Shockingly Easy No Knead Focaccia Bread Recipe
If you’ve ever thought homemade bread was a lot of work, this No-Knead Focaccia recipe will change your mind! With minimal effort, a generous amount of olive oil, and a high-hydration dough, you’ll create the most flavorful, golden brown focaccia bread that’s crispy on the outside and pillowy on the inside. This is the best focaccia bread for beginners and seasoned bakers alike, perfect as a side dish, sandwich bread, or even pizza dough in disguise.
My No Knead Focaccia Bread has been a staple in our home for as long as I can remember! I love how simple this recipe is – it’s perfect for beginners! You can add whatever toppings you want (cherry tomatoes, fresh rosemary, flaky sea salt) to this focaccia dough. This focaccia bread recipe also can work as a sort of “pizza dough” – you can make a thick pizza from this – yum! This homemade focaccia bread is perfect for sandwich bread, too!
There are few things better than warm bread. My easy focaccia recipe is the perfect bread to make when you want something simple, yet delicious. There’s not a lot of work to this no knead focaccia bread, and it turns out perfectly golden brown every time! This bread is the perfect accompaniment to any of my Italian recipes. Rigatoni carbonara, trofie al pesto, and tagliatelle al ragu would all benefit from a fresh, fluffy piece of focaccia!
Why You’ll Love This Recipe
- Minimal Effort, Big Reward: No kneading required—just mix, let it rest, and enjoy the easiest bread recipe ever!
- Versatile and Crowd-Pleasing: Whether you top it with fresh rosemary, caramelized onions, or flaky sea salt, this homemade focaccia bread is endlessly customizable.
- Perfect Texture Every Time: A crisp crust with airy bubbles in the center makes it irresistible.
Ingredients
- Active Dry Yeast: Creates fluffy air bubbles; make sure it’s fresh for the best rise.
- Honey: A natural sweetener that activates the yeast quickly and adds a hint of flavor.
- Bread Flour: Offers a higher gluten content for that chewy texture; all-purpose flour works, but rising will take longer.
- Kosher Salt: Enhances the flavor; use coarse salt to sprinkle on the top of the focaccia.
- Extra Virgin Olive Oil: Use good quality oil for rich flavor throughout the dough and on the surface of the dough.
- Butter (for greasing): Ensures the bread releases easily from the baking pan; it also adds a slight richness to the bottom crust.
- Flaky Sea Salt: Adds a crunchy, salty finish on top of the focaccia bread.
Substitutions
- Whole Wheat Flour: Swap half the bread flour with whole wheat flour for a nuttier flavor and more wholesome texture.
- Fresh Yeast: Substitute 1 envelope of active dry yeast with 0.6 ounces of fresh yeast for a traditional Italian bread twist.
Additions
- Cherry Tomatoes and Fresh Rosemary: Press halved cherry tomatoes and rosemary sprigs into the top of the dough before baking for a fresh, herby tomato focaccia.
- Caramelized Onions and Black Pepper: Spread caramelized onions over the top of the focaccia dough, and finish with freshly cracked black pepper for a savory upgrade.
Step by Step Instructions
Activate the Yeast: In a medium bowl, whisk together one envelope of active dry yeast, 2 teaspoons of honey, and 2½ cups of lukewarm water. Let the mixture sit for 5 minutes until it becomes foamy and slightly creamy or cloudy.
Mix the Dough: Add 5 cups (625 g) of bread flour and 1 tablespoon of kosher salt to the bowl. Mix everything with a silicone spatula until a shaggy dough forms. It might look messy, but that’s okay! Just make sure the flour is well incorporated.
Oil and Let Rise:
In a large bowl, pour in 3 tablespoons of extra-virgin olive oil. Add the dough and flip it around to coat it evenly in the oil. Cover the bowl with a paper towel and let it sit on your counter for 2 hours, until the dough has doubled in size and is light and airy.
Prepare the Baking Pan:
Generously butter a 13×9-inch baking pan to prevent sticking. After buttering, pour 1 tablespoon of extra-virgin olive oil into the pan.
Shape the Dough:
Using a fork in each hand, lift the edges of the dough farthest from you, fold them into the center, and give the bowl a quarter turn. Repeat this process two more times, turning and tucking the dough into itself. The dough will deflate and form a ball. Transfer the dough to your prepared baking pan and let it rise uncovered for another 2 hours in a warm, dry spot.
Preheat the Oven: With about 30 minutes left on the second rise, preheat your oven to 450°F. To check if the dough is ready, gently poke it — if it slowly bounces back, it’s good to go.
Dimple and Season: Use your fingers to press dimples all over the surface of the dough. Drizzle the remaining 1 tablespoon of extra-virgin olive oil on top and sprinkle with flaky sea salt.
Bake: Bake the focaccia for 25-30 minutes, rotating the pan halfway through, until it’s fluffy and golden. Once baked, remove from the oven and let it cool for 15 minutes before flipping it out of the pan to serve.
Optional: Top with freshly grated parmesan cheese and red pepper flakes.
Tips and Notes
- Check Water Temperature: Lukewarm water (105-110°F) is the best way to activate yeast without killing it.
- Use a Generous Amount of Olive Oil: Coat the baking pan and surface of the dough thoroughly for a crisp crust and rich flavor.
- Watch the Dough Rise: The dough rise time depends on the temperature of your kitchen; a warm spot speeds things up.
- Don’t Skip the Dimples: Pressing dimples into the top of the dough helps distribute air bubbles and hold oil and flaky salt in place.
- Rotate the Pan Midway: For even baking, turn the pan halfway through the bake time.
How to Serve Focaccia Bread
- As a Side Dish: Serve warm focaccia bread with garlic butter or olive oil and balsamic vinegar for dipping.
- For Sandwiches: Use as sandwich bread for a panini with mozzarella, tomato, and basil.
- With Pasta: Serve this delicious no knead focaccia bread recipe with some delicious pasta. Some of my favorite recipes are my fusilli bolognese, stuffed shells with meat and ricotta, fresh tortellini, tagliatelle al ragu, braised short rib ragu, lobster scampi, rigatoni arrabbiata, or pasta with pancetta and peas.
- With Soup: This bread would be delicious with soup, such as Tuscan Chicken Soup!
Recipes Using Focaccia Bread
recipes using focaccia bread
- Focaccia Sandwiches
- Caprese Sandwich: Layer fresh mozzarella, sliced tomatoes, basil leaves, a drizzle of balsamic glaze, and a little olive oil between two pieces of focaccia for a classic Italian-inspired lunch.
- Turkey Club: Use focaccia as the base for a hearty sandwich with turkey, crispy bacon, lettuce, tomato, and mayo.
- Focaccia Pizza
- Use focaccia as a base for a quick pizza. Add tomato sauce, shredded mozzarella, and your favorite toppings like pepperoni, olives, or roasted vegetables. Bake at four hundred degrees Fahrenheit (two hundred degrees Celsius) for 10–15 minutes.
- Focaccia Croutons
- Cube leftover focaccia, toss with olive oil and seasoning, and bake at three hundred fifty degrees Fahrenheit (one hundred seventy-five degrees Celsius) until golden brown. Perfect for soups or salads.
- Focaccia Bruschetta
- Top toasted focaccia slices with a mix of diced cherry tomatoes, garlic, fresh herbs, and a drizzle of olive oil for an easy appetizer.
- Focaccia Panzanella Salad
- Toss cubed focaccia with fresh tomatoes, cucumbers, red onion, basil, and a light vinaigrette for a delicious Italian bread salad.
Storage and Reheating Instructions
- Room Temperature: Wrap leftover focaccia in plastic wrap or aluminum foil and store on the counter for up to 2 days.
- Freeze for Later: Wrap slices in parchment paper, place in a freezer bag, and store for up to 3 months. Reheat in the oven for a crisp crust.
How to Heat Up Focaccia Bread
To reheat focaccia bread and bring back its crisp crust and soft center, preheat your oven to 375°Fahrenheit (190°Celsius). Place the bread directly on a baking sheet or wrap it loosely in aluminum foil for softer edges. Heat for 8–10 minutes, or until warmed through. For an extra-crispy bottom of the pan effect, drizzle a little olive oil on the baking sheet before reheating. Avoid using a microwave, as it can make the bread chewy instead of fluffy!
Did you try this recipe? I’d love to see it! Tag @seasonedandsalted on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
Shockingly Easy No Knead Focaccia Bread Recipe
Equipment
- food scale
- 13×9 baking pan
- measuring cups
- measuring spoons
- mixing bowls
- silicone spatula
- whisk
- fork
Ingredients
- 1 1/4 ounce envelope active dry yeast
- 2 teaspoon honey
- 5 cups bread flour all-purpose works too, but the time to rise will be longer.
- 1 tablespoon kosher salt
- 3 tablespoons rosemary
- 5 tablespoons extra-virgin olive oil
- butter to grease the pan
- flaky salt
- red pepper flakes + grated parmesan cheese for serving, optional
Instructions
- Whisk one envelope of active dry yeast, 2 tsp honey, and 2½ cups lukewarm water in a medium bowl and let sit it sit for 5 minutes. The mix will get foamy and almost creamy/cloudy.
- Add 5 cups (625 g) bread flour and 1 tbsp of kosher salt tot he bowl and mix with a silicone spatula. The dough that forms will be shaggy – don't worry! Make sure that the flour is well mixed.
- Find a big bowl and pour 3 tbsp of extra-virgin olive oil in it. Add the dough and flip it to coat in the oil. Cover with a paper towel and set on your. counter for 2 hours to rise. After 2 hours, the dough should have doubled in size and it should be light and airy.
- This part is super important – we need to butter the baking pan so that the focaccia doesn't stick! Generously butter your pan – I like to use a 13×9 for thick bread. After you butter the pan, pour 1 tbsp extra virgin olive oil in the pan.
- Next, using a fork in each hand, gather the edges of dough farthest from you and lift up and over into center of bowl. Give the bowl a quarter turn and repeat process. It's almost like you are turning and tucking the dough from the outside into its' center. Repeat this step two more times. The dough will deflate and form a ball. Move the dough to the prepared pan and let it rise uncovered for 2 hours. The best spot to allow this to happen is on-top of a preheated oven, or just your counter Make sure the space is warm and dry.
- With about 30 minutes left to rise, set your oven to 450°F. Not sure if your dough is ready? Poke it — if it comes back slowly you're all set! Use your fingers to poke dimples in the dough all over. Then, pour remaining 1 tbsp extra virgin olive oil on top and sprinkle flaky sea salt and rosemary over it.
- Bake the focaccia until it is fluffy and golden, about 25-30 minutes. Rotate the pan halfway thru cooking time. Once the bread is finished cooking, remove it from the oven and allow it to cool for 15 minutes before flipping it over and serving. Top with freshly grated parmesan cheese and red pepper flakes, if desired.