Easy Focaccia Recipe with Rosemary & Sun-Dried Tomatoes

Is there anything more satisfying than the aroma of freshly baked bread filling your home? For many, the idea of baking artisan-style bread like a classic Italian focaccia seems like a daunting, all-day task that requires special skills and a lot of messy kneading. But what if I told you that you could create a stunningly delicious, soft, and chewy focaccia with that signature dimpled top with almost no kneading at all?

This recipe is here to demystify bread baking and show you the magic of a no-knead dough. This is the ultimate easy focaccia recipe, a foolproof guide for bakers of all levels. We’ll be infusing a simple, sticky dough with the savory flavour of sun-dried tomatoes and topping it with fresh rosemary and flaky sea salt. Get ready to impress yourself, your family, and your friends with a beautiful, flavour-packed loaf you made from scratch.

What You’ll Need: Ingredients

This simple, rustic bread comes together with a handful of basic pantry staples. Using good-quality olive oil and fresh rosemary will make all the difference in the final flavour.

this now & bake later ❤️

Timing

The secret to this no-knead recipe is giving the yeast plenty of time to work its magic. While the total time seems long, the active, hands-on time is incredibly short.

• Preparation Time: 10 minutes
• Rise Time: Approximately 2 hours, 45 minutes
• Bake Time: 20-25 minutes
• Total Time: Approximately 3 hours, 20 minutes (mostly hands-off!)

An Incredibly Easy Focaccia Recipe (Step-by-Step!)

Follow these simple steps to create a beautiful, rustic, and delicious loaf of homemade focaccia.

Step 1: Mix the Simple No-Knead Dough

In a large mixing bowl, place the yeast, flour, and salt. Whisk them together to ensure the yeast and salt are evenly distributed. Add the warm water and the chopped sun-dried tomatoes. Use a spatula or a wooden spoon to mix everything together until a shaggy, very sticky dough forms and it starts to pull away from the sides of the bowl.

Step 2: The First Rise (Let the Yeast Do the Work)

Now for the easiest part! Form the sticky dough into a rough ball inside the bowl. Pour a little olive oil over the top and turn the dough ball to coat it all around. This prevents a skin from forming as it rises. Cover the bowl with a clean kitchen towel or plastic wrap and place it in a warm, draft-free spot in your kitchen. Let the dough rise for one to two hours, or until it has doubled in size.

Step 3: Prepare the Pan and Shape the Dough

Prepare a 9×13-inch baking pan by lining it with a piece of parchment paper. Drizzle a generous amount of olive oil onto the parchment paper. After the first rise, use two forks or an oiled spatula to gently pull the dough away from the sides of the bowl and place it into the prepared pan. Gently pull and stretch the dough, if necessary, to mostly fill the pan. Don’t worry if it’s not perfect.

Step 4: The Second Rise

Brush a little more olive oil evenly over the top of the dough. Sprinkle the chopped fresh rosemary and some flaky sea salt over the surface. Cover the pan again and let the dough rise for a second time for at least 45 minutes, or until it looks puffy and has risen again.

Step 5: Create the Signature Dimples and Bake

While the dough is having its second rise, preheat your oven to 425°F (220°C). Just before baking, it’s time to create those iconic dimples! Lightly oil your fingertips with olive oil and press them firmly down into the dough, creating deep dimples all over the surface. Bake for 20-25 minutes, until the top is a beautiful light golden brown.

Step 6: Finish with Olive Oil and Serve

As soon as the focaccia comes out of the oven, lightly drizzle it with a final flourish of good-quality olive oil. Use the parchment paper handles to carefully lift the bread from the pan and place it on a wire rack to cool slightly. Cut into squares and serve warm.

Nutritional Information

Here is an estimated nutritional breakdown per square, assuming the focaccia is cut into 12 squares.

• Calories: ~230 kcal
• Protein: 6 g
• Carbohydrates: 42 g
• Fat: 4 g (Saturated Fat: 0.5 g)

Customizations and Alternatives

This recipe is a fantastic base for all sorts of delicious variations.

• Add Whole Grains: For a heartier, nuttier flavour, you can substitute up to 2 cups of the all-purpose flour with whole wheat or spelt flour. Note that this will result in a slightly denser loaf.
• Topping Variations: Feel free to get creative with your toppings! Instead of sun-dried tomatoes and rosemary, try adding sliced olives, halved cherry tomatoes, thinly sliced red onion, or different herbs like thyme or oregano.

Serving Suggestions

Homemade focaccia is incredibly versatile and is the perfect accompaniment to almost any meal.

• As an Appetizer: Serve warm squares of focaccia on its own or with a small bowl of high-quality olive oil and balsamic vinegar for dipping. It’s a simple, elegant starter for any dinner party.
• With Soups and Salads: A slice of this flavourful bread is the perfect thing to serve alongside a hearty soup, a stew, or a large, fresh salad.
• For Sandwiches: Slice a large square of focaccia in half horizontally to create the most amazing bread for a gourmet sandwich. It’s perfect for Italian cold cuts, fresh mozzarella, or grilled vegetables.

Common Mistakes to Avoid

This is a very forgiving recipe, but here are a few tips to ensure a perfect loaf.

• Using Water That’s Too Hot: Water that is piping hot will kill your yeast, and your dough simply will not rise.
  • Solution: Use water that is warm to the touch, like a baby’s bath. The ideal temperature range is between 105-115°F (40-46°C).
• Being Afraid of the Sticky Dough: This is a high-hydration dough, which means it is supposed to be very wet and sticky. Adding too much extra flour to try and control it will result in a dry, dense bread.
  • Solution: Embrace the stickiness! Use olive oil on your hands, your spatula, and your work surface to manage the dough. Oil is your friend with this recipe.
• Not Dimpling Aggressively Enough: The dimples are not just for looks; they create those wonderful pools of olive oil and contribute to the bread’s unique texture.
  • Solution: Don’t be shy! Use your oiled fingertips to press all the way down through the dough until you can feel the bottom of the pan.

Storing and Reheating Tips

Focaccia is at its absolute best when enjoyed on the day it’s baked, but leftovers are still a wonderful treat.

• Storing: Store any leftover focaccia, loosely covered with foil or in a paper bag, at room temperature for up to 2 days. Avoid storing it in a plastic bag, which can make the crust soft and soggy.
• Freezing: Focaccia freezes beautifully. Once it has cooled completely, you can wrap the entire loaf or individual slices tightly in plastic wrap and then foil and freeze for up to 3 months.
• Reheating: The best way to revive focaccia is to warm it in a 375°F (190°C) oven for 5-7 minutes, until it’s warmed through and the crust has crisped up again.

Conclusion

Baking beautiful, artisan-style bread at home does not have to be a complicated or intimidating process. This simple, no-knead focaccia is a true testament to the magic of a few good ingredients and the power of patience. The soft, chewy crumb, the rich flavour of olive oil, and the savory toppings of rosemary and sun-dried tomatoes make for a truly irresistible loaf that is perfect for any occasion.

We are so excited for you to discover just how easy making incredible bread can be. Give this easy focaccia recipe a try and let us know how it turned out in the comments below! We love to see your baking creations. Don’t forget to rate the recipe and subscribe for more simple and delicious bread-making guides.

FAQs

Q1. Can I let the dough rise for longer than two hours?

Yes, absolutely! As the recipe notes, a longer first rise is perfectly fine. In fact, for an even more complex, tangy flavour, you can place the oiled dough in the covered bowl in the refrigerator for a long, slow “cold ferment” for up to 24 hours.

Q2. Can I use a different pan size?

Yes. This recipe works well in a 9×13-inch pan. You could also divide the dough between two 9-inch round cake pans for two smaller, round focaccias. Just be sure to adjust the baking time accordingly.

Q3. Can I use dried rosemary instead of fresh?

Fresh rosemary is highly recommended for its vibrant, piney flavour. If you only have dried rosemary, you can use it, but you should use about half the amount (1 ½ teaspoons), as dried herbs are more potent than fresh.

Easy Focaccia Recipe with Rosemary & Sun-Dried Tomatoes

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• Author: Evelyn Marcella Rivera
• Total Time: 3 hours 20 minutes
• Yield: 12 squares 1x

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Description

What You’ll Need: Ingredients. A simple, rustic no‑knead focaccia made with pantry staples, fragrant fresh rosemary, and tangy sun‑dried tomatoes. Great olive oil makes all the difference.

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Ingredients

Units USM Scale 1x2x3x

Focaccia Dough & Toppings

• 1 packet active dry or instant yeast (or 2 1/4 tsp (1/4 oz; ~7 g))
• 2 1/2 cups warm water (105-115°F / 40-46°C)
• 5 cups all-purpose flour
• 2 1/2 tsp salt
• 1/4 cup chopped sun-dried tomatoes
• 1 Tbsp fresh rosemary, chopped (plus more for topping)
• good-quality olive oil (for coating and drizzling)
• flaky sea salt (for sprinkling)
• freshly ground black pepper (to taste)

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Instructions

1. Mix no‑knead dough: In a large bowl, whisk yeast, flour, and salt. Add warm water and chopped sun‑dried tomatoes; stir with a spatula until a shaggy, very sticky dough forms.
2. First rise: Shape into a rough ball in the bowl. Oil the top with olive oil and turn to coat. Cover and let rise in a warm, draft‑free spot for 1–2 hours, until doubled.
3. Pan & shape: Line a 9×13‑inch pan with parchment and generously oil it. Gently pull the dough away from the bowl and transfer to the pan. Stretch lightly to mostly fill the pan.
4. Second rise: Brush the top with olive oil. Sprinkle chopped rosemary and flaky sea salt. Cover and rise 45 minutes, until puffy.
5. Dimple & bake: Preheat oven to 425°F (220°C). Oil your fingertips and press deep dimples all over the dough. Bake 20–25 minutes, until light golden brown.
6. Finish & serve: Drizzle with more olive oil. Lift from pan using parchment and cool slightly on a rack. Cut into 12 squares and serve warm.

Notes

Pro tip: Longer rises boost flavor. If your kitchen is cool, extend the first rise to 2 hours+. Add extra rosemary and a few extra sun‑dried tomatoes on top before baking for more aroma and texture.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Bread, Side
• Cuisine: Italian

Nutrition

• Calories: 230
• Fat: 4
• Saturated Fat: 1
• Carbohydrates: 42
• Protein: 6