No-Knead Focaccia is the ultimate easy bread recipe! With minimal effort and simple ingredients, you can create a soft, airy bread with a perfectly golden, crispy crust the same day. It’s the perfect addition any meal!
Making homemade focaccia bread is unbelievably easy, yet the results feel like something straight out of a bakery. The soft and chewy texture combined with that irresistibly crisp crust makes it a standout. It pairs wonderfully with any soup, chili, or saucy pasta! It’s a fantastic way to turn a simple soup, like roasted butternut squash soup, into a hearty meal. Personally, I love dipping it into homemade tomato basil soup! You can also keep it simple by serving it with my easy flavorful bread dipping oil.
Why you’ll love this recipe
- Easy to make: No kneading required—perfect for beginners!
- Amazing texture: Nothing beats the golden, chewy crust seasoned with Italian herbs (if you’d like) and the soft, fluffy interior.
- Versatile: Works as an appetizer or side with lots of different meals.
- Minimal ingredients: Simple pantry staples create a bakery-quality bread.
- Customizable: You can add your favorite herbs, garlic or cheese for a personal touch.
Ingredients you’ll need
No knead focaccia bread is a simple dough that’s perfect for beginners. If you’re new to bread-making, this is a great recipe to start with! Here is a note on all the ingredients. Check the recipe card below for exact measurements!
- Lukewarm water: Activates the yeast and helps the dough come together smoothly.
- Dry yeast: Makes the bread rise and creates its airy texture.
- Sugar: Sweetens the dough and feeds the yeast for a perfect rise.
- Salt: Enhances the flavor of the bread.
- Bread flour: Provides structure and chewiness for the focaccia. You can replace this with all purpose flour but I
- Olive oil: Adds richness and helps achieve a crispy, golden crust.
- Optional toppings: I like to add a sprinkle of fresh rosemary and flaky sea salt over the top to really take this bread to the next level!
Toppings for Focaccia
Vegetables: adding your faovirte in season vegbtales! grape tomatoes, onion, zuccuini, aspargus, peppers, or any veggie will make a delicious topping.
Cheese: You know how much I love cheese. You can’t go wroing with adding cheese. Cheddar, feta, mozerella, goat or any cheese your heart desires will work perfectly and add so much falvor and texture!
Herbs: Herbs add so much flavor and a beautiful color to the focciaia. Basil, parsley, rosemerry or your favorite herbs are all delciious options!
Substitutions and variations
- Flour type: You can substitute the bread flour with all-purpose flour if needed; the texture will be slightly less chewy but still delicious!
- Herbs: Swap the rosemary with fresh thyme, oregano or basil for a different herby flavor.
- Add a topping: You can get really creative with the top of your bread by arranging chopped vegetables like red onion, bell peppers, and cherry tomatoes into fun designs.
- Cheesy focaccia: Sprinkle shredded Parmesan, mozzarella or asiago cheese on top before baking.
How to make focaccia bread
Follow these steps for a foolproof way to enjoy incredible focaccia at home!
Make the dough: Combine the water, yeast, sugar, and salt in a large bowl. Whisk to combine. Add the flour and mix until well combined using a large spatula. Scrape down the sides then drizzle with about 1 Tablespoon of olive oil, cover the bowl to allow the dough to rest for about 15 minutes. I know it looks like so much oil but trust the process! this dough will soak up all the delicious olive oil.
Stretch and fold the dough: After 15-20 minutes, stretch and fold the dough by taking one side of the dough stretching and folding bringing the dough to the opposite side of the bowl. Rotate the bowl one quarter and repeat another 3 times.
Allow to rise: Drizzle the top of the dough lightly with another Tablespoon of olive oil, and cover with a damp tea towel or plastic wrap. Place in the fridge to rest and rise overnight. If you want a quicker result, you can skip the cold fermentation and instead, you can simply allow the dough to rest at room temperature for about 45 minutes.
Place it in a pan: The next day, add 2-3 tablespoons of olive oil to a deep 9×13-inch pan. Transfer the dough to the greased pan and carefully stretch it into the shape of the pan. Cover the dough with a damp towel or plastic wrap and proof again at room temperature for at least 1 hour (or 2-3 hours if you place it in the fridge overnight as it will need more time to rise).
Make dimples + decorate: Preheat oven to 450F. Remove the plastic from the dough and drizzle the top of the dough with another Tablespoon of olive oil. Press the dough with your fingers to stretch it into the entire pan and make small dimples on top. Drizzle with rosemary and flaky salt if desired. At this point, feel free to add whatever toppings you’d like! I sometimes like to add grape tomatoes, olives, onions, peppers, zucchini, feta, cheddar cheese, or just about any type of vegetable or cheese!
Bake: Place in oven and bake for 25 minutes or until golden brown. Remove from oven and transfer to a cooling rack. Cool for at least 10 minutes before slicing. Serve with bread my popular easy dipping oil.
Helpful tips
Measure flour accurately: Use a kitchen scale to measure your flour for the best results, or spoon and level it to avoid overpacking.
Don’t skip the olive oil: It’s key for a crispy crust and adds flavor. Be generous when greasing the pan and drizzling over the dough.
Use a high-sided baking pan: This helps the dough rise upward, giving your focaccia its signature thick, airy texture.
Frequently asked questions
Can I make focaccia using all-purpose flour?
I like to use bread flour for focaccia because it has a slightly higher protein content than all-purpose flour and makes it more chewy. You can use all-purpose flour too and it should not change the bread!
Why do you poke dimples into the dough?
Dimpling (poking holes) in focaccia allows air and gas to escape, helping the bread maintain its classic flat shape. It also lets the drizzled olive oil seep into the dough, adding incredible flavor!
How is focaccia traditionally served?
Focaccia is served in a variety of ways depending on the region and occasion. In Italy, it’s a popular walking-around food. It’s also often served as an appetizer with olive oil, balsamic vinegar, or bread dipping oil. We love it as a side to soups, stews or salads to complement the meal.
No Knead Focaccia
Instructions
- Make Dough: Combine the water, yeast, sugar, and salt in a large bowl. Whisk to combine. Add the flour and mix until well combined using a large spatula. Scrape down the sides then drizzle with about 1 Tablespoon of olive oil, cover the bowl to allow the dough to rest for about 15 minutes.
- Stretch and Fold: After 15-20 minutes, stretch and fold the dough by taking one side of the dough stretching and folding bringing the dough to the opposite side of the bowl. Rotate the bowl one quarter and repeat another 3 times.
- Rise same day or overnight: Drizzle the top of the dough lightly with another Tablespoon of olive oil, and cover with a damp tea towel or plastic wrap. Place in the fridge to rest and rise overnight (or up to 24 hours). (If you want a quicker result, you can skip the cold fermentation and instead, you can simply allow the dough to rest at room temperature for about 45 minutes.)
- Rest in pan: The next day, add 2-3 tablespoons of olive oil to a deep 9×13 casserole dish or pan. Transfer the dough to the greased pan and carefully stretch it into the shape of the pan (do not force it as you will stretch it more later). Cover the dough with a damp towel or plastic wrap and proof again at room temperature for at least 1 hour (or 2-3 hours if you place it in the fridge overnight as it will need more time to rise).
- Decorate: Preheat oven to 450F. Remove the plastic from the dough and drizzle the top of the dough with another Tablespoon of olive oil. Press the dough with your fingers to stretch it into the entire pan and make small dimples on top. Drizzle with rosemary and flaky salt if desired.
- Bake for 25 minutes or until golden brown. Remove from oven and transfer to a cooling rack. Cool for at least 10 minutes before slicing. Serve with my easy homemade bread dipping oil.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Storage recommendations
- Short term storage: Wrap the focaccia tightly in plastic wrap or aluminum foil to prevent it from drying out. Store it at room temperature in a cool, dry place. Avoid refrigerating, as this can make the bread stale faster.
- Freezing: Cut the bread into portions to make it easier to thaw later. Wrap each portion tightly in plastic wrap and then in aluminum foil or place it in a freezer-safe bag. Freeze for up to 2 months.
- Reheating: Once thawed, warm it in a 350°F oven for 5-10 minutes until heated through.
Recipe by Layla Atik // Photography by: Eat Love Eats
I wish I knew it was this easy to make!! It turned out perfectly crunchy on the outside and chewy on the inside. Thank you so much 🤤
Totally!! so glad you enjoyed it 🙂