How to Make No Need to Knead Rosemary Focaccia

I haven’t made bread since I was about 10 and it was with my mom using a bread maker. This was my first time making cast iron no need to knead Focaccia from a recipe my cousin, Kristen, sent me. Making bread takes time, but hey, we have more of that these days in quarantine. Since we have been taking fewer trips to the grocery store, we don’t always have fresh bread. This is such a simple, affordable, and delicious way to enjoy fresh bread whenever you want!

Refer to my video here for visuals!

What You’ll Need:

  • 1 packet of yeast (or 2 1/4 tsp)

  • 2 cups warm water

  • 4 1/3 cups flour

  • 1 tsp salt

  • olive oil 

  • 4 sprigs of rosemary

How to Bake it:

  • Let the yeast bloom in 2 cups of warm water (hot water will kill the yeast, so make sure it’s not too hot)

  • Add 1 cup of flour at a time to mix evenly

  • Mid-way add chopped rosemary and salt

  • Cover with Bees Wrap, plastic wrap or towel about 2/3 of the way for 1 hour to rise.

  • After an hour, olive oil and salt your cast iron then place the dough evenly into the cast iron to proof. Try not to disturb it too much, definitely don’t punch it or knead it.

  • Cover with a towel for 30 more minutes and preheat oven to 400.

  • After 30 min, uncover and drizzle with olive oil, rosemary, and salt.

  • Drag your knife in the middle to make an X

  • Bake about 35-40 until it’s golden brown on top. Enjoy while it’s warm and crusty!

June Quan1 Comment