No-knead focaccia bread flavoured with roasted garlic and rosemary. A must-try bread if you are looking for fuss-free, easy, no-knead bread. You can also add olives, sundried tomato and other toppings to it.

The last Saturday the weather was gloomy and it was raining. We were in a mood to have some warm soup and bread. I had some fresh rosemary in hand so focaccia was the obvious choice. A simple soft, chewy focaccia with roasted garlic and fresh rosemary and drizzled with lots of olive oil. Simple flavours yet very satisfying.

This no-knead focaccia is one such recipe that I have done N number of times and every time it has amazed me with its lovely texture. Really easy to do and because it is no-knead, no messy hand.

📖 Recipe

No Knead Roasted Garlic Focaccia

5 from 1 vote

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Course: Appetizer

Cuisine: Italian

Prep Time: 15

Cook Time: 20

Resting time: 3

Total Time: 1 55

Author: Subhasmita

Ingredients

1.5 cup all purpose flour
¾ cup water luke warm
½ teaspoon salt
½ teaspoon sugar
1 teaspoon Instant dry yeast
1.5 Tablespoon Olive Oil (more to drizzle on top)
2 teaspoon garlic
2 sprig rosemary more for topping
sea salt

Instructions

Grease a 9-inch pan generously with oil.
Warm 1.5 tablespoon olive oil and add chopped garlic. Let it cook for some seconds until the garlic is golden brown in colour and is aromatic.
If you are using active dry yeast, proof the yeast in ¼ cup lukewarm water(out of total ¾ cup water), sugar and yeast. Let it stand for 10 mins to let the yeast bloom.
Mix everything except the toppings in a big mixing bowl. Beat 20 times using a wooden spoon.
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Transfer dough to the greased pan.With greased hands push the dough to the edges. Cover the pan and let it rise for 1 - 1.5 hours. The dough might not double but it should look puffy.
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Towards the end of the rise period pre-heat oven 190 degree celsius.
Make dimples with greased fingers. Drizzle rest 1.5 tablespoon oil on top. Sprinkle sea salt and few sprigs of rosemary. Bake for 20-25 minutes.
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The top would look light golden brown in colour and the bottom should sound whole when tapped. ( It should read between 200-210F on an instant thermometer)
Serve warm with some soup or stew.