If you’ve ever made no knead bread, you know how easy and simple it is to have fresh bread from your own oven with little to no effort. This Whole Wheat No Knead Focaccia with Rosemary and Sea Salt is so easy to make! It tastes wonderful- slightly nutty from the whole wheat flour, which pairs well with the earthy rosemary, coarse sea salt, and the olive oil that gets soaked up in every delicious bite while baking. You may never want to buy bread from the bakery again after making this!
If you’re not familiar with the no knead bread craze, it’s time for you to get on board. As the name suggests, there is no kneading required to make these breads, which means less time and effort and, best of all, less sticky mess. And the best part about it is after proofing it for an hour or two, you can refrigerate the dough until you want to make it, meaning you can mix everything up ahead of time.
I used part whole wheat flour and part bread flour to make this. You guys- I’ve tried to make 100% whole wheat bread before and I just cannot in good conscious encourage you to do the same thing. Maybe I just haven’t found the right technique or recipe yet, but it always comes out dense and dry, it doesn’t rise enough, and the taste is just too… um… cardboardy.
I’ve found that using part whole wheat and part white flour for bread recipes gives it a bit more nutrition without sacrificing taste. You know me- I love healthy foods. But I also just love food in general. If my food tastes like cardboard, I’m not going to eat it. This is a good compromise in my book.
Focaccia is one of the easiest breads to make, and this no knead focaccia is even easier. Because it’s flat, you don’t have to worry about forming it into any special shape. After letting the dough rise, just transfer it onto a parchment covered baking sheet drizzled with olive oil and flatten it out. Then, use your fingers to press the top to form “dimples,” and let it rise some more. Now here’s the best part: drizzle more olive oil on top and sprinkle with fresh rosemary and sea salt. The oil will pool up in the dimples and absorb from the top and bottom as it bakes. Yum yum yum.
While the proofing process does take time, the amount of hands on time for this recipe is only about 10 minutes. Which means you can cook up a wonderful lasagna dinner while preparing this focaccia, for an awesome Italian dinner with fresh baked bread. There’s not much better than that!
I served this for dinner as an appetizer with olive oil bread dip (a simple mixture of olive oil, balsamic vinegar, salt, pepper, and crushed red pepper).
A word of caution: once you try this no knead focaccia, you might get a little bit addicted to other no knead bread making. I’ve been making about a loaf a week- it’s so fun, so easy, and best of all, it makes your house smell like a bakery.
If you have a favorite no knead recipe, I’d love to hear about it in the comments below!
Here’s the printable recipe :-)Print
Whole Wheat No Knead Focaccia with Rosemary and Sea Salt
This whole wheat no knead focaccia with rosemary and sea salt is so delicious and easy to make, you’ll never need to go to the bakery again!
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: 8
- 3 cups all-purpose or bread flour
- 1 1/3 cups whole wheat flour
- 2 teaspoons kosher salt
- 1 teaspoon active dry yeast
- 2 cups warm water
- 1/4 cup extra virgin olive oil, divided
- 2 tablespoons chopped fresh rosemary (or 1 tablespoon dried)
- coarse sea salt, to taste
- In a small bowl or measuring cup, mix yeast and water (I usually run hot water from the faucet into my pyrex measuring cup, and add the yeast directly in, whisking together to dissolve).
- In a large bowl, mix together white and whole wheat flours with the kosher salt.
- Make a well in the center of the flour mixture and add the water and yeast mixture. Mix together until no dry spots remain with a wooden spoon. The dough mixture will be sticky.
- Cover bowl dough with a clean kitchen towel and allow to rise at a warm room temperature for two hours (see notes for how to store in the refrigerator to cook later in the week, and if your kitchen room temperature is colder).
- Line a rimmed baking sheet with parchment paper. Spread two tablespoons of olive oil on top of the parchment using a rubber spatula.
- Use the same rubber spatula (which will be covered in oil) to scrape the dough from the bowl on to the parchment covered baking sheet.
- Spread the dough out with the spatula until approximately 1″ thick across. Drizzle the remaining two tablespoons of oil on top and use your fingers to press the dough in and form “dimples” in the dough. Allow to rest at room temperature for one more hour.
- Meanwhile, preheat your oven to 400 degrees F.
- Just before baking, sprinkle the rosemary and sea salt on top of the bread.
- Bake for 30 minutes or until golden brown and fully cooked.
- Remove and allow to cool on wire rack for at least 10 minutes before cutting.
- Serve warm or at room temperature. Best eaten within one day- freeze leftovers if you want to save some for later.
* After one hour of rising at room temperature, you can move the dough to the refrigerator and save it for up to a week. When you want to make the bread, remove it from the fridge and let rest at room temperature for one hour, then continue with the next step.
Tip: If you are making this in the winter or your kitchen is cold/drafty, turn your oven on for only a couple of minutes to warm it up, then turn it off, and let the dough rise in the oven. The heat will be retained enough for effective rising. Later, when you are preheating the oven, allow the focaccia to rise in the pan resting on top of the oven, since that area will be warm.