Rosemary & Garlic Focaccia

This recipe uses a no-knead cold fermentation method. By letting the dough rest in the fridge, you develop those characteristic “bubbles” and a deep, complex flavor without breaking a sweat.

Prep time: 20 mins (plus 12–24 hours resting)
Bake time: 20–25 mins
Servings: 12 slices

Ingredients

Component	Ingredient	Amount
The Base	All-purpose or Bread Flour	500g (approx. 4 cups)
	Warm Water	400ml
	Instant Yeast	7g (1 standard packet)
	Honey or Sugar	2 tsp
	Kosher Salt	2 tsp
The Topping	Extra Virgin Olive Oil	4 tbsp (divided)
	Fresh Rosemary	3 sprigs (chopped)
	Garlic	4 cloves (thinly sliced)
	Flaky Sea Salt	To taste

Instructions

Mix the Dough: In a large bowl, whisk the flour, salt, and yeast. Add the warm water and honey. Stir with a spatula until a sticky, shaggy ball forms and no dry flour remains.
First Rise (Cold Ferment): Coat the dough with 1 tbsp of olive oil. Cover the bowl tightly with plastic wrap and place it in the fridge for 12 to 24 hours. This is where the magic (and the bubbles) happens.
Pan Prep: Generously oil a 9×13 inch metal baking pan with 2 tbsp of olive oil. Gently transfer the cold dough to the pan. Do not force it to the corners yet; let it rest at room temperature for 2–3 hours. It will naturally spread to fill the pan as it warms up.
Dimpling: Preheat your oven to 220°C (425°F). Drizzle the top of the dough with the remaining olive oil. Grease your fingers and press them straight down into the dough to create deep dimples.
Top & Bake: Sprinkle the sliced garlic, chopped rosemary, and flaky sea salt over the top. Bake for 20–25 minutes until the top is golden brown and the bottom is crisp.
Cool: Transfer to a wire rack immediately so the bottom doesn’t get soggy.

Tips for Success

Don’t Skimp on Oil: Focaccia is essentially “fried” in the pan. The olive oil is what creates that iconic crispy crust.
The “Wiggle” Test: Before baking, give the pan a gentle shake. The dough should jiggle like Jell-O. If it doesn’t, let it proof a little longer.
Garlic Hack: If you’re worried about the garlic burning, soak the slices in a little olive oil for 10 minutes before placing them on the dough.

Nutritional Info (Per Serving)

Calories: 210 kcal
Total Fat: 6g
Carbohydrates: 34g
Protein: 5g
Fiber: 2g

Benefits

Digestibility: The long fermentation process breaks down gluten and starches more effectively than quick-rise breads, making it gentler on the stomach.
Antioxidants: Rosemary contains rosmarinic acid, known for anti-inflammatory properties, while garlic provides a boost to the immune system.

Q&A

Q: Can I use dried rosemary instead of fresh?

A: Yes, but use about half the amount. Dried herbs are more potent but lack the “bright” aromatic punch of fresh sprigs.

Q: My dough isn’t bubbling. What happened?

A: Your yeast might be expired, or your fridge is too cold. Ensure the yeast is fresh and give the dough plenty of time to come to room temperature before dimpling.

Q: Can I bake this the same day?

A: Absolutely. Instead of the fridge, let the dough rise in a warm spot for 1.5–2 hours until doubled in size, then proceed to the pan prep. You’ll lose a bit of flavor depth, but it’ll still be delicious.