dough becomes shaggy and sticky. You don’t need to knead the dough. This is the best part of this recipe. Cover the dough and do the dough rest for 30 minutes.

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First dough rise.  After 30 minutes the dough has surprisingly air bubbles trapped in it. You didn’t deflate the dough. The technique that will be used for this focaccia bread is called stretch and fold.

Take lukewarm water in a bowl and dip your hand in it. Take a slightly wet hand and pick the dough from underneath, stretch it up and pull into the center. Turn the dough bowl around do the process for 5-6 times. Be very gentle with the dough. Once you have done the stretch and fold, cover the dough and do the dough rest for 45 minutes.

Second dough rise.  After 45 minutes You can see the dough becomes very puffy and air tapped in the dough. It is time to stretch and fold again. Take a slightly wet hand and pick the dough from underneath, stretch it up and pull into the center. Turn the dough bowl around and complete the set of folding. Once you have done the stretch and fold, cover and let the dough continue to rise for another 45 minutes.

Third dough rise.  After 45 minutes You can see the turnover of dough is softer and fluffier. One more time stretches and folds the dough. Once you have done the stretch and fold, cover and let the dough continue to rise for another 45 minutes.

Prepare the dough.  After 45 minutes, stretch and fold the dough so it will be easy to take it out from the bowl and be very gentle with the dough. Tak ea baking sheet tray or pan. Spread a generous amount of olive oil and dries rosemary leaves in the baking sheet.

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Take your dough out into the baking sheet. By using hands spread the dough all over the sheet. Initially, it is a little difficult because it all sticks together but eventually, it will spread in the sheet. Then use your fingers to dimple the dough. Brush some olive oil and rosemary on the top of dough and let it rise for another 30 minutes.

Heat oven to 350°F or 180°C. After 30 minutes sprinkle evenly fresh rosemary needles and sea salt. you can top the dough with red onion. Bake it for 30-35 minutes. Remove from the oven, and drizzle with a little more olive oil if desired. Slice, and serve warm.

Topping Your Focaccia Bread:

Want to customize this recipe?  Feel free to…

• Add garlic. Finely mince and mix a large clove of fresh garlic into the dough to give it some extra garlicky flavor.
• Add Parmesan. This focaccia would also be delicious with some Parmesan cheese sprinkled on top!
• Use different fresh herbs. In place of (or in addition to) the fresh rosemary, feel free to use fresh tarragon or sage.
• Use dried herbs. If you don’t have fresh herbs on hand, you are welcome to use dried herbs instead (such as dried rosemary or Italian seasoning).  If you use dried herbs, I recommend kneading them into the dough itself rather than sprinkling them on top so that they do not burn in the oven.

If you’ve made this recipe, be sure to comment down below to let us know how you liked it!