No-Knead Focaccia Recipe
I can’t tell you how much I love this No-Knead Focaccia Recipe — it’s basically foolproof and yields the softest, most flavorful focaccia you’ll ever try, without the usual arm workout involved with kneading. Whether you’re hosting friends or just craving a cozy bite with your soup, this bread is your new best friend in the kitchen. The beauty? It’s super simple and requires minimal hands-on time, but delivers bakery-level results every single time.
What makes this No-Knead Focaccia Recipe so special is the hassle-free approach combined with that beautiful airy crumb and crispy golden crust. I often turn to it when I want something that feels homemade but isn’t intimidating — trusting the slow rise to do all the work while I get on with other things. You’ll appreciate how forgiving it is, especially if you’re new to baking bread, and the ingredients are pantry staples you probably already have on hand.
Ingredients You’ll Need
The ingredients in this No-Knead Focaccia Recipe come together to create that perfect balance of flavor and texture. Each one plays a key role, so grabbing good quality basics will really up your game here.
- Warm water: Helps activate the yeast gently without killing it; make sure it’s just warm to the touch, not hot.
- Sugar: Feeds the yeast and encourages a lovely rise with a touch of sweetness.
- Sea salt (NOT table salt): Adds that essential savory flavor and helps control the yeast activity; coarse sea salt works beautifully.
- Instant dry yeast: The busy baker’s best friend—no need to “proof” this yeast. (Note: If you use active dry yeast, dissolve it in the warm water with sugar first.)
- Olive oil: Adds rich flavor and helps create that crisp, golden crust.
- Bread flour: Provides the ideal protein content for structure and chewiness; all-purpose flour can work but won’t give quite the same texture.
Variations
I love playing around with this No-Knead Focaccia Recipe — it’s such a versatile base. You should definitely experiment with toppings and mix-ins to make it your own, depending on what you have or what mood you’re in that day.
- Herb-infused variation: I often sprinkle fresh rosemary and thyme on top before baking — it smells incredible and brings a nice earthy flavor.
- Garlic and chili flakes: Adding minced garlic and red pepper flakes gives a lovely spicy kick that pairs beautifully with olive oil dipped focaccia.
- Cheese topping: A sprinkle of parmesan or feta before baking adds delicious salty bursts I can’t get enough of.
- Gluten-free option: I’ve tried substituting with a gluten-free baking mix, but it’s trickier to get that airy texture; a bread machine might help instead.
- Sweet focaccia: A drizzle of honey and some sliced figs or grapes on top can make a wonderful sweet-savory combination.
How to Make No-Knead Focaccia Recipe
Step 1: Mix and Rest
Start by combining the warm water, sugar, and yeast in a large bowl. Give it a little stir and let it sit for about 5 minutes if you’re using active dry yeast—instant yeast doesn’t need this. Then, add the bread flour, sea salt, and olive oil. Use a wooden spoon or your hand to mix until everything just comes together into a shaggy, sticky dough. Don’t stress about kneading here—that’s the beauty of this recipe. Cover the bowl with plastic wrap or a clean kitchen towel and let it rest at room temperature for 12 to 18 hours. This long, slow fermentation is what builds flavor and texture, so try not to rush it.
Step 2: Shape the Dough
Once your dough has doubled in size and is bubbly on the surface, prep a baking sheet or pan with a generous drizzle of olive oil. Gently transfer the dough to the sheet — it will be sticky but resist the urge to overwork it. Use your fingers to stretch it out to fit the pan’s shape, poking little dimples all over the surface; this helps trap the olive oil and gives focaccia its signature look. Cover again with a towel and let it rise for another 30–45 minutes.
Step 3: Bake to Perfection
Preheat your oven to 220°C (425°F). Just before baking, drizzle a little more olive oil and sprinkle some extra sea salt on top — these final touches add crunch and flavor. Bake the focaccia for 20–25 minutes until it’s golden brown on top and smells incredible. Let it cool slightly on a wire rack before slicing so it holds together nicely. Pro tip: if you want an extra crispy crust, pop it under the broiler for the last 1–2 minutes, but watch carefully!
How to Serve No-Knead Focaccia Recipe
Garnishes
I usually go for fresh rosemary and flaky sea salt on top — it’s my go-to combo that makes every bite fragrant and flavorful. Sometimes I add a drizzle of extra virgin olive oil right before serving to keep things moist and rich. If you’re feeling fancy, a swipe of garlic butter after baking is a total crowd-pleaser.
Side Dishes
This focaccia pairs perfectly with soup—especially tomato basil or a rustic minestrone. I also love serving it alongside a simple salad or with a plate full of olives, cheeses, and charcuterie for an easy yet impressive appetizer spread.
Creative Ways to Present
Once, for a dinner party, I cut the focaccia into little squares and used them as little bread cups topped with bruschetta mix. It was such a hit! You can also slice it thick and make an open-faced sandwich with fresh tomatoes, mozzarella, and basil for a delightful lunch.
Make Ahead and Storage
Storing Leftovers
I keep leftover focaccia wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to 2 days. It stays surprisingly fresh and soft, but if you notice it firming up, you can always revive it easily.
Freezing
I’ve frozen individual slices before by wrapping them in parchment paper and placing them in a freezer bag. When you’re ready to enjoy, just thaw at room temperature or pop them straight into a toaster oven for a quick warm-up.
Reheating
To bring leftovers back to life, I heat the focaccia in a preheated oven at 180°C (350°F) for about 5-7 minutes. This crisps the crust again while keeping the inside soft — way better than the microwave, trust me.
FAQs
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Can I make this No-Knead Focaccia Recipe without yeast?
Unfortunately, yeast is essential here because it’s what creates the airy texture and rise in the focaccia. You might experiment with baking powder-based flatbreads, but they won’t have the same chewy, bubbly crumb this recipe is known for.
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How long can I let the dough rise?
The dough can rest for anywhere between 12 to 18 hours at room temperature. Longer fermentation develops more flavor, but if it goes beyond 18 hours, it might start to overproof, resulting in a sour taste and weaker structure.
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Do I need bread flour for the best results?
Bread flour has a higher protein content, which gives focaccia its characteristic chewy texture. You can use all-purpose flour, but the result will be slightly less chewy and a bit lighter in texture.
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Is it okay to use active dry yeast instead of instant yeast?
Yes! Just remember to dissolve active dry yeast in warm water with sugar first and let it proof for about 5 minutes before mixing with other ingredients. Instant yeast can be mixed directly into the flour.
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How do I know when the focaccia is done baking?
The top should be a nice golden brown and the bread will smell fragrant and slightly nutty. When you tap it lightly, it should sound hollow. If you have a thermometer, the internal temperature should be around 90°C (195°F).
Final Thoughts
This No-Knead Focaccia Recipe has become such a staple for me — it’s just so satisfying to pull it out of the oven and see that rustic, golden beauty you made with hardly any elbow grease. Whether you’re new to bread baking or just short on time, this recipe really delivers on flavor and texture without any of the fuss. Give it a try, and I bet it’ll become your go-to bread for dinners, snacks, or whenever you need a little homemade comfort.
Print
No-Knead Focaccia Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 45 minutes
- Yield: 1 large focaccia (about 8 servings) 1x
- Category: Bread
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This no-knead focaccia recipe offers a simple yet delicious way to enjoy homemade Italian bread with minimal effort. Using instant dry yeast and a straightforward mixing process, you can create a fluffy, golden focaccia with a crispy crust, perfect for sandwiches or as a side to your meal.
Ingredients
Focaccia Dough
- 500 ml warm water
- 1 tablespoon sugar
- 1 tablespoon sea salt (not table salt)
- 2 teaspoons instant dry yeast (see note for active dry yeast alternative)
- 1 tablespoon olive oil
- 550 grams bread flour
Instructions
- Prepare the yeast mixture: In a large mixing bowl, combine the warm water and sugar, stirring until the sugar dissolves. Sprinkle the instant dry yeast over the surface and let it activate for about 5 minutes until it becomes foamy.
- Mix the dough: Add the sea salt, olive oil, and bread flour to the yeast mixture. Using a wooden spoon or your hands, stir until a rough, sticky dough forms. No kneading is required for this recipe.
- First rise: Cover the bowl with plastic wrap or a damp towel and let the dough rise at room temperature for about 1 to 2 hours, or until it has doubled in size.
- Shape the dough: Lightly oil a baking sheet or large flat pan. Transfer the dough onto the sheet and gently stretch it out with oiled hands to fit the pan’s size. Be careful not to deflate the dough too much.
- Second rise: Cover the shaped dough and let it rise again for 30 to 45 minutes until puffy.
- Preheat the oven: During the second rise, preheat your oven to 220°C (430°F).
- Add dimples and olive oil: Use your fingertips to create dimples all over the top surface of the dough. Drizzle additional olive oil over the top, allowing it to pool in the dimples.
- Bake: Place the baking sheet in the preheated oven and bake the focaccia for 20 to 25 minutes, or until the crust is golden brown and crisp.
- Cool and serve: Remove the focaccia from the oven and let it cool slightly on a wire rack before slicing and serving.
Notes
- If using active dry yeast instead of instant dry yeast, dissolve it in warm water with sugar and let it proof for 10 minutes until frothy before mixing into the flour.
- Use sea salt for better texture and flavor as table salt can be too fine and overpowering.
- Feel free to add herbs like rosemary or garlic on top before baking for added flavor.
- Make sure the water is warm (around 40°C or 105°F) to activate the yeast properly without killing it.
Keywords: no-knead focaccia, focaccia bread, Italian bread, easy bread recipe, no-knead bread
