No-Knead Olive and Rosemary Focaccia

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A simple no-knead focaccia infused with fragrant rosemary and studded with briny olives, perfect for a rustic appetizer or side. This Mediterranean-inspired no-cook recipe (vegetarian), ready in about 45 minutes, pairs all-purpose flour, instant yeast, warm water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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.

Prep: 20 min Cook: 25 min Serves 8 Mediterranean cuisine 250 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large mixing bowl, combine 3 cups all-purpose flour, 1 tsp instant yeast, and 1 tsp salt. Stir these dry ingredients thoroughly.
  2. Step 2: Add 1 1/2 cups warm water (about 100°F) and 1/4 cup extra virgin olive oil to the flour mixture. Stir with a wooden spoon until a sticky dough forms, ensuring no dry flour remains.
  3. Step 3: Cover the bowl tightly with plastic wrap or a damp towel and let the dough rest at room temperature for 12 to 18 hours until bubbles form on the surface and it doubles in size.
  4. Step 4: After resting, generously oil a 9x13-inch baking pan with 2 tbsp extra virgin olive oil. Transfer the dough into the pan and gently stretch it to fit, being careful not to deflate the bubbles.
  5. Step 5: Using your fingertips, dimple the dough deeply all over. Sprinkle 2 tbsp chopped fresh rosemary, 1/2 cup halved pitted Kalamata olives, and 1 tsp coarse sea salt evenly on top.
  6. Step 6: Let the dough rest for another 30 minutes to 1 hour until it slightly puffs up.
  7. Step 7: Preheat your oven to 450°F (230°C). Place the pan on the middle rack and bake the focaccia for 20 to 25 minutes until golden brown and crisp on top.
  8. Step 8: Remove from oven and let cool for 10 minutes before slicing and serving.

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