Baked No-Knead Herb Focaccia with Sea Salt and Rosemary
A rustic Italian focaccia with a golden crust, infused with fresh rosemary and coarse sea salt, baked to airy perfection without kneading. This Italian-inspired quick recipe (vegetarian), ready in about 45 minutes, pairs all-purpose flour, warm water, active dry yeast for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 cups all-purpose flour
- 1 1/2 cups, about 110°F warm water
- 2 tsp active dry yeast
- 1 tsp sugar
- 1 tsp fine sea salt
- 1/4 cup plus 2 tbsp extra virgin olive oil
- 2 tbsp, chopped fresh rosemary leaves
- 1 tbsp, for topping coarse sea salt
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a large mixing bowl, stir together 3 cups all-purpose flour, 2 teaspoons active dry yeast, 1 teaspoon sugar, and 1 teaspoon fine sea salt.
- Step 2: Pour in 1 1/2 cups warm water (about 110°F) and 1/4 cup extra virgin olive oil, mixing with a wooden spoon until a sticky dough forms.
- Step 3: Cover the bowl with plastic wrap and let the dough rise at room temperature for 12 to 18 hours, until bubbly and doubled in size.
- Step 4: Generously oil a 9x13-inch baking pan with 2 tablespoons extra virgin olive oil, then transfer the dough into the pan, spreading it evenly with oiled hands.
- Step 5: Cover and let rise for 1 hour until puffy, then dimple the dough with your fingertips.
- Step 6: Sprinkle 2 tablespoons chopped fresh rosemary and 1 tablespoon coarse sea salt over the dough, then drizzle with a little more olive oil.
- Step 7: Preheat the oven to 450°F and bake the focaccia for 20 to 25 minutes until golden brown and crisp on top.
- Step 8: Let cool for 10 minutes in the pan before slicing and serving.
Frequently asked questions
How long does Baked No-Knead Herb Focaccia with Sea Salt and Rosemary take to make?
Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Baked No-Knead Herb Focaccia with Sea Salt and Rosemary?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep all-purpose flour from drying out.
Can I substitute ingredients in Baked No-Knead Herb Focaccia with Sea Salt and Rosemary?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked No-Knead Herb Focaccia with Sea Salt and Rosemary for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Baked No-Knead Herb Focaccia with Sea Salt and Rosemary vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
