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The ingredients for no-knead rosemary focaccia are simple and easy to find. Here’s what you need: - 3 cups all-purpose flour - 2 teaspoons sea salt - 1 teaspoon instant yeast - 1 ½ cups warm water - 2 tablespoons olive oil (plus additional for drizzling) - 2 tablespoons fresh rosemary leaves, finely chopped - Coarse sea salt for topping - Freshly cracked black pepper (optional) Using fresh ingredients makes a big difference in taste. I love using fresh rosemary because it adds a strong, savory flavor. The warm water is also key; it helps activate the yeast quickly. When measuring flour, spoon it into the cup and level it off. This gives you the right amount without packing it down. The olive oil adds richness. You can drizzle more on top before baking for extra flavor. These basic ingredients come together to create a delicious focaccia. Each one plays an important role in making your bread rise and taste great. In a large bowl, combine 3 cups of all-purpose flour, 2 teaspoons of sea salt, and 1 teaspoon of instant yeast. Whisk everything together well. This step mixes the dry ingredients evenly, which helps the dough rise nicely. Next, gradually pour in 1 ½ cups of warm water and 2 tablespoons of olive oil. Mix with a wooden spoon until you see a shaggy, sticky dough. This dough will be wet, which is perfect for no-knead bread. Now, fold in 2 tablespoons of finely chopped rosemary. Make sure it gets mixed in well. Cover the bowl with plastic wrap or a damp towel. Let the dough rise at room temperature for 12 to 18 hours. It should double in size and show bubbles on top. While the dough rises, preheat your oven to 425°F (220°C). Take a baking dish or a cast iron skillet and drizzle olive oil on the bottom. This helps the focaccia come out easily after baking. Once the dough has risen, scrape it onto a floured surface. Gently stretch it to fit the baking dish. Dimple the surface with your fingertips to make small indentations. This lets the olive oil soak in and adds texture. Let the focaccia rest for 20-30 minutes as the oven heats. Bake it for 20-25 minutes until it turns a lovely golden brown. It should sound hollow when tapped on the bottom. After baking, cool the focaccia on a wire rack. To get the best texture for your focaccia, use all-purpose flour. Measure it correctly. Use a kitchen scale if you have one. If you don’t, spoon flour into your measuring cup and level it off. This prevents too much flour, which can make the dough heavy. You can add more flavor to your focaccia. Try using fresh herbs like thyme or basil. You can also add toppings like sliced olives or sun-dried tomatoes. For a twist, sprinkle some cheese on top before baking. These additions can make your focaccia even tastier. One common mistake is over-mixing the dough. Mix just until you see no dry flour. Another mistake is not letting it rise enough. The dough needs to double in size. If it doesn't rise well, your focaccia will be dense and heavy. {{image_4}} You can make your focaccia even better with add-ins. Try adding cheese, olives, or garlic. Cheese like mozzarella or feta gives a nice touch. Olives add saltiness and depth. Garlic brings a wonderful aroma. Just add these ingredients when you mix in the rosemary. It’s that easy! If you need a gluten-free focaccia, you can swap out the flour. Use gluten-free flour blends instead. Look for blends that work for bread. They usually have a mix of different flours. Follow the same steps in the recipe. The dough may be a bit different, but the taste will still be great! You can also change the herbs in your focaccia. Try thyme, oregano, or basil for a new flavor. Fresh herbs pack a punch. If you like spice, add red pepper flakes. Mix these herbs in with the rosemary. This will make your focaccia unique and tasty! To keep your focaccia fresh, wrap it tightly in plastic wrap. You can also place it in a zip-top bag. Store it at room temperature for up to three days. If you want it to last longer, put it in the fridge. Just remember, the fridge can dry it out. To reheat focaccia, use an oven for the best results. Preheat the oven to 350°F (175°C). Place the focaccia directly on the oven rack or on a baking sheet. Heat for about 10-15 minutes. This method helps keep the bread soft and tasty. You can also use a microwave, but it may become chewy. If you choose the microwave, just warm it for 15-20 seconds. To freeze focaccia, first let it cool completely. Wrap it well in plastic wrap, then place it in a freezer bag. Label the bag with the date. Focaccia can be frozen for up to three months. When you’re ready to eat, thaw it in the fridge overnight. After thawing, reheat it in the oven for that fresh-baked taste. You can use active dry yeast instead. Just mix it with warm water first. Let it sit for about 5 to 10 minutes until it bubbles. This shows the yeast is active. You can also use fresh yeast. Use three times the amount of instant yeast. So, if you need 1 teaspoon, use 3 teaspoons of fresh yeast. Yes, you can. You can mix the dough the night before. Let it rise for 12 to 18 hours. This long rise helps build flavor. If you want to bake it later, you can put the dough in the fridge. This slows down the rise. Just take it out a few hours before baking. Allow it to come back to room temperature. Yes, focaccia is vegan! The key ingredients are flour, water, salt, and yeast. All these are plant-based. The olive oil adds flavor and moisture. Just make sure to use a vegan topping if you add cheese. Enjoy this bread fresh and warm, knowing it’s a great vegan treat! This blog post detailed how to make delicious focaccia from scratch. We covered key ingredients, step-by-step instructions, and tips for success. You can add your favorite flavors and avoid common mistakes. Remember to store your focaccia properly to enjoy it later. Experimenting with variations can keep your baking exciting. With these simple steps, you can create mouthwatering bread that impresses everyone. Enjoy your baking journey, and savor every warm, fluffy bite!

No-Knead Rosemary Focaccia

Indulge in the rich flavors of homemade Savory No-Knead Rosemary Focaccia that's perfect for any gathering! This easy recipe combines simple ingredients like fresh rosemary and olive oil to create a fluffy, golden delight without the fuss of kneading. Let it rise overnight for maximum flavor, then bake to perfection. Click through to discover the step-by-step instructions and serve your family a warm, delicious treat that will impress everyone!
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Ingredients
  

3 cups all-purpose flour

2 teaspoons sea salt

1 teaspoon instant yeast

1 ½ cups warm water (approximately 100°F or 38°C)

2 tablespoons olive oil (plus additional for drizzling)

2 tablespoons fresh rosemary leaves, finely chopped (or 1 tablespoon dried rosemary)

Coarse sea salt for topping

Freshly cracked black pepper (optional)

Instructions
 

In a large mixing bowl, combine the all-purpose flour, sea salt, and instant yeast. Whisk together thoroughly to ensure even distribution of all dry ingredients.

    Slowly pour in the warm water along with the 2 tablespoons of olive oil. Using a wooden spoon or spatula, mix until a shaggy, sticky dough forms. The mixture will be quite wet, which is ideal for no-knead bread.

      Add the finely chopped rosemary to the mix. Gently fold it into the dough until it is evenly distributed throughout.

        Cover the bowl tightly with plastic wrap or a clean, damp kitchen towel. Let the dough rise at room temperature for 12 to 18 hours, or until it has doubled in size and is covered with bubbles on the surface.

          Preheat your oven to 425°F (220°C) and place a baking sheet or a cast iron skillet on the middle rack to heat up during preheating.

            Generously drizzle olive oil on the bottom of a 9x13-inch baking dish or the hot skillet to ensure easy release.

              Using a spatula, carefully scrape the risen dough onto a well-floured surface. With floured hands, gently transfer the dough to the prepared baking dish, stretching it to form an even layer, making sure it reaches the edges.

                Dimple the surface of the dough with your fingertips, creating small, deep indentations. Drizzle more olive oil over the top, then sprinkle generously with coarse sea salt and black pepper if desired.

                  Let the focaccia rest for about 20-30 minutes while your oven finishes preheating, allowing it to puff slightly.

                    Bake the focaccia in the preheated oven for 20-25 minutes, or until it turns a lovely golden brown and sounds hollow when tapped on the bottom.

                      Once baked, remove from the oven and allow it to cool for a few minutes on a wire rack. Before serving, drizzle with a touch more olive oil and sprinkle with additional fresh rosemary for added flavor, then slice into 12 pieces.

                        Prep Time: 10 mins | Total Time: 13-18 hours (including rise time) | Servings: 12 slices

                          - Presentation Tips: Serve warm in a rustic bread basket, accompanied by a small dish of extra olive oil for dipping, and a sprinkle of fresh herbs on top for a touch of color!