No-Knead Simple Rosemary and Sea Salt Focaccia

Simple Rosemary and Sea Salt Focaccia

This is made with the No-Knead White Bread Recipe (and adapted from Bread Toast Crumbs) – Seriously addictive and great for sandwiches!!

Ingredients:

  • Half a batch of no-knead white bread dough
  • 4 Tbsp of extra virgin olive oil
  • 1 Tbsp of chopped fresh rosemary
  • Sea salt – about 1 tsp or more to taste

Instructions:

1. Heat oven to 425°F.

2. Pour 3 tablespoons extra virgin olive oil onto a 11×17 pan or a cookie sheet (I like the

11 x 17 pan better as the focaccia is thicker and better for slicing lengthwise for

sandwiches.)

3. Take white bread dough out of the refrigerator and cut a batch in half. Drop it in the

pan, roll it in the olive oil, and let it rest for 1 hour. If it hasn’t been refrigerated yet and

has finished its 1st 2-hour rest on the counter, it only needs to rest for another 20 minutes.

4. Drizzle 1 tablespoon of olive oil over the dough and use your fingertips to stretch and

press the dough to the edges, leaving it intentionally dimply. If your dough resists being

stretched all the way, get it as stretched as you can, wait 5 minutes, and return to

stretch it the rest of the way, repeating this rest if needed. You can see from my picture

on the recipe page that I don’t worry too much about it stretching to the edges!

5. Sprinkle all over with rosemary and sea salt and bake for 20 to 25 minutes, checking in

on the earlier end, until lightly puffed on top and golden and crisp underneath.