When you’re having the kind of meal that is crying out for bread to go alongside it, why not make your own? This no-knead rosemary focaccia bread takes just one hour to make from start to finish. And I’ve even made you a little video to show you exactly how it’s done. Hope you like it!
I find there are two kinds of people in life when it comes to food trends (or anything really). Trailblazers who have the ideas and try them out … and the rest of us.
Well, I don’t know about you but I’m definitely in the ‘jump on the bandwagon five years after everyone else has already tried it’ camp! Nothing wrong with that, of course. You still get to try out a great new-to-you idea, and I always find there are plenty of other ‘lagger-behinders’ to keep me company!
Anyway, I more than suspect that I’m catching on zillions of years later than the majority with this no-knead rosemary focaccia bread – but I’m not making any excuses because it’s absolutely delicious. And so quick and easy to make.
Mr. Scrummy and I very often like to have toasted focaccia bread with our meals – it goes perfectly with a simple spaghetti Bolognese, or roasted veggies with chicken or fish, or a baked chicken dish with lots of sauce to mop up. We always drizzle it with olive oil and sprinkle it with salt before eating it, and it tastes just perfect.
So I’m very excited to have discovered this recipe for my own homemade version, no matter how late I am to the party.
You may have seen it elsewhere on the Internet referred to as ‘skillet bread’ but really you can bake it in a simple baking dish, which is what I did. The first time I made it I did try to bake it in a cast iron skillet, but realised that it was too big for the amount of dough I’d made. If you do decide to use an oven-proof skillet, just make sure you use a small one (no more than 8 inches in diameter), or double the amount of dough you make.
The wonderful thing about this bread (well, one of them, because there are many wonderful things about it!) is that you can have it on the table within an hour of getting the packet of flour out of the cupboard. No small thing for bread, which usually needs hours of tedious kneading and proving.
I chose to keep my bread pretty simple this time, with just a bit of sea salt and fresh rosemary speckled through it and sprinkled on top. But there’s no reason why you couldn’t mix crushed garlic into the dough, or sundried tomatoes. Or how about scattering parmesan on top before baking? This bread can be as versatile as you’d like it to be.
The addition of the olive oil through the dough and on top of this no-knead rosemary focaccia bread leaves you with a lovely crunchy top and a soft and fluffy middle. You can’t imagine how delicious it tastes dipped in olive oil and balsamic vinegar straight out of the oven!
To show you just HOW easy this bread is to make, and that I’m not lying when I say it’s no-knead, I’ve got an extra treat for you today – A VIDEO!
Without blowing my own trumpet too much, I’m pretty proud of myself for producing this. I’m sure it’s a bit rough around the edges, as it’s my first ever video attempt, but I really hope you can look past the imperfections and use it to help you make some stellar no-knead rosemary focaccia bread.
I’ve actually surprised myself with this. For once I’m NOT jumping on the bandwagon after EVERYONE else. Just a bit of encouragement for anyone else hoping to learn how to make simple videos like this – either of food or something else. IT’S REALLY NOT THAT HARD. I used my digital SLR camera (a humble Canon 450d with a 50mm lens – here’s a link to the updated equivalent in case you’re interested
The hardest part was choosing the music to go with my clip. Trust me – if I can make this video, anyone can. 🙂
Hollywood here I come! (Erm… not quite, Helen.).
No knead rosemary focaccia bread (in just one hour!)
Ingredients
- 1/2 teaspoon sugar
- 3/4 cup warm water
- 1 1/2 teaspoons rapid-rise / fast-acting yeast
- 1 3/4 cups strong bread flour
- 1/2 teaspoon salt
- 2 tablespoons olive oil plus extra for drizzling and dipping
- 2 tablespoons fresh rosemary chopped
- balsamic vinegar optional – for dipping!
Instructions
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Preheat the oven to 205C / 400F
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Pour the water on top of the sugar in a large bowl, then swirl to dissolve the sugar.
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Add the yeast and swirl again, then leave for 5 minutes to dissolve.
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Add one cup of the flour to the sugar/water/yeast, along with the olive oil, and stir with a wooden spoon until all the flour is combined.
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Add the rest of the flour and stir vigorously until a ball of dough forms.
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Add a tiny bit more flour if the dough is still really sticky. Then, with floured hands, turn out onto a well-floured board or clean work surface and fold in about half of the rosemary.
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Press the dough into a pan or skillet (about 10 x 7 inches or equivalent, or 8 inches in diameter), pushing it right to the edges.
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Push your thumb into the dough in a few places to make indentations, then sprinkle over the rest of the rosemary and drizzle over a bit more olive oil (roughly a tablespoon).
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Leave in a warm place for 30 minutes.
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Bake for about 20 minutes or until the bread is golden and has pulled away from the sides of the pan.
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Serve warm with a dish of olive oil and balsamic vinegar (optional but highly recommended!).
Recipe Notes
Slightly adapted from a recipe at thecomfortofcooking.com.
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Nancy | Plus Ate Six says
Great recipe and AWESOME video (insert hand clap sound effect here)
Helen says
Aw, thanks for the claps, Nancy 🙂
Dannii @ Hungry Healthy Happy says
I can almost smell the rosemary through the screen. I love rosemary and garlic in bread.
Helen says
Me too! This is soooo good and I hope you try it some time!
Maggie says
This is such an interesting bread! The savory flavor is definitely my type. I love your video Helen! It looks so easy to make and so delicious 🙂
Helen says
Thank you, Maggie! And thanks for the compliment on the video. I love your videos too! 🙂
Paul says
Just what is “strong” bread flour????
Helen says
Hi Paul! Haha … sorry, I’ve just googled it and it’s a British term. It’s just ‘bread flour’ in the USA, I believe. I should update the recipe to make this clear. 🙂
Lorraine @ Not Quite Nigella says
It’s breakfast time right now and I’d love this. Cute video too Helen! Hey every director had to start somewhere so you’re being too modest! 😀
Helen says
Ha! Thanks, Lorraine! OK, so maybe there is a place for me in Hollywood after all! 🙂
[email protected] says
I was just thinking the other day of making my own rosemary focccacia bread. It is such delicious bread that goes with so much. Your recipe is lovely.
Helen says
Go for it, Janette! It’s a great recipe to have up your sleeve! It really does go with a lot 🙂
Jess @ whatjessicabakednext says
This focaccia looks fantastic, Helen! I love that it is no-knead! Rosemary focaccia is my favourite, so I’m definitely going to try your recipe! 🙂 The video is great too!
Helen says
Thank you so much, Jess. I’m such an impatient person, so this was perfect for me 😉
Marissa says
I’m so in the – ‘jump on the bandwagon five years after everyone else has already tried it’ camp. And the whole ‘no knead’ bread is no exception. 🙂 This focaccia of yours has my mouth watering…loved your video too!
Helen says
Thanks, Marissa! Glad I’m not the only one who usually lags behind. We can have a party over there in that camp together!
Kathleen | Hapa Nom Nom says
Oh my gosh, Helen! How did I miss this?!!! And your first video too! I LOVE focaccia! And if you and Mr. Scrummy have it most nights with dinner, then I’m having dinner at your house 😛 So yes, I love focaccia – especially homemade. But I rarely make it because of all the kneading and time to rise. This recipe is definitely going in my box! Can’t wait to try! And your video is fantastic! You’re a star baby! 🙂
Helen says
Thank you so much for all the encouragement, Kathleen! You’re welcome at my house anytime! 🙂
mira says
Love the bread and will be making it soon!So easy to make and looks perfect! Great video Helen!
Helen says
Thanks, Mira! 🙂
Cathleen @ A Taste Of Madness says
This focaccia bread looks delicious! I have been wanting to make focaccia bread for forever, and since you can make this in an hour, I really have no excuse.
Helen says
Hi Cathleen! Go on, give it a go! 🙂
Jay @ IndustryEats says
Hi Helen,
I have to tell you, I’m proud of you for making that video. And I don’t throw that out there often. It really does help. I’ve been fairly content with reading through recipes and looking at pictures for the past few years, but this is just great. Congrats and keep going.
I agree – there’s so much you can do with Focaccia bread. I mean, like you said with the cheese and the garlic and the tomatoes – it’s good stuff. And your recipe is super easy to pull off. I might give it a try. I’ve had my eye on a recipe from Cooks Country, but that one is no where near as quick as this one. I’m also going to try my hand at Ciabatta, since I’m in the market.
Nice job and keep up the great work! You’ve made me a fan.
Jay
Helen says
Hi Jay,
Thank you so much for the kind and encouraging words! I must admit I’ve surprised myself with the videos. They’re a work in progress, but I’m really enjoying making them. It’s really good to hear that you do feel they add something to a post.
Glad you like the recipe, too. It works really well, so long as you remember to pick up quick rise yeast.
Really happy to have made you a fan!
Helen
Mariana says
I have always been a bit suspicious of “food trends” and just jumping in the bandwagon…but always count me in when it comes to focaccia! Such a great addition to any meal!
Helen says
Hi Mariana! Glad you like this! 🙂
Evan @ Getinmymouf says
Hey Helen – I have fond memories of a really special focaccia bread in San Francisco at Liguria Bakery. It tastes like an italian grandmother from the early 1900s made it, so to say it was “good” is hardly enough. It is historically good and a time machine for my mouth.
Despite my fond memories of focaccia, for some strange reason, I’ve never actually thought about making it at home. *slaps head* Duh! Thanks for the inspiration and for something so easy that I might actually make it!
Helen says
Hi Evan! Hope the blog’s going well! Thanks so much for passing by and leaving a comment. I’ve never been someone who makes much bread, so I was amazed how easy this was when I finally bit the bullet and gave it a go. Do try it – I couldn’t believe how amazing it tasted straight out of the oven 🙂
Jenny says
Hi. I looked up your recipe but I didn’t have the internet to watch the movie. It was a disaster. Your recipe doesn’t call for Rising time. Please change your recipe to reflect your video.
Helen says
Hi Jenny. Sorry this didn’t turn out well for you. Recipe has been duly changed! This is one of my older recipes and with the best will in the world this sort of thing sometimes happens!