How do I know when it is done?

Use the timing as a guide, then check the center with the recipe's doneness cue, such as a clean toothpick, set edges, bubbling filling, or a gently springy top.

Can I change the flavor?

Yes. Keep changes small the first time, such as adding citrus zest, spice, chocolate, nuts, or a simple glaze that matches the recipe.

What should beginners watch most closely?

Measure carefully, avoid overmixing batters or doughs, and let the bake cool long enough before slicing, glazing, or storing.

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Bread Basics

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

Name: Easy No-Knead Sun-Dried Tomato and Black Olive Rosemary Focaccia Bread
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 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

By Beginnerbakes Test KitchenReviewed by Beginnerbakes Editorial TeamPublished May 3, 2026 · Updated Jul 11, 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

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

BeginnerBakes sun-dried tomato olive rosemary focaccia ingredients

Instructions

In a large bowl, combine flour, salt, and instant yeast until evenly mixed.
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.
Gently fold in chopped sun-dried tomatoes, sliced black olives, and rosemary leaves. Cover tightly with plastic wrap or a clean kitchen towel.
Let the dough rest at room temperature for 12 to 18 hours (preferably overnight) until bubbly and doubled in size.
Line a 9x13-inch (23x33 cm) baking pan with parchment paper and drizzle olive oil to coat the base.
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.
Cover the pan and allow the dough to rise for 30 minutes to 1 hour until puffy.
Preheat oven to 425 degrees F (220 degrees C). Using fingers, dimple the dough surface by pressing lightly all over.
Drizzle additional olive oil on top, sprinkle coarse sea salt, and add a few extra rosemary leaves.
Bake for 20 to 25 minutes until golden brown and cooked through.
Remove from oven and let cool slightly before slicing into squares or wedges.
Serve warm or at room temperature as a savory snack, party bread, or alongside salads and soups.

Tips

Equipment Needed

Use the pan or baking dish listed in the recipe, plus mixing bowls, measuring tools, a spatula, and a cooling rack if the recipe bakes in the oven. Line pans with parchment or liners when the batter is delicate so beginners can release the bake cleanly.

Ingredient Prep Notes

Measure the dry and wet ingredients before mixing so the batter or dough comes together smoothly. Keep butter, eggs, dairy, fruit, or chocolate at the temperature described in the recipe because small prep details affect rise and texture.

Oven Note

Preheat fully before baking and use the center rack unless the recipe says otherwise. Start checking near the low end of the baking time and rely on the listed doneness cues instead of color alone.

Easy Upgrade Ideas

Keep upgrades simple: add a light glaze, a sprinkle of spice, citrus zest, chopped nuts, chocolate, or a beginner-friendly topping that matches the base flavor. Add decorative finishes only after the bake cools when frosting, glaze, or drizzle needs to set neatly.

Frequently Asked Questions

Can I make Easy No-Knead Sun-Dried Tomato and Black Olive Rosemary Focaccia Bread ahead?: Yes. Bake it ahead, cool it fully, and store it as directed so the texture stays as close to fresh as possible.
How do I know when it is done?: Use the timing as a guide, then check the center with the recipe's doneness cue, such as a clean toothpick, set edges, bubbling filling, or a gently springy top.
Can I change the flavor?: Yes. Keep changes small the first time, such as adding citrus zest, spice, chocolate, nuts, or a simple glaze that matches the recipe.
What should beginners watch most closely?: Measure carefully, avoid overmixing batters or doughs, and let the bake cool long enough before slicing, glazing, or storing.

Ingredient Replacements

(375g) all-purpose flour: Use whole wheat pastry flour for a nuttier bake or a 1:1 gluten-free baking blend if needed, checking texture before baking.
salt: Use a similar baking ingredient and adjust moisture gradually so the batter or dough keeps the same texture.
instant yeast: Use a similar baking ingredient and adjust moisture gradually so the batter or dough keeps the same texture.
½ cups (360ml) warm water: Use a similar baking ingredient and adjust moisture gradually so the batter or dough keeps the same texture.
½ cup sun-dried tomatoes: Use a similar baking ingredient and adjust moisture gradually so the batter or dough keeps the same texture.

Storage and Reheating

Cool leftovers before storing. Refrigerate in an airtight container for up to 4 days, or freeze when the ingredients are freezer-friendly.

Read related air fryer guides and cooking tips.

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

Recipe Details

Ingredients

Instructions