No-Knead Rosemary Sea Salt Focaccia (Overnight, 18-Hour)
Golden, blistered crust with deep olive-oil pockets and a tender, open crumb gives this focaccia its irresistible texture. Dimples pressed into the dough hold fragrant oil and fresh rosemary, resulting in crisp edges and a soft, springy center that tears into airy pieces.
Use a long, cold fermentation for developed flavor with minimal hands-on time. Substitute dried yeast for instant if needed, and swap rosemary for thyme or sliced olives for a different savory note. For a gluten-free riff, try a certified gluten-free flour blend formulated for yeast breads and follow manufacturer hydration suggestions.
Serve warm as a bread basket centerpiece, split for sandwiches, or alongside soups and salads for casual dinners or parties. Make ahead by refrigerating the shaped dough up to 48 hours and bake the day you need it; leftovers refresh beautifully when reheated in a hot oven or toaster oven.
How to Make It
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1
Combine flour, fine sea salt, and active dry yeast in a large mixing bowl and whisk to distribute evenly.
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2
Pour water, olive oil, and honey (if using) into the flour mixture. Stir with a wooden spoon or dough whisk until a shaggy, sticky dough forms and no dry flour remains (about 1–2 minutes).
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3
Cover the bowl with plastic wrap or a lid and let the dough rest at room temperature for 30 minutes to begin autolyse.
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4
Uncover and fold the dough once: reach under the dough, stretch a portion up and fold it over itself, rotating the bowl; repeat 3–4 times. Cover and refrigerate the bowl for 12–18 hours (overnight) to ferment slowly.
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5
Drizzle a 9x13-inch (or similar) rimmed baking sheet with 1 tbsp olive oil. Transfer the cold dough to the oiled sheet, turning it so all sides are coated in oil.
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6
Dimple the dough by pressing your fingertips into the surface, working from the center outward; don’t press all the way through. Cover loosely with plastic wrap and allow to proof at room temperature for 1–2 hours, until it puffs noticeably.
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7
Preheat the oven to 230°C (450°F) and set a rack in the middle. Use your fingertips to re-dimple the dough, drizzle the remaining olive oil over the surface, sprinkle with fresh rosemary and coarse sea salt.
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8
Bake the focaccia for 20–25 minutes until the top is deeply golden-brown and edges are crisp. Rotate the pan halfway if your oven cooks unevenly.
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9
Remove the focaccia from the oven and immediately brush any pooled oil across the surface; let rest on the pan for 10 minutes, then transfer to a cooling rack.
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10
Slice into squares or tear into pieces and serve warm. Store cooled leftovers wrapped at room temperature for 2 days or freeze slices for up to 1 month; reheat in a warm oven to refresh.
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