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Easy No-Knead Sun-Dried Tomato and Black Olive Rosemary Focaccia Bread

By Beginnerbakes Test KitchenReviewed by Beginnerbakes Editorial TeamPublished May 3, 2026 · Updated May 12, 2026
Italian 40 mins beginner-friendlyeasyno-kneadstep-by-stepsavory-bakesminimal-ingredientspartysnacksummer-bakingitalian-breadcomfort-food

Learn to make this easy no-knead sun-dried tomato and black olive focaccia with fresh rosemary – a beginner-friendly Italian bread recipe. Perfectly soft and flavorful, this savory focaccia is ideal for snacks, parties, or light meals. Minimal ingredients and simple steps make it an accessible bake for anyone new to bread making.

Easy No-Knead Sun-Dried Tomato and Black Olive Rosemary Focaccia Bread
Prep 15 min
Cook 25 min
Total 40 min
Servings 8
Difficulty easy
Cuisine Italian

Recipe Details

Prep15 min
Cook25 min
Total40 min
Servings8
Difficultyeasy
CuisineItalian
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Ingredients

Servings 8
  • 3 cups (375g) all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon instant yeast
  • 1 ½ cups (360ml) warm water
  • ½ cup sun-dried tomatoes, roughly chopped (preferably oil-packed)
  • ½ cup black olives, pitted and sliced
  • 2 tablespoons fresh rosemary leaves
  • 2 tablespoons olive oil, plus extra for drizzling
  • Coarse sea salt for sprinkling

Instructions

  1. In a large bowl, combine flour, salt, and instant yeast until evenly mixed.
  2. Pour in warm water and 2 tablespoons olive oil. Stir with a wooden spoon or spatula until a wet, sticky dough forms. No kneading required.
  3. Gently fold in chopped sun-dried tomatoes, sliced black olives, and rosemary leaves. Cover tightly with plastic wrap or a clean kitchen towel.
  4. Let the dough rest at room temperature for 12 to 18 hours (preferably overnight) until bubbly and doubled in size.
  5. Line a 9x13-inch (23x33 cm) baking pan with parchment paper and drizzle olive oil to coat the base.
  6. Transfer dough to the prepared pan. Using oiled fingers, gently press and stretch dough to cover the pan. If resistant, rest dough 10 minutes then try again.
  7. Cover the pan and allow the dough to rise for 30 minutes to 1 hour until puffy.
  8. Preheat oven to 425°F (220°C). Using fingers, dimple the dough surface by pressing lightly all over.
  9. Drizzle additional olive oil on top, sprinkle coarse sea salt, and add a few extra rosemary leaves.
  10. Bake for 20 to 25 minutes until golden brown and cooked through.
  11. Remove from oven and let cool slightly before slicing into squares or wedges.
  12. Serve warm or at room temperature as a savory snack, party bread, or alongside salads and soups.

Frequently Asked Questions

Reader questions and answers for this recipe will appear here.

Adjust ingredients easily to suit dietary preferences or availability:

  • Flour: Use bread flour for a chewier focaccia or gluten-free bread flour blend with xanthan gum for gluten-free; note gluten-free dough will be stickier.
  • Sun-Dried Tomatoes: Substitute with roasted red peppers or fresh cherry tomatoes for alternate flavors.
  • Black Olives: Swap with green olives or omit if avoiding olives; avoid nuts or seeds for allergy-sensitive diets.
  • Rosemary: Replace with thyme, oregano, or fresh basil to vary herbal notes.
  • Olive Oil: Avocado, mild vegetable, or sunflower oil substitutes are usable but impact flavor.
  • Yeast: Instant yeast is easiest; active dry yeast can be used after proofing.

These substitutions keep the focaccia recipe adaptable and beginner-friendly.

Equipment Needed

To bake this easy no-knead sun-dried tomato and black olive focaccia, you’ll need simple, beginner-friendly tools that streamline your baking process.

  • Large Mixing Bowl: For combining and fermenting the dough without spills.
  • Wooden Spoon or Spatula: Ideal for stirring the wet, sticky dough without kneading.
  • Plastic Wrap or Clean Kitchen Towel: To cover the dough during rising and protect it from drafts.
  • Baking Pan (9x13 inches or 23x33 cm): A rimmed metal or glass pan works well for shaping and baking focaccia.
  • Parchment Paper: Prevents sticking and simplifies clean-up.
  • Measuring Cups and Spoons: Ensures accurate ingredient amounts.
  • Oven Mitts: For safe handling of the hot baking pan.
  • Optional – Small Knife or Scissors: Useful for chopping sun-dried tomatoes if needed.

These basic tools help maintain the simplicity and accessibility that make this recipe perfect for beginners.

Ingredient Prep Notes

Flour: Use all-purpose flour for tender, light focaccia. Substitute gluten-free flour blend plus 1 teaspoon xanthan gum for gluten-free baking. Whole wheat flour adds nuttiness but creates a denser crumb.

Yeast: Instant yeast mixes directly with dry ingredients for ease. If using active dry yeast, proof in warm water (95–110°F / 35–43°C) for 5–10 minutes before mixing.

Sun-Dried Tomatoes: Prefer oil-packed for moisture and flavor. Soak dry tomatoes in warm water 10 minutes before chopping as an alternative. Roasted red peppers can substitute.

Black Olives: Use pitted Kalamata or brined olives to avoid bitterness. Rinse and dry if saltiness is a concern.

Rosemary: Fresh rosemary offers the best aroma. Dried rosemary can be used in reduced quantity or swap with thyme or oregano.

Olive Oil: Extra virgin olive oil enhances flavor. Other oils like avocado or sunflower work but will alter taste.

Water: Warm water activates yeast optimally; avoid hot water which kills yeast.

Coarse Sea Salt: Adds texture and flavor on top. Kosher or flaky salt alternatives work well.

Gentle folding and long fermentation help achieve a light texture and rich flavor without kneading.

Oven Note

Follow these oven tips to achieve perfectly baked focaccia with a crisp crust and soft interior:

  • Preheat Oven Fully: Make sure oven reaches 425°F (220°C) before baking.
  • Rack Placement: Bake on the middle rack for even heat distribution.
  • Baking Surface: Use the parchment-lined pan provided or a preheated baking stone for a crisp bottom.
  • Monitor Baking Time: Check near 20 minutes to prevent over-browning; focaccia should be golden and cooked through.
  • Minimize Oven Door Openings: Keep oven closed during baking to maintain temperature.
  • Cooling: Cool on a wire rack to preserve crust texture and avoid sogginess.

These tips ensure consistently great focaccia results suited for novice bakers.

Easy Upgrade Ideas

Enhance your focaccia flavor and presentation with these beginner-friendly upgrades:

  • Cheese Toppings: Add grated Parmesan, mozzarella, or crumbled feta before baking for a cheesy crust.
  • Herbs and Spices: Mix in fresh thyme, basil, or sprinkle red pepper flakes for mild heat.
  • Flavored Olive Oil: Drizzle garlic or chili-infused olive oil before and after baking for extra aroma.
  • Alternative Toppings: Try roasted peppers, caramelized onion, or anchovies instead of olives.
  • Whole-Grain Variation: Substitute part of the flour with whole wheat or spelt for added fiber and flavor.
  • Snacking Size: Divide dough into smaller pans for mini focaccia, perfect for parties or kids.
  • Rustic Garnish: Add rosemary sprigs or edible flowers before serving for visual appeal.
  • Dairy-Free Options: Spread pesto or tapenade for vegan-friendly flavor boosts.

These simple ideas keep the recipe fun and versatile while maintaining beginner accessibility.

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