This recipe for Easy No-Knead Focaccia Bread is your key to creating an authentic, artisan-style Italian bread at home with surprisingly little effort. This simple, hands-off method produces a focaccia that’s incredibly light and airy on the inside with a perfectly crisp, golden-brown, and olive oil-rich crust. Dimpled with your fingertips and sprinkled with flaky sea salt and fresh rosemary, it’s a rustic and incredibly satisfying bread.
Forget intensive kneading and complicated techniques. The magic of this recipe lies in a long, slow fermentation, which develops incredible flavor and that signature chewy, open crumb. It’s a foolproof recipe that will make you feel like a professional baker, perfect for serving as an appetizer, a side for soup, or as the base for an amazing sandwich.
Why You’ll Love This Recipe
- Bakery-Quality Results with Minimal Effort: A truly no-knead recipe that lets time do all the work.
- Perfectly Crisp & Chewy: The ultimate texture combination of a crispy, golden crust and a soft, airy interior.
- Simple, Frugal Ingredients: Made with just a handful of basic pantry staples: flour, yeast, salt, and olive oil.
- Versatile & Impressive: The perfect, beautiful bread for any occasion, from a simple dinner to a holiday gathering.
Ingredients
- 4 cups (500g) All-Purpose or Bread Flour
- 2 teaspoons Instant Yeast
- 2 teaspoons Sea Salt
- 2 cups Lukewarm Water
- 4 tablespoons Extra Virgin Olive Oil, divided, plus more for greasing
- For Topping:
- 1 tablespoon Flaky Sea Salt (like Maldon)
- 2 sprigs Fresh Rosemary, leaves stripped
Step-by-Step Instructions
- Mix the Dough: In a large bowl, whisk together the flour, instant yeast, and salt. Pour in the lukewarm water. Use a spatula to mix until a shaggy, sticky dough forms and no dry flour remains.
- First Rise: Drizzle 2 tablespoons of olive oil over the top of the dough. Cover the bowl with plastic wrap or a damp towel and let it rise at room temperature for at least 8 hours, or up to 24 hours (the longer, the better the flavor). The dough will become bubbly and more than double in size.
- Second Rise: Generously grease a 9×13 inch baking pan with olive oil. Gently scrape the dough out of the bowl and into the prepared pan. Pour 1 tablespoon of olive oil over the top. Gently fold the dough over itself a few times in the pan. Let it rest, covered, for another 1-2 hours, until it has spread to fill the pan and looks puffy.
- Dimple and Prep: Preheat your oven to 425°F (220°C). Uncover the dough. Drizzle with the remaining 1 tablespoon of olive oil. Coat your fingertips in olive oil and press down firmly into the dough, creating deep dimples all over the surface.
- Add Toppings and Bake: Sprinkle the flaky sea salt and fresh rosemary leaves evenly over the top. Bake for 25-30 minutes, or until the top is deeply golden brown and the edges are crisp.
- Cool and Serve: Let the focaccia cool in the pan for about 10 minutes before transferring it to a wire rack. Serve warm.
Tips & Variations
- Pro Tip: Don’t be afraid to be assertive with the dimpling! Press your fingers all the way down to the bottom of the pan. These dimples create the classic texture and pools for the olive oil.
- Topping Ideas: Get creative with your toppings! Sliced olives, cherry tomatoes, thinly sliced garlic, or a sprinkle of Parmesan cheese are all fantastic additions. Add them after dimpling and before baking.
- Overnight Rise: For the best flavor, make the dough in the evening and let it rise on your counter overnight for an easy bake the next day.
- Checking for Doneness: The focaccia should be a deep golden brown. If you lift a corner, the bottom should also be crisp and golden.
Frequently Asked Questions (FAQ)
- My dough is really sticky. Is that right?
- Yes, absolutely. This is a high-hydration dough, which is what creates the light, airy, open crumb. Keep your hands and spatula oiled to make it easier to handle.
- Can I make this faster?
- While the long rise is key for flavor, you can speed it up by placing the dough in a warm, draft-free spot. However, the 8-hour minimum is highly recommended.
- How do I store homemade focaccia?
- Focaccia is best enjoyed on the day it’s baked. Store any leftovers in a paper bag at room temperature for up to 2 days. Reheat in a 375°F oven for a few minutes to re-crisp the crust.
Serving Suggestions
- This focaccia is the perfect all-purpose bread. Serve it warm on its own for dipping in more olive oil, use it as a side for a hearty soup or a fresh salad, or slice it in half horizontally to make the most amazing sandwich you’ve ever had.
No Knead Focaccia
This foolproof No Knead Focaccia is crunchy on the outside, soft and fluffy in the middle, and incredibly easy to make! With just a few ingredients and an overnight rise, you’ll get perfect, golden focaccia every time—no kneading required.
Ingredients
Equipment
Method
- In a large bowl, combine flour and salt. Stir to mix.
- In a separate bowl, combine warm water, sugar, and yeast. Stir together. If using active yeast, wait for bubbles or foam to form before proceeding.
- Pour the yeast mixture into the flour bowl and mix with a spatula until a sticky dough forms. Ensure no dry flour remains at the bottom.
- Drizzle olive oil over the dough, cover with plastic wrap, and refrigerate overnight (10–12 hours) until tripled in size.
- Grease a 9×13 inch (or 34×27 cm) non-stick baking dish with 2–3 tablespoons olive oil, ensuring sides are coated. Optionally, line with parchment paper first.
- With oiled hands, transfer dough to the pan. Gently stretch to fit the dish and level the top. Cover and let proof again at room temperature for 2–4 hours, until doubled.
- Preheat oven to 425°F (220°C). Using oiled fingers, press dimples all over the dough’s surface.
- Drizzle with olive oil and top with rosemary leaves and flaky sea salt. Bake for 20–25 minutes (up to 30 minutes if needed) until golden brown.
- Remove from oven and transfer to a wire rack. Cool 10 minutes before slicing and serving.
Notes
Yeast: If using active yeast, make sure bubbles or foam appear before mixing with the flour.
Oven dish: Use a non-stick or parchment-lined pan.
Dough handling: Lightly oil your hands when stretching and dimpling the dough.
Cooking time: Check at 20 minutes; ovens vary.
Cooling: Rest on a wire rack for 5–10 minutes before slicing for best texture.
Oven dish: Use a non-stick or parchment-lined pan.
Dough handling: Lightly oil your hands when stretching and dimpling the dough.
Cooking time: Check at 20 minutes; ovens vary.
Cooling: Rest on a wire rack for 5–10 minutes before slicing for best texture.
