Easy Rosemary and Olive No Knead Focaccia Bread Recipe

Rosemary and Olive No Knead Focaccia Bread with Meyer lemon slices is a simple yeast bread you'll make again.  

– 2 tsp (one packet or 1/4 ounce) dry yeast, make sure it's fresh! – 2 cups warm water, (105-110F) – 2 tsp table salt – 4 cups all-purpose or bread flour, I usually use all-purpose – 1/4 cup extra virgin olive oil, plus extra for oiling the bowl and baking pan – 4 Tbsp fresh rosemary leaves, – 1 Meyer lemon, sliced paper thin, seeds removed – 1/2 cup Kalamata olives, pitted and oil cured, or other flavorful black olives (not the kind in the can!) – kosher or sea salt for sprinkling over the top



Mix yeast and warm water in a large bowl. Salt and 2 cups flour make a sticky dough. Stir in the remaining 2 cups of flour to make a sticky, shaggy dough.

Step 1

Step 2

Put dough in a clean, oiled bowl. Let sit in warm plastic-covered place for 40 minutes. I used a preheated Instant Pot for yogurt. 

Step 3

The kitchen surface is frequently too cold for rising dough (see comments above for suggestions). Preheat oven to 425F. Arrange the risen dough on an oiled baking sheet. 

Step 4

Flour your fingers and gently press the dough into a 10x15 rectangle. Make dough dimples with olive oil-dipped fingers..

Step 5

Small indentations gather oil. Do not skimp—oil tastes and gives dough great texture when cooked. Press cut lemons, rosemary, and olives into dough gently. 

Step 6

Additional olive oil may be added. Gently shower with sea salt. Bake the bread till brown for 20–22 minutes at the right temperature. 

Step 7

If bread is unevenly baked, rotate baking sheet halfway through. Slice and eat after cooling slightly.

Also See

Best No Knead Trail Mix Bread Recipe