Wait! What? Focaccia you don’t need to knead? Yes! This No Knead Focaccia Bread with Rosemary & Sea Salt is virtually fool proof. As long as you are able to stir some ingredients together in a bowl & turn on the oven you can do it. And nothing, and I mean nothing, can beat the smell & taste of fresh focaccia straight from the oven! ♡
Good bread is one of my favourite foods, especially when it is fresh from the oven and slathered in my Easy Vegan Butter. And as much as I love it and want to start introducing some more bread recipes to the blog, I realize that when it comes to yeast and bread baking a lot of people have some kind of irrational fear. I guess it stems from the fact that there is so much room for error. Everything is so variable with traditional bread making and no matter how good a recipe is, it takes practise to be able to get good results.
This Miracle No Knead Focaccia Bread with Rosemary & Sea Salt is different though. It is virtually fool proof. If you are able to put some ingredients in a bowl and stir them all together then you’ve got this. There is nothing more to it than that.
Fresh homemade focaccia, here we come!
HOW TO MAKE MIRACLE NO KNEAD FOCACCIA BREAD WITH ROSEMARY & SEA SALT
You can see my step by step pictures above which show the whole focaccia making process but basically all you do is:
- Put the dry ingredients into a bowl
- Mix then add olive oil and water and mix again
- Stir, cover & leave for around 8 hours
- Scrape the dough out and into a pan
- Drizzle with olive oil & sprinkle with rosemary and sea salt
It really is that easy. The only hands on time needed is a couple of minutes to mix the flour, yeast, salt and water together with a spoon, and later, a couple of minutes to scrape the dough into a pan and drizzle with olive oil then sprinkle with rosemary and salt. No kneading, no shaping.
All you need is a large bowl, a spoon, an 8 x 8 pan (or similar) and some patience.
Patience is everything when you make bread. It is impossible to get immediate results but every minute spent waiting is so worth it. I promise!
The rosemary infused bread smell that permeates your house while this little miracle bakes is the stuff of dreams. It smells amazing! When you break into that salt and rosemary scattered crust you will find a soft and fluffy interior that is just begging you to eat it. All of it. Now.
HOW TO SERVE
This Miracle No Knead Focaccia Bread is wonderful served warm from the oven or completely cooled. It makes the perfect accompaniment to soups, stews, pasta dishes and casseroles. It is also great used to make sandwiches (try it with my White Bean & Artichoke Sandwich Filling) and makes the most wonderful paninis. Leftovers, if wrapped up well, are still soft the next day but it is best eaten on the same day.
ARE YOU READY TO MAKE NO KNEAD BREAD?
You have to leave the mixed up dough to rest for at least seven hours but up to nine will be ok. You can mix it up before you go to bed at night then bake it in the morning, or you can mix it up in the morning, head off to work, then bake it when you get home. Either way, you are this close to fresh Rosemary and Sea Salt Crusted Focaccia perfection!
If you aren’t a bread maker, then hold tight because you are about to become one!
If you give this recipe a try be a ☆ and let me know! Leave a comment and don’t forget to tag a picture #avirtualvegan on Instagram!
Miracle No Knead Focaccia Bread with Rosemary & Sea Salt
- 500 g | 3¾ cups plus 4 ½ teaspoons all purpose flour or bread flour cups measured by spooning the flour into the cups and levelling off with the back of a knife - do not scoop and do not compact the flour down by pressing on it as you fill the cup (in the UK use strong bread flour)
- 10 g | 1 very full tablespoon instant yeast or quick rise yeast . NOT regular active yeast
- 10 g | 2 teaspoons salt
- 1 tablespoon olive oil
- 450 mls | 1¾ cup plus 2 tablespoons | 15.2 U.S oz COLD water not warm water
- 60 mls | 4 tablespoons good olive oil for drizzling Just drizzle as much as you feel comfortable with on top - I like a bit more ;O
- 2 tablespoons fresh or dried rosemary
- sea salt flakes or crystals for scattering
- In a large mixing bowl combine the flour, yeast and salt then add 1 tablespoon of olive oil.
- Add the water and mix well until you can see no more dry flour and you have a wet, slightly lumpy looking mess. Make sure to scrape right into the bottom of the bowl. (See my picture in the collage near the top of my post above for reference).
- Cover with cling wrap or a clean shower cap and leave on the kitchen counter for a minimum of 7 hours and a maximum of 9 hours. Do not refrigerate and do not leave anywhere really warm. Just normal room temperature is fine.
- About 20 minutes before the time is up preheat your oven to 400°F and line an 8 x 8 square pan (a cake tin or brownie pan) with parchment paper. See recipe notes for tin alternatives.
- When the oven is at temperature, scrape the dough out of the bowl and into the pan. I use a dough scraper but a silicone spatula or spoon will be fine. It will be clingy and sticky but that is normal.
- Once it's all in the pan, flatten it out so it's as even as you can get it all over, then using a finger dipped in olive oil, make dimples all over the top.
Drizzle over the olive oil (be as generous as you feel comfortable with) and sprinkle on the rosemary and salt.
- Place in the preheated oven and bake for about 37 - 40 minutes.
- When done it will be starting to go golden brown in places on the top. If you want it a little crustier you can bake it for another 5 minutes but no longer as otherwise it will become dry.
- Remove from the oven, lift out using the paper as handles and place on a cooling rack.
- Leave to cool for at least 15 minutes before cutting.
I have included amounts in cups as well as weights but I would highly recommend using the weight measurements for the very best results. Cup measurements are too variable & there is a chance they could affect your results. Digital kitchen scales can be purchased really cheaply for around $10-$15 & they really do make all the difference for baked goods where accuracy is key to good results).
If you don't have an 8 x 8 square tin then you can use a 9 inch round pan instead. You could also use a slightly bigger pan but the bread will end up thinner so will need a bit less time to bake. 8 x 8 or 9 inch round are the optimum sizes for a decent depth and finish though.