No-Knead Herbed Focaccia with Rosemary and Sea Salt

This Easy Herbed Focaccia Bread is simple to make and full of flavor. The loaf bakes up light and airy with a pleasant olive oil richness, finished with flaky sea salt and fragrant herbs. Serve it as a side, use it for sandwiches, or tear off pieces for dipping in soups and stews.

Easy Focaccia Bread Recipe

If you’re new to yeast breads, this herbed focaccia is a forgiving, straightforward place to start. The dough is mixed quickly, then refrigerated for a slow cold fermentation that develops flavor and texture. Plan ahead — the dough benefits from at least 8 hours in the fridge (overnight is ideal) — but active hands-on time is minimal.

What is Focaccia?

Focaccia (pronounced “fuh-KA-cha”) is a flat, oven-baked Italian yeast bread. It is traditionally seasoned with olive oil, coarse salt, and fresh herbs such as rosemary. Variations range from savory toppings to sweet versions, but the classic herb-and-salt focaccia is a versatile, crowd-pleasing staple.

Recipe Highlights

• Prep: 10 mins
• Cook: 22 mins
• Total time (including chill and rise): about 10 hrs 32 mins
• Servings: 10

Ingredients

• 2 cups bread flour (or all-purpose)
• 1 teaspoon kosher salt
• 1 cup warm water
• 1 1/8 teaspoons instant yeast
• 1/2 teaspoon granulated sugar
• Olive oil (for dough and drizzling)
• 1 teaspoon fresh rosemary, chopped (or 1/2 teaspoon dried)
• 1 teaspoon fresh parsley, chopped (or 1/2 teaspoon dried)
• 1/2 teaspoon fresh thyme leaves, chopped (or 1/4 teaspoon dried)
• Maldon or other flaked sea salt, for finishing

Substituting herbs

If you don’t have fresh herbs, dried herbs or a sprinkle of Italian seasoning will work. Fresh herbs will give brighter flavor, but dried herbs are an acceptable substitute.

Instructions

1. In a glass bowl, whisk together the flour and kosher salt.
2. In a glass measuring cup, combine the warm water, instant yeast, and sugar. Let sit a minute, then stir briefly.
3. Pour the yeast mixture into the flour and stir with a wooden spoon until the dough just comes together.
4. Cover the bowl tightly with plastic wrap and refrigerate for at least 8 hours or overnight for best flavor.
5. When ready, remove the bowl from the fridge. Oil an 8-inch round cake pan and place the chilled dough in the center, tucking any loose ends underneath.
6. Cover with plastic wrap again and allow the dough to rise for about 2 hours, until it fills the pan.
7. Preheat the oven to 450°F (232°C).
8. Drizzle the dough with additional olive oil. Use your fingertips to create dimples across the top, pressing down to near the bottom of the pan but not through the dough.
9. Sprinkle the chopped herbs evenly over the top and finish with flaky sea salt.
10. Place the focaccia in the oven, immediately reduce the temperature to 425°F (218°C), and bake 22–24 minutes, or until the top is golden and the interior is set.
11. Remove from the oven and cool slightly before slicing and serving.

Why dimple the dough?

The characteristic dimples increase the surface area and create small wells for olive oil to pool. That concentrated oil plus the herbs and salt enhances crust color, texture, and flavor.

Storage and Freezing

Because of the olive oil, this focaccia stays tender and flavorful at room temperature. Store wrapped in plastic or in a zip-top bag on the counter for 4–5 days.

To freeze: wrap the cooled focaccia tightly in plastic wrap, place in a freezer bag or vacuum-seal, and freeze up to 3 months. Thaw at room temperature before serving and warm briefly in the oven if you prefer it heated.

What to Serve with Focaccia

Focaccia is excellent on its own, as sandwich bread, or for dipping. Favorite pairings include hearty soups and stews such as:

• Brown butter cauliflower soup
• Tomato basil orzo soup
• Creamy tortellini and butternut squash soup
• Irish beef stew
• Cheeseburger-style soup
• Cream of tomato soup with grilled cheese

Tips for the Best Focaccia

• Use strong flour: Bread flour yields the best structure and chew. All-purpose flour will still work if needed.
• Choose a glass bowl: A glass mixing bowl is neutral and lets you watch the dough. It’s a helpful option for home bakers.
• Use a wooden spoon: Mixing with a wooden spoon is easy and effective for this sticky, no-knead style dough.
• Give it time: The long, cold fermentation develops flavor and improves texture. Plan ahead and refrigerate overnight if possible.

Recipe Notes

• If substituting dried herbs, reduce amounts roughly by half (taste and adjust).
• Good yeast will become frothy when mixed with warm water and a bit of sugar. If it fails to foam, consider replacing the yeast.
• Wrap leftover focaccia tightly to retain moisture; warming in the oven brings back a fresh-baked texture.

Try this recipe when you want an impressive homemade bread with minimal active work. The overnight chill makes prep easy and rewards you with a loaf that’s fragrant, golden, and irresistibly soft inside.