Name: Easy No-Knead Focaccia
Prep time: 140 min
Cook time: 40 min
Total time: 180 min
Ingredients: 250 grams flour (9 oz); 225 ml water (lukewarm); 10 grams olive oil (1 tablespoon); 5 grams sea salt (1 heaped teaspoon); 3.5 grams active dry yeast (1 teaspoon)

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There’s something so satisfying about baking your own bread, and this delicious No-Knead Focaccia recipe is no exception.

A hand holds a slice of airy, golden focaccia bread above a wooden board with more focaccia pieces. This delicious bite showcases the bread’s light, fluffy texture—perfect for adding to your favorite food recipes or sharing at casual gatherings.

Making focaccia is super easy. As the name implies, no kneading is involved (and no fancy equipment).

Mix the ingredients and allow the dough to rise twice. Bake your bread in a hot oven for 35-40 minutes until it’s crispy and golden.

Unbaked focaccia dough in a stainless steel baking dish lined with parchment paper, drizzled with olive oil and sprinkled with sea salt.

I highly recommend eating your homemade focaccia warm, dripping with melted butter and extra sea salt. It’s also great for sandwiches, soups, charcuterie boards, and tapas. You can even enjoy it as a simple appetizer with olive oil and balsamic glaze.

A rectangular loaf of focaccia bread, featured in many food recipes, sits sliced on a round wooden board. The bread has a golden crust and a coarse, airy crumb.

This recipe makes an A4-sized (8 x 12 inches) loaf, the perfect family size 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).

A hand holds a slice of focaccia bread with butter shown before a larger sea salt-topped loaf resting on parchment paper.

A hand holds a slice of airy, golden focaccia bread above a wooden board with more evenly cut bites of this delicious dish in the background.

Servings: people

Easy No-Knead Focaccia

Easy-to-make crispy on the outside, fluffy on the inside no-knead focaccia.

Prep: 2 20

Cook: 40

Total: 3

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Equipment

baking tin 20 x 30 cm
parchment paper

Ingredients

▢ 250 grams flour, 9 oz
▢ 225 ml water, lukewarm
▢ 10 grams olive oil, 1 tablespoon
▢ 5 grams sea salt, 1 heaped teaspoon
▢ 3.5 grams active dry yeast, 1 teaspoon

Instructions

Mix all the ingredients in a large bowl using a wooden spoon. Scrape down the sides until you have a uniform, sticky dough.
Cover the dough with a kitchen towel or cling film.
Let it rise for 1 hour.
Line your baking tin (if it isn’t nonstick).
Add 3-5 tablespoons of olive oil to cover the bottom of the tin.
Pour the dough into the tin.
Stretch and pull each side of the dough over the remaining dough 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 form.
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

Calories: 168kcal, Carbohydrates: 32g, Protein: 5g, Fat: 2g, Saturated Fat: 0.3g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Sodium: 326mg, Potassium: 50mg, Fiber: 1g, Sugar: 0.1g, Vitamin C: 0.002mg, Calcium: 8mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe? Leave a comment below!