Print

Easiest No-Knead Skillet Focaccia with Crispy Rosemary Crust

Close-up of a thick, airy slice of No-Knead Skillet Focaccia with Rosemary, showing olive oil pooling in the holes.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make flavorful, rustic focaccia bread using a simple no-knead dough cooked directly in a skillet for a crisp bottom crust.

Ingredients

Scale
  • 3 cups all-purpose flour
  • 1 teaspoon instant dry yeast
  • 1 1/2 teaspoons salt
  • 1 1/2 cups warm water (about 105-115°F)
  • 1/4 cup olive oil, plus extra for drizzling
  • 2 tablespoons fresh rosemary, chopped
  • 1 teaspoon coarse sea salt, for topping

Instructions

  1. In a large bowl, whisk together the flour, yeast, and salt.
  2. Add the warm water and 1/4 cup of olive oil to the dry ingredients. Mix with a wooden spoon until just combined into a shaggy dough. Do not knead.
  3. Cover the bowl tightly with plastic wrap and let the dough rest at room temperature for 12 to 18 hours, or until it has doubled in size and is very bubbly.
  4. Lightly grease a 10-inch oven-safe skillet (cast iron works well) with a generous amount of olive oil.
  5. Gently scrape the dough out of the bowl and place it into the prepared skillet. Pour a little more olive oil over the top.
  6. Use oiled fingers to gently dimple the dough all over, stretching it slightly to fill the bottom of the skillet.
  7. Sprinkle the chopped rosemary and coarse sea salt evenly over the top of the dough.
  8. Let the dough rest in the skillet, uncovered, for 30 minutes while the oven preheats to 425°F (220°C).
  9. Place the skillet on the stovetop over medium heat for 5 minutes to start crisping the bottom crust.
  10. Transfer the skillet to the preheated oven and bake for 20 to 25 minutes, or until the top is golden brown.
  11. Carefully remove the focaccia from the skillet immediately after baking and let it cool slightly on a wire rack before slicing.

Notes

  • For a softer crust, skip the 5-minute stovetop heating step and bake the entire time in the oven.
  • You can substitute dried rosemary if fresh is unavailable, but use only 1 tablespoon.
  • If you do not have an oven-safe skillet, transfer the dough to a greased baking pan after the initial rest period.

Nutrition

Find it online: https://cookerykings.com/no-knead-skillet-focaccia-with-rosemary/