No Knead Whole Wheat Focaccia Bread with Rosemary

Are you craving the comfort of freshly baked bread but short on time? Say hello to my latest speedy recipe: No-Knead Whole Wheat Focaccia with Rosemary! Unlike other whole-grain bread recipes that yield dense breads, this no-knead whole-wheat bread is tender-crumbed and airy. As a bonus, it’s made with fewer than 10 ingredients and will be on the table in just over an hour!

No Knead Whole Wheat Focaccia Bread with Rosemary

Imagine sinking your teeth into a slice of homemade focaccia bread that’s not only heartily wholesome but also marvelously light and fluffy.

My easy no-knead focaccia bread brings you the best of both worlds: a crisp, golden brown crust and a soft, pillowy interior, speckled with herby rosemary and whole-grain goodness.

Better yet, I’ve cracked the code to delivering this yeasted, whole-grain bliss to your table in record time — without sacrificing taste or texture.

And with fewer than 10 simple ingredients, this focaccia rosemary bread recipe is super approachable for new bakers! So, if you’re someone who loves the idea of fresh, homemade bread without the fuss, this recipe is for you.

Let’s dive into the world of easy, speedy, and healthy baking together!

Why You’ll Love This Whole Wheat Focaccia Bread Recipe 

As a busy mama of 4 littles, finding the time to bake fresh, homemade bread often seems like a luxury I can’t afford. That is, of course, until I developed this speedy recipe! Here’s why it’s become a favorite in our house:

Ready in an Hour: Forget the time-consuming process of a typical double-rise. From mixing bowl to dining table, all it takes to get this no-knead bread on the table is just over one hour – a perfect fit for even the most hectic schedules.

Made With Fewer Than 10 Ingredients: Simplicity is key in my kitchen. With less than ten ingredients, this easy focaccia recipe is straightforward and fuss-free. Considering you probably already have most of these ingredients in your pantry, it’s always a good idea to make a loaf whenever a bread craving strikes.

Hearty, Whole-Grain Goodness: This whole wheat focaccia defies the common notion that healthy bread has to be dense and heavy. You’ll be delighted by its light, airy texture, and delicious rosemary flavor.

What you need for this whole-wheat flour focaccia

Scroll down to view the recipe card below for the full ingredients list, nutrition facts, and step-by-step instructions.

• warm water
• rapid-rise active dry yeast
• whole wheat flour
• sea salt
• dried rosemary
• extra virgin olive oil
• black pepper

How to make super quick focaccia

1. Add the water to the bowl of a stand mixer or a large mixing bowl.  Sprinkle the yeast over the water, evenly. Don’t mix, just allow the yeast to sit there for a couple of minutes. It will begin to foam a bit.
2. Mix in the flour, sea salt, half the rosemary, and olive oil using a dough hook on a standing mixer (or with a spoon).  Once everything is combined mix the dough for 3-4 more minutes.  If you added 3 cups of flour to start add the remaining ¼ cup if necessary.
3. Leave the focaccia dough in the mixing bowl and cover with a damp towel or plastic wrap. Allow it to rise at room temperature for 20 minutes. Since you’re using rapid-rise yeast it will be a quick dough rise. If you are not using instant yeast, you’ll want to add 30-40 more minutes for the initial rise.
4. After the first rise remove the dough and place it on a baking sheet lined with parchment paper. Roll into a round or rectangular shape, about 1 inch thick. You can also add the dough into an 8″ x 8″ baking pan. Pierce holes on the top of the dough using a fork or press down with your fingers to create indents.  Cover with a towel and allow to rest for 20 minutes for the second rise.
5. In the meantime preheat your oven to 350 degrees F.
6. After 20 minutes remove the towel and spread 1-2 tablespoons of olive oil on the top. Sprinkle the remaining rosemary, sea salt, and pepper as well.
7. Bake for 30 minutes, or until the crust is golden. If your dough is rolled out thicker it could take a couple of minutes longer in the oven. Serve warm and enjoy!

Can I make this without rapid-rise yeast?

Absolutely! Using rapid-rise yeast just makes this recipe from start to finish much quicker than standard active dry yeast.

If you go the regular yeast route, just know it will add 3-4 hours to your rise time.

The result will be just as delicious!

Serving suggestions

My favorite thing about this delicious bread is how versatile it is. Here are some favorite serving suggestions to inspire you:

• Pasta & Soup: Elevate your pasta nights or cozy soup evenings with this hearty focaccia. Its fluffy texture and aromatic flavor make it an ideal companion to rich mac & cheese, tomato-based pasta sauces, or a bowl of warm, comforting zuppa toscana soup or creamy mushroom soup. It’s fantastic for dipping and adds a satisfying, wholesome element to your meal.
• Creative Sandwich Base: This rosemary focaccia bread is also the perfect base for an array of sandwiches. Slice it horizontally and fill it with your favorite deli meats, cheeses, and fresh veggies for a lunch that’s better and cheaper than your favorite sandwich shop.
• Cheese & Charcuterie Boards: Add an artisanal touch to your cheese plates and mezze boards with chunks or slices of this focaccia. Its earthy rosemary flavor pairs wonderfully with a range of cheeses, cured meats, and fruit. If you’d like a bit more texture, slice it thinly, brush it with olive oil, and toast to delicious rosemary crostini!
• Delicious Dips & Spreads: Use this focaccia as a vehicle for your favorite dips and spreads. Be it a smooth white bean dip, a creamy spinach artichoke dip, or roasted red pepper pesto, the robust whole wheat base and earthy rosemary on the surface of the dough complement a wide variety of flavors, making it a hit for any gathering or a quick snack.

Recipe success tips

Baking the perfect no-knead rosemary bread is an art that becomes more enjoyable with each attempt. These nuggets of wisdom will guide you through the process:

• Quality of Flour: Look for good quality, finely ground whole wheat flour for the best results. If your dough feels too heavy or dense, try white whole wheat flour. Also, note that whole grain flours go rancid much more quickly than all-purpose flour, so it’s best to store it in the fridge or freezer to extend the shelf life.
• Yeast is Key: Ensure your rapid rise active dry yeast is active by proofing it in warm water before you start. Expired or old yeast can result in a dense dough that doesn’t rise properly. For the yeast to activate properly, your water must be around 110 degrees Fahrenheit. Too hot, and you risk killing the yeast; too cold, and it won’t activate. A kitchen thermometer can be very helpful here. 
• Herb Freshness: While I recommend dried rosemary for convenience, using fresh rosemary can elevate the flavor profile. Just remember to chop it very finely and possibly use a bit more than the dried amount, as fresh herbs are generally less potent than dried ones.
• Let it Rest: Don’t rush the resting time. Allowing the dough to rest properly ensures a better rise and a fluffier texture.
• Oven Consistency: Preheat your oven to the right temperature before baking. An adequately heated oven is essential for the no-knead wheat bread to bake evenly and rise properly, so I recommend getting an oven thermometer to be sure.
• Watch the Clock: Keep an eye on the baking time. Overbaking can dry out the focaccia whole wheat bread while underbaking might leave it doughy in the center.

How to store

Once your focaccia is cooled to room temperature it can easily be stored in an airtight container or wrapped tightly in plastic wrap.

Store on the counter for 3 days, in the fridge for 5 days, or in the freezer for up to 6 months!

Before adding it to the freezer for long-term storage, I suggest freezing individual pieces so that they don’t stick together, and then adding to a freezer bag.

When you need a slice of tasty focaccia, it will be easy to grab your slice that way!

Substitutions, optional variations & dietary adjustments

Below you’ll find a list of substitutions and adjustments that will work well in this whole wheat focaccia recipe. 

If you try something different out, please leave a comment below letting us all know how it turned out!

• Adding Nuts and Seeds: For an extra crunch and a boost of nutrients, your favorite seeds or chopped nuts (e.g. sunflower seeds, flaxseeds, or pine nuts) are a no-brainer. Add about a handful to the dough, or use them to sprinkle across the top. 
• Varying the Herbs: While rosemary is a classic, don’t hesitate to experiment with other herbs. Thyme, oregano, or a mix of Italian seasoning can offer a new flavor profile to your focaccia. Fresh herbs can also be used for focaccia artwork, especially when paired with veggies like cherry tomatoes or sliced peppers. 
• Cheese Lovers’ Delight: If your diet allows dairy, sprinkle some grated Parmesan cheese or crumbled feta cheese on top of the focaccia before baking for a savory depth and a lovely cheesy crust.

More homemade bread recipes you’ll love

• No knead einkorn bread
• Pumpkin herb whole wheat dinner rolls

Print Recipe

5 from 1 vote

No Knead Whole Wheat Focaccia Bread with Rosemary

Are you craving the comfort of freshly baked bread but short on time? Say hello to my latest speedy recipe: No-Knead Whole Wheat Focaccia with Rosemary! Unlike other whole-grain bread recipes that yield dense breads, this no-knead whole-wheat bread is tender-crumbed and airy. As a bonus, it’s made with fewer than 10 ingredients and will be on the table in just over an hour!

Prep Time10 minutes mins

Cook Time30 minutes mins

Rest Time40 minutes mins

Total Time1 hour hr 20 minutes mins

Course: Side Dish

Cuisine: Italian

Keyword: bread, rosemary, whole grain, whole wheat, whole wheat flour

Servings: 12

Calories: 143kcal

Author: Heather

Ingredients

• 1.25 cups warm water (around 110 degrees)
• 1 packet rapid-rise active dry yeast
• 3.25 cups whole wheat flour
• ¾ tsp sea salt
• 3 tbsp dried rosemary chopped into very small pieces, divided
• 3 tbsp extra virgin olive oil plus more to top
• ⅛ tsp black pepper and sea salt to top

Instructions

• Add the water to the bowl of a stand mixer or a large mixing bowl.  Sprinkle the yeast over the water, evenly. Don’t mix, just allow the yeast to sit there for a couple of minutes. It will begin to foam a bit.
• Mix in the flour, sea salt, half the rosemary, and olive oil using a dough hook on a standing mixer (or with a spoon).  Once everything is combined mix the dough for 3-4 more minutes.  If you added 3 cups of flour to start add the remaining ¼ cup if necessary.
• Leave the focaccia dough in the mixing bowl and cover with a damp towel or plastic wrap. Allow it to rise at room temperature for 20 minutes. Since you’re using rapid-rise yeast it will be a quick dough rise. If you are not using instant yeast, you’ll want to add 30-40 more minutes for the initial rise.
• After the first rise remove the dough and place it on a baking sheet lined with parchment paper. Roll into a round or rectangular shape, about 1 inch thick. You can also add the dough into an 8" x 8" baking pan. Pierce holes on the top of the dough using a fork or press down with your fingers to create indents.  Cover with a towel and allow to rest for 20 minutes for the second rise.
• In the meantime preheat your oven to 350 degrees F.
• After 20 minutes remove the towel and spread 1-2 tablespoons of olive oil on the top. Sprinkle the remaining rosemary, sea salt, and pepper as well.
• Bake for 30 minutes, or until the crust is golden. If your dough is rolled out thicker it could take a couple of minutes longer in the oven. Serve warm and enjoy!

Did you make this recipe?Be sure to tag me @fitmamarealfood or tag #fitmamarealfood!

Nutrition

Calories: 143kcal | Carbohydrates: 24g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 146mg | Potassium: 123mg | Fiber: 4g | Sugar: 0.1g | Vitamin A: 19IU | Vitamin C: 0.3mg | Calcium: 18mg | Iron: 1mg

If you try this no knead whole wheat focaccia recipe, I’d love it if you left a star rating and comment below letting me know how it turned out!

XO

Heather

Originally published May 2011. Updated December 2023.