No-Knead Garlic and Rosemary Focaccia

Stop your search for the best focaccia recipe because we've created it! Super soft on the inside and crispy on the outside, our take on this Italian classic bread doesn't require any kneading and is PACKED with flavour. We've taken it to the next level by infusing the extra virgin olive oil with garlic and thyme and added in dollops of Dibble Garlic Aioli so you get pops of garlicky goodness with every bite. Throw in fresh basil leaves and cherry tomatoes and you have a focaccia you'll struggle to put down. Cancel your plans and make this IMMEDIATELY. Happy cooking!

Prep Time 2 hours and 10 minutes

Cook Time 25 minutes

Serves 4-6

Difficulty Easy

Ingredients 

Garlic and Thyme Olive Oil

• 1/3 Cup Extra Virgin Olive Oil
• 1 Garlic Clove, smashed with side of knife
• 2 Sprigs of Rosemary
• 1/2 tsp Salt
• 1 tsp Pepper

Focaccia

• 1 3/4 Cups Warm Water
• 7g Yeast
• 2 tsp Sugar
• 3 1/2 Cups Flour
• 2 tsp Salt
• 2 Tbsp Olive Oil

Method 

Infused Garlic and Thyme Olive Oil

1. In a small pot on low heat, add the oil, garlic, rosemary, salt, pepper and simmer for 1 minute, stirring occasionally. Set aside. 

Focaccia

1. In a small mixing bowl, add the water, yeast, sugar and stir thoroughly. Let it rest for 10 minutes.
2. In a large mixing bowl, add the flour, salt and while stirring with a wooden spoon, add in the yeast mixture. Combine thoroughly. 
3. In a large clean mixing bowl, add the infused oil then the flour mixture in. Combine altogether with the wooden spoon, cover with a tea towel and let it rest for 60 minutes. 
4. Wet your hands with water and lift the dough from the bottom of the bowl, on opposite sides, stretching it as high as you can then let the dough go. Rotate the bowl 90°C and repeat this 3 more times. This method is a way of gently folding the dough. 
5. Grease a baking tray with the olive oil and transfer the dough to the tray. 
6. Using the tips of your fingers, carefully stretch the dough so that it covers the base of the tray.
7. Cover the tray with a tea towel and let it rest for 30 minutes.
8. Preheat the oven to 190°C.
9. Wet the tips of your finger with water and gently create dimples throughout the surface of the dough by pressing the dough with your fingers all the way to the base of the baking tray. 
10. Cover the tray with a tea towel and let it rest for the last time for 15 minutes. 
11. Evenly scatter the basil leaves throughout the surface of the dough and gently press down with your finger.
12. Add small dollops of Dibble Garlic Aioli on top of each basil leaf.
13. Add a cherry tomato piece on top of every Dibble Garlic Aioli dollop.
14. Top with 2 Tbsp extra virgin olive oil, rosemary leaves and flaky salt. 
15. Bake for 25 minutes or until golden brown.
16. Let the focaccia rest for 2 minutes before carefully transferring to a wire rack to rest for 5 minutes.

To Serve

1. Place the focaccia on a serving board, brush the surface with 2 Tbsp extra virgin olive oil and top with pepper.
2. Enjoy!