No-Knead Rosemary Focaccia Bread

This no-knead focaccia delivers the perfect balance of crisp edges, tender crumb, and fragrant rosemary. The slow rise develops a deep, complex flavor while generous drizzles of olive oil create a beautifully golden crust—ideal for serving warm beside soups, pastas, or as a rustic appetizer.

Recipe Information

Total Time:

Yield:

12 servings

Ingredients

1 (¼-ounce) package active dry yeast

2½ cups warm water (110°F to 115°F)

1 tablespoon honey

8 tablespoons olive oil, divided; plus additional for serving

5 cups all-purpose flour

2½ teaspoons flaky sea salt, plus additional for serving

Fresh rosemary, finely chopped; for serving

Directions

In a large bowl, stir together yeast, water and honey; set aside for 5 minutes or until mixture becomes creamy and foamy. In another large bowl, place 2 tablespoons olive oil; set aside.
In a medium bowl, whisk together flour and 2½ teaspoons salt. Using a wooden spoon, stir flour mixture into yeast mixture until mixture forms a dough (dough will be sticky).
Place dough in the bowl with olive oil. Coat a piece of plastic wrap with nonstick cooking spray; cover dough with plastic wrap, sprayed side down. Let dough stand in a warm place for 3 to 4 hours or in refrigerator for 12 hours, or until doubled in size.
In a 13×9-inch baking pan, place 4 tablespoons olive oil. Gently spread dough in baking pan with oil. Spray another piece of plastic wrap with nonstick coating and lightly cover dough. Let rise at room temperature for 1 hour or until puffy.
Preheat oven to 425°F. Uncover dough; make small indentations in top of dough with your fingers. Drizzle with remaining 2 tablespoons olive oil. Bake for 20 to 25 minutes or until golden brown.
Slightly cool bread in pan on a wire rack. Drizzle with additional olive oil; sprinkle with rosemary and additional flaky sea salt, if desired.