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No-Knead Skillet Focaccia with Rosemary

Close-up of the airy, open crumb texture of No-Knead Skillet Focaccia with Rosemary, showing a golden crust.
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Make flavorful, rustic focaccia bread using a simple no-knead method, baked directly in a skillet for a crisp bottom crust.

Ingredients

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  • 3 cups all-purpose flour
  • 1 1/2 teaspoons instant dry yeast
  • 1 1/2 teaspoons salt
  • 1 1/2 cups warm water (about 105-115°F)
  • 1/4 cup olive oil, plus extra for drizzling
  • 2 tablespoons fresh rosemary, chopped
  • 1 teaspoon coarse sea salt, for topping

Instructions

  1. In a large bowl, mix the flour, yeast, and salt.
  2. Pour in the warm water and 1/4 cup of olive oil. Mix with a wooden spoon until just combined into a shaggy dough. Do not knead.
  3. Cover the bowl tightly with plastic wrap and let the dough rest at room temperature for 12 to 18 hours, or until it has doubled in size and is bubbly.
  4. Generously coat the bottom and sides of a 10-inch cast iron skillet with olive oil.
  5. Gently scrape the sticky dough into the oiled skillet. Oil your hands lightly and gently stretch and press the dough to fill the bottom of the skillet. If the dough resists, let it rest for 10 minutes, then stretch again.
  6. Cover the skillet loosely and let the dough proof for 30 to 45 minutes. During this time, preheat your oven to 425°F (220°C).
  7. Once proofed, drizzle the top of the dough lightly with olive oil. Use your fingertips to create deep dimples all over the surface of the dough.
  8. Sprinkle the chopped rosemary and coarse sea salt evenly over the top.
  9. Bake in the preheated oven for 20 to 25 minutes, or until the top is golden brown and the edges are set.
  10. Carefully remove the focaccia from the skillet immediately after baking and let it cool slightly on a wire rack before slicing.

Notes

  • Using warm water activates the yeast quickly for the long, slow fermentation.
  • A cast iron skillet works best as it retains heat well and creates a superior crust.
  • If you prefer a thicker bread, use a slightly smaller skillet, like an 8-inch pan.

Nutrition

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