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Eighteen hours of rest does all the kneading for you. Finish with good olive oil and a generous pinch of flaky sea salt#ad.
No-Knead Rosemary Focaccia
An airy overnight focaccia crowned with rosemary and flaky salt — no kneading required.
Ingredients
Method
- Stir flour, fine salt and yeast together. Add the water and mix until no dry flour remains.
- Cover and rest at room temperature 18 hours, until doubled and bubbly.
- Coat a 9×13 pan with 2 tbsp olive oil. Fold the dough onto itself twice and place in the pan; rest 2 hours.
- Preheat oven to 425°F (220°C). Dimple the dough with oiled fingers, drizzle the remaining oil, scatter rosemary and flaky salt.
- Bake 22–25 minutes until deep golden.
- Cool 10 minutes in the pan, then transfer to a rack.
