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.
Ingredients
Units
Scale
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)
Instructions
- 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.
- 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.
- 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.
- Second rise: Brush the top with olive oil. Sprinkle chopped rosemary and flaky sea salt. Cover and rise 45 minutes, until puffy.
- 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.
- 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
