This no-knead olive-rosemary focaccia yields a crisp, olive oil-scented crust with a tender, chewy interior, studded with briny green olives and fragrant rosemary. The no-knead method, popularized by Jim Lahey and Mark Bittman in 2007, is straightforward: mix the dough, let it rest, and allow time to do the heavy lifting. With just flour, salt, yeast, water, and a few simple toppings, you’ll have a bakery-worthy focaccia. Note: For the most precise and consistent results, use a digital kitchen scale to measure ingredients by weight (grams). Volume measurements (cups) are provided for convenience but may vary slightly.
Ingredients • Water: 320 g (1⅓ cups, 320 ml) • Fine sea salt: 7 g (1¼ tsp) • Active dry yeast: 4 g (1 tsp) • Extra-virgin olive oil: 20 g (1½ tbsp, 20 ml), plus extra for greasing • “Tipo 00” flour (or all-purpose flour): 400 g (3⅓ cups) • Pitted green olives: 50–75 g (½–¾ cup), roughly chopped • Fresh rosemary: 1–2 tbsp, leaves picked • Coarse sea salt: 1–2 tsp, for sprinkling
Instructions: 1) Mix the Dough: In a large bowl, combine the flour, yeast, water, and fine sea salt. Stir with a wooden spoon or your hands until just combined and no dry flour remains (the dough will be shaggy and sticky). Cover the bowl with a clean kitchen towel or plastic wrap and let it rest at room temperature for 30 minutes. 2) Optional Stretch-and-Fold (Recommended): Perform 3 sets of stretch-and-fold or coil folds, spaced 30 minutes apart. To stretch-and-fold, grab one side of the dough, stretch it upward, and fold it over the center. Rotate the bowl 90 degrees and repeat for all four sides. For coil folds, lift the dough from the center and let it fold under itself. Cover the dough between each set. This step builds structure but can be skipped if time is limited. 3) Refrigerate Overnight: Lightly oil a baking tray (about 9×13 inches or 23×33 cm) with olive oil. Transfer the dough to the tray, gently spreading it out. Cover tightly with plastic wrap and refrigerate for 12–16 hours (overnight). This slow fermentation enhances flavor and texture. 4) Preheat the Oven: The next morning, remove the dough from the fridge and let it sit at room temperature for 30–60 minutes. Preheat your oven to 220°C (425°F). 5) Shape and Top: Drizzle 1–2 tablespoons of olive oil over the dough. Using your fingertips, dimple the dough deeply and evenly across the surface to spread it out in the tray. Sprinkle the chopped green olives, rosemary leaves, and coarse sea salt evenly over the top. 6) Bake: Bake in the preheated oven for 25–35 minutes, or until the focaccia is golden brown and crisp on the edges. Rotate the tray halfway through baking for even browning. 7) Cool and Serve: Transfer the focaccia to a wire rack to cool slightly. Slice and serve warm or at room temperature.
Tips • Flour: “Tipo 00” flour gives a silky texture, but all-purpose flour works well too. • Toppings: Adjust the quantity of olives and rosemary to taste. You can also add other toppings like cherry tomatoes or caramelized onions. • Storage: Store leftovers in an airtight container for up to 2 days. Reheat in a 180°C (350°F) oven for 5–10 minutes to restore crispness. Happy baking!
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Amazing ❤❤❤
Easy No-Knead Olive-Rosemary Focaccia
This no-knead olive-rosemary focaccia yields a crisp, olive oil-scented crust with a tender, chewy interior, studded with briny green olives and fragrant rosemary. The no-knead method, popularized by Jim Lahey and Mark Bittman in 2007, is straightforward: mix the dough, let it rest, and allow time to do the heavy lifting. With just flour, salt, yeast, water, and a few simple toppings, you’ll have a bakery-worthy focaccia.
Note: For the most precise and consistent results, use a digital kitchen scale to measure ingredients by weight (grams). Volume measurements (cups) are provided for convenience but may vary slightly.
Ingredients
• Water: 320 g (1⅓ cups, 320 ml)
• Fine sea salt: 7 g (1¼ tsp)
• Active dry yeast: 4 g (1 tsp)
• Extra-virgin olive oil: 20 g (1½ tbsp, 20 ml), plus extra for greasing
• “Tipo 00” flour (or all-purpose flour): 400 g (3⅓ cups)
• Pitted green olives: 50–75 g (½–¾ cup), roughly chopped
• Fresh rosemary: 1–2 tbsp, leaves picked
• Coarse sea salt: 1–2 tsp, for sprinkling
Instructions:
1) Mix the Dough: In a large bowl, combine the flour, yeast, water, and fine sea salt. Stir with a wooden spoon or your hands until just combined and no dry flour remains (the dough will be shaggy and sticky). Cover the bowl with a clean kitchen towel or plastic wrap and let it rest at room temperature for 30 minutes.
2) Optional Stretch-and-Fold (Recommended): Perform 3 sets of stretch-and-fold or coil folds, spaced 30 minutes apart. To stretch-and-fold, grab one side of the dough, stretch it upward, and fold it over the center. Rotate the bowl 90 degrees and repeat for all four sides. For coil folds, lift the dough from the center and let it fold under itself. Cover the dough between each set. This step builds structure but can be skipped if time is limited.
3) Refrigerate Overnight: Lightly oil a baking tray (about 9×13 inches or 23×33 cm) with olive oil. Transfer the dough to the tray, gently spreading it out. Cover tightly with plastic wrap and refrigerate for 12–16 hours (overnight). This slow fermentation enhances flavor and texture.
4) Preheat the Oven: The next morning, remove the dough from the fridge and let it sit at room temperature for 30–60 minutes. Preheat your oven to 220°C (425°F).
5) Shape and Top: Drizzle 1–2 tablespoons of olive oil over the dough. Using your fingertips, dimple the dough deeply and evenly across the surface to spread it out in the tray. Sprinkle the chopped green olives, rosemary leaves, and coarse sea salt evenly over the top.
6) Bake: Bake in the preheated oven for 25–35 minutes, or until the focaccia is golden brown and crisp on the edges. Rotate the tray halfway through baking for even browning.
7) Cool and Serve: Transfer the focaccia to a wire rack to cool slightly. Slice and serve warm or at room temperature.
Tips
• Flour: “Tipo 00” flour gives a silky texture, but all-purpose flour works well too.
• Toppings: Adjust the quantity of olives and rosemary to taste. You can also add other toppings like cherry tomatoes or caramelized onions.
• Storage: Store leftovers in an airtight container for up to 2 days. Reheat in a 180°C (350°F) oven for 5–10 minutes to restore crispness.
Happy baking!
Amazing! Making it this weekend❤
Bellissima!