Onion and Rosemary Focaccia No Knead
Discover the ultimate no-knead bread recipe with this Onion and Rosemary Focaccia—a foolproof way to achieve bakery-quality bread at home. This no-fuss dough requires minimal effort, featuring an overnight rise that develops irresistible flavor and a light, airy texture. Topped with sweet, caramelized onions, fragrant fresh rosemary, and a sprinkle of coarse sea salt, this Italian flatbread delivers a perfect balance of savory and aromatic notes. The olive oil-infused crust bakes to golden perfection, with satisfying crisp edges and a soft, pillowy interior. Ideal as a side dish, sandwich base, or appetizer, this focaccia is incredibly versatile and sure to impress. Perfect for beginner bakers and seasoned pros alike, this no-knead recipe emphasizes simplicity without compromising taste.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 375 ml Water
- 2 teaspoons Instant yeast
- 2 teaspoons Salt
- 4 tablespoons Olive oil
- 1 large Yellow onion
- 2 sprigs Fresh rosemary
- 1 teaspoon Coarse sea salt
Instructions
In a large mixing bowl, combine the all-purpose flour, instant yeast, and 2 teaspoons of salt. Mix well to distribute the ingredients evenly.
Add 375 ml of lukewarm water to the bowl and stir with a spoon or spatula until the dough comes together. The dough will be sticky; this is normal.
Drizzle 1 tablespoon of olive oil over the dough's surface. Cover the bowl tightly with plastic wrap or a damp cloth and let it sit at room temperature for 12-18 hours, or until it has doubled in size and has a bubbly surface.
About an hour before baking, caramelize the onion. Thinly slice the onion and heat 1 tablespoon of olive oil in a skillet over medium heat. Cook the onion, stirring occasionally, until golden brown and caramelized, about 15-20 minutes. Set aside to cool.
Preheat the oven to 220°C (430°F). Drizzle 2 tablespoons of olive oil into a 9x13 inch (23x33 cm) baking pan or onto a large rimmed baking sheet. Spread the oil evenly.
Transfer the dough to the prepared pan, using your hands to gently stretch and spread it to fill the entire surface. Press your fingertips gently into the dough to create dimples across the surface.
Scatter the caramelized onions evenly over the dough. Strip the rosemary leaves from the sprigs and sprinkle them over the top. Drizzle 1 tablespoon of olive oil over the toppings, and finish with a sprinkle of coarse sea salt.
Let the dough rest in the pan for about 20-30 minutes to allow it to rise slightly while the oven preheats.
Bake the focaccia for 20-25 minutes, or until golden brown and crisp on the edges.
Remove from the oven and let it cool in the pan for 5 minutes, then transfer to a wire rack to cool slightly before slicing and serving.
Nutrition Facts
Calories |
2405 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.3 g | 79% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6688 mg | 291% | |
| Total Carbohydrate | 398.8 g | 145% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 7.5 g | ||
| Protein | 55.9 g | 112% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 128 mg | 10% | |
| Iron | 24.3 mg | 135% | |
| Potassium | 832 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
