I make this no‑knead rosemary sea salt focaccia for an easy, rustic bread that’s crispy on the edges and fluffy inside. It’s infused with fragrant fresh rosemary and dotted with flaky sea salt—perfect straight from the pan or dipped in olive oil.
Why You’ll Love This Recipe
I love that this focaccia comes together with minimal effort—no kneading, no mixer, just mix, rest, and bake. It delivers bakery-quality texture and flavor that complements soups, salads, sandwiches—or just your afternoon snack. It always fills my kitchen with the most irresistible aroma and scores rave reviews every time I serve it.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
-
All‑purpose flour (or a mix with bread flour)
-
Instant or active dry yeast
-
Warm water
-
Olive oil (for dough, pan, and drizzling)
-
Salt (in dough and for topping)
-
Fresh rosemary, chopped
-
Flaky sea salt (like Maldon) for finishing
Directions
-
In a bowl, dissolve yeast (and a pinch of sugar if using active dry) in warm water until foamy.
-
Add flour, salt, and olive oil; stir until a sticky, shaggy dough forms—no kneading required.
-
Cover and let rise at room temperature until doubled, about 1½–2 hours.
-
Drizzle oil in a greased 9×13-inch pan; stretch dough into it, cover, and let rise another 30–40 minutes.
-
Preheat oven to 430°F. Dimple the dough with oiled fingertips, drizzle more oil, sprinkle chopped rosemary and flaky sea salt.
-
Bake 20–25 minutes until golden and crisp. Let cool slightly before slicing.
Servings and timing
-
Servings: 8–10 slices (9×13-inch pan)
-
Prep time: ~15 minutes
-
First rise: 1½–2 hours
-
Second rise: ~30–40 minutes
-
Bake time: 20–25 minutes
-
Total time: ~2h 30m
Variations
-
Dough mix: Substitute half the flour with bread flour for extra chew.
-
Herb swap: Use dried rosemary (about 1 tsp) or mix with thyme, oregano, or garlic.
-
Toppings: Add olives, caramelized onions, sun-dried tomatoes, or Parmesan before baking.
-
Pan shape: Try in an 8×8-inch pan for thicker focaccia or cast‑iron skillet for crispier crust.
-
Gluten-free tweak: Use gluten‑free flour blend and omit rosemary if needed; results will vary.
storage/reheating
I let it cool completely, then wrap or store in an airtight container at room temperature for up to 3 days. To reheat, I pop slices in the oven at 350°F for 5–8 minutes to revive crispness. It also freezes well—slice beforehand and thaw or toast to serve.
FAQs
How do I choose between instant and active dry yeast?
I use instant yeast straight into the dough. If using active dry, I proof it in warm water with a pinch of sugar first.
Can I knead the dough if I want?
Yes—from a bowl or mixer you can knead 5 minutes until smooth—but it’s unnecessary thanks to the long rise.
Why dimple the dough so deeply?
Deep dimples trap olive oil and create those signature golden pockets and crisp edges.
Can I make it ahead?
I prepare the first rise, then refrigerate dough overnight. Next day, bring to room temp, stretch, top, and bake.
Is this vegan?
Yes—the ingredients are flour, yeast, oil, water, salt, and rosemary—naturally vegan and dairy-free.
Conclusion
I find this Rosemary Sea Salt Focaccia to be my go-to no‑knead artisan bread: simplicity at its best. With minimal hands-on time, it produces fragrant, flavorful loaves that bring joy to dinner tables, sandwich spreads, and snack boards. I hope it becomes a beloved staple in your home just as it is in mine!
Print
Rosemary Sea Salt Focaccia
- Total Time: 55 minute
- Yield: 8 servings
Description
A fragrant, golden focaccia with tender leaps of olive oil, fresh rosemary, and crunchy sea salt—perfect alongside soups, salads, or for sandwiches.
Ingredients
3 cups (375 g) all-purpose flour
1 tsp sugar
2 ¼ tsp (1 packet) active dry yeast
1 tsp salt
1 cup warm water (110 °F/43 °C)
⅓ cup olive oil, divided
2 Tbsp chopped fresh rosemary (plus extra sprigs for topping)
½ Tbsp flaky sea salt
Instructions
In a medium bowl, whisk together flour, sugar, yeast, and salt.
Stir in warm water and 2 Tbsp olive oil until a soft dough forms.
Knead on a lightly floured surface for 5–6 minutes until smooth and elastic (or mix with dough hook on low for 4 minutes).
Lightly oil a bowl, place dough inside, cover with a clean towel, and let rise in a warm spot for 45 minutes, until doubled.
Preheat oven to 425 °F (220 °C). Oil a 9×13″ baking pan with remaining 2 Tbsp olive oil.
Gently press dough into the pan, stretching it to fit and creating dimples with your fingertips.
Brush the surface generously with remaining olive oil, sprinkle chopped rosemary evenly, and scatter flaky sea salt and rosemary sprigs on top.
Let dough rest for 15 minutes to puff slightly.
Bake for 18–22 minutes, until golden brown on top and crisp around edges.
Remove from oven, let cool briefly, then slice and serve warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Bread