No Knead Olive + Rosemary Focaccia 🇮🇹 full recipe in description
No Knead Olive + Rosemary Focaccia 🇮🇹 full recipe in description is a medium Italian recipe that serves 8. 200 calories per serving. Recipe by So Vegan on YouTube.
Prep: 2 hrs 35 min | Cook: 25 min | Total: 3 hrs 20 min
Cost: $3.13 total, $0.39 per serving
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
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
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
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
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
Rest Between Folds
Let the dough rest, covered, for 20 minutes.
Time: PT20M
Second Stretch and Fold
Repeat the stretch‑and‑fold technique as in step 4.
Time: PT5M
Rest
Cover and rest for another 20 minutes.
Time: PT20M
Third Stretch and Fold
Perform another stretch‑and‑fold.
Time: PT5M
Rest
Cover and rest for 20 minutes.
Time: PT20M
Fourth Stretch and Fold
Give the dough one final stretch‑and‑fold.
Time: PT5M
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
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
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
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
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
Dietary info: Vegan, Vegetarian, Dairy-Free, Egg-Free
Allergens: Wheat (gluten)
Ingredient Substitutions
- Instead of All-Purpose Flour: Bread Flour, Whole Wheat Flour (use less water)
- Instead of Active Dry Yeast: Instant Yeast
- Instead of Granulated Sugar: Coconut Sugar
- Instead of Salt: Kosher Salt (use less)
- Instead of Extra Virgin Olive Oil: Avocado Oil
- Instead of Kalamata Olives: Green Olives
- Instead of Fresh Rosemary: Dried Rosemary (1 tsp)
Equipment Needed
- Mixing Bowl
- Kitchen Scale
- Dough Scraper
- Baking Tin (9x13 inch)
- Oven
- Pastry Brush (optional)
- Plastic Wrap or Damp Kitchen Towel (optional)
- Measuring Cups (optional)
- Measuring Spoons (optional)
Critical Steps — Do Not Skip
- Add Wet Ingredients and Form Dough
- Initial Proof
- Stretch and Fold cycles
- Transfer to Baking Tin
- Second Proof in Tin
- Add Toppings
- Bake
Chef Tips from the Video
- Use high‑quality extra virgin olive oil for the best flavor.
- For extra crunch, sprinkle flaky sea salt just before baking.
- A splash of balsamic glaze drizzled after baking adds a sweet‑tangy contrast.
Troubleshooting
Dough is too dense and does not rise.
Check that the yeast is fresh and that the water temperature is warm (38‑40°C). Extend the proofing time or move the dough to a warmer spot.
Dough sticks to the bowl or hands.
Lightly oil the bowl and wet your hands before each stretch‑and‑fold. If still sticky, sprinkle a little extra flour onto the surface.
Crust is pale and not crispy.
Preheat the oven thoroughly, use a baking stone or place the tin on the bottom rack, and bake a few minutes longer at 230°C.
Storage
Refrigerator: Wrap tightly; lasts 3‑4 days.
Freezer: Cool completely, then freeze in airtight bag for up to 1 month. Reheat in oven.
Room temperature: Best eaten the same day; can sit uncovered for up to 2 hours.
Make-Ahead Tips
- The dough can be prepared the night before; refrigerate after the first proof and complete the stretch‑and‑fold cycles the next morning.
- Baked focaccia freezes well; slice before freezing for easy portioning.
Frequently Asked Questions
What is the cultural significance and history of focaccia in Italian cuisine?
Focaccia originates from ancient Roman flatbreads and has become a staple of Ligurian and broader Italian cooking, traditionally served as a snack, side, or accompaniment to meals.
What are the traditional regional variations of focaccia in Italian cuisine?
In Liguria, focaccia is often topped with olive oil, rosemary, and sea salt; in Tuscany, it may include onions or cheese; in Puglia, it can be stuffed with tomatoes and olives.
How is focaccia traditionally served in Italy?
Focaccia is typically served warm, sliced and drizzled with extra virgin olive oil, sometimes accompanied by cured meats, cheeses, or used to soak up soups and stews.
On what occasions is focaccia traditionally enjoyed in Italian culture?
Focaccia is enjoyed daily as a bakery item, at family gatherings, picnics, and as a welcoming snack for guests, especially in the coastal regions of northern Italy.
How does focaccia fit into the broader Italian cuisine tradition?
Focaccia exemplifies the Italian emphasis on simple, high‑quality ingredients—flour, water, olive oil, and salt—allowing the dough’s texture and flavor to shine.
What are the authentic traditional ingredients for focaccia versus acceptable vegan substitutes?
Traditional focaccia uses wheat flour, water, yeast, olive oil, and sea salt. Vegan cooking replaces any dairy or butter with extra olive oil, which is already authentic, making the recipe fully plant‑based.
What other Italian dishes pair well with focaccia?
Focaccia pairs beautifully with antipasto platters, fresh salads, minestrone soup, grilled vegetables, or as a base for sandwich fillings.
What makes this focaccia special or unique in Italian cuisine?
The use of a stretch‑and‑fold technique eliminates the need for a long overnight rise, delivering a light, airy crumb and crisp crust in a single day while staying completely vegan.
What are the most common mistakes to avoid when making vegan focaccia?
Common errors include using water that is too hot (killing the yeast), over‑handling the dough (deflating air bubbles), and under‑proofing, which leads to a dense texture.
Why does this focaccia recipe use the stretch‑and‑fold technique instead of traditional kneading?
Stretch‑and‑fold gently develops gluten while preserving air pockets, resulting in a lighter crumb and allowing the dough to rise quickly without a long kneading period.
Can I make this vegan focaccia ahead of time and how should I store it?
Yes, you can prepare the dough the night before, refrigerate after the first proof, and bake the next day. Once baked, store in an airtight container at room temperature for up to two days or freeze for longer storage.
What does the YouTube channel So Vegan specialize in?
The YouTube channel So Vegan specializes in plant‑based recipes that are accessible, wholesome, and often recreate classic comfort foods in a completely vegan format.
How does the YouTube channel So Vegan's approach to Italian cooking differ from other Italian cooking channels?
So Vegan focuses on vegan adaptations, using plant‑based fats and omitting dairy or eggs while preserving authentic flavors, whereas many Italian channels rely on traditional animal‑based ingredients.
Last updated: September 3, 2026
