Italian · Members recipe
Rosemary Olive Oil Focaccia
This nearly no-knead focaccia rises slowly in the fridge, then relaxes into a pan slicked with olive oil. Deep finger dimples catch pools of oil, rosemary, and flaky salt, so the bottom fries to a golden crunch while the inside stays airy, springy, and full of bubbles.
- Prep
- 13 hr
- Cook
- 25 min
- Total
- 13 hr 25 min
- Serves
- 12
- Level
- Easy
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