Easy No-Knead Rosemary Focaccia Breakfast Board
A simple, no-knead rosemary focaccia recipe perfect for a laid-back brunch. This bread features a crispy crust, soft interior, and aromatic rosemary, ideal for pairing with cheeses, fruits, and olives on a breakfast board.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 13 hours 40 minutes
- Yield: 8 servings 1x
- Category: Breakfast
- Cuisine: Italian
Ingredients
- 3 cups (360g) all-purpose flour
- 1 teaspoon instant yeast
- 1 teaspoon sea salt
- 1 ½ cups (355ml) warm water (around 100°F / 38°C)
- ¼ cup (60ml) extra virgin olive oil, plus extra for drizzling and pan
- 2 tablespoons fresh rosemary, finely chopped
- Flaky sea salt for topping
- Optional toppings: cherry tomatoes, olives, thinly sliced red onions
Instructions
- In a large mixing bowl, combine 3 cups (360g) all-purpose flour, 1 teaspoon instant yeast, and 1 teaspoon sea salt. Stir until evenly distributed.
- Add 1 ½ cups (355ml) warm water and ¼ cup (60ml) olive oil. Mix with a wooden spoon or dough whisk until a sticky, shaggy dough forms.
- Cover the bowl with plastic wrap or a damp towel and let the dough rise at room temperature for 12-18 hours until doubled and bubbly.
- Generously oil a 9×13 inch baking sheet or cast-iron skillet. Turn the dough onto the pan and gently stretch it to fit.
- Cover loosely with a towel and let the dough rest for 1-2 hours until puffy and springs back slowly when poked.
- Preheat oven to 450°F (230°C). Press fingertips into the dough to create dimples. Drizzle olive oil over the top, sprinkle with 2 tablespoons fresh rosemary and flaky sea salt.
- Bake for 20-25 minutes until golden brown and crisp on top. If edges brown too fast, tent with foil.
- Remove from oven and cool in the pan for 10 minutes before transferring to a wire rack.
- Slice focaccia into rustic pieces and arrange on a wooden board with cheeses, fresh fruit, olives, nuts, and spreads.
Notes
If dough seems too wet, sprinkle more flour before second rise. First rise can be shortened to 8 hours in a warmer spot but texture will be less airy. Press dimples deeply to trap olive oil and flavor. Tent with foil if edges brown too quickly. Dough improves with slow rise in fridge up to 24 hours. Fresh rosemary preferred; use 1 teaspoon dried if needed. Optional toppings include cherry tomatoes, olives, caramelized onions, or garlic.
Nutrition
- Serving Size: 1/8 of the focaccia
- Calories: 220
- Fat: 8
- Carbohydrates: 30
- Fiber: 2
- Protein: 5
Keywords: no-knead focaccia, rosemary focaccia, breakfast board, easy bread recipe, brunch recipe, no-knead bread, Italian bread