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How to Make Easy No-Knead Rosemary Focaccia Bread

Focaccia Bread – A delicious and easy bread that can be made and enjoyed instantaneously!


Whether or not you are a seasoned breadmaker or fail to make a decent piece of toast, this rosemary focaccia bread recipe is for you.

No-knead focaccia bread is the easiest bread to make. It uses ingredients you most likely already have like flour, yeast, salt, water, and oil. Because focaccia uses yeast to rise instead of a starter, it can be prepared the day of or the night before and left to rise while you go on and live your life — unlike some other bread focaccia requires no attention!

Eliminating the need to knead, makes this a quick, easy, mess-free, and always successful bread recipe that will make you seem like a top chef but with very little effort. This bread is so versatile and takes only minutes to assemble, once baked you will have buttery, doughy bread that is crispy on the outside and fluffy on the inside.

Focaccia Bread

Ingredients for making Focaccia Bread

  1. Flour: Since about 75% of the recipe is flour, the flour you choose will make a big difference in the taste and texture. We recommend using all-purpose flour as it will give this bread the best texture — airy, crispy, and chewy. Another great flour option is bread flour. Bread flour has more gluten protein and, when baked, it results in an even chewier bread.
  2. Olive oil: Focaccia requires a lot of olive oil. Please don’t be stingy when
  3. Water: This recipe is a no-knead recipe so it calls for a high moisture dough. Don’t worry if your dough looks a bit wet, you will eventually be rewarded with a crusty crust and soft interior Focaccia bread.
  4. Salt: The addition of salt cannot be over-emphasized. It slows down the yeast action and prevents the dough from over fermenting, it also helps the retention of moisture in the dough.
  5. Sweetener (sugar or honey): This helps to stimulate the yeast. Don’t skip it!
  6. Toppings: I love how versatile this recipe can be when it comes to the choice of toppings. I always love to use fresh herbs alongside any other toppings I desire. Feel free to be as creative as you can!
Sliced Focaccia bread

Topping Ideas

In this recipe, we have opted for a classic version of focaccia that is topped with some rosemary, garlic, oil, and flaky salt. However, once you make this bread, you’ll find it so delicious you’ll want to keep making it. For that reason, we’ve included some of our other favorite topping variations.

  • Za’atar: A Middle Eastern herb that stems from the mint family. Make a za’atar version of this focaccia by omitting the rosemary and sprinkling the top of the bread with za’atar before putting it in the oven.
  • Black Seed: Sprinkle some black seeds over your unbaked focaccia and omit the rosemary again to make this version.
  • Crispy Onions and Shaved Potatoes: Shave some onion and potato pieces and place them overtop the unbaked bread in a thin layer. The thin layer of onions and potatoes will caramelize and crisp as the bread bakes, leaving you with unparalleled flavor and texture.

What Temperature?

Bake your focaccia at 425ºF until golden brown and crispy on the outside and fully cooked —no raw dough — on the inside. You can test to make sure the inside is cooked by sticking a knife in the center.

How To Store Focaccia?

If there is any bread left, which is highly unlikely, with how delicious this bread is served warm, you can cut leftover pieces and store them in the freezer. When you want to reheat them, just put them on a baking sheet and defrost at 300ºF until warmed through.

Watch how to make it below:

What To Serve With Rosemary Focaccia Bread?

Focaccia bread is so versatile and makes a great dipping bread. It’s great for dipping into soup or olive oil. It can be served with just about anything from sliced tomatoes to cheese, ham and chicken.

Here are some of our favorite focaccia bread pairings:

Other No-Knead Bread Recipes you might want to try:

Freshly baked Focaccia Bread

How to Make Easy No-Knead Rosemary Focaccia Bread

A delicious and easy bread that can be made and enjoyed instantaneously!
4.88 from 8 votes
Print Pin Rate
Course: Breakfast/Lunch/Dinner, Snack
Cuisine: American, Italian, Italian American
Keyword: bread, easy
Prep Time: 1 hour 30 minutes
Cook Time: 25 minutes
Total Time: 1 hour 55 minutes
Servings: 5 People
Calories: 593.6kcal


  • tsp active dry yeast
  • 2 tsp. honey
  • 5 cups all-purpose flour
  • 2 tsp salt
  • 4 Tbsp. extra-virgin olive oil divided
  • 2 Tbsp. olive oil for pan
  • Flaky sea salt
  • 2 cloves garlic
  • cups warm water
  • 2 sprigs Rosemary


  • Proof the yeast by dissolving the yeast and honey in the warm water. Stir and leave to rest for about 5 minutes.
  • In a separate bowl, add the flour, 3 tbsp of olive oil, salt, and the proofed yeast and mix with a rubber spatula until a wet and shaggy dough forms.
  • Pour the 2 Tbsp. of olive oil into a 9 by 13 pan. Transfer the dough to the pan and turn the dough to coat in oil. Then gently stretch out the dough to fill the baking pan.
  • Cover with a plastic wrap and leave to rise in a warm place for one hour or till doubled in size. The dough should look well and alive and not limp.
  • While the dough is resting, mince the garlic and mix with the olive oil in a small saucepan over low heat for 3 to 5 minutes. Remove from heat and stir in the rosemary.
  • Poke the focaccia all over with your fingers. Be sure your fingers reach all the way to the bottom of the pan without deflating the dough. Drizzle about 1 Tbsp. of rosemary-garlic-olive oil and sprinkle with sea salt.
  • Place the focaccia in a 425F degrees preheated oven and bake for 20–30 minutes or until golden brown.
  • Remove from pan and brush the surface with the remaining rosemary-garlic-olive oil. Leave to cool down completely before slicing into squares or rectangles.


Calories: 593.6kcal | Carbohydrates: 99.9g | Protein: 15.2g | Fat: 14.4g | Saturated Fat: 2g | Polyunsaturated Fat: 1.8g | Monounsaturated Fat: 9.6g | Sodium: 1034.1mg | Potassium: 194.3mg | Fiber: 5.1g | Sugar: 2g | Vitamin A: 24.6IU | Vitamin C: 0.4mg | Calcium: 30.5mg | Iron: 6.1mg

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Recipe Rating


Tuesday 30th of January 2024

Hello,Lola.I started to read all your delicious recipes from African cuisine and I am already in love with your cuisine.I hope very soon to visit Nigeria and Ghana and meet you in person if you don't mind,of course,because since my childhood, I have always dreamed to visit Africa and enjoy its beautiful nature, delicious and spicy cuisine and warm weather.You are a very talanted chef and an excellent housewife.I am so impressed with your knowlege and skills,which you show in each of your delicious and hearty recipes.Keep on delighting your viewers with your nutritious and at the same time-healthy recipes.

Chef Lola's Kitchen

Friday 2nd of February 2024

Thank you. Looking forward to your visit to Africa. I can assure you that the experience and adventure is one of a kind. Our food is a great part of our culture, you will love them.

Monday 5th of July 2021

God bless you ma. For sharing your knowledge