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Rosemary and Olive No Knead Focaccia Bread
4 from 128 votes

Rosemary and Olive No Knead Focaccia Bread

Rosemary and Olive No Knead Focaccia Bread is a soft, flavorful flatbread made without kneading. The dough rises gently with yeast and warm water, then is shaped on an oiled pan. Topped with fresh rosemary, thinly sliced Meyer lemon, and kalamata olives, it bakes into a golden bread with aromatic notes from the herbs and citrus. Oil pools in the characteristic dimples add moisture and richness to its tender crumb.

Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
Servings: 16 + servings
Calories: 125 kcal
Course: Appetizer, Bread
Cuisine: Italian

Ingredients

  • 2 tsp dry yeast one packet or 1/4 ounce, make sure it's fresh
  • 2 cups water warm at 105-110F
  • 2 tsp table salt
  • 4 cups all-purpose flour or bread flour; usually all-purpose used
  • 1/4 cup extra virgin olive oil plus extra for oiling the bowl and baking pan
  • 4 Tbsp rosemary fresh leaves
  • 1 Meyer lemon sliced paper thin, seeds removed
  • 1/2 cup kalamata olive pitted and oil cured, or other flavorful black olives (not canned
  • kosher salt or sea salt, for sprinkling over the top

Instructions

    Cup of Yum
  1. Mix the yeast and the warm water in a large bowl. Stir in the salt and 2 cups of the flour and mix into a soft sticky dough.
  2. Add the remaining 2 cups of flour and mix well, the dough will still be somewhat sticky and shaggy.
  3. Oil a clean bowl and transfer the dough to the oiled bowl. Cover with plastic and let sit in a warm spot for 40 minutes. I put mine in my Instant Pot that I had preheated on the Yogurt setting. Your kitchen counter will typically not be warm enough for rising dough, see notes above for suggestions)
  4. Set the oven to 425F
  5. Turn the risen dough out onto an oiled baking sheet. Press it out gently with floured fingers into a rectangle, about 10x15, approximately.
  6. Using your fingers, dip them into the olive oil and then make little dimples all over the dough. The oil will pool in the little indentations. Don't skimp here, that oil will flavor the dough and give it great texture as it bakes, too.
  7. Top with the sliced lemons, rosemary leaves, and olives, pushing them into the dough just gently. Dab a little more olive oil on top if you think you don't have enough. Shower lightly with sea salt.
  8. Make sure your oven is at the correct temperature, and bake for about 20-22 minutes, until the bread is just golden. Rotate the baking sheet halfway through if the bread is baking unevenly.
  9. Let cool slightly before slicing and devouring.

Notes

  • Try different toppings on the focaccia to personalize the flavor.
  • Incorporate dried herbs into the dough to enhance aroma.
  • Use half whole wheat flour instead of all-purpose for extra nutrition.
  • Use small, thin-skinned lemons if Meyer lemons are not available to prevent bitterness.

Nutrition Information

Calories 125kcal (6%) Carbohydrates 25g (8%) Protein 4g (8%) Fat 1g (2%) Saturated Fat 1g (5%) Sodium 358mg (15%) Potassium 50mg (1%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 17IU (0%) Vitamin C 1mg (1%) Calcium 8mg (1%) Iron 2mg (11%)

Nutrition Facts

Serving: 16 + servings

Amount Per Serving

Calories 125

% Daily Value*

Calories 125kcal 6%
Carbohydrates 25g 8%
Protein 4g 8%
Fat 1g 2%
Saturated Fat 1g 5%
Sodium 358mg 15%
Potassium 50mg 1%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 17IU 0%
Vitamin C 1mg 1%
Calcium 8mg 1%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.