No-Knead Rosemary & Garlic Focaccia

Focaccia is one of BigBoy's favourite breads. It is both soft and chewy, and when baked, it can be enjoyed immediately with a crispy crust on top, offering an incredibly delicious taste.

The Origin of Focaccia

Focaccia, a traditional Italian bread, has a long and storied history. The earliest version of focaccia can be traced back to ancient Rome, where it was known as “panis focacius,” meaning “bread baked on the hearth.” Over time, this simple yet delicious bread evolved into various regional versions across Italy, becoming an integral part of Italian cuisine.

The Characteristics of Focaccia

The distinctive features of focaccia lie in its soft and elastic texture, as well as its unique crispy surface. This bread is typically made with a generous amount of olive oil to keep the interior moist, creating a golden, crisp crust on top. Compared to traditional bread, focaccia has a longer fermentation period, resulting in a softer internal structure with rich air pockets. The flavour of focaccia is often enhanced by simple seasonings and toppings such as sea salt, rosemary, and garlic.

Topping Options for Focaccia

The versatility of focaccia lies in its ability to accommodate a wide range of toppings. Beyond the classic rosemary and sea salt, focaccia can be adorned with various ingredients such as cherry tomatoes, asparagus, and olives. These toppings not only enhance the visual appeal of the focaccia but also diversify its flavour profile. The sweetness of cherry tomatoes, the crispness of asparagus, and the savoury richness of olives are all excellent choices for adding depth to the focaccia’s taste.

The versatility of Focaccia lies in its ability to easily accommodate a wide range of toppings.

BigBoy’s No-Knead Focaccia

BigBoy’s recipe for Focaccia utilises a simple and convenient method—no-knead dough. This approach eliminates the traditional kneading step, requiring only that the dough be allowed to rise until doubled in size before baking. This method not only saves time but also preserves the light and airy texture of the focaccia. Once baked, the focaccia retains its soft interior and delightful crisp crust. The addition of rosemary and garlic further enhances the bread with an irresistible aroma, making it a deliciously crunchy and flavourful treat.

This no-knead rosemary focaccia is not only easy to make but also allows you to enjoy the flavours of Italy right at home. Whether as a breakfast item or a side for dinner, it’s an exceptional choice for adding a touch of gourmet to your meals.

BigBoy's Focaccia recipe does not require kneading the dough, yet it still maintains the desired airy texture and mouthfeel, significantly saving time.

Ingredients (9"x12" baking tray)

---

Basic Ingredients:
Bread Flour	250g
Warm Water（about 37°C）	200g
Sea Salt	3g
Extra Virgin Olive Oil	10g＋more
Instant Yeast	2.5g

Toppings:
Rosemary (pick the leaves)	2 sprigs
Garlic (Sliced)	8 cloves
Extra Virgin Olive Oil	30g
Sea Salt	to garnish

Steps

---

1. First, sift and mix the flour and salt together. Combine the instant dry yeast with warm water and mix well. Then, pour the yeast water into the flour mixture, and add 10 grams of extra virgin olive oil. Use a spatula to mix everything into a dough (it will be quite moist at this stage). Let it rest for 15 minutes.

2. Take another large bowl and brush a small amount of olive oil inside. Transfer the dough to this bowl. Stretch and fold the edges of the dough towards the center (as shown in the left image), and repeat this process for all four sides (refer to the right image). Finally, flip the dough so the folded side is facing down, cover it with plastic wrap, and let it ferment for 30 minutes. Repeat this folding process two more times, making a total of three folds, with each fold followed by a 30-minute fermentation at room temperature. The total fermentation time for the first rise is approximately 1.5 hours.

3. Take a 9"x12" baking tray and brush olive oil into each corner. Place the dough onto the tray and use your fingers to gently spread the dough out until it evenly covers the entire surface of the tray.

4. Cover the dough with a damp cloth or plastic wrap and place it in the oven at 30°C (86°F) for the second rise, which will take about 1 hour.

5. During the rising period, you can prepare garlic oil (this step is optional). Add 30 grams of extra virgin olive oil to a pan, then add minced garlic. Cook over low heat until the garlic is slightly golden (about 10 minutes), then let it cool and set aside.

6. Once the dough has finished rising, preheat the oven to 230°C (450°F). Dampen your fingers with a little water and use them to make small indentations all over the dough. Sprinkle rosemary leaves evenly on top, then drizzle with garlic oil (or extra virgin olive oil if you didn't make garlic oil). Finally, sprinkle a pinch of coarse sea salt over the surface.

7. Place the baking tray in the oven and bake for 15 minutes, or until the Focaccia is golden brown and crispy.