No-Knead Rustic Olive and Rosemary Focaccia
A fragrant, airy focaccia bread studded with briny olives and fresh rosemary, made with a simple no-knead dough for effortless baking. This italian-inspired quick meals (vegetarian) ready in about 40 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 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 "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 (110°F) warm water
- 1 tsp active dry yeast
- 1 tsp fine sea salt
- 1/4 cup plus 2 tbsp for topping extra virgin olive oil
- 1/2 cup pitted Kalamata olives, halved
- 2 tbsp fresh rosemary leaves
- 1 tsp 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 bowl, stir together 3 cups all-purpose flour, 1 tsp active dry yeast, and 1 tsp fine sea salt.
- 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.
- 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.
- 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.
- 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.
- Step 6: Cover loosely and let the dough rise for another 30 minutes while preheating the oven to 450°F.
- 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.
Frequently asked questions
How long does No-Knead Rustic Olive and Rosemary Focaccia take to make?
Total time is about 40 minutes (15 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 No-Knead Rustic Olive and Rosemary Focaccia?
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 No-Knead Rustic Olive and Rosemary Focaccia?
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 No-Knead Rustic Olive and Rosemary Focaccia 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 No-Knead Rustic Olive and Rosemary Focaccia 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.
