No Knead Olive + Rosemary Focaccia 🇮🇹 full recipe in description

Ingredients

• 500 g All-Purpose Flour (sifted)
• 2 tsp Active Dry Yeast (ensure fresh)
• 1 tsp Granulated Sugar (helps yeast activation)
• 1.5 tsp Salt (fine sea salt)
• 350 ml Warm Water (about 38°C)
• 3 tbsp Extra Virgin Olive Oil (for dough and topping)
• 80 g Kalamata Olives (pitted, sliced)
• 2 tbsp Fresh Rosemary (chopped)
• 1 tsp Coarse Sea Salt (sprinkled on top)

Instructions

1. Combine Dry Ingredients

   In a large mixing bowl, whisk together the sifted all‑purpose flour, salt, sugar, and active dry yeast until evenly distributed.

   Time: PT5M

2. Add Wet Ingredients and Form Dough

   Create a well in the centre, pour in the warm water (38°C) and 2 tbsp of olive oil, then stir with a wooden spoon until a shaggy dough forms.

   Time: PT5M

3. Initial Proof

   Cover the bowl with plastic wrap or a damp towel and let the dough rest in a warm spot (25‑27°C) for 20 minutes.

   Time: PT20M

4. First Stretch and Fold

   Wet your hands, lift one edge of the dough, stretch it upward, then fold it over the centre. Rotate the bowl and repeat until the dough feels smoother.

   Time: PT5M

5. Rest Between Folds

   Let the dough rest, covered, for 20 minutes.

   Time: PT20M

6. Second Stretch and Fold

   Repeat the stretch‑and‑fold technique as in step 4.

   Time: PT5M

7. Rest

   Cover and rest for another 20 minutes.

   Time: PT20M

8. Third Stretch and Fold

   Perform another stretch‑and‑fold.

   Time: PT5M

9. Rest

   Cover and rest for 20 minutes.

   Time: PT20M

10. Fourth Stretch and Fold

    Give the dough one final stretch‑and‑fold.

    Time: PT5M

11. Transfer to Baking Tin

    Generously grease the 9×13‑inch baking tin with the remaining 1 tbsp olive oil, then gently tip the dough into the tin and spread it to the edges using a bench knife or wet hands.

    Time: PT5M

12. Second Proof in Tin

    Cover the tin loosely with plastic wrap and let the dough rise for about 30 minutes, until it looks puffy.

    Time: PT30M

13. Add Toppings

    Using fingertips, gently dimple the surface all over. Drizzle the top with a little olive oil, then scatter the sliced olives and chopped rosemary. Sprinkle with coarse sea salt.

    Time: PT5M

14. Bake

    Place the tin on the bottom shelf of a pre‑heated oven (230°C / 450°F) and bake for 20‑30 minutes, until the crust is golden‑brown and crisp.

    Time: PT25M

    Temperature: 230°C

15. Cool and Serve

    Remove the focaccia from the oven, let it cool in the tin for 5 minutes, then transfer to a cutting board, slice, and serve warm.

    Time: PT5M

Nutrition Facts

Calories

200

Protein

5 g

Carbohydrates

30 g

Fat

8 g

Fiber

2 g