Easy Focaccia Recipe (Garlic Rosemary, No Knead, Crispy Edges)
This Easy Garlic Rosemary Focaccia is soft, fluffy, and golden with crispy edges and a garlicky, herby top. And you won't believe how easy (and fun) it is to make! There’s no kneading required- just stir, rest, and bake! Whether you're serving it with pasta, soup, or just dipping it in olive oil, it’s bakery-quality bread made right at home with almost no effort.
Servings: - 10
Ingredients
- 4 cup(s)(480g) all-purpose flour
- 2 1/4 teaspoon(s) (1 packet) instant yeast
- 2 teaspoon(s) salt
- 2 cup(s) warm water
- 4 tablespoon(s) olive oil divided
- 2 clove(s) garlic minced or thinly sliced
- 1 tablespoon(s) fresh rosemary chopped (or 1 teaspoon dried)
- Flaky salt for sprinkling
Instructions
- Make the dough (the night before or in the morning): In a large mixing bowl, whisk together the flour, yeast, and salt. Add the warm water and 1 tablespoon (15 ml) olive oil. Stir until a wet, sticky dough forms, no kneading needed!
- Let it rise: Cover tightly with plastic wrap or a lid and let rest at room temperature for 8–18 hours. The dough will double in size and become bubbly. It may deflate slightly by the time you're ready to bake, this is normal.
- Prep the pan: Generously coat a 9x13-inch (23x33 cm) baking pan with 2 tablespoons (30 ml) olive oil. Use a spatula to gently release the dough from the bowl and transfer it to the pan. Do not knead or punch it down, you want to preserve the bubbles! Gently stretch the dough toward the edges. Cover and let rest in the pan for 45–60 minutes.
- Preheat oven: Preheat your oven to 425°F (220°C) while the dough rests in the pan.
- Top and dimple: Just before baking, drizzle with the remaining 1 tablespoon (15 ml) olive oil. Use your fingers to press deep dimples all over the surface. Sprinkle with garlic, rosemary, and flaky salt.
- Bake: Bake for 22–25 minutes, or until the top is golden brown and the edges are crisp. Let cool slightly before slicing and serving.
Notes
Storage: Best enjoyed fresh the day it's made. Leftovers keep for 2–3 days at room temperature in an airtight container. Reheat in a toaster oven or oven to refresh the crust.
Freezing: Let the baked focaccia cool completely, then wrap tightly in foil or plastic wrap and place in a freezer bag. Freeze for up to 1 month. To serve, thaw at room temperature and reheat in the oven at 350°F (175°C) for 8–10 minutes to refresh the crust.
Prevent Sticking: Use a metal pan and coat well with oil, or line any pan with parchment paper for easy release.
Gluten-Free Option: Not tested, but a 1:1 gluten-free flour blend with xanthan gum should work, but expect a softer, denser result.
Oil-Free Option: Line pan with parchment and brush dough with plant-based milk before baking. Crust will be softer and less crisp.
More Topping Ideas:
Switch up the garlic-rosemary combo with any of these tasty options:
Switch up the garlic-rosemary combo with any of these tasty options:
- Thinly sliced red onion + thyme
- Cherry tomatoes + basil
- Sliced olives + lemon zest
- Vegan parmesan + cracked black pepper
- Caramelized onion + chili flakes
Nutrition
Serving: 1 serving (recipe makes 8 servings) | Calories: 294kcal | Carbohydrates: 48g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 586mg | Potassium: 80mg | Fiber: 2g | Sugar: 0.2g | Vitamin A: 7IU | Vitamin C: 0.3mg | Calcium: 14mg | Iron: 3mg
Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #easyveganmealplan
