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There’s something so satisfying about baking your own bread, and this delicious No-Knead Focaccia recipe is no exception.
Making focaccia is super easy. As the name implies, no kneading is involved (and no fancy equipment, either). But the best part is truly that your whole kitchen will smell of fresh-baked bread!
I highly recommend enjoying your homemade focaccia warm, dripping with melted butter and extra sea salt.
Serving Suggestion
Focaccia is great for sandwiches, soups, charcuterie boards, and tapas. You can even serve it as a simple appetizer with olive oil and balsamic glaze.
This recipe makes an A4-sized (8 x 12 inches) loaf, the perfect family-sized side for one meal. If you are entertaining or want a bigger loaf, double the quantities and use a larger tin (you may need to bake it a bit longer). If you use a smaller tin, you can get a thicker focaccia.
Easy No-Knead Focaccia Ingredients
Please be sure to scroll down to the recipe card below for the complete details!
- Flour: I use plain all-purpose flour. You can use bread flour, too.
- Water: Lukewarm water will activate the yeast.
- Olive oil: Use extra virgin olive oil.
- Active dry yeast: You’ll need about half an envelope (3.5 grams).
- Honey: Or maple syrup.
- Flaky sea salt: I love using Maldon or a similar coarse sea salt like kosher salt.
Recipe Tip
Make sure to check the expiration date to ensure the yeast is still active. You can also use fresh yeast.
How to Make No-Knead Focaccia
- Prepare the dough: Activate the yeast. Then mix the ingredients in a big bowl until a shaggy dough forms with no dry streaks.
- First rise: Cover the dough with a silicone lid or plastic wrap. Allow the dough to rise for 1 hour in a warm spot (near a radiator or windowsill).
- Transfer dough: Line your baking pan with parchment paper. Drizzle with a few tablespoons of olive oil. Ensure the parchment paper is greased all over. Pour the dough into the prepared pan.
- Stretch and pull: With olive oil on your fingers, grab the edges of the dough at the corner furthest from you (you can also use a fork for this). Fold it towards the center of the bowl. Give the baking pan a quarter turn, and repeat a few more times until you have a rough ball. Now, stretch the dough into each corner.
- Second rise: Cover again. Let the dough rise another hour.
- Dimple focaccia: Preheat the oven to 210°C / 410°F, then drizzle olive oil over the dough. Get some on your fingers too. Create deep depressions in the dough like you are playing piano (you want your fingers to touch the bottom of the pan). Sprinkle with flaky salt.
- Bake focaccia: Bake for 35-40 minutes until golden brown. Turn out the bread, and allow it to cool on a baking rack.
Possible Variations
- Toppings: Grated Parmesan cheese, cheddar cheese, cherry tomatoes, sundried tomatoes, fresh or dried rosemary twigs, olives, sauteed mushrooms, raw garlic cloves, fresh thyme, or caramelized onion, etc.
- Make a garlic butter topping: Peel and grate two garlic cloves. Melt 2 tbsp of unsalted butter in a small saucepan on medium heat. Add the garlic. Brush the hot butter onto the warm focaccia.
FAQs
Yes. Cut the finished loaf into squares or rectangles and slice them so can fit in a toaster. This makes them perfect for lunchboxes. Store them in a freezer-safe container or a freezer bag.
Focaccia is a good place to start if you’re a beginner, since there’s no kneading or special equipment required. You’ll soon discover the wonders of yeast!
Yes, if you are not in any rush, rise the dough in the refrigerator overnight.
When you press the bread, it will spring back, leaving a small visible indentation.
More Sides
Easy No-Knead Focaccia
Equipment
- baking pan 20 x 30 cm
Ingredients
- 250 grams white flour, plain
- 225 ml water, lukewarm
- 10 grams extra virgin olive oil
- 5 grams sea salt
- 3.5 grams active dry yeast
- 1 teaspoon honey
To assemble
- 6 tablespoons extra virgin olive oil, or more
- 2 teaspoons flaky sea salt
Instructions
- Mix the lukewarm water (225ml), honey (1 tsp), and yeast (3.5g) in a large bowl.
- Let it sit for 10 minutes to activate the yeast.
- Add the remaining ingredients (250g flour, 5g sea salt, and 10g olive oil). Use a wooden spoon or rubber spatula.
- Scrape down the sides until you have a uniform, sticky dough.
- Cover the dough with a kitchen towel, silicone lid, or plastic wrap.
- Let the dough rise in a warm spot for 1 hour.
- Line your baking pan or rimmed baking sheet (if it isn’t nonstick).
- Add 3-5 tablespoons of olive oil to cover the sides and bottom of the pan.
- Pour the dough into the tin.
- Stretch and pull each side of the dough towards the center a few times (you may need to put a tablespoon of olive oil on your fingers so it won't stick).
- Stretch the dough carefully into each corner so it covers the entire pan.
- Cover and allow to rise for 1 hour.
- Turn on your oven to 210°C/ 410°F.
- Drizzle the focaccia with olive oil, and get some on your fingers, too.
- Press your fingertips into the top of the dough to make the characteristic focaccia dimples.
- Sprinkle generously with sea salt.
- Bake on the bottom rack of your oven for 35-40 minutes until golden and crispy.
- Allow to cool slightly before cutting.
- Serve.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
