No-Knead Rosemary Focaccia
Let the dough become puffy; the clock is a guide, not permission to bake a dense tray.
The short version
No-Knead Rosemary Focaccia: Let the dough become puffy; the clock is a guide, not permission to bake a dense tray. Follow the quantities, method and troubleshooting below. Original home formulation; not kitchen-tested. Times are estimates; image is illustrative.
- Prep
- 20 min
- Cook
- 30 min
- Total
- About 3 hours including estimated rising time
- Serves
- 12 servings
Ingredients
- 500 g bread flour
- 400 g water, lukewarm
- 4 g instant yeast
- 10 g fine salt
- 60 g olive oil, divided
- 1 tablespoon chopped rosemary
- 1/2 teaspoon flaky salt
Instructions
- 01
Mix a wet dough. Stir flour, water, yeast and fine salt until no dry flour remains. Add 20 g oil and fold it in. Cover and rest 20 minutes; fold the dough over itself several times with wet hands.
- 02
Let it rise. Cover and let rise at comfortable room temperature until visibly expanded, roughly 60–90 minutes. Dough and room temperature change timing; this is an estimated same-day schedule, not a fermentation prediction.
- 03
Stretch in the pan. Oil a 9-by-13-inch metal baking pan with 20 g oil. Transfer dough, stretch gently and let rest if it springs back. Cover and let become puffy, approximately 30–45 minutes. Heat the oven to 425°F (220°C).
- 04
Dimple and bake. Drizzle remaining 20 g oil over the dough. Press oiled fingertips into it to make dimples; scatter rosemary and flaky salt. Bake about 25–30 minutes until deeply golden with a cooked base. Let cool on a rack before cutting into 12 portions.
Larry’s rule: Let the dough become puffy; the clock is a guide, not permission to bake a dense tray.
Quoting or citing this recipe? Credit “Uncle Larry Adventures” andlink to this page.