Enjoy your homemade focaccia! It's delicious served warm, at room temperature, or used for sandwiches.
- Mix the dough
In a large bowl, whisk together flour, salt, and yeast. Add warm water and stir with a wooden spoon until no dry flour remains. The dough will be very sticky and shaggy.
- First rise
Cover the bowl with plastic wrap or a damp kitchen towel. Let it rise at room temperature for 12-18 hours. The dough will double in size and be dotted with bubbles.
- Prepare the pan
Pour 2 tablespoons of olive oil into a 9×13 inch baking pan. Use your fingers to coat the entire surface and sides.
- Shape the dough
Gently scrape the dough into the oiled pan. With oiled hands, gently stretch the dough to fill the pan. If it resists, let it rest for 10-15 minutes, then try again.
- Second rise
Cover the pan and let the dough rise for another 2 hours until puffy.
- Preheat
When the second rise is nearly complete, preheat your oven to 450°F (230°C).
- Create dimples
Drizzle the remaining 2 tablespoons of olive oil over the dough. Using your fingertips, press deeply into the dough to create dimples all over the surface.
- Add toppings
Sprinkle with flaky sea salt and add any desired toppings, pressing them gently into the dimples.
- Bake
Bake for 20-25 minutes until golden brown and crisp around the edges.
- Cool
Let the focaccia cool in the pan for 5 minutes, then transfer to a wire rack. For the best texture, allow it to cool for at least 20 minutes before slicing.
- Calories:220 kcal
- Fat :7 grams
- Protein:4 grams
- Carbohydrates:34 grams
Why I Love This No Knead Focaccia Recipe. I’ve always loved the smell of freshly baked bread, but kneading dough? Not my thing. That’s why this no-knead focaccia recipe completely changed the game for me. It’s everything I want in homemade bread—crispy on the outside, light and airy on the inside, and full of rich olive oil flavor. And the best part? I don’t need to knead or fuss over it.
Just a Bowl, a Spoon, and Some Patience
This recipe doesn’t ask for much. With just a bowl, a wooden spoon, and a little time, I end up with bakery-quality bread. I mix the dough in minutes, cover it, and let time work its magic. The slow fermentation gives it that complex flavor and chewy texture I love.
Olive Oil, Dimples, and Your Favorite Toppings
What makes no knead focaccia so special are the deep dimples across the surface. I press them in with my fingers just before baking, creating little pockets for olive oil to pool and soak in. Sometimes I keep it simple with sea salt and rosemary, but other days I get creative—think cherry tomatoes, garlic slivers, or caramelized onions.
No Knead Focaccia Recipe
This focaccia shines alongside soups, salads, or pasta dishes, but I often enjoy it on its own, warm from the oven. It’s so satisfying to tear into a piece that crackles on the outside and melts in your mouth inside.If you’ve never made bread before, start here. This bread is forgiving, delicious, and wildly impressive for how little effort it takes. This No-Knead Focaccia recipe delivers authentic Italian flavor with minimal effort.
This foolproof method uses time instead of kneading to create a perfectly textured bread with a crispy, olive-oil infused exterior and a light, airy crumb. The signature dimples not only give this flatbread its distinctive appearance but also create pockets to hold fragrant olive oil and your favorite toppings. Whether you’re a beginner or experienced baker, this No-Knead Focaccia recipe requires just basic pantry ingredients and patience, resulting in a bakery-quality bread that’s ideal for serving with meals, creating sandwiches, or enjoying on its own.
The Perfect Bread
