Food Recipes Garlic and Rosemary Focaccia 5.0 (1) Add your rating & review No need to knead in this focaccia recipe that’s delightfully fluffy, garlicky, and herby. By Sarah Carey Sarah Carey Sarah is a food editor, recipe developer, and food stylist working in NYC. Previously she was the Food Director for Martha Stewart Living magazine, and the editor in chief of Everyday Food. Real Simple's Editorial Guidelines Published on February 23, 2024 Rate PRINT Share Close Photo: Greg DuPree Prep Time: 35 mins Total Time: 10 hrs 15 mins Servings: 10 Focaccia lovers, unite! This no-knead focaccia recipe is nearly effortless and guaranteed to blow you, plus everyone else who has the pleasure of trying it, away. It’s a light and fluffy focaccia, with a perfectly crisped bottom. A rosemary-garlic oil and flaky sea salt grace the top of the bread for bite after bite of herby, garlicky goodness. It’s incredibly easy to make, which means this will be forever in your repertoire. Serve strips of focaccia with a simple balsamic and olive oil dip, olive tapenade, or whipped feta cheese. Or, split the focaccia in half, and use it to make sandwiches. The bigger the bowl the better to proof the dough. If you don’t have a very large bowl, use a big Dutch oven or a large, wide pot. Ingredients 2 1/3 cups warm water (110°F) 1 1/4 oz envelope instant or quick-rising yeast 3/4 cup plus 2 Tbsp. extra-virgin olive oil, divided, plus more for hands 4 tsp. kosher salt (preferably Diamond Crystal) 5 cups all-purpose flour (21 1/4 oz.) Flaky sea salt (such as Maldon) 2 large cloves garlic, thinly sliced 1 Tbsp. finely chopped fresh rosemary Directions Whisk water, yeast, and 2 tablespoons oil in a large bowl until yeast is dissolved. Whisk in kosher salt. Stir in flour with a rubber spatula until a sticky dough forms, almost like a very thick batter, and no dry bits of flour remain. Scrape down sides of bowl and cover with plastic wrap. Refrigerate until doubled in volume, at least 8 hours and up to 24 hours. Pour 1/2 cup oil into a 13-by-9-inch metal baking pan or quarter sheet pan. Oil your hands and scoop dough onto prepared pan; flip dough to completely coat in oil. Press dough into edges of pan. If dough springs back, let it rest for 10 minutes and try again. Let rise at room temperature until very soft and puffy, 1 1/2 to 2 hours. Preheat oven to 450°F. Use your fingers to poke deep divots all over top of dough. Sprinkle dough evenly with flaky sea salt. Bake until puffed and golden, 25 to 30 minutes. (If using the quarter sheet pan, place a large baking sheet on the rack underneath to catch any drips.) While focaccia bakes, bring garlic, rosemary, and remaining 1/4 cup oil to a simmer in a small saucepan over very low heat, stirring occasionally. Remove from heat. Let focaccia cool in pan on a wire rack for 15 minutes. Brush evenly with rosemary mixture. Slide a metal spatula around sides and underneath focaccia to loosen, then slide onto wire rack to cool. Serve slightly warm or at room temperature. To make ahead, wrap leftover focaccia in plastic wrap and store it at room temperature for up to 3 days or in the freezer for up to 1 month. Before serving, gently reheat focaccia in the oven at low temperature to re-crisp. Rate It Print