Mamma's Baking

No-Knead Rosemary Focaccia (Crispy Bottom & Pillowy Crumb)

Pillowy, olive oil-drenched Italian flatbread with fragrant rosemary and crunchy sea salt — impossibly easy and utterly addictive.

Prep: 20m Cook: 25m 8 servings

Ingredients

Servings: 8

1
In a large bowl, combine flour, yeast, and salt. Add warm water and 3 tbsp olive oil. Mix until a shaggy, sticky dough forms.
2
Cover and let rest for 10 minutes, then perform a series of stretch-and-folds: pull one side up and fold over, rotate the bowl 90°, and repeat 4 times. Rest 10 minutes and repeat twice more.
3
Drizzle 2 tbsp olive oil into a 9x13 baking pan. Transfer the dough and turn to coat. Spread gently without deflating.
4
Cover with plastic wrap and let rise for 1.5–2 hours until puffy and nearly doubled.
5
Drizzle remaining olive oil over the top. Using oiled fingers, dimple the entire surface deeply.
6
Press rosemary sprigs into the dimples and scatter flaky sea salt generously over the top.
7
Preheat oven to 220°C (425°F). Bake for 22–25 minutes until deeply golden on top and crispy on the edges.
8
Let cool in the pan for 5 minutes, then transfer to a wire rack. Drizzle with more olive oil before serving.

• The stretch-and-fold technique replaces traditional kneading and builds structure in high-hydration doughs.
• Don't be shy with the olive oil — it's what creates that signature crispy, golden bottom.