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. 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.
– 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)
1. 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.
1. 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.
1. 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.
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.
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.