No-Knead Focaccia Recipe
If you’ve ever found yourself craving that golden, bubbly, and perfectly airy focaccia but thought it looked way too complicated, I’ve got great news for you! This No-Knead Focaccia Recipe is a total game-changer — it’s hands-off, super forgiving, and delivers bakery-quality bread right from your own kitchen. I’m always amazed at how just a little patience and minimal effort can reward you with this soft, herb-scented focaccia that’s perfect for any occasion.
What makes this No-Knead Focaccia Recipe so worth trying is how it fits easily into busy days yet produces this beautiful rustic loaf to share with friends or just enjoy with your favorite bowl of soup. I’ve made this recipe countless times when I’m short on time but still want to impress, and honestly, it never fails to delight. Once you try it, you’ll see why it’s become a staple in my baking rotation.
Ingredients You’ll Need
The beauty of this focaccia lies in a handful of simple, quality ingredients that play off each other beautifully. Using bread flour helps create that chewy, open crumb texture while a good sea salt adds dimension to each bite—plus, a touch of olive oil for richness and flavor.
- Warm water: The water should be just warm to the touch, about 100°F. This wakes up the yeast without killing it.
- Sugar: Just a tablespoon to feed the yeast — it helps the dough rise nicely.
- Sea salt (not table salt): Sea salt has the perfect texture and flavor kick, which really shines in focaccia.
- Instant dry yeast: This makes things easy since it mixes right into the flour. If you only have active dry yeast, I’ll share a tip below.
- Olive oil: Invest in a good quality olive oil — it’s a star in focaccia and adds that signature aromatic flavor and tenderness.
- Bread flour: This is key to getting that chewy, airy texture that distinguishes focaccia from regular bread.
Variations
This No-Knead Focaccia Recipe welcomes creativity! I like to switch it up depending on mood or season, so feel free to make it your own. Little tweaks can take this bread from simple to spectacular.
- Rosemary and sea salt topping: A classic combo I return to often because the piney rosemary matches the olive oil perfectly.
- Olives and cherry tomatoes: When I want a Mediterranean twist, I press halved olives and tomatoes into the dough before baking.
- Garlic and herb infusion: Rubbing minced garlic and fresh herbs into the surface before baking adds a fragrant punch I adore.
- Gluten-free option: I haven’t personally tried it, but swapping in a gluten-free flour blend and adding a bit of xanthan gum may work — just be prepared for texture differences.
How to Make No-Knead Focaccia Recipe
Step 1: Mix and Forget
Start by combining warm water, sugar, and instant dry yeast in a large bowl. Give it a gentle stir and let it sit for about 5 minutes—if you see it bubble up a bit, that means your yeast is alive and kicking. Then, add the bread flour, sea salt, and olive oil and stir until everything is just combined into a wet, sticky dough. Don’t bother kneading here — the dough is supposed to be shaggy and a little loose. I usually cover the bowl with plastic wrap or a kitchen towel and walk away for at least 12 hours — yes, patience is the real secret.
Step 2: Shape and Rest Again
Once your dough has risen and looks bubbly, oil a baking sheet generously with olive oil. Gently tip your dough onto the sheet—don’t deflate all those lovely air bubbles! Then, use your fingers to stretch and press the dough out into a rough rectangle shape. It’s okay if it’s not perfect; rustic is the goal. Drizzle a little more olive oil on top and poke your fingers into the dough to create dimples all over. Cover again and let it rest for another 30-45 minutes while your oven preheats.
Step 3: Bake to Golden Perfection
Before sliding your focaccia into the oven, sprinkle a little extra sea salt and fresh rosemary if desired. Bake at 220°C (425°F) for 20-25 minutes until it’s golden brown and the edges are crispy. I check early to avoid overbaking because everyone’s oven is a bit different. When it’s done, take a deep breath—the smell alone is incredible!
How to Serve No-Knead Focaccia Recipe
Garnishes
My go-to garnishes are flaky sea salt and fresh rosemary right before baking; they add such a lovely texture and aroma. Sometimes I finish with a brush of good olive oil and a crack of black pepper to elevate each slice even more.
Side Dishes
I love serving this No-Knead Focaccia with a bowl of hearty tomato soup or alongside a fresh green salad for a simple but satisfying meal. It also pairs beautifully with antipasto platters or creamy cheeses for entertaining guests.
Creative Ways to Present
For special occasions, I sometimes cut the focaccia into small squares and serve it with flavored olive oils or balsamic dips. Another fun idea is to top it with edible flowers or fresh herbs to make it look as lovely as it tastes.
Make Ahead and Storage
Storing Leftovers
I like to store leftover focaccia wrapped tightly in plastic wrap at room temperature — it keeps for up to 2 days without losing too much freshness. On day two, I recommend warming it slightly before enjoying.
Freezing
This focaccia freezes wonderfully! I slice it first, wrap pieces individually in foil or freezer bags, and pop them in the freezer. When I want a quick snack, I pull out a piece and reheat directly from frozen.
Reheating
The best way I’ve found to reheat leftover No-Knead Focaccia is in a hot oven for about 5-7 minutes – it crisps up the edges and warms the crumb without drying it out. Avoid the microwave unless you’re in a pinch, as it tends to make the bread gummy.
FAQs
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Can I use active dry yeast instead of instant yeast in this No-Knead Focaccia Recipe?
Absolutely! If you only have active dry yeast, dissolve it first in the warm water with sugar and let it bloom for about 10 minutes until bubbly before mixing with the other ingredients. This extra step wakes up the yeast nicely and ensures a good rise.
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Why do I not have to knead the dough?
The long fermentation time allows the gluten to develop gradually without kneading, giving you that chewy texture effortlessly. This hands-off approach is what makes the recipe so easy and forgiving for all skill levels.
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Can I add toppings before baking?
Yes, toppings like herbs, olives, cherry tomatoes, or garlic work wonderfully when gently pressed into the dough before baking. Just be careful not to overload to prevent the dough from becoming too wet or heavy.
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How thick should I spread the dough on the baking sheet?
I aim for about 1-inch thickness — thick enough for a soft interior but thin enough to get those crisp edges that we all love in focaccia.
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Can I use all-purpose flour instead of bread flour?
You can, but the texture will be slightly less chewy and open. Bread flour has more protein which helps develop gluten that gives focaccia its signature structure.
Final Thoughts
This No-Knead Focaccia Recipe has become one of those kitchen treasures I love sharing with friends and family because it proves that great bread doesn’t have to be complicated. I hope you give it a go and end up as hooked as I am on that perfect crisp exterior and pillowy inside. Seriously, once you try this, you’ll understand why I keep coming back to it for everything from quick weeknight meals to special gatherings.
PrintNo-Knead Focaccia Recipe
This easy and rustic No-Knead Focaccia recipe produces a soft, airy, and flavorful Italian bread with a crisp golden crust. Perfect as a side, sandwich base, or enjoyed simply with olive oil and herbs. The recipe requires minimal active work, relying on a long rise time to develop gluten and texture without the need for kneading.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Total Time: 12 hours 40 minutes
- Yield: One large focaccia, serves 6-8
- Category: Bread
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
For the Dough
- 500 ml warm water
- 1 tablespoon sugar
- 1 tablespoon sea salt (not table salt)
- 2 teaspoons instant dry yeast (see note if using active dry yeast)
- 1 tablespoon olive oil
- 550 grams bread flour
Instructions
- Prepare the Yeast Mixture: In a large mixing bowl, combine the warm water and sugar. Sprinkle the instant dry yeast over the surface, then let it sit for about 5 minutes until it becomes frothy, indicating the yeast is active. If you are using active dry yeast, dissolve it fully in the water before adding other ingredients and allow it to bloom similarly.
- Mix the Dough: Add the sea salt, olive oil, and bread flour to the yeast mixture. Stir with a wooden spoon or spatula until a rough dough forms. The dough will be sticky and shaggy—do not knead.
- First Rise: Cover the bowl tightly with plastic wrap or a clean towel. Let the dough rise at room temperature for 12 to 18 hours, or until it is bubbly and has doubled in size. This long fermentation develops flavor and gluten structure.
- Shape the Dough: Lightly oil a baking sheet or large rectangular pan. Using a spatula or oiled hands, transfer the dough onto the pan, gently stretching and pressing it out to the edges to form an even layer about 1 to 1.5 inches thick.
- Second Rise: Cover the dough loosely with a towel and let it rest for 1 to 2 hours until it puffs up again.
- Preheat the Oven: About 30 minutes before baking, preheat the oven to 220°C (425°F).
- Dimple the Dough: Just before baking, use your fingertips to create deep dimples all over the surface of the dough. Drizzle some olive oil over the top and sprinkle with a pinch of sea salt for flavor and texture.
- Bake the Focaccia: Place the pan on the middle rack and bake the focaccia for 20 to 25 minutes, or until the top is golden brown and slightly crisp.
- Cool and Serve: Remove the focaccia from the oven and allow it to cool slightly on a wire rack before slicing. Serve warm or at room temperature.
Notes
- If using active dry yeast instead of instant dry yeast, dissolve it in the warm water with sugar first and allow to bloom for 5-10 minutes until frothy.
- Sea salt is preferred over table salt for better texture and flavor.
- Do not knead the dough; the long rise develops gluten ensuring a light texture.
- You can add herbs like rosemary or thyme before baking for an aromatic twist.
- Store leftovers wrapped tightly at room temperature for 2 days or freeze sliced portions for longer storage.
Keywords: No-Knead Focaccia, Italian Bread, Easy Focaccia, Homemade Bread, Rustic Bread
