No-Knead Rustic Rosemary Focaccia

By AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

A simple no-knead focaccia with fragrant rosemary and a golden, crispy crust perfect for sandwiches or dipping. This Italian-inspired no-cook recipe (vegetarian), ready in about 40 minutes, pairs all-purpose flour, warm water (110°F), active dry yeast for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 warm water (110°F)
• 1 tsp active dry yeast
• 1 tsp salt
• 1/4 cup plus 2 tbsp olive oil
• 2 tbsp fresh rosemary, chopped
• 1 tsp coarse sea salt

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Instructions

1. Step 1: In a large bowl, whisk together 3 cups all-purpose flour, 1 tsp salt, and 1 tsp active dry yeast. Pour in 1 1/2 cups warm water (110°F) and 1/4 cup olive oil, stirring with a wooden spoon until a sticky dough forms.
2. Step 2: Cover the bowl with plastic wrap and let the dough rest at room temperature for 12-18 hours until bubbly and doubled in size.
3. Step 3: Preheat oven to 450°F. Drizzle 2 tbsp olive oil onto a 9x13-inch baking pan and spread evenly.
4. Step 4: Gently transfer the dough into the pan, stretching it to fill the pan. Press your fingers into the dough to create dimples across the surface.
5. Step 5: Sprinkle 2 tbsp chopped fresh rosemary and 1 tsp coarse sea salt over the dough.
6. Step 6: Bake for 20-25 minutes until golden brown and crisp on the edges. Remove from oven and let cool slightly before slicing.