Rosemary and Olive No Knead Focaccia Bread

Focaccia bread on a baking sheet

Rosemary and Olive No Knead Focaccia Bread with paper thin slices of Meyer lemon is an easy yeast bread you’ll come back to again and again. With only a quick hand mixing and 40 minutes to rise, you can have it on the table, (or in your mouth!) in just over an hour.

Rosemary and Olive No Knead Focaccia Bread on a baking sheet

Reader Rave ~

“Thanks for sharing this recipe!! It is so quick & easy to make.
We loved the focaccia bread & the dough was also really great for making pizza!” ~Teresa

This no knead focaccia (“foh-KA-cha”) bread recipe is near and dear to my heart,

It’s one of the first yeast breads I learned to make, and is still a favorite because it’s simple and foolproof. Sometimes I make it plain, sometimes just with the rosemary and salt…I’ve topped it with everything from pine nuts to cherry tomatoes, and I’m still experimenting after so many years. Make it once and it’ll become a family institution…my kids used to beg for rosemary bread like it was candy.

 Focaccia bread on a baking sheet

Who doesn’t crave homemade bread?

The smell alone drives me nuts. It’s so frustrating that most of us don’t get the chance to experience that thrill much anymore, but guess what ~ with this quick and easy focaccia recipe you can reconnect with your inner baker any time you want.

Rosemary and Olive No Knead Focaccia Bread dough

What you’ll need for this no knead focaccia bread:

  • a packet of yeast ~ I like to use instant yeast, it’s super quick to rise, but regular is fine too.
  • flour ~ I usually use all purpose flour, but you can also use bread flour.
  • salt
  • olive oil
  • salt
  • fresh rosemary
  • Meyer lemon ~ you can use a thin skinned regular lemon if you like.
  • olives ~ black and pitted.


Rosemary and Olive No Knead Focaccia Bread ready to be baked

Easy no knead method:

After you’ve mixed the shaggy dough together, you’ll let it rise for about 40 minutes.

Punch it down and then pat it out onto an oiled baking sheet, it will be sticky.

Use your fingers dipped in olive oil to make little dimples all over the surface of the dough. These will hold little pools of olive oil that will bake up into the characteristic crunchy and flavorful crust.

Topped the dough with the flavorful goodies.

Pop it into a hot (425F) oven for about 20 minutes. Yum. The combination of flavors and that wonderful crusty texture is pretty great. I especially love the burst of citrus when I bite into one of those lemon bits.


Meyer lemons for Rosemary and Olive No Knead Focaccia Bread

Yes, you can eat the whole lemon slices!

Be sure to slice your lemon paper thin, and remove any seeds. I like to use my mandoline slicer for the job.

Meyer lemons are awesome, so grab them when you see them, you won’t be sorry. They’re smaller, sweeter, and thinner skinned than regular lemons, from China originally, as a cross between a lemon and either a mandarin orange or a common orange, nobody knows for sure. What is for sure is that these lemons are incredibly delicious.

Rosemary and Olive No Knead Focaccia bread on a wooden table

Where’s the best place to let my dough rise?

The ideal temperature for bread dough to rise, not surprisingly, is at body temperature, about 98.6F ~ yeast is a living organism, after all. Dough will rise at a variety of temperatures, even in the refrigerator, but it will be a much slower process. Here are some good spots for rising dough~

  • in an appliance like a proofing box, or an Instant Pot that can maintain a specific temperature. The yogurt setting (on ‘low’) works perfectly in the Instant Pot.
  • in front of a sunny window where the sunbeams can shine right on the covered dough.
  • in an oven that’s been heated to 150F, then turned off.
  • in an oven with the oven light on. Some people like to add a 9×13 pan half full of boiling water to the bottom shelf.
  • in a microwave where you’ve boiled water for several minutes just before putting your dough inside.
  • in a warm spot in the basement near a furnace.
  • on top of a running dryer ~ I used to put my youngest daughter there when she was a baby to get her to sleep 😉
  • under your down comforter ~ it works!
  • overnight in the refrigerator. Bring it back to room temperature before proceeding.

Reader Rave ~

“This was fantastic! I tried it with 1 cup whole wheat flour, the rest bread flour, and I made the dough and let it rise in my bread machine.” ~ Cheryl

Focaccia bread on a baking sheet
3.87 from 66 votes

Rosemary and Olive No Knead Focaccia Bread

Rosemary and Olive No Knead Focaccia Bread with paper thin slices of Meyer lemon is an easy yeast bread you'll come back to again and again.  With only a quick hand mixing and 40 minutes to rise, you can have it on the table, (or in your mouth!) in just over an hour.
Course Appetizer, bread
Cuisine Italian
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Yield 16 + servings
Calories 125kcal
Author Sue Moran


  • 2 tsp (one packet or 1/4 ounce) dry yeast, make sure it's fresh!
  • 2 cups warm water, (105-110F)
  • 2 tsp table salt
  • 4 cups all-purpose or bread flour, I usually use all-purpose
  • extra virgin olive oil, about 1/4 cup plus extra for oiling the bowl and baking pan
  • fresh rosemary leaves, approximately 4 Tbsp
  • 1 Meyer lemon, sliced paper thin, seeds removed
  • 1/2 cup pitted oil cured, Kalamata, or other flavorful black olives, not the kind in the can.
  • kosher or sea salt for sprinkling over the top


  • Mix the yeast and the warm water in a large bowl. Stir in the salt and 2 cups of the flour and mix into a soft sticky dough.
  • Add the remaining 2 cups of flour and mix well, the dough will still be somewhat sticky and shaggy.
  • Oil a clean bowl and transfer the dough to the oiled bowl. Cover with plastic and let sit in a warm spot for 40 minutes. I put mine in my Instant Pot that I had preheated on the Yogurt setting. Your kitchen counter will typically not be warm enough for rising dough, see notes above for suggestions)
  • Set the oven to 425F
  • Turn the risen dough out onto an oiled baking sheet. Press it out gently with floured fingers into a rectangle, about 10x15, approximately.
  • Using your fingers, dip them into the olive oil and then make little dimples all over the dough. The oil will pool in the little indentations. Don't skimp here, that oil will flavor the dough and give it great texture as it bakes, too.
  • Top with the sliced lemons, rosemary leaves, and olives, pushing them into the dough just gently. Dab a little more olive oil on top if you think you don't have enough. Shower lightly with sea salt.
  • Make sure your oven is at the correct temperature, and bake for about 20-22 minutes, until the bread is just golden. Rotate the baking sheet halfway through if the bread is baking unevenly.
  • Let cool slightly before slicing and devouring.

Cook's notes


  • This bread is easy to make your own, there are lots of different toppings to try, so experiment with what you like.
  • You can mix dried herbs right into the dough for an herb bread.
  • Try this with half whole wheat flour for a nutrition boost.
  • If you don't have Meyer lemons you can use regular lemons if you can get small, thin skinned ones.  Thicker skinned lemons will be too bitter.


Calories: 125kcal | Carbohydrates: 25g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 358mg | Potassium: 50mg | Fiber: 1g | Sugar: 1g | Vitamin A: 17IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 2mg
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.

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    Leave a Reply

    Please rate this recipe!

  • Reply
    February 20, 2021 at 5:21 pm

    cut the pith off of a thicker skinned lemon. no skin.

  • Reply
    February 7, 2021 at 2:20 pm

    Heads up to those changing the #servings before printing. The recipe changes the ingredient amounts but NOT the recipe so the instructions are inconsistent with the amount of ingredients. I had forgotten that I had changed the #servings and added way too much flour.

    • Reply
      Sue Moran
      February 7, 2021 at 4:03 pm

      I’m not at all happy with the automatic servings changer, I’m thinking of disabling it, it’s too confusing. Sorry you had trouble with it S.

  • Reply
    February 2, 2021 at 9:09 am

    I have a question. Could I bake this without the olives and lemons and slice it horizontally to make panini? Thanks for your help.

    • Reply
      Sue Moran
      February 2, 2021 at 9:52 am

      Yes, but the way I make it it’s pretty thin. You might want to shape it a little thicker if you plan to slice it horizontally.

      • Reply
        February 2, 2021 at 12:50 pm

        Will do! Can’t wait to try this! Love panini but can’t buy it around here. Thanks!

  • Reply
    February 2, 2021 at 8:53 am

    Hi there. Recipe looks amazing. Can’t wIt to bake some. I’ve been baking with sourdough starter could I use perhaps half to one cup of starter and remaining ingredients instead of yeast. Thank you.

  • Reply
    January 12, 2021 at 12:57 am

    5 stars
    The dough is superb! At first I was worried because it was so sticky! I used lava salt I got in Iceland and it gave it an exotic flavor! I totally changed the toppings… chicken sausage, mushrooms, red onion, mozzarella and green apple. My husband said it was the best pizza he ever ate. Thanks for the great recipe and for your blog. I will definitely make again!

  • Reply
    Kathi Gehrts
    January 8, 2021 at 3:40 pm

    5 stars
    I’ve made this twice and am still working toward perfection. I hope I don’t reach that goal! ? I have made one minor modification to the recipe and that was to leave off the Meyer lemons. Trust me I will eventually incorporate them into the recipe but I just love Rosemary and Kalamata olives and that’s what I was craving. It’s been a hit with family and so easy to make. Thank you Sue!

  • Reply
    January 1, 2021 at 1:36 pm

    5 stars
    Thank you! Super easy and so tasty.

  • Reply
    October 19, 2020 at 5:39 pm

    5 stars
    Hi Sue, I am new to your blog. I made this focaccia this evening and served it with soup and it was absolutely FANTASTIC! So easy and quick, with excellent results.
    I am now a faithful follower. Thanks!!

    • Reply
      October 19, 2020 at 5:56 pm

      I’m so glad Chris, now you can have fun changing it up!

  • Reply
    Karyn Collier
    October 3, 2020 at 4:16 pm

    Sue, this looks lovely and I will try it the next time I make soup. My kitchen doesn’t really have a nice, warm space, so I use my heating pad on the low setting for raising yeast breads. Works like a charm!

    • Reply
      October 3, 2020 at 5:35 pm

      Love the heating pad trick!

  • Reply
    July 23, 2020 at 7:53 pm

    5 stars
    My rendition turned out beautifully and got rave reviews. Thanks for sharing your recipe.

  • Reply
    July 23, 2020 at 10:35 am

    Great pics and explanations!

    My dough is rising in the microwave as I write this, but I’m too excited to wait. We have friends coming over with Crab Louie and they love my homemade focaccia bread, but I wanted to up the presentation today. Kalmatta olives (his fav) and lemon will pair perfectly with the seafood, and it looks gorgeous.

    Thanks for the great idea.

  • Reply
    May 21, 2020 at 8:50 am

    Hi, it’s a beautiful recipe.
    Can we bake the entire process in instant pot… rather than oven?

    • Reply
      May 21, 2020 at 8:52 am

      I’ve never baked bread in the Instant Pot, so I’m not sure how that would work, but if you’ve done it successfully, then I’d give it a go.

  • Reply
    Catherine Fraga
    May 2, 2020 at 10:50 am

    Hi Sue, I am a little confused about how much yeast to use. You write: 2 tsp. one packet.
    Is that 2 tsp and one full packet, or 2 tsp. from a packet, or…: 🙂

    • Reply
      May 2, 2020 at 7:06 pm

      My new recipe app stripped out all my parentheses…sheesh!

  • Reply
    February 3, 2019 at 3:30 pm

    Don’t know if addressed by others using instapots – I’m new to using them but liked the idea – dough should be placed in a bowl that will fit into the instapot. I put the dough directly into the pots stainless steel insert. I lost half of my dough because the bottom started to cook. Lesson learned. My pot does not have a yogurt setting. I checked my manual and had it on the keep warm setting, which is what it recommends for yogurt

    Any other thought to keep this from happening?

    • Reply
      February 3, 2019 at 3:32 pm

      You might even put a rag under the bowl so there’s more insulation Bridget.

  • Reply
    January 30, 2019 at 5:55 pm

    5 stars
    This was fantastic! I tried it with 1 cup whole wheat flour, the rest bread flour, and I made the dough and let it rise in my bread machine.

    • Reply
      January 30, 2019 at 8:15 pm

      Thanks Cheryl, I glad it was a success!

  • Reply
    Nancy S Haugen
    December 21, 2018 at 1:34 pm

    How exactly do you use the instant pot? I see no way to preheat on “yougart” on low pressure. Can you step by step the process for me? Really want to make your focaccia.

    • Reply
      January 22, 2019 at 7:56 am

      My machine has a yogurt setting Nancy, but some of the earlier ones don’t.

  • Reply
    September 6, 2018 at 9:12 am

    do you proof the yeast in warm water for a period of time before adding the flour and salt?

    • Reply
      September 6, 2018 at 9:41 am

      I don’t for this recipe Charm, I just add it right in and proceed.

  • Reply
    May 19, 2018 at 9:50 pm

    Our freezer is a smaller upright, only 5’6″ tall. It’s always warm up on top, coils I guess, so that’s where I put my bread bowl for the rise. Works a charm.

    Going to try this. If my DH can’t get over lemon slices on bread, that’s more for me!

    • Reply
      May 20, 2018 at 6:59 am

      Enjoy, Sparks!

  • Reply
    April 20, 2018 at 8:36 am

    5 stars
    Thanks for sharing this recipe!! It is so quick & easy to make.
    We loved the focaccia bread & the dough was also really great for making pizza!

    • Reply
      April 20, 2018 at 8:37 am

      I’m so glad you liked this Teresa, it’s one of my trusted go-to recipes. I don’t think I’ve tried it for pizza, so thanks for the idea 🙂

  • Reply
    March 7, 2018 at 9:36 am

    5 stars
    Dear Sue! Thank you for this recipe. I always love to eat focaccia and this is a great combination of flavours. We all enjoyed it. Best wishes Tina

    • Reply
      March 7, 2018 at 10:30 am

      Glad you enjoyed it Tina!

  • Reply
    March 5, 2018 at 1:01 pm

    Oh my goodness, this looks amazing! Sitting here at my office, hungry, and thinking I need to make this as soon as I get home! xo, meghan

    • Reply
      March 5, 2018 at 1:26 pm

      Luckily it’s quick enough that you can Meghan 🙂

  • Reply
    Laura | Tutti Dolci
    March 1, 2018 at 5:47 pm

    You’ve outdone yourself with this focaccia, Sue! Heavenly! 🙂

  • Reply
    Traci | Vanilla And Bean
    February 27, 2018 at 1:52 pm

    Indeed, an institution! I’m SO with you on bread, in any form. It smells SO incredible. I adore focaccia, but absolutely love the toppings you’ve added here. Those lemons and olives together are brilliant! Delicious Sue and thank you for your excellent tips!

  • Reply
    David M. Dunn
    February 26, 2018 at 2:44 pm

    Have you tried making this with rosemary end-user olive oil? I think it would make the flavor pop.

    • Reply
      February 26, 2018 at 3:18 pm

      I think your auto correct meant ‘infused’? And yes, that would be amazing! I think I’ll make some…

  • Reply
    February 26, 2018 at 11:57 am

    I’ve been watching bread making vids and also baking all sorts of breads but not foccacia! I think I’ll give this a go tonight!
    One question: if I use half whole wheat, should I up the liquid by maybe a quarter cup? Most of the recipes with ww say to do so and it’s also been my experience. The quarter cup is what I’ve found works for 2 cups of ww, all things climate being equal. Sometimes it’s q cpl of tbsp less if the climate is very humid.
    Thanks for the recipe!

    • Reply
      February 26, 2018 at 1:12 pm

      If you’ve been making bread lately this focaccia is going to seem like a breeze to you, I’m sure! Go ahead and up the liquid a little, but the one cup of ww flour won’t make too much of a difference, I don’t think. Maybe see how the dough feels, it should be nice and sticky.

  • Reply
    Denise P
    February 26, 2018 at 11:12 am

    This looks so fantastic! I’m 5 weeks into a complete kitchen redo, and I haven’t been able to bake (or cook) anything in that time. I’m itching to get going again. (Still another 2 weeks to go probably, because of a delay on the cabinets.) This is going to the top of my things-to-bake list.

    • Reply
      February 26, 2018 at 11:50 am

      I envy you, Denise, even though kitchen re-dos can be inconvenient, just think about the result! Whenever I’m traveling and away from my kitchen for any length of time I can’t wait to get back to it, hope your last 2 weeks flies by 🙂

  • Reply
    Marsha N.
    February 26, 2018 at 9:47 am

    Looks amazing! What other topping combinations would you recommend?

    • Reply
      February 26, 2018 at 9:58 am

      I’m planning one with mushrooms and thyme, Marsha. Also artichokes, or bell peppers, marinated or fresh. Jalapenos would be great, too. I’ve done cherry tomatoes, pine nuts…I’m wondering if sausage or another meat would work, that’s still in the experimental stages 😉

  • Reply
    Mary Ann | The Beach House Kitchen
    February 26, 2018 at 9:45 am

    I love focaccia Sue, sweet or savory! Love the combo of ingredients here!

  • Reply
    February 26, 2018 at 8:27 am

    Sue, I’m going to try this but without the olives, just can’t eat them. Any suggestions for a replacement? I do have the Meyer lemonds

    • Reply
      February 26, 2018 at 8:45 am

      I’ve made wonderful focaccia with just the lemons and rosemary, here. It’s basically the same recipe.

  • Reply
    Jennifer @ Seasons and Suppers
    February 26, 2018 at 5:01 am

    What a beautiful bread and of course, no-knead is always good 🙂 A great side for a big bowl of pasta!

    • Reply
      February 26, 2018 at 6:50 am

      Oh gosh, be still my heart ~ it’s actually chilly here in CA today, and I could use a bowl of that pasta!

  • Reply
    Chris Scheuer
    February 26, 2018 at 4:22 am

    I’m quite certain that once I started eating this, it would be the whole delicious meal!

  • Reply
    Tricia @ Saving Room for Dessert
    February 26, 2018 at 4:17 am

    I could eat my weight in this lovely bread. Olive and rosemary are perfect together and all that lemon! Yum! Sharing and pinning 🙂

  • Reply
    [email protected]'s Recipes
    February 26, 2018 at 4:07 am

    One of my favourite Italian classics! Love the lemon slices here..must be very refreshing!

    • Reply
      February 26, 2018 at 6:36 am

      They’re like little bursts of sunshine 🙂

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