Easy No-Knead Focaccia with Rosemary and Cheese
A soft, dimpled focaccia made without kneading, using folding techniques and long fermentation. Topped with rosemary, coarse salt, cheese, and tomatoes. Ready in about 2.5 hours with minimal hands-on work. The wet dough develops structure through gentle folds and proves twice before baking until golden.
Ingredients
- 4 ½ cup all-purpose flour, fluffed, spooned, and leveledbread flour1:1flour
adds structure, slightly chewier crumb
- 2 teaspoon salt
- 2 ¼ teaspoon instant yeast
- 1 ¾ cup water, warm (95-105°F/35-104°F)
- 2 tablespoon olive oil, plus more for greasing and topping
- rosemary, removed from stems(optional)
- kosher salt, or coarse salt(optional)
- cheese, feta, mozzarella, or other varieties(optional)
- tomato, cherry or grape, halved(optional)
Instructions
- 1
Combine flour, salt, and instant yeast in a large mixing bowl until well combined.
- 2
Add warm water and mix until a shaggy dough forms with no dry flour visible.
- 3
Cover and rest in a warm area for 15 minutes.
- 4
Wet your hand and fold the dough by pulling the right edge up and folding over to the left. Repeat with top, left, and bottom edges. Re-wet hand as needed.
- 5
Cover and rest for 15 minutes.
- 6
Perform the second fold using the same technique. The dough should look smoother and hold its shape.
- 7
Pour olive oil over the dough and coat thoroughly by moving it around in the oil.
- 8
Cover and let proof in a warm area until doubled, about 1 hour.
- 9
Punch down the dough and fold edges to center repeatedly until back to original size, with most oil absorbed.
- 10
Round out the dough by pulling and tucking the top to the bottom to smooth the top.
- 11
Generously grease a 9x13 inch pan with olive oil, including the sides.
- 12
Place rounded dough into the pan smooth side up and gently stretch into a rectangle.
- 13
Cover and proof in a warm area until doubled and jiggly, about 1 hour.
- 14
Preheat oven to 450°F.
- 15
Drizzle olive oil generously over the proofed dough.
- 16
Lightly grease your hands with olive oil and gently press fingers into the dough to create dimples across the surface, leaving about 1 inch between each set.
- 17
Sprinkle rosemary and coarse salt if using, then add any other toppings, pressing larger ones into the dimples.
- 18
Bake until the top is golden brown and internal temperature reaches at least 200°F, 20 to 25 minutes.
- 19
Remove from oven and cool briefly before turning out onto a baking rack.
Tips
Fold gently and slowly to build strength in the wet dough without overworking it.
Use warm water between 95-105°F for proper yeast activation.
The dough will be very wet initially; this is normal and creates the tender crumb.
If active dry yeast is used instead of instant, increase quantity as noted in the original recipe.
Good to Know
Store in an airtight container at room temperature for up to 2 days. Wrap tightly in foil for longer storage.
Dough can be made through the second proof, covered, and refrigerated overnight. Bring to room temperature before baking, or bake directly from cold and add a few minutes to baking time.
Serve warm or at room temperature. Enjoy plain, with olive oil and balsamic vinegar, or as sandwich bread.
Common Mistakes
Do not use water that is too hot (over 110°F) to avoid killing the yeast.
Do not skip the folding steps; they develop gluten structure in the wet dough.
Do not over-proof; a dough that is too puffy may collapse in the oven.
Do not press dimples too deeply or the dough may not spring up properly during baking.