No-Knead Rosemary and Sea Salt Focaccia (Easy Homemade Bread Recipe)
This no-knead rosemary and sea salt focaccia is everything you want in freshly baked bread: crispy edges, a soft and airy center, and a rustic look that feels straight out of an Italian bakery. You don’t need a stand mixer, a Dutch oven, or any fancy tools. Just mix, rest, stretch, and bake—that’s it.
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Focaccia is a classic Italian bread that’s great on its own, dipped in olive oil, or used as the base for sandwiches and flatbread appetizers. This version skips the kneading but still gives you that signature golden crust and chewy bite.
I make this focaccia when I want something that feels a little special but doesn’t take much effort. It’s the kind of bread I turn to when dinner needs a little something extra. Sometimes, I use it for sandwiches; sometimes, I just tear off a piece and eat it straight off the pan. It always disappears fast.
From focaccia bread appetizers to sandwich bases or something to serve alongside soups and BBQs, this one’s a keeper.
Why You Will Love This Recipe
- No kneading required — just mix and let it rest
- Crispy, golden edges with a soft and fluffy center
- Infused with fresh rosemary and finished with flaky sea salt
- Perfect for snacking, serving at gatherings, or pairing with dips
- Beginner-friendly and naturally dairy-free
Ingredients
All-purpose flour: All-purpose flour gives the perfect balance of structure and softness. You don’t need bread flour for this recipe—the long resting time develops enough gluten for a chewy crumb with a crisp edge. If you prefer a slightly chewier texture, you can swap in ½ cup of bread flour.
Olive oil: Be generous when greasing the pan and drizzling on top — the dough drinks it up and gives beautifully crisp edges.
Fresh rosemary: Strip the leaves from the stems and give them a rough chop so they bake evenly and don’t burn.
Flaky sea salt: This isn’t just for seasoning — it adds texture. A finishing sprinkle right before baking gives the top of the bread a little crunch. Maldon is a great choice if you have it, but any large-flake sea salt will do.
See the recipe card for the complete list of ingredients and quantities.
Pro Tip: If using dried rosemary, reduce the amount to 1 teaspoon — dried herbs are more concentrated. Rub it between your fingers as you sprinkle to release more flavor.
Step-by-step Instructions
Step 1: In a small bowl, dissolve the yeast and sugar in warm water. Let it sit for 5–10 minutes until foamy. Add flour, salt, and 2 tbsp olive oil. Stir until a sticky, shaggy dough forms.
Step 2: Cover and let rise at room temperature for 1.5 to 2 hours until doubled.
Step 3: Grease a 9×13-inch baking tray with olive oil. Place the dough on the tray and stretch it out to form a rectangle. Let the dough rise again for 30–40 minutes.
Step 4: Use your fingers to press dimples into the surface of the dough. Drizzle with extra olive oil and sprinkle with rosemary and flaky sea salt.
Pro Tip: Generous dimpling helps catch the olive oil and creates those golden pockets on top.
Step 5: Bake for 20–25 minutes until golden brown and crispy on the edges. Let cool slightly before slicing.
Tips For Perfect Focaccia
- Use plenty of olive oil on the pan to help crisp up the bottom and edges.
- Let the dough rest long enough — it’s how you build gluten without kneading.
- Don’t skimp on the sea salt topping — it gives a finishing touch and crunch.
- Dimple deeply and evenly to encourage even baking and oil distribution.
How To Serve Rosemary Focaccia
Focaccia is super versatile. Here are some ways to use it:
- Slice into squares and serve as focaccia bread appetizers.
- Use it as sandwich bread or panini base.
- Serve alongside soups, stews, or roasted vegetables.
- Pair with olive oil and balsamic vinegar for dipping.
- Toast leftovers and serve with cheese boards.
This rosemary focaccia also makes fantastic bread for BBQ, soaking up sauces and holding up to grilled toppings.
More Homemade Bread Recipes
- From dough to oven in under two hours, these homemade croissants are flaky, golden, and perfect with coffee. Ideal for slow weekends or anyone ready to check croissants off their baking bucket list.
- Soft, chewy, and made with just three simple ingredients, these cottage cheese bagels are perfect for quick breakfasts, savory snacks, or light sandwiches. They bake up beautifully and pack a little extra protein into every bite — easy to make and even easier to love!
- These Red Lentil Bread Rolls are next-level delicious! Made with pantry staples, they’re high-protein, gluten-free, and ready in a flash!
- Light, fluffy, buttery, and golden—these homemade buttermilk drop biscuits check all the right boxes. They’re easy to make, super satisfying, and a perfect side for just about any meal. You’ll want to make a double batch.
- There’s something extra satisfying about making bagels from scratch—and this recipe makes it easy. With a chewy center, golden crust, and endless topping options, these homemade bagels are just right for weekend baking or prepping a hearty breakfast.
If you tried this Rosemary Sea Salt Focaccia Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below.
Equipment
- Oven-safe dish
Ingredients
- 4 cups all-purpose flour (500 g)
- 2¼ teaspoons dry yeast 1 packet
- 1½ cups warm water (355 mL)
- 2 tablespoons olive oil plus extra for drizzling
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 tablespoon fresh rosemary leaves or 1 tsp dried
- 1 teaspoon flaky sea salt for topping
Instructions
- In a small bowl, dissolve the yeast and sugar in warm water. Let it sit for 5–10 minutes until foamy.
- Add flour, salt, and 2 tbsp olive oil. Stir until a sticky, shaggy dough forms. No kneading is needed. Make sure there are no dry bits of the flour.
- Cover and let rise at room temperature for 1.5 to 2 hours until doubled.
- Grease a 9×13-inch baking tray with olive oil. Place the dough on the tray and stretch it out to form a rectangle. Let the dough rise again for 30–40 minutes while preheating the oven to 430℉.
- Use your fingers to press dimples into the surface of the dough. Drizzle with extra olive oil and sprinkle with rosemary and flaky sea salt.
- Bake for 20–25 minutes until golden brown and crispy on the edges. Let cool slightly before slicing.
Notes
- Use plenty of olive oil on the pan to help crisp up the bottom and edges
- Let the dough rest long enough — it’s how you build gluten without kneading
- Don’t skimp on the sea salt topping — it gives a finishing touch and crunch
- Dimple deeply and evenly to encourage even baking and oil distribution
