Hi Bold Bakers! WHY YOU’LL LOVE THIS RECIPE: Our No-Knead Focaccia with Roasted Garlic and Rosemary is a no-fuss recipe for chewy, springy, intensely flavorful focaccia with just 20 minutes of prep time! With our no knead focaccia recipe, you simply have to mix the dough with a spoon. Already have an account?
Jammy, buttery baked garlic and aromatic rosemary give this tangy focaccia its authentic Mediterranean deliciousness. Because you roast the garlic and prepare the dough ahead of time, this is an ideal party recipe. Simply pop the focaccia in the oven before your guests arrive and welcome them with the irresistible aroma of freshly baked bread.
Straight-from-the-oven, garlicky bread is one of those foods that no one can resist. You don’t need to go to a restaurant to indulge—even if you’re a new baker, you’ll be able to whip this iconic Italian bread. For more garlic goodness, check out our recipes for How to Make Garlic Bread from Scratch, No-Knead Garlic Breadsticks, 1-Hour Dinner Rolls, and Crazy Dough Naan.
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What is No-Knead Focaccia with Roasted Garlic and Rosemary?
No-Knead Focaccia with Roasted Garlic and Rosemary is an easy focaccia recipe characterized by its puffy, bubbly texture, crusty exterior, and moist interior. It’s flavored with fresh rosemary and garlic that’s roasted to tone down bitterness and draw out its subtle sweetness. This focaccia bread doesn’t require kneading. In our recipe, a long, slow, rise allows the yeast to ferment to develop the gluten. There’s no reason to knead by hand or in a stand mixer. Bonus: the longer rise gives this focaccia a deeper flavor and a pleasantly chewier texture than focaccia made by kneading. This type of flatbread was made in Ancient Rome and possibly even earlier by the Etruscans 2,500 years ago! This primitive version was an unleavened, hearth-baked bread. Now, every region of Italy has its own signature homemade focaccia bread recipe.
Tools You Need
Mixing bowl Measuring cups Measuring spoons Glass measuring jug Kitchen scale (optional) Knife Aluminum foil Plastic wrap 9×13-inch (22×33 cm) baking pan
Key Ingredients and Why
Olive oil Buttery, slightly fruity, fragrant oil is essential to focaccia’s rich flavor. Olive oil is key for creating focaccia’s moist interior and crisp, golden-brown crust. Additionally, olive oil is used when roasting garlic to enhance its flavor and texture. Any olive oil you have can be used here–it doesn’t have to be extra virgin. Bread flour Bread flour has a protein content of 11-14%, which means it can naturally and easily develop more gluten, resulting in a stronger, more elastic dough and a pleasant chew. Bread flour is also known as “strong flour.”
Salt Salt enhances the flavor of the focaccia. Salt strengthens the gluten, giving the focaccia the perfect crumb. It also relaxes the dough so that it’s easier to shape. Granulated sugar Sugar feeds yeast, converting it into gas to make this no-knead focaccia bread rise light and airy. In addition, sugar helps to retain moisture in the dough for a tender crumb. Also, sugar reacts with the protein in bread flour through the Maillard reaction, contributing to the browning and adding flavor complexity. Instant yeast Instant yeast does not require sponging and gives a quicker, more efficient rise than active dry yeast. Mix instant yeast with flour first to avoid direct contact with salt so the yeast won’t get deactivated. Warm water Lukewarm water activates and optimizes the growth of yeast. To tell whether the water is lukewarm, take a small amount of water and put your finger in it; if it feels close to your body temperature or slightly warmer, it’s at lukewarm temperature. Garlic Garlic gives the focaccia a succulent, slightly sweet, subtly nutty taste. Roasting the garlic mellows any harshness and gives it a spreadable, buttery consistency. Rosemary Rosemary gives an herbal, piney flavor to the focaccia.
How to Make No-Knead Focaccia with Roasted Garlic and Rosemary
Roast the garlic: Cut the tops off of two heads of garlic, drizzle them with olive oil, and wrap them in aluminum foil. Bake for 30 to 40 minutes, until garlic cloves are soft. Squeeze out the garlic into a bowl, mash up, and set aside.
Make the dough: In a mixing bowl, combine flour, salt, sugar, and yeast. Stir the warm water and roasted garlic into the flour mixture. Mix until you have a shaggy dough (dough that has come together but is a little rough and uneven). Pull the dough aside, and pour ¼ cup (2 fl oz/60 ml) of olive oil into the bowl. Turn the dough in the oil until it’s coated. Cover the dough with cling wrap and leave it on the counter for at least 12 hours and up to 18 hours.
Finish proofing the dough: The next day, pull the dough to the middle of the bowl and push it down to deflate. Put the dough seam-side down into an oiled 9×13-inch (22×33 cm) baking tray. Cover with cling wrap or a shower cap, and put a kitchen towel on top, and let rise for at least four hours but no more than six hours. Thirty minutes before the end of the rise time, preheat the oven to 450°F (230°C). Before baking, rub olive oil on your hands and make deep dimples all over the dough. Drizzle the dough with the remaining 2 tablespoons of olive oil and top with chopped rosemary.
Bake the focaccia: Bake for 20 to 30 minutes, until golden brown. Let the focaccia cool for 30 minutes before you slice and serve.
Can I Make Focaccia with Roasted Garlic and Rosemary in Advance?
Yes, you can make Focaccia with Roasted Garlic and Rosemary in advance.
Because this recipe uses a slow-rise technique, the dough is mixed the day before baking and proofs overnight. In addition, the garlic is roasted the day before baking the focaccia.
How to Store Leftovers
Room temperature: store leftover focaccia in an airtight container for up to 3 days. Freeze: The leftover focaccia can also be frozen for up to 8 weeks. Note that this focaccia is best the day it is made.
What makes focaccia so puffy and bubbly? Focaccia is made from a high-hydration dough, which is a dough where the water content is 70-100% of the flour’s weight. High-hydration dough can be sticky and loose and yields bread that has a puffier structure and bigger air bubbles. Focaccia is made with a yeast dough, in which carbon dioxide creates bubbles that get trapped in the dough’s gluten structure. Additionally, this recipe’s long rise and fermentation process leads to a puffier texture. Dimpling the dough also helps trap air and steam during baking, forming the focaccia’s signature bubbly interior. How do I ensure my focaccia rises well and isn’t dense? Mix instant yeast with flour first to avoid direct contact with salt so the yeast won’t get deactivated. Be sure to dimple the dough all over before baking. Dimpling the dough prevents the focaccia from collapsing when bubbles form and burst while baking. For the best focaccia bread, bake in a hot oven! Preheat your oven for 30 minutes before baking. A hot oven will give the focaccia the best rise and create steam, which can help with the rise.
Can I make this gluten-free? Yes, you can make this focaccia gluten-free. Substitute the flour for a 1:1 amount of gluten-free baking mix. Note that the result will differ in taste and texture from focaccia made from the original recipe.
Gemma’s Pro Chef Tips
You can roast the garlic up to 2 days in advance. Squeeze out the cloves, drizzle with olive oil, and store in an airtight container in the refrigerator until ready to use. I use my air fryer to roast the garlic, as it’s quicker. If you have one, follow the directions for your particular model. If your kitchen is very warm, let this dough rise overnight in the fridge (this is called cold-fermenting). Your second proof the next day will take a bit longer, roughly up to 6 hours, so be sure to account for that time. Try a classic variation by pressing pitted kalamata olives into the dough before baking. For an unexpected but delicious variation on this easy focaccia bread recipe, press seedless red grapes into the surface before baking. You can also sprinkle on sea salt, pepper, and fresh or dried herbs.
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