Rosemary Focaccia (Tall, Airy No-Knead Italian Bread with Olive Oil)

Why you’ll love it

• No kneading: three quick rounds of stretch-and-folds replace kneading.
• Bakery texture at home: crisp, golden edges and a light, airy middle.
• Simple pantry ingredients: flour, water, yeast, salt, olive oil and rosemary.

Quick facts

Ingredients

• 4 cups (500 g) bread flour
• 1 2/3 cups (400 ml) lukewarm water, not hot
• 2 1/4 tsp (7 g) instant dry yeast
• 1 3/4 tsp (10 g) fine salt
• 1/4 cup (60 ml) extra-virgin olive oil, divided
• 2 tbsp fresh rosemary leaves
• 1 tsp flaky salt

Step-by-step method

1. Mix the dough. In a large bowl, mix the flour, yeast and fine salt. Add the water and 2 tablespoons of the olive oil and stir until you have a very wet, sticky dough.

2. Stretch and fold. Cover and let rest 15 minutes. With a wet hand, grab one edge of the dough, stretch it up and fold it over to the center. Repeat all the way around the bowl. Do three rounds of folds, resting 15 minutes between each round.

3. First rise. Cover and let rise 60 to 75 minutes, until the dough is puffy and almost doubled in size.

4. Pan the dough. Generously oil a 9×13-inch (23 x 33 cm) metal baking pan. Transfer the dough to the pan, turn it to coat it in oil and gently stretch it toward the corners.

5. Second rise. Cover and let rise 35 to 45 minutes. Meanwhile, preheat the oven to 425°F (220°C).

6. Dimple and top. Drizzle the dough with the remaining olive oil. Press your oiled fingertips into the dough almost to the bottom of the pan to make dimples all over, then scatter the rosemary and flaky salt over the top.

7. Bake and cool. Bake 22 to 25 minutes, until the top and bottom are golden. Remove from the pan after 5 minutes and cool on a wire rack for 20 minutes.

How to know it is done

The top should be deep golden, the edges should pull away from the sides of the pan, and the center should reach about 203°F (95°C) on an instant-read thermometer.

Variations and substitutions

• Swap the rosemary for thyme, cherry tomatoes or olives.
• With all-purpose flour, hold back 4 tsp (20 ml) of the water and add it only if the dough can absorb it.

Storage and reheating

Store covered at room temperature for up to 2 days, or freeze individual pieces for up to 2 months. Reheat 5 to 8 minutes in a 375°F (190°C) oven to bring back the crisp crust.