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)
Instructions
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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.
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Rest the Dough: Cover the bowl with plastic wrap and let it rise at room temperature for 12-18 hours, or overnight.
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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.
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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
