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No-Knead Skillet Focaccia with Rosemary

A slice of fluffy No-Knead Skillet Focaccia with Rosemary showing its airy crumb, topped with herbs and sea salt.
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Make rustic, flavorful focaccia bread easily using a no-knead method and cook it directly in a skillet for a crispy bottom crust.

Ingredients

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  • 3 cups all-purpose flour
  • 1 1/2 teaspoons instant dry yeast
  • 1 1/2 teaspoons salt
  • 1 1/2 cups warm water (about 105-115F)
  • 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. Pour in the warm water and 1/4 cup of olive oil. Mix with a wooden spoon until just combined into a shaggy dough. Do not overmix.
  3. Cover the bowl tightly with plastic wrap and let the dough rest at room temperature for 12 to 18 hours. The dough will become bubbly and increase in volume.
  4. Generously oil a 10-inch cast iron skillet or oven-safe skillet with extra olive oil.
  5. Gently scrape the dough into the oiled skillet. Drizzle a little more oil over the top.
  6. Using oiled fingers, gently stretch and press the dough to fill the bottom of the skillet. Do not force it; let it rest for 10 minutes if it resists stretching.
  7. Cover the skillet loosely and let the dough proof (rise) in a warm spot for 45 to 60 minutes, or until puffy.
  8. Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius).
  9. Once risen, gently press your fingers into the dough to create dimples across the surface.
  10. Sprinkle the chopped rosemary and coarse sea salt evenly over the top.
  11. Place the skillet on the stovetop over medium heat for 3 to 5 minutes to pre-heat the bottom crust slightly.
  12. Transfer the skillet to the preheated oven. Bake for 20 to 25 minutes, or until the top is golden brown and cooked through.
  13. Carefully remove the focaccia from the skillet immediately and let it cool slightly on a wire rack before slicing.

Notes

  • Use a cast iron skillet for the best heat retention and crispy bottom crust.
  • If you do not have a cast iron skillet, use a heavy, oven-safe skillet.
  • For a crispier bottom, you can bake the skillet on a preheated pizza stone or baking steel placed on the lower rack.

Nutrition

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