Author: This Easy Garlic Rosemary Focaccia is soft, fluffy, and golden with crispy edges and a garlicky, herby top. And you won't believe how easy (and fun) it is to make! There's no kneading required, just stir, rest, and bake! Whether you're serving it with pasta, soup, or just dipping it in olive oil, it's bakery-quality bread made right at home with almost no effort.
Serve warm focaccia with my easy vegan fettuccine alfredo (nut-free & blender-free!) for a comforting, restaurant-style meal at home.
If you've ever wanted to try baking bread at home but felt intimidated, focaccia is the perfect place to start. This recipe is ridiculously easy, no stand mixer, no kneading, no fuss. You just stir the dough together, let it do its thing overnight (or all day), and then bake it up into a golden, garlicky, rosemary-infused slice of heaven.
The first time I made this, I was shocked at how easy it was and how much better it tasted than ANY focaccia I've ever had before. Better than any bakery or restaurant and it's so easy to make. And if you don't like rosemary/garlic check my recipe notes for more topping ideas!
Why You Should Skip the Bakery and Make Your Own Focaccia Instead
- The easiest homemade bread to make: Sandwich bread, rolls, and bagels all require shaping, but with focaccia, there is no shaping or fancy techniques, just stretch the dough into a pan. Perfect for beginner bakers.
- No-knead recipe: Time does the work for you, so even if you're new to baking with yeast, you'll nail it.
- Perfect texture and big flavor: Garlic, rosemary, and olive oil make this homemade focaccia recipe absolutely delicious, and the crispy edges and pillowy, fluffy, bubbly interior make it irresistible.
Ingredients for Garlic Rosemary Focaccia
- All-purpose flour: Nothing fancy, just your everyday flour.
- Instant yeast: No need to bloom it first, just stir it in.
- Salt: Essential for flavor. It may seem like a lot, but trust me on this!
- Warm water: When you stick your finger in it, it should feel pleasantly warm, not too hot, not too cold. (Think bath water temperature).
- Olive oil: makes the dough tender and gives that signature crispy crust.
- Garlic & Rosemary: the classic topping duo, but you can totally mix it up (see more ideas in the recipe notes).
How to Make This Easy Focaccia Recipe
- Make the dough: Whisk the flour, yeast, and salt in a large bowl, then stir in the water and 1 tablespoon of oil. Keep stirring until the mixture comes together into a sticky shaggy dough.
- Let it rise: Cover the bowl with plastic wrap or a lid and let the dough rest at room temperature for 8 to 18 hours, or until it doubles in size and gets bubbly.
- Add the dough to the pan: Coat a sheet pan with 2 tablespoons of olive oil. Transfer the dough to the pan and stretch it to the edges as best as you can. Cover the pan and let the dough rest for 45 to 60 minutes, or until puffy. Towards the end of this time, start preheating the oven to 425ºF
- Dimple the dough: Drizzle the remaining oil on top of the dough, then use your fingers to create deep dimples all over the surface.
- Top it: Sprinkle the focaccia with the garlic, rosemary, and flaky salt.
- Bake: Bake the focaccia for 22 to 25 minutes, or until the top is golden brown and the edges are crispy. Cool slightly, then slice and serve.
Tips and Variations
- Watch the dough, not the clock: Every kitchen is a little different, so don't worry too much about the exact time. Just let the dough hang out until it looks doubled and bubbly, that's when it's ready. And if it hangs out a little longer, that's totally fine too.
- Try other toppings: Try caramelised onions + chili flakes, sliced olives + lemon zest, cherry tomatoes + basil, red onion + thyme, or vegan parmesan and black pepper. You can even make a "focaccia garden" with veggie flowers if you're feeling creative.
- Make it oil-free: While olive oil is classic, you can replace the oil in this easy focaccia recipe with an unsweetened, unflavored plant-based milk. Line the pan with parchment paper to prevent sticking. The crust will be softer and less crisp without the oil, but still tasty.
What to Serve With This Easy Focaccia Recipe
How to Store and Reheat
- Fresh is best - honestly, nothing beats it the day of.
- Room temp - keep leftovers in an airtight container for 2-3 days.
- Freezer - wrap well and freeze for up to 1 month. Reheat in the oven to bring back the crisp edges.
If you try this easy focaccia recipe, let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram. You can also pin this recipe on Pinterest to save it for later!
Bon appetegan!
Sam Turnbull.
More Vegan Baking Recipes
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Easy Focaccia Recipe (Garlic Rosemary, No Knead, Crispy Edges)
This Easy Garlic Rosemary Focaccia is soft, fluffy, and golden with crispy edges and a garlicky, herby top. And you won't believe how easy (and fun) it is to make! There's no kneading required- just stir, rest, and bake! Whether you're serving it with pasta, soup, or just dipping it in olive oil, it's bakery-quality bread made right at home with almost no effort.
Servings: - 10
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Ingredients
- 4 cups (480g) all-purpose flour
- 2 ¼ teaspoons (1 packet) instant yeast
- 2 teaspoons salt
- 2 cups warm water
- 4 tablespoons olive oil, divided
- 2 cloves garlic, minced or thinly sliced
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
- Flaky salt, for sprinkling
Instructions
- Make the dough (the night before or in the morning): In a large mixing bowl, whisk together the flour, yeast, and salt. Add the warm water and 1 tablespoon (15 ml) olive oil. Stir until a soft dough forms, no kneading!
- Let it rise: Cover tightly with plastic wrap or a lid and let rest at room temperature for 8-18 hours. The dough will double in size and become bubbly. It may deflate slightly by the time you're ready to bake, this is normal.
- Prep the pan: Generously coat a 9x13-inch (23x33 cm) baking pan with 2 tablespoons (30 ml) olive oil. Use a spatula to gently release the dough from the bowl and transfer it to the pan. Do not knead or punch it down, you want to preserve the bubbles! Gently stretch the dough toward the edges. Cover and let rest in the pan for 45-60 minutes.
- Preheat oven: Preheat your oven to 425°F (220°C) while the dough rests in the pan.
- Top and dimple: Just before baking, drizzle with the remaining 1 tablespoon (15 ml) olive oil. Use your fingers to press deep dimples all over the surface. Sprinkle with garlic, rosemary, and flaky salt.
- Bake: Bake for 22-25 minutes, or until the top is golden brown and the edges are crisp. Let cool slightly before slicing and serving.
Notes
Storage: Best enjoyed fresh the day it's made. Leftovers keep for 2-3 days at room temperature in an airtight container. Reheat in a toaster oven or oven to refresh the crust.
Freezing: Let the baked focaccia cool completely, then wrap tightly in foil or plastic wrap and place in a freezer bag. Freeze for up to 1 month. To serve, thaw at room temperature and reheat in the oven at 350°F (175°C) for 8–10 minutes to refresh the crust.
Prevent Sticking: Use a metal pan and coat well with oil, or line any pan with parchment paper for easy release.
Gluten-Free Option: Not tested, but a 1:1 gluten-free flour blend with xanthan gum should work, but expect a softer, denser result.
Oil-Free Option: Line pan with parchment and brush dough with plant-based milk before baking. Crust will be softer and less crisp.
More Topping Ideas:
Switch up the garlic-rosemary combo with any of these tasty options:
Switch up the garlic-rosemary combo with any of these tasty options:
- Thinly sliced red onion + thyme
- Cherry tomatoes + basil
- Sliced olives + lemon zest
- Vegan parmesan + cracked black pepper
- Caramelized onion + chili flakes
Nutrition
Serving: 1 serving (recipe makes 8 servings) | Calories: 294kcal | Carbohydrates: 48g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 586mg | Potassium: 80mg | Fiber: 2g | Sugar: 0.2g | Vitamin A: 7IU | Vitamin C: 0.3mg | Calcium: 14mg | Iron: 3mg
Clive says
First class,the only complaint at the table was was that I hadn't made enough!!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Haha! I love that. Thanks for the review Clive 🙂
Nancy says
once again, you come to my rescue!!
I have a fall get-together with friends etc. I serve 3 different soups,tomato bisque, squash with "sausage" and sometimes corn chowder. I'll bake bread for grilled "cheese" sandwiches. this year im serving this bread and quatering it with different toppings that you suggested at the end of the post. (it pays to read all the way through).
I practiced this recipe and toppings on family..loved it.
you've made my life easier and healthier..THANK YOU
Sam Turnbull @ It Doesn't Taste Like Chicken says
Oh my goodness that sounds so lovely! Thank you so much Nancy!! So thrilled you are enjoying my recipes, so much! Love the sounds of the soups + focaccia with toppings!
Jen says
Delicious as usual! The edges of this were the perfect amount of crispy. This was my first time trying focaccia, my husband especially loved it!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! That's so awesome Jen, so thrilled you enjoyed it so much 🙂
Hellena says
I really love this! I made it today and it’s so good. It’s quite easy to make. Yesterday I made the batter in about 10min, today I added red onion slices, Rosemary and garlic and it’s really, really good. Thank you so much for sharing, I’m going to be making this a lot!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! That makes me so happy Hellena! I am so thrilled you love it 🙂
Ines says
Can this be made with gluten free flour?
Vanessa watson says
Can this recipe be halved and baked in a 9x9 inch square pan??
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Vanessa! Yes, you can definitely halve the recipe and bake it in a 9x9 pan, it should work perfectly. Just keep an eye on the baking time; it may be a couple of minutes shorter since the bread will be a bit smaller. Enjoy! 😊
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Ines! I haven’t tested this one gluten-free, but a 1:1 gluten-free blend (with xanthan gum) should work. Just expect a softer, slightly denser result. If you give it a try, I’d love to hear how it turns out! 🌟
Ines says
Thankyou! I'll let you know. Love your recipes that I've tried.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Aww thanks so much 🙂
David says
how much xanthan gum? or are you saying a 1:1that has xanthan gum in it already?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi David, yes just a gluten-free 1 to 1 flour mix that already contains xanthan gum, such as Bob's Red Mill.
M says
Can this be made with regular yeast instead of instant?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi M! Yes, you can use active dry (regular) yeast instead of instant. Just bloom it first in the warm water for 5–10 minutes until foamy, then continue with the recipe as written. Happy baking! 🍞