no knead olive rosemary focaccia

There is something magical about the smell of freshly baked bread wafting through the house. It brings warmth, comfort, and a sense of accomplishment, especially when the process is effortless. That is exactly what you get with no knead olive rosemary focaccia—an easy yet flavorful bread that delivers a crispy crust and a light, airy crumb with almost no work.

The first time I made no knead olive rosemary focaccia, I was skeptical. Could a dough left alone for hours really turn into something this good? But after that first golden loaf came out of the oven, glistening with olive oil and speckled with rosemary and olives, I was hooked. It became a weekend tradition, filling my kitchen with its rich aroma and making every meal feel special.Imagine pulling a warm golden brown focaccia out of the oven, its surface dimpled with plump olives and fragrant rosemary. The best part? You barely have to work for it. With no knead olive rosemary focaccia, you can achieve artisan-style bread without the hassle of kneading.

This recipe follows a slow-rise method, allowing the dough to develop an airy texture with a crispy crust. Moreover, the Mediterranean flavors of extra virgin olive oil, rosemary, and kalamata olives make it a delicious addition to any meal. If you love Mediterranean flavors, you might also enjoy this delicious Ricotta Stuffed Shells Recipe for a perfect pasta pairing.

Why You Will Love This No Knead Olive Rosemary Focaccia

• Easy to Make – Requires minimal effort, making it perfect for beginners.
• Deliciously Crispy and Fluffy – A crispy crust with a soft, airy interior.
• Versatile – Enjoy it as a side, sandwich base, or snack.
• Minimal Ingredients – Made with pantry staples.
• Make Ahead Friendly – The dough rises overnight for better flavor.

Step by Step Guide to No Knead Olive Rosemary Focaccia

First: Prepare no knead olive rosemary focaccia

Before getting started, gather the following ingredients:

Ingredients

• 3 1/4 cups (500 grams) all-purpose flour or bread flour
• 1 tablespoon (15 grams) kosher salt
• 1 teaspoon (4 grams) instant yeast
• 1 1/2 cups (325 grams) water
• 1/4 cup extra virgin olive oil, divided
• 4 ounces pitted green olives, sliced
• 1/4 cup roasted pistachios, roughly chopped (optional)
• 2 tablespoons fresh rosemary, roughly chopped
• Coarse sea salt for garnish

Tools You Will Need

• Large mixing bowl
• 12-inch cast iron skillet or baking pan
• Plastic wrap
• Measuring cups and spoons

Second: Mixing and First Rise

1. In a large bowl, combine flour, salt, yeast, and water. Stir until no dry flour remains.
2. Cover the bowl tightly with plastic wrap and let it rest at room temperature for 8 to 24 hours. The dough should double in size and appear bubbly.

Third: Shaping the Dough

1. Lightly flour your work surface and transfer the dough onto it.
2. Form the dough into a tight ball by tucking the edges underneath.
3. Pour half of the olive oil into the cast iron skillet and place the dough inside.
4. Cover with plastic wrap and let the dough rest for another 2 hours.

Fourth: Final Touches and Baking

1. Preheat your oven to 550°F (288°C).
2. Dimple the dough with your fingertips, pressing down olives, pistachios, and rosemary.
3. Drizzle with the remaining olive oil and sprinkle coarse sea salt on top.
4. Bake for 16 to 24 minutes until golden brown.
5. If needed, place the skillet on a stovetop burner for 1 to 3 minutes to crisp the bottom.
6. Cool slightly, slice, and enjoy! For a heartier meal, consider serving this focaccia alongside a warm and comforting dish like Crockpot Beef and Noodles for a complete dining experience.

FAQs About No Knead Olive Rosemary Focaccia

How long does no knead focaccia take to rise?

It requires 8 to 24 hours for the first rise and 2 additional hours after shaping.

Can I use whole wheat flour instead?

Yes, but it will yield a denser texture. A mix of 50% all-purpose and 50% whole wheat flour works best.

What makes focaccia fluffy?

The combination of high hydration, slow fermentation, and a hot oven gives it an airy texture.

Can I make no knead focaccia gluten free?

A 1:1 gluten-free flour substitute may work, but results can vary.

How do I store leftover focaccia?

Wrap it in parchment paper or a brown paper bag for up to 2 days at room temperature. Reheat in a 300°F oven for 10 minutes before serving.

Common Mistakes to Avoid When Preparing no knead olive rosemary focaccia

1. Not Letting the Dough Rest Long Enough

Skipping the overnight rise leads to a denser crumb. Always allow at least 8 hours for fermentation.

2. Using Too Much Flour When Handling the Dough

Excess flour can make the dough dry. Instead, lightly oil your hands to prevent sticking.

3. Not Using Enough Olive Oil

Olive oil enhances flavor and creates a crisp crust. Be generous with it!

Conclusion: no knead olive rosemary focaccia

Looking for more delicious homemade comfort food? Try this classic Easy Cracker Barrel Meatloaf Recipe for a satisfying and hearty meal. Making no knead olive rosemary focaccia is simpler than you think. With minimal effort, you can enjoy fresh, artisan-quality bread at home. Whether paired with a hearty soup, sliced for a sandwich, or served as a standalone snack, this focaccia is guaranteed to impress.

Now it is your turn! Have you tried this recipe? Share your experience in the comments below. And do not forget to save this guide for your next baking session.

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