We're making a warm loaf of no-knead olive and rosemary focaccia that's so enticing, you'll wish you could smell it through your screen. This bread is ideal for those who dream of baking but feel daunted by kneading and shaping. This beginner-friendly recipe makes entering the world of homemade bread simple, and it's so delicious that I might just stick with focaccia forever. Let's get started on this easy no-knead focaccia, especially with Thanksgiving approaching—it's sure to be a hit.
Thanksgiving is just around the corner, and I have a little concern about the traditional feast. I believe we eat with our eyes first, and it's often disappointing to see a plate filled with monotone turkey, mashed potatoes, and stuffing—those white rolls don't help either, even if they taste good. With this recipe, I wanted to transform the bread that usually appears on the Thanksgiving table, introducing more vibrant colors and flavors.
This no-knead focaccia is loaded with garlic, rosemary, everything seasoning, and California Ripe Olives. These olives are the most flavorful and juicy I've encountered, sourced from multi-generational family farms along the Central California Coast. Look for the CA Grown logo to ensure you're getting the best quality.
While this recipe is straightforward, it does require two essential resting periods for the dough to rise and develop the characteristic air pockets. No kneading is necessary; the dough is pliable enough to stretch and fit your baking sheet using just your hands.
Feel free to get creative with the toppings; this is a fun activity for kids to join in on! Sprinkle red onion, rosemary, everything seasoning, and California Ripe Olives on top for a stunning presentation that might steal the show at your Thanksgiving dinner. If you have extra olives, I love serving them with almonds and seeded crackers as a delightful appetizer, or adding them to pasta, salads, and pizzas—I'm hooked!
After you've arranged your toppings to your liking, pop the baking sheet in the oven, and in just 20 minutes, you'll be rewarded with warm, garlicky focaccia ready to enjoy.
Pro tip: Before serving, drizzle a bit more extra-virgin olive oil and sprinkle flaky sea salt on top for added flavor.
Check out the recipe below, and let us know in the comments if you give it a try!
Prep Time
30 minutes (plus at least 6 hours for rising)
Cooking Time
20 minutes
Ingredients
- 1 ¼ oz. envelope active dry yeast (about 2¼ tsp.)
- 2 tsp. honey
- 5 cups (625 g) all-purpose flour
- 1 tbsp. kosher salt
- 6 tbsp. extra-virgin olive oil, divided, plus more for hands
- ½ cup California Ripe Olives, quartered
- 3 sprigs rosemary, leaves removed
- Red onion, thinly sliced
- Everything seasoning
- Flaky sea salt
- 6 garlic cloves, minced
- Red pepper flakes
Instructions
- In a medium bowl, whisk together yeast, honey, and 2 ½ cups lukewarm water. Let sit for 5 minutes until foamy.
- Add flour and salt, mixing with a rubber spatula until a dough forms.
- Transfer the dough to a large bowl coated with olive oil, cover with plastic wrap, and refrigerate for 8 hours (or let rise at room temperature for 3-4 hours) until doubled in size.
- Grease an 18x13" rimmed baking sheet with butter and pour 1 tablespoon of olive oil into the center. Gather the dough edges towards the center of the bowl using a fork and turn to form a rough ball. Move the dough to the baking sheet, drizzle with any remaining oil, and let rise uncovered in a warm spot until doubled, at least 2 hours but no more than 4.
- Preheat the oven to 450°F. To check if the dough is ready, poke it with your finger; it should slowly spring back. If it springs back quickly, it needs more time. Oil your hands and stretch the dough to fill the pan, creating dimples with your fingers.
- Top with rosemary, olives, red onion, minced garlic, and everything seasoning. Bake until puffed and golden brown, about 15-20 minutes.
- Once done, drizzle with olive oil and flaky salt, slice, and enjoy!
