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
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3.95 from 71 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

Ingredients

  • 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

Instructions

  • 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.

Nutrition

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 theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

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55 Comments

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  • Reply
    Bridget
    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
      Sue
      February 3, 2019 at 3:32 pm

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

  • Reply
    Cheryl
    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
      Sue
      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
      Sue
      January 22, 2019 at 7:56 am

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

  • Reply
    charm
    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
      Sue
      September 6, 2018 at 9:41 am

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

  • Reply
    Sparks
    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
      Sue
      May 20, 2018 at 6:59 am

      Enjoy, Sparks!

  • Reply
    teresa
    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
      Sue
      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
    Tina
    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
      Sue
      March 7, 2018 at 10:30 am

      Glad you enjoyed it Tina!

  • Reply
    Meghan
    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
      Sue
      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!

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