No-Knead Rosemary Focaccia

This easy no-knead rosemary focaccia recipe is simple to make, it just takes a bit of time. It’s the perfect bread to make when working from home.

If you are new to working with yeast in bread, this is a great place to start. There’s no kneading but some patience will be required since there are two rises for this bread to bake perfectly.

If you’ve never worked with yeast before, don’t worry, this recipe will walk you through how to use an active dry yeast packet. As long as the yeast is not expired (check the date!) and it has been stored in a cool dry place, it should still be alive.

Storing Tips

Store your focaccia in an airtight container or wrap in plastic wrap and store in the fridge for up to two days. You can also wrap the focaccia in plastic wrap and place in the freezer for up to three months. To reheat, just place in the oven at 300 degrees for 15 minutes.

Rosemary Focaccia Ingredients

  • Yeast: We will be working with active dry yeast for this recipe.
  • Lukewarm water: Since we will be using yeast for the focaccia, we will need warm water. You can test the water by using your hand, which is what I did, or you can use an instant-read thermometer. The water should be around 90 degrees, or pleasantly warm to the touch.
  • Sugar or Honey: This is not to sweeten the bread, but to activate the yeast.
  • Olive Oil: The oil will be mixed into the oil and some will be drizzled on top at the end just before baking.
  • Flour: A basic for any bread, you can use your typical all-purpose flour for this recipe.
  • Salt: The best kind of salt to use is flaky sea salt, it just melts into the bread, but any kind of salt that you have on hand will work.
  • Fresh Rosemary: You can either sprinkle the rosemary on top just before baking or you can chop it up and add it to the olive oil to create an herb oil.

How to Make Rosemary Focaccia Bread:

Making this no-knead rosemary focaccia is incredibly easy. These are the basic steps, the full instructions are in the recipe card below.

1). Proof the Yeast. This step is to make sure your yeast is alive. Take your honey or sugar, lukewarm water and the yeast and whisk together. Let the ingredients sit for about 5 minutes. If the yeast is alive the mixture will begin to bubble up and foam.

2). Create the Dough. Add your flour and salt to your yeast mixture. Combine until there is no clumps in the dough and the dough is elastic.

3). Make the Herb Oil. Finley chop your rosemary. Add it to some of your oil (about four tablespoons).

4). First Rise. In a large bowl, add your herb oil and place the bowl in the fridge overnight. The dough should quadruple in size and look bubbly after about twelve hours.

The dough will rise and look bubbly and alive.

5). Deflate. Remove from the fridge and pull the dough up from the bottom to deflate it.

6). Second Rise. Grease and oil a baking sheet and place the dough on the sheet. Allow to rise for another four hours.

Let the dough rise for a second time on the baking sheet.

7). Bake. Bake the rosemary focaccia at 450 degrees for 20 minutes. Drizzle with more olive oil and rosemary if desired.

What Else Can I Add to Focaccia?

You can add anything to your bread that you would like. Something to be mindful of is what may burn when added to the top, such as raw garlic.

My favorite additions are rosemary, crushed garlic and flakey sea salt.

No-Knead Rosemary Focaccia

5.0 from 2 votes
Recipe by Sarah
Course: Uncategorized


Prep time


Cooking time






  • 2.25 tsp yeast (1 packet)

  • 2 tsp honey

  • 2.5 cups lukewarm water

  • 5 cups all-purpose baking flour

  • 2 tsp salt, divided

  • 6 tsp olive oil

  • 3 sprigs rosemary


  • Check the yeast. Add the yeast packet, honey and water into a bowl and whisk together. Let it sit for five minutes. The mixture should bubble and froth up a bit. If it does not, your yeast is dead. Start over with a new yeast packet.
  • Make the dough. Add the flour and salt and mix together.
  • Mince Rosemary. Take the rosemary leaves off the stem and mince finely. Add to about 4 tbsp of olive oil.
  • Coat the dough. Take your herb oil and use it to coat your dough ball. Store the dough in the fridge for eight hours to overnight, up to 24 hours. Expect the dough to rise to about 4x the size.
  • Deflate the dough. After rising, lightly oil your hands and begin to deflate the dough pulling it up from the bottom. After pulling it from the bottom, turn it a quarter of a turn until you’re back to center.
  • Second rise. Butter and oil the bottom of either a 9×13 pan or an 18×13 pan – use the larger pan for crispier focaccia that is better for snacking and the smaller pan that is better for sandwiches. Let the dough rise for about 4 hours.
  • Finger prints. After letting the dough rise a second time, use your fingers and poke holes in the dough. Make deep pockets in the dough.
  • Dress the dough. Drizzle the dough with the additional oil and sprinkle with the additional salt.
  • Bake. Bake the focaccia for 20 minutes at 450 degrees.
  • Serve. Serve immediately or freeze and reheat by baking in the oven at 300 degrees for 10 minutes.


  1. I made this recipe but added olives. It was so easy! Loved it!

  2. Pingback: Sarah Dickens (sarah5001) | Pearltrees

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