Why You’ll Love This Recipe

With minimal prep time and no kneading required, this focaccia is an ideal choice for both beginners and seasoned bakers. The long resting time allows the dough to develop a rich, complex flavor, while the garlic and rosemary provide a fragrant and savory topping. The crispy crust and pillowy inside make it irresistible.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 cups all-purpose flour
2 tsp instant yeast
1 tsp salt (for dough)
1 1/2 cups water (room temperature)
2 tbsp olive oil (for dough)
3 tbsp garlic confit (or roasted garlic)
2 tbsp fresh rosemary (chopped)
Coarse sea salt (for topping)

Directions

Mix the Dough: Combine the flour, yeast, and salt in a large bowl. Add the water and olive oil, and stir until combined. The dough will be wet and sticky.
Rest the Dough: Cover the bowl with plastic wrap and let it rise at room temperature for 12-18 hours, or overnight.
Shape the Dough: Once the dough has risen, transfer it to a generously oiled baking pan. Stretch the dough to fit the pan, pressing gently with your fingers to create dimples.
Top and Bake: Drizzle with garlic confit, sprinkle with rosemary and coarse sea salt. Preheat the oven to 400°F (200°C) and bake for 20-25 minutes until golden and crispy.

Servings and Timing

Servings: 1 loaf (8-10 servings)
Prep Time: 20 minutes (plus rising time)
Cook Time: 25 minutes
Total Time: 12-18 hours (including rising time)

Variations

Add toppings: Feel free to add olives, sun-dried tomatoes, or even cheese to the dough before baking.
Herbs: Experiment with thyme, oregano, or basil for different flavor profiles.

Storage/Reheating

Store leftover focaccia at room temperature for up to 2 days.
Reheat slices in the oven at 350°F for 5-10 minutes to restore crispiness.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, you can use active dry yeast, but you’ll need to activate it in warm water before mixing.

How do I know when the focaccia is done?

The focaccia is done when the top is golden brown and the crust is crispy.

Can I make this bread without garlic confit?

Yes, you can use regular roasted garlic or fresh garlic for a milder flavor.

Can I freeze this focaccia?

Yes, you can freeze focaccia after it cools completely. Reheat in the oven when ready to serve.

How long can I store this focaccia?

It will stay fresh for 2 days at room temperature or up to 1 month in the freezer.

Conclusion

This no-knead garlic and rosemary focaccia is perfect for anyone who loves flavorful, homemade bread without the hassle. The long fermentation process results in a chewy, flavorful loaf, while the garlic and rosemary toppings make it absolutely irresistible. Whether served with meals or enjoyed as a snack, this focaccia is sure to be a hit!

No-Knead Garlic and Rosemary Focaccia

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Author: Julia
Total Time: 12-18 hours (including rising time)
Yield: 1 loaf (8-10 servings)
Diet: Vegetarian

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Description

This no-knead garlic and rosemary focaccia is easy to make and delivers a soft, chewy interior with a crispy, golden crust. Topped with garlic confit and fresh rosemary, it’s perfect for dipping, serving with meals, or enjoying on its own. Minimal prep time and a long resting period create a rich, flavorful loaf that’s sure to impress.

Ingredients

3 cups all-purpose flour

2 tsp instant yeast

1 tsp salt (for dough)

1 1/2 cups water (room temperature)

2 tbsp olive oil (for dough)

3 tbsp garlic confit (or roasted garlic)

2 tbsp fresh rosemary (chopped)

Coarse sea salt (for topping)

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Instructions

Mix the Dough: Combine the flour, yeast, and salt in a large bowl. Add the water and olive oil, stirring until combined. The dough will be wet and sticky.
Rest the Dough: Cover the bowl with plastic wrap and let it rise at room temperature for 12-18 hours, or overnight.
Shape the Dough: Once the dough has risen, transfer it to a generously oiled baking pan. Stretch the dough to fit the pan, pressing gently with your fingers to create dimples.
Top and Bake: Drizzle with garlic confit, sprinkle with rosemary and coarse sea salt. Preheat the oven to 400°F (200°C) and bake for 20-25 minutes, until golden and crispy.

Notes

Add Toppings: Customize the focaccia by adding olives, sun-dried tomatoes, or cheese to the dough before baking.

Herb Variations: Try using thyme, oregano, or basil for different flavor profiles.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Bread, Italian
Method: Baking
Cuisine: Italian