Breads & doughs
No-knead rosemary focaccia with an overnight rise
Airy rosemary focaccia with a golden base, made with two sets of folds and an overnight refrigerator rise. No traditional kneading, with all proving time included.
- Total time
- 15 hr 15 min
- Preparation
- 25 min
- Cooking
- 30 min
- Rest / waiting
- 14 hr 20 min
- Servings
- 12
- Difficulty
- Easy
- Cuisine
- Italian
Ingredients
Quantities adjust to your servings. Times, temperatures and “to taste” stay the same.
Check off the ingredients you already have above.
Method
Follow the recipe one step at a time.
Mix without kneading
Mix 500 g flour, 3 g yeast and 10 g salt. Add 400 ml cold water and 15 g olive oil. Stir with a spatula until no dry flour remains.
Make two sets of folds
Cover and rest for 20 minutes. With a wet hand, lift one dough edge and fold it into the centre; repeat on all 4 sides. Cover, wait another 20 minutes and repeat the 4 folds.
Prove in the refrigerator
Cover tightly and refrigerate at 4 °C or below for 12 hours. The dough should look airy and bubbly afterwards; volume varies with refrigerator temperature.
Transfer to the pan
Line a 25 × 35 cm metal pan with baking parchment and spread with 20 g oil. Gently tip in the dough and stretch towards the corners, keeping the bubbles.
Let it puff up
Cover and rest for about 90 minutes at room temperature until puffy and jiggly when the pan moves. If it springs back, wait 20 minutes before finishing the stretching; this is part of the resting time.
Dimple the dough
Preheat the oven to 220 °C, conventional heat. Add the remaining 25 g oil and 2 g rosemary. Press damp fingertips over the surface to make dimples without tearing the dough.
Bake until golden
Bake on the lower-middle shelf for 25–30 minutes, until the top and base are golden. Lift a corner with a spatula to check that the underside is cooked.
Cool and serve
Transfer to a rack and cool for 10 minutes. Cut into 12 pieces and serve warm to enjoy the airy crumb and crisp edges.
The step photos are illustrative.
Notes
This wet dough is sticky: use damp hands and avoid extra flour. Resting includes 40 minutes for the folds, 12 hours in the refrigerator, 90 minutes in the pan and 10 minutes cooling. Growth depends on temperature. Use a 25 × 35 cm metal pan with parchment rated for 220 °C. Contains wheat. Store without moist toppings in a closed container for up to 2 days, or freeze portions for longer storage.
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Nutrition facts
1 of 12 pieces
- Protein
- 4.4 g
- Carbohydrates
- 32 g
- Fat
- 5.5 g
- Saturated fat
- 0.8 g
- Fiber
- 1.3 g
- Sodium
- 324.5 mg
Recipe-based estimate; brands, actual portions and cooking losses affect the values. Not a laboratory analysis.
Reference source: USDA FoodData Central SR Legacy + documented reference labels
For general information only; it does not replace advice from a qualified health or nutrition professional.
Frequently asked questions
Does no-knead mean not touching the dough?
There is no traditional kneading, but two brief sets of folds strengthen the wet dough.
Can I skip the 12-hour refrigeration?
This formulation is designed for an overnight rise. Shortening it changes development and flavour; it does not promise the same result in an hour.
Why is it so sticky?
400 ml water to 500 g flour makes a highly hydrated dough. Use a spatula and damp hands rather than lots of extra flour.
