Why You’ll Love This Recipe
This focaccia requires no kneading, making it incredibly simple to prepare. The long resting time develops amazing flavor and texture without extra work. It’s fluffy inside, crisp on the outside, and infused with olive oil and herbs. Perfect as a side, sandwich bread, or snack, it’s also highly customizable with different toppings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 ½ cups all-purpose flour
1 ½ teaspoons salt
1 teaspoon sugar
2 teaspoons instant yeast
1 ½ cups warm water
¼ cup olive oil (plus more for drizzling)
1 teaspoon dried rosemary or thyme
½ teaspoon flaky salt (for topping)
Directions
In a large bowl, mix the flour, salt, sugar, and yeast.
Add the warm water and olive oil, stirring until a sticky dough forms. No kneading is required.
Cover the bowl and let the dough rest at room temperature for 1–2 hours, or until it has doubled in size.
Drizzle a baking pan generously with olive oil and transfer the dough into the pan.
Gently stretch the dough to fit the pan.
Cover and let it rest again for 20–30 minutes.
Preheat your oven to 220°C (425°F).
Use your fingers to press dimples all over the surface of the dough.
Drizzle with more olive oil and sprinkle with rosemary or thyme and flaky salt.
Bake for 20–25 minutes, or until golden brown and crisp on top.
Let cool slightly before slicing and serving.
Servings and timing
Servings: 8–10 slices
Preparation time: 10 minutes
Resting time: 1 hour 30 minutes
Cooking time: 20–25 minutes
Total time: about 2 hours
Variations
You can top the focaccia with cherry tomatoes, olives, caramelized onions, or garlic for extra flavor. Add grated cheese for a richer version or sprinkle chili flakes for a bit of heat. You can also use fresh herbs instead of dried for a more aromatic result.
Storage/Reheating
Store focaccia in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. Reheat in the oven at 180°C (350°F) to restore its crisp texture. It can also be frozen for up to 2 months and reheated when needed.
FAQs
Do I really not need to knead the dough?
Yes, the resting time develops the gluten naturally.
Why is my dough so sticky?
Focaccia dough is meant to be sticky for a soft texture.
Can I use active dry yeast?
Yes, just activate it in warm water before mixing.
How do I get a crispy crust?
Use plenty of olive oil and bake at a high temperature.
Can I make it overnight?
Yes, let the dough rise slowly in the refrigerator.
What pan should I use?
A standard baking pan or sheet pan works well.
Can I use whole wheat flour?
Yes, but the texture will be slightly denser.
Why didn’t my dough rise?
Check that your yeast is fresh and your water isn’t too hot.
Can I freeze focaccia?
Yes, it freezes well and can be reheated later.
What can I serve with focaccia?
It pairs well with soups, salads, or dips.
Conclusion
Easy no-knead focaccia is a simple yet impressive bread that’s full of flavor and texture. With minimal effort and endless topping possibilities, it’s a versatile recipe perfect for any occasion. Once you try it, it’s sure to become a staple in your kitchen.
PrintEasy No-Knead Focaccia
This easy no-knead focaccia is soft, airy, and infused with rich olive oil flavor, finished with a crispy golden crust. It’s a simple, beginner-friendly bread that delivers bakery-quality results.
- Prep Time: 10 minutes
- Cook Time: 20–25 minutes
- Total Time: 2 hours
- Yield: 8–10 slices
- Category: Bread
- Method: Bake
- Cuisine: Italian
- Diet: Vegan
Ingredients
- 3 ½ cups all-purpose flour
- 1 ½ teaspoons salt
- 1 teaspoon sugar
- 2 teaspoons instant yeast
- 1 ½ cups warm water
- ¼ cup olive oil (plus more for drizzling)
- 1 teaspoon dried rosemary or thyme
- ½ teaspoon flaky salt (for topping)
Instructions
- In a large bowl, mix flour, salt, sugar, and yeast.
- Add warm water and olive oil, stirring until a sticky dough forms.
- Cover and let rest at room temperature for 1–2 hours until doubled.
- Drizzle a baking pan with olive oil and transfer the dough.
- Gently stretch the dough to fit the pan.
- Cover and let rest for 20–30 minutes.
- Preheat oven to 220°C (425°F).
- Press dimples into the dough with your fingers.
- Drizzle with olive oil and sprinkle with herbs and flaky salt.
- Bake for 20–25 minutes until golden and crisp.
- Cool slightly before slicing and serving.
Notes
- The dough should be sticky for the best texture.
- Use plenty of olive oil for a crisp crust.
- Top with tomatoes, olives, or garlic for variation.
- Store at room temperature for 2 days or refrigerate up to 4 days.
- Freeze for up to 2 months and reheat before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 210 kcal
- Sugar: 1 g
- Sodium: 220 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 0 mg
