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Thereโs something so satisfying about baking your own bread, and this delicious No-Knead Focacciaย recipeย 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 willย 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 forย sandwiches, soups, charcuterie boards, and tapas. You can even serve it as a simple appetizer with olive oil and balsamic glaze.
Thisย recipeย 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 aย 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:ย Lukewarm waterย will activate the yeast.
- Olive oil: Useย extra virgin olive oil.
- Active dry yeast: Youโll need about half anย envelopeย (3.5 grams).
- Honey: Or maple syrup.
- Flaky sea salt: I love using Maldon or a similar coarse sea salt likeย kosher salt.
Recipe Tip
Make sure to check theย expiration dateย to ensure the yeast is still active. You can also use fresh yeast.
How to Make No-Knead Focaccia
- Prepare the dough: Mix honey, lukewarm water, and yeast in a bowl and leave it for 10 minutes to activate the yeast.
- Mix in the flour, sea salt, and olive oil until a shaggy dough forms with no dry streaks.
- First rise: Cover the dough with aย silicone lidย orย plastic wrap. Allow the dough to rise for 1 hour in aย warm spotย (near aย radiator or windowsill).
- Transfer dough: Line yourย baking panย with parchment paper.ย Drizzleย with a few tablespoons of olive oil. Ensure the parchment paper is greased all over.ย Pourย the dough into the prepared pan.ย
- 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 aย forkย for this). Fold it towards the center of the bowl. Give theย baking panย aย quarter turn, and repeat a few more times until you have aย 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 210ยฐC / 410ยฐF, then drizzle olive oil over the dough. Get some on your fingers too. Createย deep depressionsย in the dough like you are playingย 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 bakingย rack.
Possible Variations
- Toppings:ย Grated Parmesan cheese, cheddar cheese,ย cherry tomatoes,ย sundried tomatoes, fresh or dried rosemaryย twigs, olives, sauteed mushrooms,ย raw garlicย cloves, fresh thyme, or caramelized onion, etc.
- Make a garlic butter topping:ย Peelย andย grateย twoย garlic cloves.ย Meltย 2ย tbspย ofย unsalted butterย in a small saucepan on medium heat. Add the garlic. Brush the hot butter onto the warm focaccia.
How to Store Leftovers
Keep it at room temperature in an airtight container or bag, unless you add cheese or other ingredients that need refrigerating. It will keep 2-3 days.
FAQs
Yes. Cut the finished loaf into squares orย rectanglesย and slice them so will fit in a toaster to reheat easily. This makes them perfect for lunchboxes. Store them in aย freezer-safe containerย or bag.
Focaccia is a good place to start if youโre a beginner, since thereโs no kneading or special equipment required. Thereโs really nothing to it.
Yes, if you are not in anyย rush, you can leave the dough in the refrigerator overnight to rise slowly.
When you press the bread, it will spring back, leaving aย small visible indentation.
I like to toast it in that case.
More Sides
If you make this recipe or any other recipe on Foodbites, then I would love to hear from you! Please feel free to leave a comment and rating below.
Recipe at a Glance
- Prep Time: 2 hours 20 minutes
- Cook Time: 40 minutes
- Total Time: 3 hours
- Servings: 6 people
Easy No-Knead Focaccia
Equipment
- baking pan 20 x 30 cm
Ingredientsย
- 225 ml water, lukewarm
- 1 teaspoon honey
- 3.5 grams active dry yeast
- 10 grams extra virgin olive oil
- 250 grams white flour, plain
- 5 grams sea salt
To assemble
- 6 tablespoons extra virgin olive oil, or more
- 2 teaspoons flaky sea salt
Instructionsย
- 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 aย warm spotย for 1 hour.
- Line yourย baking panย orย rimmed baking sheetย (if it isnโt 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 210ยฐC/ 410ยฐF.
- 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.
