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

By Beginnerbakes Editorial TeamPublished May 3, 2026 | Updated Sep 30, 2026
Italian 1190 mins Beginner-friendlyEasyNo KneadStep By Step

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 1190 min
Servings 8
Difficulty easy
Cuisine Italian

Recipe Details

Prep15 min
Cook25 min
Total1190 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 degrees F (220 degrees 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.
Easy No-Knead Sun-Dried Tomato and Black Olive Rosemary Focaccia Bread
Easy No-Knead Sun-Dried Tomato and Black Olive Rosemary Focaccia Bread

Timing and Planning

Timing estimate: 1190 minutes elapsed. Includes up to 18 hours for the overnight dough rest, up to 1 hour second rise, 25 minutes baking and an estimated 10 minutes cooling, plus preparation. A 12-hour first rest and 30-minute second rise shorten the estimate by 6 hours 30 minutes. Add the optional 10-minute stretching rest if needed. These are planning estimates; use the recipe's doneness, rise and setting cues.

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