No-Knead Rustic 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 drafted and published.

A fragrant, airy focaccia bread studded with briny olives and fresh rosemary, made with a simple no-knead dough for effortless baking. This Italian quick recipe (vegetarian), ready in about 40 minutes, pairs all-purpose flour, warm water, and active dry yeast for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 260 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 "Build a week of meals around this recipe" 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: 15 min Cook: 25 min Serves 8 Italian cuisine 260 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, stir together 3 cups all-purpose flour, 1 tsp active dry yeast, and 1 tsp fine sea salt.
  2. Step 2: Pour in 1 1/2 cups warm water (110°F) and 1/4 cup extra virgin olive oil, mixing with a wooden spoon until a shaggy, sticky dough forms.
  3. Step 3: Cover the bowl with plastic wrap and let the dough rise at room temperature for 12 to 18 hours until doubled and bubbly.
  4. Step 4: Lightly oil a 9x13-inch baking pan with 2 tbsp extra virgin olive oil. Transfer the dough to the pan and gently stretch it out with oiled hands to fill the pan evenly.
  5. Step 5: Press 1/2 cup halved pitted Kalamata olives and 2 tbsp fresh rosemary leaves into the dough's surface. Sprinkle with 1 tsp coarse sea salt.
  6. Step 6: Cover loosely and let the dough rise for another 30 minutes while preheating the oven to 450°F.
  7. Step 7: Bake the focaccia for 20-25 minutes until golden brown and crisp on top. Remove from oven and drizzle with an additional 1 tbsp olive oil before slicing and serving warm.

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