Meet my new favorite bread: a simple, no-knead skillet focaccia that yields a chewy, airy interior and a perfectly crisp crust. If you love artisan-style bread but don’t want the commitment of a sourdough starter, this overnight recipe is ideal. It uses a small amount of yeast and requires only about 15–20 minutes of active work. The dough rises slowly overnight to develop flavor and a lovely open crumb, then is baked in an oiled cast-iron skillet for a golden, crunchy exterior. If you need something faster, try an easy focaccia variation, but for best bakery-style results, plan ahead for the long rise.
I like to top this focaccia with fresh rosemary, lightly crushed pine nuts, a drizzle of olive oil, and a sprinkle of coarse sea salt. Other delicious topping ideas include thinly sliced onions, shallots, garlic, sun-dried tomatoes, or olives. This bread always reminds me of bakeries in Italy where focaccia is sold with many different toppings—simple, fragrant, and perfect with pesto or a drizzle of balsamic glaze.
No-Knead Skillet Focaccia with Rosemary and Pine Nuts
Start by whisking together bread flour, yeast, and salt in a large mixing bowl. Bread flour is recommended for its higher protein content, which helps structure the airy crumb, but all-purpose flour can be used—reduce the water slightly if you switch to all-purpose. I use a digital scale for precise measurements, but cup measurements are provided for convenience. Use a generously sized bowl because the dough will expand about four to five times during the long rise.
After combining the dry ingredients, pour in the water slowly and mix with a spatula or wooden spoon until the flour is fully hydrated and the dough begins to come together. This focaccia is a high-hydration dough (around 80% hydration), which produces the rustic, holey texture typical of artisan breads.
Dough after mixing — wet and shaggy
Cover the bowl tightly with plastic wrap and then a clean kitchen towel. Let the dough rise at room temperature for at least eight hours and up to 24 hours. The long, slow fermentation develops flavor and creates lots of air bubbles. After a full rise the dough will be noticeably puffed and full of bubbles.
Dough after the overnight rise
Turn the dough out onto a lightly floured surface. With floured hands, pinch and fold the dough together a few times to form a loose ball. Oil a 10-inch cast-iron skillet with about 1 1/2 tablespoons of olive oil. Place the dough ball in the skillet and use oiled hands to gently press and stretch it until it almost reaches the edges. Cover again with plastic wrap and a towel and allow a second rise for about two hours.
During the last 30 minutes of the second rise, preheat your oven to 450°F (230°C). This is a good time to lightly chop or crush the pine nuts and roughly chop fresh rosemary. For crushing pine nuts, place them in a small plastic bag and tap gently with a mallet or rolling pin. Fresh rosemary adds the most aroma and flavor, though dried rosemary can be used if it is still fragrant.
After the second rise, use oiled fingers to gently press down the largest bubbles—leave plenty of smaller bubbles intact for an open crumb but reduce oversized holes. Scatter the chopped pine nuts and rosemary across the dough, pressing them in slightly so they adhere. Drizzle the surface with the remaining olive oil and finish with a few pinches of coarse sea salt.
Bake the focaccia for 22–26 minutes, or until the crust is deeply golden and crisp. Remove from the oven and allow the bread to cool for at least 10 minutes before slicing. The result is a loaf with a tender, chewy interior and a satisfyingly crunchy exterior—comparable to the best bakery focaccia.
Golden, crisp crust with toasted pine nuts and rosemary
No-Knead Skillet Focaccia with Pine Nuts, Rosemary and Sea Salt
Marsha Maxwell
Equipment
- 10-inch cast iron skillet
- Large mixing bowl
- Spatula or wooden spoon
- Measuring tools (scale or measuring cups)
Ingredients
- 500 g (about 3 1/4 cups) bread flour (or use all-purpose flour)
- 15 g (1 tablespoon) kosher salt
- 8 g (1 teaspoon) active dry yeast (or 4 g instant yeast)
- 400 g (about 2 cups minus 1 tablespoon) water (if using all-purpose flour, reduce water to 350 g or 1 1/2 cups)
- 3 tablespoons extra-virgin olive oil, divided
- 1/4 cup pine nuts, roughly chopped
- 1 tablespoon chopped fresh rosemary (or 1 1/2 teaspoons dried)
- Coarse sea salt, for sprinkling
- Optional toppings: sliced sweet onion, garlic cloves, olives, sun-dried tomatoes
Instructions
- Combine flour, salt, and yeast in a large bowl and whisk to mix. Use a large bowl because the dough will expand significantly.
- Slowly pour in the water and stir with a spatula or wooden spoon until the flour is moistened and the dough comes together into a shaggy mass.
- Cover the bowl tightly with plastic wrap and then a clean towel. Let the dough rise at room temperature for at least 8 hours and up to 24 hours.
- Turn the dough out onto a lightly floured surface. With floured hands, pinch and fold the dough into a loose ball.
- Oil a 10-inch cast iron skillet with 1 1/2 tablespoons olive oil. Place the dough ball in the pan and, using oiled hands, press and stretch the dough until it nearly reaches the edges.
- Cover the skillet with plastic wrap and a towel. Let the dough rise a second time for about 2 hours.
- In the last 30 minutes of the second rise, position a rack one slot below center and preheat the oven to 450°F (230°C).
- After the second rise, use oiled fingers to pop the large bubbles while leaving smaller air pockets intact.
- Sprinkle the surface with pine nuts and rosemary, press lightly so the toppings adhere, drizzle with remaining olive oil, and finish with a few pinches of sea salt.
- Bake 22–26 minutes, until the focaccia is browned and crisp on the outside. Cool at least 10 minutes before slicing.
Nutrition
Serving: 1 slice • Calories: 74 kcal • Carbohydrates: 8 g • Protein: 1 g • Fat: 4 g • Sodium: 77 mg • Fiber: 1 g • Sugar: 1 g
Disclosures: The author was not compensated for this post. The post may contain affiliate links; commissions help support publishing recipes.
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