Baking & Bread

Rosemary Garlic Focaccia

★★★★½ (4.8)

Dimpled, olive-oil-soaked focaccia with crisp edges and a cloud-soft center, finished with fresh rosemary and flaky salt. This is a forgiving, no-knead bread that rewards patience more than skill.

135 min Prep

25 min Cook

160 min Total

1 sheet pan (12 pieces) Servings

No kneading required, just stretch-and-folds
Crisp, olive-oil-crusted bottom and soft, airy crumb
Great as a side, sandwich bread, or torn for dipping

4 cups all-purpose flour
2 1/4 tsp instant yeast
2 tsp fine salt
1 3/4 cups warm water (110F)
1/2 cup plus 3 tbsp extra virgin olive oil, divided
2 garlic cloves, minced
2 tbsp fresh rosemary leaves
1 tsp flaky sea salt, for topping

In a large bowl, whisk the flour, instant yeast, and fine salt together.
Add the warm water and 2 tablespoons of the olive oil. Mix with a spoon or your hand until no dry flour remains and a shaggy, wet dough forms. This dough is meant to be sticky; do not add extra flour.
Cover the bowl and let rest at room temperature for 10 minutes, then do a set of stretch-and-folds: wet your hand, grab one side of the dough, stretch it up, and fold it over itself; rotate the bowl and repeat 4 times.
Cover and let rise for 60-75 minutes, until roughly doubled and full of visible bubbles.
Pour 3 tablespoons olive oil onto a 9x13-inch sheet pan and spread it evenly to coat the bottom and sides.
Scrape the dough onto the pan. Using oiled fingertips, gently stretch and press it toward the corners; if it resists and springs back, let it rest 10 minutes and stretch again.
Cover loosely and let rise a second time for 30-45 minutes, until puffy and nearly filling the pan.
Preheat the oven to 425F.
Just before baking, drizzle 2 more tablespoons olive oil over the top and use your fingertips to press deep dimples all over the dough, right down to the pan.
Scatter the minced garlic, rosemary leaves, and flaky sea salt over the top.
Bake for 22-25 minutes, until deeply golden brown on top and crisp at the edges; the internal temperature should read about 200F.
Let cool in the pan for 10 minutes, then transfer to a wire rack or cutting board and slice into squares.