Ingredients
Dough
- 512 g all-purpose flour weighed; approximately 4 1/4 cups at 120 g per cup
- 8 g instant yeast use weight for accuracy
- 10 g fine salt about 1 2/3 teaspoons
- 455 g water room temperature; about 1 7/8 cups
Bowl, pan, and topping
- 5 tablespoons extra-virgin olive oil divided: 1 for bowl, 2 for pan, 2 for topping
- 2 teaspoons fresh rosemary leaves stems removed
- 2 g flaky salt for topping
Equipment
- 1 9-by-13-inch metal baking pan
- 1 Large mixing bowl with lid
- 1 Kitchen scale
- 1 Sturdy spoon
- 1 cooling rack
Instructions
Mix and rest
- Stir flour, yeast, and fine salt together. Add water; mix until no dry flour remains. Coat the dough with 1 tablespoon oil, cover, and refrigerate 12–24 hours.
- Line the bottom of a 9-by-13-inch metal pan with parchment. Add 2 tablespoons oil. Release dough from the bowl with a spatula and transfer to the pan, turning to coat.
- Cover loosely and let rise at room temperature 3–4 hours, until puffy and relaxed. Gently ease toward corners; pause if it resists.
Dimple and bake
- Heat oven to 425°F (220°C). Scatter rosemary and remaining 2 tablespoons oil over dough. With oiled fingertips, press deep dimples without tearing. Sprinkle with flaky salt.
- Bake 25–30 minutes, until deeply golden with a crisp, browned underside. Carefully transfer to a rack; cool at least 10 minutes before cutting into 12 pieces.
Nutrition
Serving: 1piece (1/12 loaf)Calories: 210kcalCarbohydrates: 33gProtein: 6gFat: 6gSaturated Fat: 0.8gSodium: 395mg
Video
Notes
Timing uses a 12-hour chill, 3-hour final rise, and 10-minute cooling rest; allow longer when the dough needs it. Total elapsed time is about 16 hours minimum, not 45 minutes. Contains wheat. Use parchment rated for the oven temperature.
Video credit: Chef John / Food Wishes, no-knead focaccia. This is a related instructional demonstration, not this exact formula; follow the written weights and refrigerator schedule here.
Nutrition is a rounded estimate per twelfth, calculated from 512 g flour using King Arthur’s label, all 5 tablespoons oil using Bertolli’s label, and 12 g salt; small yeast and rosemary contributions are approximated. Oil left in the pan and ingredient brands change the result. Fiber and micronutrients are not supplied because the selected labels do not establish useful precise totals. Local ingredient cost has not been estimated.
Cool fully before storing. Keep airtight at room temperature for up to 1 day for best quality, or freeze portions up to 1 month. Reheat at 300°F (150°C) until warm and crisp.
