Easy no-knead foccaccia

Cut up pieces of easy no-knead foccaccia bread

An easy no-knead focaccia bread recipe with rosemary and salt. 


500gms / 4 cups flour white bread flour

2 tsp (8gm) instant yeast

1 ¾ tsp salt

500ml (2 cups) of warm water

1 tsp honey or brown sugar

1 tbs butter

23 Tbsp extra virgin olive oil + a few more for coating and drizzling on top

leaves stripped from a few sprigs of rosemary (be generous here)

Sea salt flakes such as Maldon


Make 1 – 2 days in advance.

Mix the flour, yeast, and salt in a bowl with a whisk. In a measuring jug dissolve the one teaspoon of honey with the water. To get the perfect water temperature for this no-knead focaccia, use 1 1/2 cups of tap water with 1/2 cup of boiling water.

Pour the water with the dissolved honey into the flour and mix with a spatula.

Once all the flour is incorporated, drizzle the dough with about 1 ½ tablespoon of extra virgin olive oil. Rub this lightly all over the ball (flip to coat), then seal with cling film and store in the fridge overnight or for up to 2 days. If you want to make this on the same day, then simply leave the covered dough out until it has doubled in size (approx 2 – 3 hours depending on how warm it is. 

Generously grease a 23cm x 33cm x 5 cm (9 x 13 x 2 inch) baking sheet with butter. This is to prevent the dough from sticking to the pan. Then spread 3 tablespoons of extra virgin olive oil.

Remove the dough from the fridge and gently pull it away from the sides of the bowl and tip it onto the baking sheet. Gently pull the dough into a rough rectangle. Don’t worry too much if it doesn’t fit at this point, it will naturally rise and expand into the corners. Leave in a warm spot for about 2 – 4  hours to rise *this time depends on how warm the room is.

Pre-heat the oven to 220C / 425F.

When the dough has fully risen and has bubbles on the surface (it should be soft and very jiggly), drizzle over more olive oil. Scatter over the rosemary (you want a generous coating) and then using oiled fingers, dimple the dough all over. Sprinkle the surface with sea salt flakes and bake immidiately for 22 – 24 minutes until golden brown all over.

Remove from the pan and cool on a cooling rack (this helps prevent the bottom from going too soft).

Drizzle with more olive oil and serve with whatever you like.

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