This No-Knead Focaccia with Roasted Garlic and Rosemary is a game-changer for bread lovers, offering a golden, crispy crust with a soft, airy interior. The roasted garlic infuses every bite with a rich, caramelized depth, while fragrant rosemary adds a fresh, earthy note.
With just 20 minutes of hands-on prep, this recipe lets time do the work, proofing overnight for unparalleled flavor and texture.
Baking this focaccia fills your kitchen with an irresistible aroma, promising a warm, pillowy loaf that’s perfect for tearing and sharing. The 16-hour proofing process ensures a light, bubbly crumb, while the one-hour bake creates a perfectly crisp exterior. It’s a simple yet show-stopping bread that feels indulgent yet effortless to make.
Ingredients for No-Knead Focaccia with Roasted Garlic and Rosemary
- For the Roasted Garlic:
- 2 heads of garlic
- Olive oil, for drizzling
- For the Focaccia:
- 4½ cups (22½ oz/639 g) bread flour (all-purpose flour works too, but bread flour gives a chewier texture)
- 2½ teaspoons salt
- 2 teaspoons granulated sugar
- 1½ teaspoons instant yeast (or active dry yeast, but proof it first in warm water)
- 2½ cups (20 fl oz/600 ml) warm water (about 110°F/43°C)
- ¼ cup (2 fl oz/60 ml) plus 2 tablespoons olive oil (extra virgin recommended)
- 2 tablespoons chopped rosemary (fresh or dried, but fresh is preferred)
Step-by-Step 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 cloves, drizzle with olive oil, and wrap in aluminum foil.
- Bake for 30-40 minutes, until the garlic is soft and golden. Let cool, then squeeze the cloves into a bowl and mash with a fork. Set aside.
- Make the Dough
- In a large bowl, combine the flour, salt, sugar, and yeast.
- Stir the warm water and roasted garlic into the flour mixture until fully combined and a shaggy dough forms.
- Pour ¼ cup (2 fl oz/60 ml) of olive oil around the edges of the bowl, swirling to coat the dough. Cover with plastic wrap and let sit on the counter for 12-18 hours.
- The Next Day: Shape and Bake
- Gently pull the edges of the dough into the center to deflate it and form a ball. Place seam-side down in a greased 9×13-inch (22×33 cm) baking dish. Cover and let rise for 4-6 hours.
- 30 minutes before baking, preheat the oven to 450°F (230°C).
- Oil your hands and press deep dimples into the dough. Drizzle with the remaining 2 tablespoons of olive oil and sprinkle with rosemary.
- Bake for 20-30 minutes, until golden brown. Let cool for 30 minutes before serving.
- Storage: Best eaten the day it’s made. Store leftovers in an airtight container at room temperature for up to 3 days or freeze for up to 8 weeks.
Perfect Pairings: Serving Suggestions
This No-Knead Focaccia with Roasted Garlic and Rosemary is a versatile bread that pairs beautifully with a variety of dishes. Serve it alongside a hearty soup or stew for a comforting meal.
It also makes an excellent base for sandwiches—try layering it with prosciutto, mozzarella, and arugula. For a simple appetizer, drizzle slices with balsamic glaze and serve with a side of olive oil for dipping.
Storage and Reheating Tips
While this focaccia is best enjoyed fresh, you can store leftovers in an airtight container at room temperature for up to 3 days. To revive its texture, reheat slices in a 350°F (175°C) oven for 5-7 minutes until warm and slightly crispy.
For longer storage, wrap the bread tightly in plastic wrap and aluminum foil, then freeze for up to 8 weeks. Thaw at room temperature before reheating.
Recipe Variations to Try
Customize this focaccia to suit your taste! Swap the rosemary for thyme or oregano, or add a sprinkle of red pepper flakes for a spicy kick. For a cheesy twist, fold in grated Parmesan or cheddar into the dough before baking. You can also top it with sundried tomatoes, olives, or caramelized onions for extra flavor and texture.
Time-Saving Tips for Busy Bakers
If you’re short on time, you can reduce the proofing time slightly, but keep in mind that the longer rise is key to the focaccia’s signature texture. To save time the day of baking, prepare the roasted garlic and dough the night before. You can also use pre-minced garlic (about 2 tablespoons) instead of roasting fresh garlic, though the flavor will be less intense.
Essential Equipment Guidance
To make this recipe, you’ll need a large mixing bowl, a 9×13-inch (22×33 cm) baking pan, and aluminum foil for roasting the garlic. A bench scraper or spatula can help handle the sticky dough, and a pastry brush is handy for evenly distributing olive oil. For the best results, use a digital kitchen scale to measure ingredients accurately.
No-Knead Focaccia with Roasted Garlic and Rosemary
Ingredients
For the Roasted Garlic
- 2 heads garlic
- Olive oil, for drizzling
For the Focaccia
- 4½ cups bread flour 22½ oz/639 g
- 2½ teaspoons salt
- 2 teaspoons granulated sugar
- 1½ teaspoons instant yeast
- 2½ cups warm water 20 fl oz/600 ml
- ¼ cup olive oil 2 fl oz/60 ml
- 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 9×13-inch (22×33 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.
