No knead, easy rosemary garlic focaccia bread is thick with a perfect golden and crispy texture on the outside, but soft, fluffy and tender inside.
- 1/3 cup (80 ml) extra virgin olive oil
- 4 cloves garlic, finely minced
- 1 tablespoon fresh rosemary, chopped
- 2 teaspoons active dry yeast
- 1/4 teaspoon granulated sugar
- 225 grams lukewarm water (1 cup)
- 300 grams all-purpose flour (2 + 1/2 cups)
- 1/2 teaspoon salt
- In a small saucepan, add olive oil, garlic and rosemary, and cook over low heat. Stir to cook until garlic starts to sizzle, about 2 minutes. Do not overcook garlic, as it will turn brown. Remove from heat and set aside.
- In a large bowl, dissolve yeast and sugar in lukewarm water and stir to mix together. Add flour and salt, and whisk to combine, scraping down the sides of the bowl (there should be no dry flour particles visible). The mixture is very sticky and wet, with a 75% hydration (flour to water ratio).
- Cover the bowl with plastic wrap and let it sit at room temperature for 2 hours, until doubled in size.
- Spread a tablespoon of the rosemary garlic oil into an 8x8-inch baking tray. Transfer the dough into the tray and spread it to cover the tray (The dough is quite sticky, so you can use some oil to help with handling the dough). Press the dough with your fingers to make dimples. Drizzle the remaining rosemary garlic oil on top. Let the dough rise for another 30 minutes.
- Preheat oven to 425 F and bake for 30 minutes until golden brown. Let cool for 20 minutes before slicing.
Use a digital scale. For the most accurate measurements, I highly recommend investing in a digital scale.
- Prep Time: 15 minutes (+2.5 hours rising time)
- Cook Time: 30 minutes
- Category: Bread
- Method: Bake
- Cuisine: Italian
Keywords: focaccia bread, bread, garlic bread, rosemary bread