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Effortless No-Knead Skillet Focaccia with Fresh Rosemary and Sea Salt

A golden, fluffy No-Knead Skillet Focaccia with Rosemary, cut open in a cast iron pan.
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Make soft, flavorful focaccia bread using a simple no-knead method cooked in a skillet for a crisp bottom crust.

Ingredients

Scale
  • 3 cups all-purpose flour
  • 1 1/2 teaspoons instant dry yeast
  • 1 1/2 teaspoons fine sea salt
  • 1 1/2 cups warm water (about 105-115°F)
  • 1/4 cup olive oil, plus more for the pan
  • 2 tablespoons fresh rosemary, chopped
  • 1 teaspoon coarse sea salt, for topping

Instructions

  1. In a large bowl, whisk together the flour, yeast, and fine sea salt.
  2. Pour in the warm water and 1/4 cup of olive oil. Mix with a wooden spoon until just combined into a shaggy dough. Do not overmix or knead.
  3. Cover the bowl tightly with plastic wrap and let the dough rest at room temperature for 12 to 18 hours, or until it has doubled in size and is very bubbly.
  4. Generously coat the bottom and sides of a 10-inch oven-safe skillet (cast iron works well) with olive oil.
  5. Gently scrape the dough out of the bowl and place it into the prepared skillet. Turn the dough over once to coat it lightly in oil.
  6. Use oiled fingers to gently stretch and press the dough to fill the bottom of the skillet. If the dough resists, let it rest for 10 minutes, then continue stretching.
  7. Cover the skillet loosely and let the dough proof for 30 to 45 minutes. Preheat your oven to 425°F (220°C) during the last 15 minutes of proofing.
  8. Dimple the top of the dough deeply all over with your fingers. Drizzle with a little extra olive oil.
  9. Sprinkle the chopped rosemary and coarse sea salt evenly over the top.
  10. Place the skillet on the stovetop over medium heat for 3 to 5 minutes to heat the bottom of the dough before baking. This helps create a crisp crust.
  11. Transfer the skillet to the preheated oven. Bake for 20 to 25 minutes, or until the top is golden brown and cooked through.
  12. Carefully remove the focaccia from the skillet immediately after baking and let it cool slightly on a wire rack before slicing.

Notes

  • For a deeper flavor, you can use 1/4 teaspoon of active dry yeast and let the dough rest for 24 hours.
  • If you do not have an oven-safe skillet, transfer the dough to a lightly oiled 9×13 inch baking pan after the initial stovetop heating step.
  • Use good quality olive oil for the best flavor in the dough and as a topping.

Nutrition

Find it online: https://spoonswirl.com/nokneadskilletfocacciawithrosemary/