Easy No-Knead Focaccia

If you love homemade bread but hate the hassle of kneading, this Easy No-Knead Focaccia is the perfect recipe for you. With just a few simple ingredients and minimal effort, you’ll get a crispy, golden crust and a soft, airy interior that’s packed with flavor.

This foolproof focaccia requires only a mixing bowl, a spoon, and some patience—the slow fermentation process does all the work. Whether served as a side dish, sandwich bread, or appetizer, this olive oil-infused focaccia will quickly become a staple in your kitchen.

Kitchen Equipment Needed

• Large mixing bowl
• Measuring cups and spoons
• Wooden spoon or spatula
• 9×13 baking pan
• Plastic wrap or kitchen towel
• Pastry brush

Ingredients Overview

• Flour: All-purpose or bread flour creates a light, airy texture.
• Yeast: Instant or active dry yeast helps the dough rise.
• Olive Oil: Infuses the bread with rich Mediterranean flavor.
• Salt & Herbs: Enhances the taste and gives focaccia its signature seasoning.

Ingredients (Makes 1 Large Focaccia)

• 3 ½ cups all-purpose flour
• 2 teaspoons salt
• 2 teaspoons sugar
• 2 ¼ teaspoons instant yeast (1 packet)
• 1 ½ cups warm water (110°F or 45°C)
• ¼ cup olive oil (plus extra for greasing)
• 1 teaspoon dried rosemary or thyme (optional)
• Flaky sea salt, for topping

Directions

Step 1: Mix the Dough

In a large mixing bowl, whisk together flour, salt, sugar, and yeast. Add the warm water and olive oil, stirring with a spoon until a shaggy, sticky dough forms. Cover the bowl with plastic wrap and let rise at room temperature for 12-18 hours, or until doubled in size.

Step 2: Prepare the Pan

Grease a 9×13-inch baking pan with olive oil. Transfer the dough into the pan, gently stretching it to fit. Let it rest for 1 hour, uncovered, until puffy.

Step 3: Dimple & Season

Preheat oven to 425°F (220°C). Use your fingertips to poke dimples all over the dough. Drizzle with olive oil, sprinkle with flaky sea salt and dried herbs.

Step 4: Bake & Serve

Bake for 20-25 minutes until the top is golden brown and crisp. Let cool for 10 minutes, then slice and serve warm.

Prep Time

10 minutes (plus rise time)

Cook Time

25 minutes

Total Time

13-19 hours (including resting time)

Nutrition (per slice, ~12 servings)

• Calories: ~180
• Fat: ~6g
• Carbohydrates: ~28g
• Protein: ~4g

Expert Tips

• For Extra Flavor: Add minced garlic or sun-dried tomatoes before baking.
• For a Crispy Crust: Use bread flour instead of all-purpose flour.
• Make It Cheesy: Sprinkle with Parmesan or mozzarella before baking.

FAQs

Can I speed up the rise time?
Yes! Let the dough rise at room temperature for 3-4 hours, then refrigerate overnight.

Can I freeze focaccia?
Yes! Freeze in an airtight bag for up to 2 months. Reheat at 350°F (175°C) for 10 minutes.

What can I serve with focaccia?
Pair it with olive oil and balsamic vinegar, soups, or sandwiches.

Storing & Freezing

• Storing: Keep in an airtight container at room temperature for up to 3 days.
• Freezing: Wrap slices individually and freeze for up to 2 months.

Substitutions & Variations

• Gluten-Free: Use a gluten-free flour blend.
• Herb-Infused: Add fresh rosemary, thyme, or basil to the dough.
• Sweet Version: Top with honey and cinnamon instead of salt.

Easy No-Knead Focaccia

If you love **homemade bread but hate the hassle of kneading**, this **Easy No-Knead Focaccia** is the perfect recipe for you.

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Ingredients Equipment Method

Ingredients

  

• - 3 ½ cups all-purpose flour
• - 2 teaspoons salt
• - 2 teaspoons sugar
• - 2 ¼ teaspoons instant yeast 1 packet
• - 1 ½ cups warm water 110°F or 45°C
• - ¼ cup olive oil plus extra for greasing
• - 1 teaspoon dried rosemary or thyme optional
• - Flaky sea salt for topping

Equipment

• - Large mixing bowl
• Measuring cups and spoons
• - Wooden spoon or spatula
• - 9x13 baking pan
• - Plastic wrap or kitchen towel
• - Pastry brush

Method

 

1. #### **Step 1: Mix the Dough**
2. In a large mixing bowl, whisk together **flour, salt, sugar, and yeast**. Add the **warm water and olive oil**, stirring with a spoon until a **shaggy, sticky dough forms**. Cover the bowl with **plastic wrap** and let rise at **room temperature for 12-18 hours**, or until **doubled in size**.
3. #### **Step 2: Prepare the Pan**
4. Grease a **9x13-inch baking pan** with olive oil. Transfer the dough into the pan, gently stretching it to fit. Let it rest for **1 hour**, uncovered, until **puffy**.
5. #### **Step 3: Dimple & Season**
6. Preheat oven to **425°F (220°C)**. Use your fingertips to **poke dimples** all over the dough. Drizzle with **olive oil**, sprinkle with **flaky sea salt and dried herbs**.
7. #### **Step 4: Bake & Serve**
8. Bake for **20-25 minutes** until the top is **golden brown and crisp**. Let cool for **10 minutes**, then slice and serve warm.