Best Shockingly Easy No Knead Focaccia Bread Recipe
This No Knead Focaccia Bread Recipe is the perfect easy recipe for when you want the incredible flavor and texture of homemade focaccia with minimal effort. This easy focaccia bread recipe yields an incredibly soft, pillowy, and flavorful loaf that will become your go-to bread!
Homemade focaccia bread is a staple in our household — everyone needs an easy focaccia recipe! This rustic Italian bread is great for beginners, has the most delicious chewy texture, and is incredibly versatile.
This no-knead focaccia bread recipe is a high hydration dough, meaning it has more water content than typical bread dough. This creates lovely air bubbles on the surface of the focaccia dough that soak up the toppings — flaky sea salt, rosemary, delicious olive oil, and more!
The key to good focaccia is all in the ingredients — high quality extra virgin olive oil, flaky sea salt, and fresh yeast (or sourdough starter!) combine in the best way to create a bread dough that is full of air bubbles and has a crispy crust. It’s wonderful freshly made is is also delicious the next day!
Whether you pair this incredibly good bread with soup or a hearty stew, as a side to pasta, or enjoy it on its own with a drizzle of olive oil, this no knead focaccia is perfect for every occasion. It even makes an incredible pizza dough. (If I ever over-ferment my Everyday Artisan Loaf, I make a focaccia pizza!)
We love to pair this no knead focaccia with Chili From Dried Beans, One Pot Tuscan Chicken, Vegetable Soup, or a delicious Fall Apart Pot Roast!
For more of our favorite bread recipes, check out the bread tab! Sourdough with Freshly Milled Flour and Delicious Yeast Rolls are staples for us. When we want something a bit sweeter, we love Cinnamon Roll Pull-Apart Bread or Cinnamon Streusel Banana Bread.
Why You’ll Love This No Knead Focaccia Bread Recipe
Perfect texture. This focaccia has a wonderfully airy, soft, and chewy texture with a golden, crispy exterior. The high-hydration dough ensures you get that perfect crumb without needing to spend hours shaping and kneading.
Minimal ingredients, maximum flavor. With just a few basic ingredients—flour, water, yeast, salt, and olive oil—you’ll create a bread with incredible flavor. Good quality olive oil enhances the richness, while the slow fermentation process helps develop the deep flavors typical of focaccia.
Great for beginners. If you’re new to baking bread, this recipe is ideal! The process is simple and yields excellent results. It’s the perfect introduction to making bread for the first time.
What is No Knead Focaccia?
No knead focaccia bread is a variation of the classic Italian flatbread that doesn’t require any kneading. Traditional focaccia recipes involve kneading the dough to develop gluten and create a soft, airy texture. With no knead focaccia, the dough is left to rise slowly for an extended period of time, which allows the yeast to do the work of creating the right structure and texture. The result is an incredibly fluffy and moist focaccia with a golden, crispy crust—all with very little effort! It’s the best focaccia bread!
No Knead Focaccia Bread Ingredients
- All-purpose flour: You can also use a mix of whole wheat flour for a slightly heartier flavor.
- Active dry yeast: Yeast is essential for helping the dough rise and create the signature airy crumb of focaccia.
- Water: For the best results, use warm water (about 100°F) to help activate the yeast.
- Salt: I personally like to use flaky salt on top of the dough, but kosher salt or Himalayan salt would work as well.
- Olive oil: The quality of your olive oil makes a huge difference! Because it’s a key ingredient, it adds richness to the dough and helps to create that crispy crust we ant. You’ll also drizzle a little olive oil on the surface of the dough before baking for added flavor and texture.
- Fresh rosemary, garlic cloves: These are optional but highly recommended for an aromatic, herbaceous flavor. You can also use other herbs like thyme or oregano.
A full list of ingredients and quantities can be found in the recipe card below.
How to Make No Knead Focaccia Bread
- In a large mixing bowl, combine the warm water and yeast. Stir gently, and let it sit for 5 minutes, or until the mixture is frothy and bubbly.
- Add the flour and salt to the yeast mixture. Stir until all the flour is incorporated, making sure to get all the flour on the sides of the bowl. Mix until the dough comes together into a rough ball. The dough should be wet and sticky, which is what you want for a soft focaccia.
- Cover the dough ball with a damp tea towel or plastic and let the dough rise in a warm spot at room temperature for 12-18 hours. This long, slow rise allows the dough to develop flavor and structure. Don’t worry if it looks a bit loose—it will firm up during the second rise. You can also do an overnight rise if desired.
- Prepare a 9 by 13-inch baking pan or baking sheet by pouring a couple tablespoons of olive oil onto the bottom of the pan. Once the dough has risen, carefully pour it into the prepared pan. Use your hands to gently stretch the dough all the way to the edges of the pan. Don’t worry if it’s not perfectly even—focaccia is meant to have a rustic look.
- Cover the dough with a damp towel or plastic wrap again and let it have a second rise for about 1-2 hours on the sheet pan. It should puff up and expand slightly. You also have the option here to refrigerate until you are ready to bake!
- While the dough is rising, preheat your oven to 450°F (230°C).
- After the second rise, dimple the dough with your fingers to create little pockets. Drizzle the dough generously with more olive oil. Sprinkle with fresh rosemary, flaky sea salt, and any other toppings you desire.
- Place the pan in the oven and bake for 25-30 minutes, or until the focaccia is golden brown and the top is crisp.
- Remove from the oven and let cool in the pan for 5-10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!
Recipe Tips
- Don’t skip the long rise: The slow fermentation of the dough helps develop a deeper flavor and lighter texture. Make sure you give the dough at least 12 hours to rise.
- Use a generous amount of olive oil: The olive oil isn’t just for flavor—it helps to create that golden, crispy crust. Don’t be shy when drizzling!
- Add toppings: Focaccia is very versatile. You can top it with sliced olives, garlic, cherry tomatoes, or even a sprinkle of parmesan cheese.
- Store leftover focaccia in an airtight container at room temperature for up to 3 days. You can also freeze it for up to 3 months—just slice it first and wrap it tightly before freezing.
- Use a large enough bowl: The dough will expand significantly, so be sure to use a large bowl for the first rise to prevent spills.
No Knead Focaccia Variations
This no knead focaccia recipe is incredibly versatile. Here are some variations you can try:
- Garlic and herb focaccia: Add chopped garlic and herbs like rosemary, oregano, or thyme to the dough before the first rise for added flavor.
- Olive and onion focaccia: Top the dough with sliced olives and caramelized onions before baking for a savory twist.
- Cheese focaccia: Sprinkle parmesan or mozzarella cheese over the top before baking for a cheesy focaccia. Or try this Garlic Cheddar Focaccia variation!
- Balsamic glaze focaccia: After baking, drizzle with a balsamic glaze for a tangy finish.
Recipe FAQs
I hope you enjoy this No Knead Focaccia Bread recipe!
No Knead Focaccia Bread
This No Knead Focaccia Bread Recipe is the perfect easy recipe for when you want the incredible flavor and texture of homemade focaccia with minimal effort.
Ingredients
- 3 1/2 cups all-purpose flour
- 2 teaspoons active dry yeast
- 1 1/2 teaspoons salt
- 1 1/2 cups warm water
- 2 Tablespoons olive oil, plus more for drizzling
- 1-2 Tablespoons fresh rosemary, chopped (optional)
Instructions
- In a large bowl, mix the warm water and yeast. Let it sit for 5 minutes to activate the yeast. Allow to bloom until it becomes frothy.
- Add the flour and salt, and stir until a shaggy dough forms.
- Cover the bowl with a damp towel or plastic wrap and let it rise in a warm spot for 12-18 hours.
- Grease a 9 by 13-inch pan or baking sheet with olive oil and pour the dough into the pan. Stretch it to fit the pan.
- Cover the dough with a tea towel and let it rise a second time on the baking tray for 1-2 hours, until puffed. If you refrigerate the dough, let the dough rest at room temperature for a little bit before baking.
- Preheat the oven to 450°F (230°C). Dimple the dough with your fingers, drizzle with more olive oil, and top with rosemary.
- Place in the preheated oven and for 25-30 minutes, or until the edges of the dough are golden brown and crisp.
- Let cool for 5-10 minutes, then transfer to a wire rack to cool completely. Slice and enjoy!
Notes
- Don’t skip the long rise: The slow fermentation of the dough helps develop a deeper flavor and lighter texture. Make sure you give the dough at least 12 hours to rise.
- Use a generous amount of olive oil: The olive oil isn’t just for flavor—it helps to create that golden, crispy crust. Don’t be shy when drizzling!
- Add toppings: Focaccia is very versatile. You can top it with sliced olives, garlic, cherry tomatoes, or even a sprinkle of parmesan cheese.
- Store leftover focaccia in an airtight container at room temperature for up to 3 days. You can also freeze it for up to 3 months—just slice it first and wrap it tightly before freezing.
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