Our easy No-Knead Focaccia Bread recipe results in a thick pan of soft, fluffy Italian bread that is perfect for sandwiches, sides, or served on its own! This focaccia recipe is a keeper- it’s simple and very easy to adapt if you’d also like to add in other herbs or aromatics.
If you like this recipe you will also like our garlic and herb focaccia.
Why You’ll Love This No-Knead Focaccia Bread Recipe:
Focaccia is an Italian bread that has so many uses! Slice it in half for sandwiches, enjoy thick servings with soups or salad, or cut small triangles or skinny breadsticks to dredge through olive oil or some garlic butter sauce. I served it with turkey noodle soup and a Romaine wedge salad for a delicious lunch.
With its pillowy-soft texture and rich flavor, our no-knead focaccia is a dream. Plus, the process is one of the easiest homemade bread recipes you’ll ever make! It takes five minutes to prepare, 30 minutes to bake, and only requires one proof.
The Ingredient List:
Our no-knead focaccia bread calls for only five ingredients! You will need:
- All-purpose flour
- Olive oil
- Table salt (plus course salt for optional topping)
- Instant yeast
- Warm water
- Dried rosemary, optional (dried herbs hold up better for baking and are less likely to burn than fresh herbs)
The Process:
Making and baking focaccia is even quicker than our other no-knead bread recipes! It takes minutes to prep the dough and the rest is a cinch.
Here’s a brief look at how to make our no-knead focaccia bread recipe:
- Make the dough: Coat a 9×13-inch pan with non-stick oil spray and set aside. In a mixing bowl, combine the flour, olive oil, salt, yeast, and water. Beat with an electric mixer for about a minute.
- Let it rise: Transfer the focaccia dough into the oiled pan, cover it lightly with plastic wrap, and set it in a warm place in your kitchen. Let it rise for 1 hour.
- Bake the focaccia: Preheat the oven to 375°F. Use your finger to gently press dimples into the surface of the dough. Drizzle olive oil over the top and sprinkle with rosemary and course salt. Bake for 28-30 minutes or until golden brown.
Why Do You Dimple Focaccia?
The dimples in the focaccia bread are not just for looks, they actually have a purpose. The indents help absorb the olive oil poured over the top of the focaccia bread.
They also help any flavorful add-ins sprinkled on top (like herbs or salt) settle into the top of the bread during the bake.
Tips For the Best No-Knead Focaccia Bread:
- You can swap in bread flour for all-purpose flour for this focaccia recipe. If using bread flour, increase the amount of water by 2 tablespoons to 1/4 cup.
- Make sure to use warm water, about 105°-110°.
- Dried thyme, basil and oregano (or an Italian seasoning blend) are also delicious sprinkled over the focaccia. However, choose dried herbs over fresh herbs to prevent them from burning on top.
More No-Knead Bread Recipes To Try:
If you’re a fan of this easy focaccia recipe (especially the fact that its no-knead), we have a few other no-knead bread recipes you’ll like!
Some of our favorites are:
Focaccia might sound elegant and fancy (like many Italian cuisines, right?), but it’s actually quite simple! Our no-knead focaccia bread is easy enough for any bread baking beginner and the flavor is sure to impress.
We almost forgot to mention the final step of the focaccia-making process… when it’s fresh from the oven and still nice and warm! Cut into that soft, bread-y goodness and ENJOY.
Best when slathered with butter, dredged through high-quality olive oil, or dipped into our Roasted Garlic Spread. You know, in case you need some ideas. 😉
Happy baking!
More Artisan Bread Recipes
- No Knead Rye Bread
- No Knead Rosemary Bread
- No Knead Cranberry Bread
- Thin Focaccia Bread
- 21 Artisan Bread Recipes
Tips for Success
Can you overproof focaccia?
Yes, if you let the dough proof too long then the gluten structure will get weak and the bread will collapse when you bake it.
How long will focaccia bread last?
Homemade focaccia bread will stay fresh for about 2 days on the counter. It will last a day or two longer in the fridge but it will not be as soft and tender. If you want it to last longer than that then you can freeze it for up to 3 months.
Some More Recipes You Will Love:
- There’s no yeast in this quick barley bread. It’s a rustic bread made entirely with barley flour, giving it a distinctive and rich flavor. This bread is easy to make and has a rich flavor and dense texture that reminds me of cornbread.
- No knead cranberry walnut bread: Baking in a Dutch oven gives this lofty loaf of bread a crunchy crust but it is soft and pillowy inside! The cranberry and walnuts give it a gourmet touch!
- Spelt Sourdough Bread: This is an easy, delicious sourdough bread made with the ancient grain spelt. The crusty loaf of is made in a covered Dutch oven.
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No-Knead Focaccia Bread
Ingredients
- 4-¾ cups (630 grams) All-Purpose Flour
- 4-½ tablespoons olive oil (59 grams)
- 2 teaspoon table salt (12 grams)
- 1-½ tablespoon (13 grams) instant yeast
- 2-¼ cups warm water (511 grams)
- Olive oil to drizzle at bake time
- Coarse salt optional
- Dried rosemary optional
Instructions
- Coat a 9×13-inch pan with non-stick oil spray. Set the pan aside.
- In a large mixing bowl, measure the flour, olive oil, salt, yeast and water together and beat with an electric mixer for 60 seconds.
- Transfer the the dough into the oiled pan, cover the pan lightly with plastic wrap and let rise at room temperature for 1 hour.
- After the dough has been resting for 30 minutes, preheat the oven to 375°F
- At the end of the 60-minute rise, gently press dimples in the surface of the dough with your finger.
- Drizzle olive oil over the top to settle into the dimples. Sprinkle with rosemary and flaky salt, if using.
- Bake the bread for 28-30 minutes until golden brown.
- Remove from the oven and cool on a wire rack for 5 minutes. Serve warm or room temperature.
Notes
- If bread flour is used, increase the water by 1/4 cup.
- Use warm water of 105°-110°F
- We used regular table salt in the dough
- Choose dried herbs to sprinkle on top as fresh herbs are more likely to burn during baking.
- Other options for hers are dried thyme, basil or oregano.
lisa
Wednesday 17th of January 2024
It's in the oven, looking and smelling good! I use a scale for measurements, so everything is measured to the gram. The dough is sticky, but came together nicely with a minute with the dough hook. I let it rise in an unheated oven with a bowl of hot tap water for company. I have a sauce for pasta ready from my garden tomatoes, green peppers, and eggplant chunks, and it's shaping up to be a pretty special dinner.
Pat Nyswonger
Wednesday 17th of January 2024
Lisa, that sounds awesome! I am confident that this is going to be a special dinner! Thanks for your feedback 😊