Print

Easiest No-Knead Skillet Focaccia with Crispy Rosemary Crust

A thick slice of No-Knead Skillet Focaccia showing its airy interior, topped with rosemary and coarse salt.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make flavorful, rustic focaccia bread without kneading. This simple recipe uses a skillet for a wonderfully crisp bottom crust.

Ingredients

Scale
  • 3 cups all-purpose flour
  • 1 1/2 teaspoons instant dry yeast
  • 1 1/2 teaspoons salt
  • 1 1/2 cups warm water (about 105°F)
  • 1/4 cup olive oil, plus extra for drizzling
  • 2 tablespoons fresh rosemary, chopped
  • 1 teaspoon coarse sea salt, for topping

Instructions

  1. In a large bowl, whisk together the flour, yeast, and salt.
  2. Pour in the warm water and 1/4 cup of olive oil. Mix with a wooden spoon until just combined and a shaggy dough forms. Do not overmix or knead.
  3. Cover the bowl tightly with plastic wrap and let the dough rest at room temperature for 12 to 18 hours, or until doubled in size and very bubbly.
  4. Generously coat a 10-inch oven-safe skillet (cast iron works best) with about 2 tablespoons of olive oil.
  5. Gently scrape the dough into the oiled skillet. Drizzle the top of the dough with a little more olive oil.
  6. Use your oiled fingers to gently dimple the dough all over, stretching it slightly to fill the pan.
  7. Sprinkle the chopped rosemary and coarse sea salt evenly over the top.
  8. Preheat your oven to 425°F (220°C).
  9. Place the skillet on the stovetop over medium heat for 2 to 3 minutes to warm the bottom before baking.
  10. Transfer the skillet to the preheated oven and bake for 20 to 25 minutes, or until the top is golden brown and the internal temperature reaches 200°F (93°C).
  11. Carefully remove the focaccia from the skillet immediately and let it cool on a wire rack before slicing.

Notes

  • For a softer crumb, let the dough rise in the refrigerator for up to 3 days instead of at room temperature.
  • If you do not have an oven-safe skillet, you can bake the dough on a parchment-lined baking sheet, but the bottom crust will be less crisp.
  • Use good quality olive oil for the best flavor in the dough and topping.

Nutrition

Find it online: https://cookifyme.com/no-knead-skillet-focaccia-with-rosemary/