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+ servings
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!
Course Breakfast/Lunch/Dinner
Cuisine American
Keyword easy
Prep Time 1 hour 30 minutes
Cook Time 25 minutes
Servings 5 People


  • tsp active dry yeast
  • 2 tsp. honey
  • 5 cups all-purpose flour 625 g
  • 2 tsp salt
  • 4 Tbsp. extra-virgin olive oil divided
  • 2 Tbsp. olive oil for pan
  • Flaky sea salt
  • 2 garlic cloves
  • 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.