Breads & Doughs

No-Knead Focaccia with Roasted Garlic and Rosemary

4.65 from 14 votes
Try this No-Knead Focaccia with Roasted Garlic and Rosemary to indulge in an irresistible fusion of savoriness, chew, and crisp all achieved effortlessly.
No-knead focaccia is sliced and cooling on the black wire rack. The close-up shot shows it bubbly crumb and golden, crispy exterior loaded with flaky sea salt, Roasted Garlic and Rosemary.

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: Our No-Knead Focaccia with Roasted Garlic and Rosemary is a no-fuss recipe for chewy, springy, intensely flavorful focaccia with just 20 minutes of prep time!  With our no knead focaccia recipe, you simply have to mix the dough with a spoon.

  • Jammy, buttery baked garlic and aromatic rosemary give this tangy focaccia its authentic Mediterranean deliciousness.
  • Because you roast the garlic and prepare the dough ahead of time, this is an ideal party recipe. Simply pop the focaccia in the oven before your guests arrive and welcome them with the irresistible aroma of freshly baked bread.

Straight-from-the-oven, garlicky bread is one of those foods that no one can resist. You don’t need to go to a restaurant to indulge—even if you’re a new baker, you’ll be able to whip this iconic Italian bread. For more garlic goodness, check out our recipes for How to Make Garlic Bread from Scratch, No-Knead Garlic Breadsticks, 1-Hour Dinner Rolls, and Crazy Dough Naan.

Table of Contents

No-Knead Focaccia is golden, bubbly and crispy, loaded with flaky sea salt, Roasted Garlic and Rosemary.

What is No-Knead Focaccia with Roasted Garlic and Rosemary?

  • No-Knead Focaccia with Roasted Garlic and Rosemary is an easy focaccia recipe characterized by its puffy, bubbly texture, crusty exterior, and moist interior. It’s flavored with fresh rosemary and garlic that’s roasted to tone down bitterness and draw out its subtle sweetness.
  • This focaccia bread doesn’t require kneading. In our recipe, a long, slow, rise allows the yeast to ferment to develop the gluten. There’s no reason to knead by hand or in a stand mixer. Bonus: the longer rise gives this focaccia a deeper flavor and a pleasantly chewier texture than focaccia made by kneading.
  • This type of flatbread was made in Ancient Rome and possibly even earlier by the Etruscans 2,500 years ago! This primitive version was an unleavened, hearth-baked bread. Now, every region of Italy has its own signature homemade focaccia bread recipe.

Tools You Need

Key Ingredients and Why

  • Olive oil

    • Buttery, slightly fruity, fragrant oil is essential to focaccia’s rich flavor.
    • Olive oil is key for creating focaccia’s moist interior and crisp, golden-brown crust.
    • Additionally, olive oil is used when roasting garlic to enhance its flavor and texture.
    • Any olive oil you have can be used here–it doesn’t have to be extra virgin.
  • Bread flour

    • Bread flour has a protein content of 11-14%, which means it can naturally and easily develop more gluten, resulting in a stronger, more elastic dough and a pleasant chew.
    • Bread flour is also known as “strong flour.”
  • Salt

    • Salt enhances the flavor of the focaccia.
    • Salt strengthens the gluten, giving the focaccia the perfect crumb. It also relaxes the dough so that it’s easier to shape.
  • Granulated sugar

    • Sugar feeds yeast, converting it into gas to make this no-knead focaccia bread rise light and airy.
    • In addition, sugar helps to retain moisture in the dough for a tender crumb.
    • Also, sugar reacts with the protein in bread flour through the Maillard reaction, contributing to the browning and adding flavor complexity.
  • Instant yeast

    • Instant yeast does not require sponging and gives a quicker, more efficient rise than active dry yeast.
    • Mix instant yeast with flour first to avoid direct contact with salt so the yeast won’t get deactivated.
  • Warm water

    • Lukewarm water activates and optimizes the growth of yeast.
    • To tell whether the water is lukewarm, take a small amount of water and put your finger in it; if it feels close to your body temperature or slightly warmer, it’s at lukewarm temperature.
  • Garlic

    • Garlic gives the focaccia a succulent, slightly sweet, subtly nutty taste.
    • Roasting the garlic mellows any harshness and gives it a spreadable, buttery consistency.
  • Rosemary

    • Rosemary gives an herbal, piney flavor to the focaccia.

How to Make No-Knead Focaccia with Roasted Garlic and Rosemary

  • Roast the garlic: 
    • Cut the tops off of two heads of garlic, drizzle them with olive oil, and wrap them in aluminum foil.
    • Bake for 30 to 40 minutes, until garlic cloves are soft. Squeeze out the garlic into a bowl, mash up, and set aside.

Step-by-step instructions on how to make No-Knead Focaccia: roast garlic until golden and soft.

  • Make the dough: 
    • In a mixing bowl, combine flour, salt, sugar, and yeast.
    • Stir the warm water and roasted garlic into the flour mixture. Mix until you have a shaggy dough (dough that has come together but is a little rough and uneven).
    • Pull the dough aside, and pour ¼ cup (2 fl oz/60 ml) of olive oil into the bowl. Turn the dough in the oil until it’s coated.
    • Cover the dough with cling wrap and leave it on the counter for at least 12 hours and up to 18 hours.

Step-by-step instructions on how to make No-Knead Focaccia: on the second day after bulk fermentation, pull the bubbly dough to the middle of the bowl and push it down to deflate. Put the dough seam-side down into an oiled 9x13-inch (22x33 cm) baking tray. Before baking, rub olive oil on your hands and make deep dimples all over the dough.

  • Finish proofing the dough:
    • The next day, pull the dough to the middle of the bowl and push it down to deflate.
    • Put the dough seam-side down into an oiled 9×13-inch (22×33 cm) baking tray. Cover with cling wrap or a shower cap, and put a kitchen towel on top, and let rise for at least four hours but no more than six hours.
    • Thirty minutes before the end of the rise time, preheat the oven to 450°F (230°C).
    • Before baking, rub olive oil on your hands and make deep dimples all over the dough. Drizzle the dough with the remaining 2 tablespoons of olive oil and top with chopped rosemary.

Drizzle the dough with the remaining 2 tablespoons of olive oil and top with chopped rosemary.

  • Bake the focaccia:
    • Bake for 20 to 30 minutes, until golden brown.
    • Let the focaccia cool for 30 minutes before you slice and serve.

No-knead focaccia is sliced and cooling on the black wire rack. The close-up shot shows it bubbly crumb and golden, crispy exterior.

Can I Make Focaccia with Roasted Garlic and Rosemary in Advance?

Yes, you can make Focaccia with Roasted Garlic and Rosemary in advance.

    • Because this recipe uses a slow-rise technique, the dough is mixed the day before baking and proofs overnight.
    • In addition, the garlic is roasted the day before baking the focaccia.

How to Store Leftovers

  • Room temperature: store leftover focaccia in an airtight container for up to 3 days.
  • Freeze: The leftover focaccia can also be frozen for up to 8 weeks.
  • Note that this focaccia is best the day it is made.

FAQs

  • What makes focaccia so puffy and bubbly?

    • Focaccia is made from a high-hydration dough, which is a dough where the water content is 70-100% of the flour’s weight. High-hydration dough can be sticky and loose and yields bread that has a puffier structure and bigger air bubbles.
    • Focaccia is made with a yeast dough, in which carbon dioxide creates bubbles that get trapped in the dough’s gluten structure. Additionally, this recipe’s long rise and fermentation process leads to a puffier texture.
    • Dimpling the dough also helps trap air and steam during baking, forming the focaccia’s signature bubbly interior.
  • How do I ensure my focaccia rises well and isn’t dense?

    • Mix instant yeast with flour first to avoid direct contact with salt so the yeast won’t get deactivated.
    • Be sure to dimple the dough all over before baking. Dimpling the dough prevents the focaccia from collapsing when bubbles form and burst while baking.
    • For the best focaccia bread, bake in a hot oven! Preheat your oven for 30 minutes before baking. A hot oven will give the focaccia the best rise and create steam, which can help with the rise.
  • Can I make this gluten-free?

    • Yes, you can make this focaccia gluten-free.
    • Substitute the flour for a 1:1 amount of gluten-free baking mix.
    • Note that the result will differ in taste and texture from focaccia made from the original recipe.

No-knead focaccia is sliced and cooling on the black wire rack. The close-up shot shows it bubbly crumb and golden, crispy exterior loaded with flaky sea salt, Roasted Garlic and Rosemary.

Gemma’s Pro Chef Tips

  • 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.

More Focaccia and Flatbread Recipes

Watch The Recipe Video!

No-Knead Focaccia with Roasted Garlic and Rosemary

4.65 from 14 votes
Try this No-Knead Focaccia with Roasted Garlic and Rosemary to indulge in an irresistible fusion of savoriness, chew, and crisp effortlessly.
Author: Gemma Stafford
Servings: 10 people
Prep Time 20 minutes
Cook Time 1 hour
Proof Time 16 hours
Total Time 17 hours 20 minutes
Try this No-Knead Focaccia with Roasted Garlic and Rosemary to indulge in an irresistible fusion of savoriness, chew, and crisp effortlessly.
Author: Gemma Stafford
Servings: 10 people

Ingredients

For the Roasted Garlic

  • 2 heads of garlic
  • Olive oil, for drizzling

For the Focaccia

  • cups (22½ oz/639 g) bread flour
  • teaspoons salt
  • 2 teaspoons granulated sugar
  • teaspoons instant yeast
  • cups (20 fl oz/600 ml) warm water
  • ¼ cup (2 fl oz/60 ml) plus 2 tablespoons olive oil
  • 2 tablespoons chopped rosemary

Instructions

The Day Before

    Make the Roasted Garlic

    • Preheat the oven to 400°F (200°C). Cut the tops off of two heads of garlic to expose the tops of the cloves, drizzle the cut ends with a bit of olive oil and wrap the bulbs in aluminum foil.
    • Bake for 30-40 minutes, until completely soft. Let rest until cool enough to handle, then squeeze the roasted garlic into a bowl and mash up with a fork. Set aside on the counter.

    Make the Dough

    • In a large bowl combine the flour, salt, sugar and yeast together.
    • Stir the warm water and roasted garlic together into the flour mixture and stir until completely moistened and you have a rough, shaggy dough.
    • Around the edge of the bowl pour in ¼ cup (2 fl oz/60 ml) of olive oil and swirl to coat the dough all around. Cover the bowl with plastic wrap and leave on the counter overnight, for at least 12 hours and up to 18 hours.

    The Next Day

    • Pull the edges of the dough into the center all around and push down to both deflate the dough and form a ball. Place the dough, seam side down, into a greased 9x13-inch (22x33 cm) baking pan baking dish and let rise, covered for a minimum of 4 hours but up to 6 hours. Do not cut this time short, it's very important for a thick, bubbly focaccia.
    • 30 minutes before the end of the rising time, preheat the oven to 450°F (230°C).
    • Then oil your hands and press deep dimples all over the surface of the dough. Drizzle with the remaining 2 tablespoons of olive oil, then sprinkle the rosemary over the top.
    • Bake for 20-30 minutes, until golden brown. Let cool for 30 minutes before serving.
    • This is best the day it is made but you can store leftovers in an airtight container at room temperature for up to 3 days. It also can be frozen for up to 8 weeks.

    Recipe 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.
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    QT31416
    3 months ago

    Here’s the finished product.i think 10×15” pan was just right. Mine baked 27 minutes at 450.

    Nishani
    3 months ago

    Easy recipe to follow and great result. I made half the quantity as I only had enough bread flour for half and it yielded a good size quantity. Next time will try with some different toppings!

    MJ Lee
    MJ Lee
    3 months ago

    This weekend I made two focaccias and they were phenomenal!! I left out the garlic cloves and rosemary as I had a very particular crowd, and with just the sea salt it was FANTASTIC!! The first one rose for 4.5 hours out of the fridge on its second rise, and the second loaf rise a full 6 hours. The second one was definitely the better of the two!! Thanks so much for sharing this amazing recipe Gemma!! This will definitely be a new staple for my family.❤️

    Lynn
    Lynn
    3 months ago

    This bread is a true winner! The hardest part of it is the waiting. It is so delicious. I will never buy store bought again. It looks as beautiful as it tastes. Thank you Gamma, you always make me look great!

    QT31416
    3 months ago

    Got the recipe yesterday and it’s in the oven. The house smells divine, assuming you like roasted garlic smell. The dough came out a little runnier than what I see in the video but it was easy to work with. I used 10”x15” rimmed cookie sheet. The dough rose quite a bit as it was baking. Can’t wait to try it. Thanks for all you do Gemma. I’ve become a better baker because of you.

    Cece
    Cece
    3 months ago

    Did I read this right? The day before I make the garlic and I let it sit out on the counter overnight? I need to make this.

    The Mimi
    The Mimi
    3 months ago

    Yay!!! I can’t wait to try this, love! It looks amazing!🤤🙏❤️

    Ali
    Ali
    3 months ago

    I’m allergic to yeast do you have a yeast-free version and how close to the original would it be

    About Us

    Meet Gemma

    About Us

    Meet Gemma

    Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.

     

    Weeknight Family Favorites Chapter from the Bigger Bolder Baking Every Day Cookbook