Festive No-Knead Focaccia Bread With Rosemary Recipe

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The holiday season is a time of warmth, celebration, and indulgence in delicious treats. This aromatic Festive Focaccia bread features the delightful combination of rosemary, roasted garlic, and juicy cherry tomatoes.

There is a square white plate with a pie shaped slice of thick bread. There are 3 cherry tomatoes, rosemary leaves, chunks of roasted garlic, and flakes of salt on top of the bread. There is also drizzled oil with herbs on top of the bread. There is a small clear glass bowl with oil and herbs in it. There is a small silver spoon resting in the bowl. There is a sprig of rosemary and a cherry tomato on the plate behind the bread. The plate is on a white marbled surface.

While classic Christmas sweets often take center stage, it’s always fun to find a new festive creation that is the perfect addition to your holiday spread!

Prep time: 2 hours + 20 minutes
Bake time: 20 minutes
Total time: 2 hours + 40 minutes
Servings: 10 to 12 slices
Prep level: Beginner +

What You’ll Love

No kneading required – Just mix, rise, and bake for soft, airy bread wit a crisp golden crust.
Festive and flavorful – Fresh rosemary and olive oil add amazing aroma and holiday flavor.
Perfect for entertaining – Ideal for serving with dips soups, or holiday appetizers.
Customizable toppings – Add olives, tomatoes, herbs, or flaky salt for a beautiful, bakery-style finish.

Ingredient Notes

There is a large white bowl with white flour in it. There is a clear glass measuring cup with water in it. There is a small white bowl with olive oil in it. There is a wooden scooped spoon with salt in it. There is a wood bowl with salt flakes in it. There are two wood scoops. One has white sugar in it and the other has light brown dry yeast in it. There is a head of garlic, sprigs of rosemary and seven cherry tomatoes. Items are on a white marbled surface.

Active dry yeast: Gives the bread its light, airy texture. Be sure to proof it in warm water to activate it properly.
Granulated white sugar: A small amount helps feed the yeast and enhances browning.
Warm water: The key to activating the yeast. It should feel warm to the touch, not hot.
All purpose flour: Creates a soft, chewy crumb and crisp edges.
Salt: Balances the flavor and strengthens the dough’s structure.
Extra virgin olive oil: Add richness, keeps the bread tender, and gives the crust its signature golden color.
Flaky sea salt: Sprinkled on top for crunch and a burst of flavor in every bite.
Roasted garlic: Brings a mellow, sweet garlic flavor that pairs perfectly with the rosemary.
Fresh rosemary sprigs: Infuses the bread with classic, fragrant herb flavor that’s perfect for the holidays!
Whole cherry tomatoes: Add color and sweetness, give this focaccia a festive, rustic look. (optional)

Step-by-Step Instructions

There is a medium size mixing bowl with a cream colored liquid yeast mixture in it. There is a wooden spoon laying next to the bowl. Items are on a white marbled surface.

There is a medium size mixing bowl with a cream colored liquid yeast mixture in it. The bowl is covered with plastic wrap. There is a wooden spoon laying next to the bowl. Items are on a white marbled surface.

Proof The Yeast

In a large bowl, combine the warm water, sugar, and yeast. Mix well.
Cover the bowl with plastic wrap and let it sit. After 10 minutes the yeast should be active (bubbly).

There is a medium size mixing bowl with a cream colored liquid yeast mixture in it. There is a smaller white bowl with white flour in it. There is a small wooden scooped spoon with salt in it laying next to the bowls. Items are on a white marbled surface.

There is a large white mixing bowl with a flour and water mixture in it. There is a wooden spoon resting in the bowl. The bowl is on a white marbled surface.

Add the flour and a little salt.
Stir until a sticky yeast dough is formed.

There is a ball of dough with sprinkled flour on it and a white mixing bowl with flour in it. Items are on a white marbled surface that has white flour sprinkled on in.

There is a large ball of bread dough in a white mixing bowl. The bowl is covered with plastic wrap. The bowl is on a white marbled surface.

Finish forming dough on a lightly floured surface.
Cover the bowl with plastic wrap and let rest at room temperature in a warm place until it doubles in size.

Forming Focaccia Dough

There is a large ball of bread dough on top of a small amount of olive oil laying on light tan parchment paper inside a cast iron skillet. The skillet is on a white marbled surface.

There is bread dough laying on light tan parchment paper inside a cast iron skillet. The skillet is on a white marbled surface.

Prep skillet and add half the olive oil and bread dough onto the parchment paper.
Turn the dough (see FAQ’s) shaping it roughly into a rectangle.

There is bread dough laying on light tan parchment paper. There is a white cloth napkin partially covering the dough.

There is a raised ball of dough in a light brown parchment paper lined cast iron skillet. Skillet is on a white marbled surface.

Cover with a clean kitchen towel and let the dough rise for a second time.

Bread dough pressed into a parchment paper lined cast iron skillet. There are sprigs of rosemary laying behind the skillet. There is a white cloth napkin laying to the side of the skillet. Items are on a white marbled surface.

Preheat oven.
After the dough has finished rising, drizzle the remaining olive oil on top of the dough and press the dough out to the size of the pan.
Press fingertips into the dough to create dimples over the surface.

Focaccia Art

Close up of unbaked round flat bread in a large cast iron skillet lined with light brown parchment paper. There are cherry tomatoes, chunks of roasted garlic, rosemary leaves, and salt flakes on top of the bread.

Arrange whole cherry tomatoes, rosemary, and roasted garlic on the surface of the dough.
Sprinkle with flaky sea salt.

Close up of baked round flat bread in a large cast iron skillet lined with light brown parchment paper. There are cherry tomatoes, chunks of roasted garlic, rosemary leaves, and salt flakes on top of the bread.

Bake until lightly golden brown.
Serve with a fresh herbs and olive oil mixture.

See recipe card below for complete measurements, details, and total time.

Laura Belle’s Tips

Use warm not hot water – The water should be around 105-110°F to activate the yeast without killing it.
Let the dough rest fully – Let the dough rest at least 2 hours or overnight. A long rise gives the focaccia its light, airy texture and deep flavor.
The dough will be wet – Drizzle a little bit of olive oil on the inside of your hands to prevent the dough from sticking to them while pressing it in the baking pan.
Dimple before baking: Press your fingertips into the dough to create those signature focaccia pockets.
Finish with olive oil and flaky salt: A drizzle of oil and sprinkle of salt right out of the oven enhances flavor and texture.

Focaccia Bread Art Variations

Be creative in your topping ingredients as well as the design. During the holiday season a Christmas wreath or Christmas Tree design are very popular.

Other delicious toppings that can be used: sage leaves, mini red peppers or green bell peppers, thinly sliced red onions, sun-dried tomatoes, and grated parmesan cheese

Storage

Focaccia keeps well at room temperature for a few days, however since this bread recipe is topped with perishable cherry tomatoes, it’s best to be stored in the refrigerator in an airtight container.

There is a large round white serving dish with baked flat bread in it. There are cherry tomatoes, rosemary leaves, pieces of roasted garlic, and salt flakes on to of the top of the bread. There is 3 cherry tomatoes and 2 sprigs of rosemary laying behind the serving dish. Items are on a white marbled surface.

Frequently Asked Questions

What Is Proofing The Yeast?

In the most basic sense, it’s a step to make sure the yeast is viable (alive). It is easily visible when warm water and sugar is added to viable dry yeast.
After about 10 minutes, you should see a creamy-looking liquid with many small bubbles, which indicate the yeast cells are doing their thing.

What Does Turning The Dough Mean?

Folding the dough halfway through its initial fermentation. Learn more from the Baker’s Guide.

What Type Of Bakeware Is Best For Focaccia Bread?

Different surfaces affect focaccia texture in different ways. Baking sheets give a thinly crunchy bottom. Cast-iron pans (baked in the oven) give more of a crunchy outside and a fluffier fuller inside.

More Holiday Must-Try Dishes

The Best Vegetarian Stuffing With Sourdough Bread – Delicious!
Easy Zucchini Casserole With Stuffing Mix – An easy casserole recipe that the entire family will love!
Longhorn Steakhouse White Cheddar Stuffed Mushrooms – A favorite of readers.
French’s (Durkee) Original Green Bean Casserole – A classic holiday dish!
Easy Pepperidge Farm Stuffing With Sausage – Comes together quickly and bakes to golden perfection.

Yield: 10 to 12 slices

Festive No-Knead Focaccia Bread With Rosemary Recipe

This aromatic Festive Focaccia bread features the delightful combination of rosemary, roasted garlic, and juicy cherry tomatoes.

Prep Time 2 hours 20 minutes

Cook Time 20 minutes

Additional Time 2 minutes

Total Time 2 hours 42 minutes

Ingredients

1 Package active dry yeast (.25 ounce or 2 teaspoons)
1 Tablespoon granulated white sugar
1 Cup warm water
2.5 Cups all purpose flour
1 Teaspoon salt
6 Tablespoons extra virgin olive oil (divided in half)
1 Tablespoon flaky sea salt
1 Head roasted garlic
2 to 3 Fresh sprigs of rosemary
Whole cherry tomatoes (optional)

Instructions

Proof The Yeast (see FAQ’s) – In a large bowl, combine the warm water, sugar, and yeast. Mix well.
Cover the bowl with plastic wrap and let it sit for ten minutes. After 10 minutes the yeast should be active (bubbly).
Add the flour and salt. Stir until a sticky yeast dough is formed.
Cover the bowl with plastic wrap and let rest at room temperature in a warm place for at least one hour or until it doubles in size.
Forming Focaccia Dough – Line the cast iron skillet with parchment paper.
Add 3 Tbsp of olive oil (half) and bread dough onto the parchment paper.
Turn the dough; Lightly flour your hands and fold the dough over a few times incorporating the oil and shaping it roughly into a rectangle .
Cover with a clean kitchen towel for a second rise of one hour.
Preheat oven to 350 degrees.
After the dough has finished rising, drizzle the remaining olive oil on top of the dough and press the dough out to the size of the pan. (see Top Tip)
Press fingertips into the dough to create dimples over the surface.

Focaccia Art – Arrange whole cherry tomatoes, rosemary, and roasted garlic on the surface of the dough. Sprinkle with flaky sea salt.

Bake for 20 minutes or until lightly golden brown.
Serve with a fresh herbs and olive oil mixture. (optional)

Notes

Equipment / Helpful Tools

Large mixing bowl

Plastic wrap

Parchment paper

Large cast iron skillet

Rubber spatula / wooden spoon

Clean kitchen towel

Measuring cup

Measuring spoons

Pizza cutter or large serrated knife

Oven mitts

Storage

Focaccia keeps well at room temperature for a few days, however since this bread recipe is topped with perishable cherry tomatoes, it's best to be stored in the refrigerator in an airtight container.

A Top Tip

Drizzle a little bit of olive oil on the inside of your hands to prevent the dough from sticking to them while pressing it in the baking pan.

Delicious toppings that can be used:

Sage leaves

Mini red peppers or green bell peppers

Thinly sliced red onions

Sun-dried tomatoes

Grated parmesan cheese

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 204Total Fat: 1gSaturated Fat: 0gUnsaturated Fat: 1gSodium: 689mgCarbohydrates: 42gFiber: 2gSugar: 1gProtein: 6g

Festive No-Knead Focaccia Bread With Rosemary Recipe

What You’ll Love

Ingredient Notes