No-Knead Focaccia with Roasted Garlic and Rosemary
User Reviews
4.7
45 reviews
Excellent
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Prep Time
20 mins
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Cook Time
1 hr
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Additional Time
16 hrs
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Total Time
17 hrs 20 mins
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Servings
10 people
No-Knead Focaccia with Roasted Garlic and Rosemary
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Try this No-Knead Focaccia with Roasted Garlic and Rosemary to indulge in an irresistible fusion of savoriness, chew, and crisp effortlessly.
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Ingredients
- 2 heads of garlic
- 4½ cups (22½ oz/639 g) bread flour
- olive oil, for drizzling
- 2½ teaspoons salt
- 2 teaspoons granulated sugar
- 1½ teaspoons instant yeast
- 2½ cups (20 fl oz/600 ml) warm water
- ¼ cup (2 fl oz/60 ml) plus 2 tablespoons olive oil
- 2 tablespoons chopped Rosemary
Notes
- You can roast the garlic up to 2 days in advance. Squeeze out the cloves, drizzle with olive oil, and store in an airtight container in the refrigerator until ready to use.
- I use my air fryer to roast the garlic, as it's quicker. If you have one, follow the directions for your particular model.
- If your kitchen is very warm, let this dough rise overnight in the fridge (this is called cold-fermenting). Your second proof the next day will take a bit longer, roughly up to 6 hours, so be sure to account for that time.
- Try a classic variation by pressing pitted kalamata olives into the dough before baking.
- For an unexpected but delicious variation on this easy focaccia bread recipe, press seedless red grapes into the surface before baking. You can also sprinkle on sea salt, pepper, and fresh or dried herbs.
Genuine Reviews
User Reviews
Overall Rating
4.7
45 reviews
Excellent
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