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No-Knead Garlic Herb Focaccia Bread Recipe

By Beginnerbakes Editorial TeamPublished Mar 31, 2026 | Updated Jul 11, 2026
Italian 45 mins beginner-friendlyeasyno-fussstep-by-stepcomfort-foodsavory-bakesminimal-ingredientspartysnack

Easy no-knead garlic herb focaccia bread recipe perfect for beginners. This Italian bread features fresh garlic and rosemary, requiring minimal ingredients and hands-off rising. Ideal for snacks, parties, or a comforting homemade bread.

No-Knead Garlic Herb Focaccia Bread Recipe
Prep 15 min
Cook 30 min
Total 45 min
Servings 8
Difficulty easy
Cuisine Italian

Recipe Details

Prep15 min
Cook30 min
Total45 min
Servings8
Difficultyeasy
CuisineItalian
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Ingredients

Servings 8
  • 3 1/4 cups (400g) all-purpose flour
  • 1 teaspoon instant yeast
  • 1 1/2 teaspoons salt
  • 1 1/2 cups (360ml) warm water (about 95°F/35°C)
  • 1/4 cup (60ml) olive oil, plus extra for drizzling and greasing pan
  • 3 garlic cloves, thinly sliced
  • 2 tablespoons fresh rosemary leaves (or 1 tablespoon dried rosemary)
  • Coarse sea salt or flaky salt, for sprinkling

Instructions

  1. In a large mixing bowl, whisk together the all-purpose flour, instant yeast, and salt until evenly combined.
  2. Pour the warm water and 1/4 cup olive oil into the flour mixture. Stir with a wooden spoon or spatula until a wet, sticky dough forms. No kneading is necessary.
  3. Cover the bowl loosely with plastic wrap or a clean kitchen towel. Let the dough rise at room temperature for 3 to 4 hours, until doubled in size and bubbly on the surface.
  4. Generously oil a 9x13-inch (23x33 cm) oven-safe baking pan with olive oil. Transfer the dough into the pan and gently stretch it using oiled fingers to fit evenly. Don't worry if it doesn't cover the edges completely.
  5. Cover the dough again and allow it to rest for 30 minutes to rise slightly and relax.
  6. Preheat your oven to 425 degrees F (220 degrees C) during this resting period.
  7. Use fingertip dimples to press into the dough's surface all over. Drizzle 1-2 tablespoons of olive oil evenly on top.
  8. Evenly scatter the sliced garlic and rosemary over the dough, gently pressing them in. Sprinkle with coarse sea salt liberally for texture and flavor bursts.
  9. Bake the focaccia on the middle rack in the preheated oven for 25 to 30 minutes, until golden brown and fragrant.
  10. Remove from oven and cool in the pan for 10 minutes to let the crumb set.
  11. Transfer the focaccia to a cutting board, slice into 8 pieces, and serve warm or at room temperature.
  12. Store any leftovers tightly wrapped in plastic wrap and freeze for up to 2 months. Thaw at room temperature and gently warm before serving.

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