Fluffy No-Knead Rosemary Focaccia Bread (First-Time Friendly!)
A thick, plush, and pillowy no-knead artisan focaccia bread baked inside an 8x8-inch pan. Made secretly healthy using cold-pressed organic avocado oil and topped with paper-thin red onions, fresh rosemary needles, and a crunchy finish of coarse sea salt flakes!
Equipment
- 1 Large Mixing Bowl
- Measuring cup and spoons
- 1 Stainless steel fork or whisk Essential for fluffing the flours and whisking your active yeast
- 1 Large Mixing Spoon
- 1 8x8 inch square baking pan
- 1 Clean Kitchen Towel Use a dry towel to trap natural heat and protect the dough while it rises
Ingredients
- 1 1/4 cups warm water (around 110 degrees)
- 1 tsp honey or cane sugar
- 1 packet active dry yeast (1/4 oz / 7g)
- 3 tbsp avocado oil or extra virgin olive oil divided into 1 tbsp increments
- 1 tsp salt
- 2 cup all-purpose flour
- 1/2 cup oat flour
- 1/4 small red onion sliced paper-thin
- 2 tbsp fresh rosemary needles chopped
- 1 tsp coarse sea salt for sprinkling on top
Instructions
- In a large mixing bowl, stir together the warm water, honey, and active dry yeast using a fork. Let the mixture sit undisturbed on your counter for 5 minutes until a thick, frothy foam forms across the surface.
- Pour 1 tablespoon of avocado oil or light olive oil and the fine sea salt directly over the foamy yeast layer. Gradually stir in your all-purpose flour and oat flour using a sturdy spoon or a fork, reaching all the way down to the bottom of the bowl until a wet, sticky dough ball forms.
- Drizzle 1 tablespoon of avocado oil into the bottom of your 8x8-inch baking pan. Transfer the sticky dough directly into the pan, turn it over once to coat it completely in oil, and press it out gently toward the corners. Cover the pan lightly with a clean, dry kitchen towel and let it rest on your counter in a warm place for 45 to 60 minutes until puffy.
- Preheat your oven to 400°F (204°C). Drizzle the remaining 1 tablespoon of oil evenly across the risen dough surface. Lightly oil your fingertips and press them straight down into the dough until you touch the bottom of the pan to create deep dimples.Scatter your paper-thin red onion slices and fresh rosemary needles across the top, and finish with a generous sprinkle of coarse sea salt flakes. Bake for 22 to 25 minutes until deep golden-brown and crispy.