No-Knead Focaccia Recipe: Easy Italian Bread

Imagine biting into a piece of fragrant, airy bread, crisp on the outside and soft inside, bursting with olive oil and herbs. That’s exactly what you can expect from this no knead focaccia recipe! It’s so simple, even if you’ve never baked bread before, you can make this amazing Italian treat.

Discover the Magic of No-Knead Focaccia

Making bread at home can sound like a lot of work, but this no-knead focaccia recipe changes everything.

A Simple Recipe for Authentic Flavor

Focaccia is a type of flatbread from Italy, and it’s known for its wonderful texture and taste. With this easy no knead focaccia recipe, you get all that flavor without needing to knead the dough.

Why This Focaccia Will Become Your New Favorite

This recipe is truly special because it’s incredibly simple. You mix a few ingredients, let it sit, and bake. That’s it! It’s much easier than you might think to create bakery-quality bread right in your own kitchen.

The Beauty of No-Knead Baking: Effortless and Flavorful

The secret is time. Letting the dough rest and rise slowly develops amazing flavors all on its own. This hands-off approach means you can fit baking fresh focaccia into even a busy day.

Why This No-Knead Focaccia Recipe is Special

What makes this particular no knead focaccia recipe stand out? Let me tell you.

Perfect for Beginners: Minimal Effort, Maximum Reward

If you’re new to baking bread, this is the perfect place to start. There’s no complicated kneading, no special equipment needed. Just simple steps and fantastic results.

Incredible Flavor and Texture with Simple Ingredients

You won’t believe how much flavor comes from just flour, water, yeast, olive oil, and salt. It’s the quality of ingredients and the slow rise that work together to create something truly delicious.

Impress Your Friends and Family with Homemade Focaccia

Imagine bringing a warm, fragrant focaccia to the table. It’s sure to impress everyone, and they’ll never guess how easy it was to make.

Essential Ingredients for Your No-Knead Focaccia

Let’s talk about what you’ll need for this incredible no knead focaccia recipe. Good ingredients make a big difference.

Flour Power: Choosing the Right Flour (Bread Flour vs. All-Purpose)

For the best no knead focaccia, bread flour is recommended. It has more protein, which helps create that wonderful chewy texture. But don’t worry, all-purpose flour will also work if that’s what you have. Just be aware the texture might be a bit different, still delicious though!

Yeast Made Easy: Active Dry or Instant Yeast?

This no knead focaccia recipe is flexible. You can use active dry yeast or instant yeast. Instant yeast is sometimes called “rapid rise” and you can add it directly to the flour. If using active dry yeast, you’ll need to dissolve it in a little warm water first to wake it up.

Olive Oil: The Heart of Focaccia – Quality Matters

Olive oil isn’t just an ingredient in no knead focaccia; it’s key to the flavor and texture. Use a good quality extra virgin olive oil if you can. It really makes a difference in the rich taste of the focaccia. I always say, good olive oil is like sunshine in a bottle!

Water & Salt: Simple but Crucial for Dough Perfection

Water hydrates the flour and helps the yeast do its work. Use lukewarm water, not too hot and not too cold. Salt is also vital; it controls the yeast and adds flavor. Don’t skip the salt!

Optional Flavor Boosters: Herbs, Garlic, and More

While basic focaccia is amazing, you can easily add more flavor. Rosemary and sea salt are classic toppings for no knead focaccia. You could also try adding minced garlic, olives, or cherry tomatoes. Get creative!

Step-by-Step Guide to No-Knead Focaccia Perfection

Ready to bake? Let’s go through the simple steps for this no knead focaccia recipe.

Mixing the Dough: The Hands-Off Approach

This is the “no-knead” part!

Combining Dry and Wet Ingredients

In a large bowl, you simply mix together the flour, yeast, and salt. Then, you pour in the water and olive oil. Stir it all together until just combined. It will be a sticky dough, and that’s perfectly fine.

Achieving the Perfect Dough Consistency

The dough for no knead focaccia should be quite wet and shaggy. Don’t worry if it looks a little messy; that’s what we want. This high hydration is what gives focaccia its signature airy texture.

The First Rise: Overnight Magic for Flavor Development

Now for the magic of time.

Bulk Fermentation Explained

“Bulk fermentation” is just a fancy way of saying the first rise of the dough. This long, slow rise at room temperature (or even in the fridge) is where the flavor really develops in no knead focaccia.

Time and Temperature Considerations

Ideally, you want to let your no knead focaccia dough rise for 12-18 hours. You can leave it at room temperature, or for an even more complex flavor, let it rise in the refrigerator for up to 24 hours. In warmer temperatures it will rise faster, in cooler temperatures, slower.

Shaping and Second Rise: Preparing for Baking

Time to get ready for the oven.

Gentle Dough Handling

After the first rise, the dough will be bubbly and soft. Gently pour it into your prepared baking pan. Try to be gentle so you don’t deflate all those lovely air bubbles we worked so hard to create during the first rise.

Proofing in the Baking Pan

Now, let the dough have a second rise right in the baking pan. This is called proofing. It usually takes about 30-60 minutes. You’ll see it puff up a bit more, getting ready for baking.

Dimpling and Topping: Creating Signature Focaccia Texture

This is where the fun begins and you create the classic look of no knead focaccia!

The Art of Dimpling: Why It’s Important

Dimpling the dough isn’t just for looks. Pressing your fingers into the dough creates little wells that hold olive oil and toppings, giving each bite amazing flavor and preventing large bubbles from forming during baking.

Classic and Creative Topping Ideas (Rosemary, Sea Salt, Olives, Tomatoes)

For a classic no knead focaccia, drizzle generously with more olive oil and sprinkle with sea salt and fresh rosemary. But feel free to experiment! Pitted olives, halved cherry tomatoes, thinly sliced onions, or even a sprinkle of parmesan cheese are all delicious.

Baking to Golden Brown: Achieving Crispy Edges and Soft Interior

Almost there! Baking is the final step in this no knead focaccia recipe.

Oven Temperature and Baking Time

Bake your no knead focaccia in a preheated oven at a fairly high temperature – around 425°F (220°C). Baking time is usually about 20-25 minutes, but keep an eye on it. You want it golden brown and gorgeous.

Tips for Even Baking

To ensure even baking, rotate the pan halfway through baking. This helps the focaccia bake and brown evenly all over.

Cooling and Serving: Enjoying Your Homemade Focaccia

Patience, almost time to eat!

Best Way to Cool Focaccia

Let your freshly baked no knead focaccia cool in the pan for a few minutes before transferring it to a wire rack to cool slightly. This prevents the bottom from getting soggy.

Serving Suggestions for Any Meal

Focaccia is wonderful warm or at room temperature. It’s great as an appetizer, a side with Italian dishes, or even as sandwich bread. Try it with Italian Potato Pizza Recipe: Simple, Quick, and Irresistibly Delicious for a full Italian-inspired meal!

Expert Tips for No-Knead Focaccia Success

From my kitchen tests, I discovered a few secrets to really make your no knead focaccia recipe shine.

Secrets to Achieving Big Bubbles and Airy Texture

The key to those beautiful, big bubbles in no knead focaccia is high hydration dough and gentle handling. Don’t punch down the dough aggressively; instead, gently stretch and fold it when you pour it into the pan.

Troubleshooting Common Focaccia Issues (Dense Focaccia, Uneven Baking)

If your focaccia is dense, it might not have risen enough. Make sure your yeast is fresh and give it enough time for both rises. Uneven baking can often be fixed by rotating the pan during baking, as I mentioned earlier.

The Importance of High Hydration Dough

The high water content in this no knead focaccia recipe is essential. Don’t be tempted to add more flour if the dough seems too sticky. That stickiness is what creates the airy, open crumb.

Using a Dough Scraper for Easy Handling

A dough scraper (or bench scraper) is your best friend when working with sticky doughs like this no knead focaccia. It helps you handle and transfer the dough without making a mess.

Delicious Variations and Topping Ideas to Elevate Your Focaccia

Once you master the basic no knead focaccia recipe, you can get really creative with flavors!

Savory Twists: Garlic and Herb, Olive and Tomato, Cheese Focaccia

Try adding roasted garlic cloves and extra herbs like thyme or oregano to the dough itself. For toppings, consider Kalamata olives and sun-dried tomatoes, or a sprinkle of grated parmesan or pecorino cheese before baking.

Sweet Surprises: Dessert Focaccia with Fruit and Honey

Believe it or not, focaccia can be sweet too! Try drizzling the baked focaccia with honey and sprinkling with fresh berries or sliced figs for a delightful dessert.

Seasonal Adaptations: Incorporating Seasonal Vegetables and Herbs

In spring, try asparagus and peas. Summer? Corn and basil. Fall? Roasted butternut squash and sage. Winter? Rosemary and root vegetables. Focaccia is wonderful with seasonal toppings!

Serving Suggestions: What to Pair with Your No-Knead Focaccia

No knead focaccia is so versatile!

Perfect Appetizer for Gatherings

Serve squares of warm focaccia with a drizzle of balsamic vinegar and a sprinkle of flaky sea salt as a simple and elegant appetizer.

Side Dish for Italian Feasts

It’s a natural sidekick to pasta dishes, lasagnas like Easy Lasagna Rollups Recipe, and grilled meats.

Delicious Base for Sandwiches and Bruschetta

Slice focaccia horizontally to make hearty sandwiches, or toast slices and top with fresh tomatoes and basil for bruschetta.

Enjoy with Soups and Salads

A piece of warm focaccia is perfect for dipping into a bowl of hearty soup or enjoying alongside a fresh salad.

Make-Ahead and Storage Instructions for Freshness

Want to bake ahead? No problem!

How to Store Focaccia to Maintain Texture

Store leftover no knead focaccia at room temperature in an airtight container for up to 2 days. To keep the crust crisp, you can also store it loosely wrapped in foil.

Freezing Focaccia for Longer Shelf Life

Focaccia freezes beautifully. Let it cool completely, then wrap tightly in plastic wrap and then foil, or place in a freezer bag. It will keep well in the freezer for up to 2-3 months.

Reheating Tips for Best Results

To reheat frozen focaccia, thaw it overnight in the refrigerator or at room temperature. Then, warm it in a preheated oven at 350°F (175°C) for about 5-10 minutes, or until heated through and crust is crisp again. A quick zap in the microwave will soften it, but it won’t be as crisp.

Frequently Asked Questions About No-Knead Focaccia

Related Recipes You Might Love

Want to explore more easy baking and Italian flavors?

Explore Other Easy Bread Recipes

If you love the simplicity of no-knead baking, you might also enjoy making Homemade Crepe Recipe or even a simple potato pizza base like in How to Make a Perfect Potato Pizza Base.

Try More Italian Baking Classics

Expand your Italian baking repertoire with recipes for almond croissants like The Best Homemade Almond Croissants or chocolate croissants, similar to Homemade Chocolate Croissants.

Perfect Pairings: Appetizers and Mains to Serve with Focaccia

Consider serving your focaccia with hearty Italian mains or as a side to flavorful soups and salads.

No-Knead Focaccia Recipe

Bake delicious no-knead focaccia at home with this simple recipe! Learn how to make flavorful, airy focaccia with minimal effort. Perfect for beginners. Get the recipe now!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Course Appetizer

Cuisine Italian

Servings 12 servings

Calories 250 kcal

Ingredients

  

• 4 cups bread flour or all-purpose flour plus more for dusting
• 2 tsp salt
• 2 tsp instant yeast or 2 1/4 teaspoons 7g active dry yeast
• 1 1/2 cups (lukewarm water
• 1/2 cup extra virgin olive oil plus more for greasing and topping
• Optional toppings: rosemary sea salt, cherry tomatoes, olives, garlic

Instructions

 

• Mix Dry Ingredients: In a large bowl, whisk together flour, salt, and yeast (if using instant yeast). If using active dry yeast, dissolve it in lukewarm water with a pinch of sugar for 5 minutes before adding.
• Add Water and Olive Oil: Pour lukewarm water and 1/4 cup olive oil into the bowl with dry ingredients. Stir until just combined into a shaggy, sticky dough. Do not knead.
• First Rise (Bulk Fermentation): Cover the bowl with plastic wrap or a damp cloth and let it rise at room temperature for 12-18 hours, or in the refrigerator for up to 24 hours. The dough should have doubled or tripled in size and be bubbly.
• Prepare Baking Pan and Second Rise: Generously grease a 9×13 inch baking pan with olive oil. Gently pour the dough into the prepared pan. Let it rest and rise for a second proof in the pan for 30-60 minutes.
• Dimple and Top: Preheat oven to 425°F (220°C). Dimple the dough deeply with your fingers, creating wells across the surface. Drizzle generously with remaining 1/4 cup olive oil. Sprinkle with sea salt and optional toppings like rosemary, olives, or cherry tomatoes.
• Bake: Bake in the preheated oven for 20-25 minutes, or until golden brown and cooked through. Rotate the pan halfway through baking for even browning.
• Cool and Serve: Let the focaccia cool in the pan for a few minutes before transferring to a wire rack to cool slightly. Serve warm or at room temperature. Enjoy!

Notes

• Flour Choice: Bread flour is highly recommended for its higher protein content, which develops gluten and creates a chewier, airier focaccia. However, all-purpose flour will also work, especially if you are aiming for a softer, slightly denser texture. If using all-purpose flour, the rising time might be a little faster, so keep an eye on the dough.
• Yeast Activity: Ensure your yeast is fresh and active. If using active dry yeast, always proof it in lukewarm water with a pinch of sugar for 5-10 minutes before mixing with other ingredients. It should become foamy, indicating it’s alive and ready to use. If it doesn’t foam, your yeast might be old and you should replace it. For instant yeast, you can mix it directly with the dry ingredients.
• Water Temperature: Lukewarm water is crucial for activating the yeast without killing it. Aim for water that feels comfortably warm to the touch, around 100-110°F (38-43°C). Too hot and it can kill the yeast; too cold and it will slow down yeast activity significantly.
• First Rise Time: The bulk fermentation time is flexible but important for flavor development. A longer, slower rise (especially in the refrigerator) will result in a more complex and flavorful focaccia. If you’re short on time, a 12-hour room temperature rise is generally sufficient. In very warm environments, the rise may be faster, so check the dough after about 8-10 hours.
• Dough Stickiness: Don’t be alarmed by the stickiness of the dough. This high hydration is key to the airy texture of no-knead focaccia. Resist the urge to add more flour while mixing. Use a dough scraper or wet hands to handle the dough.
• Gentle Handling: When transferring the dough after the first rise, handle it gently to retain the air bubbles that have formed. Pouring it out and gently stretching it into the pan is better than aggressively punching it down.
• Dimpling Depth: Dimple the dough deeply and generously. These wells not only create the classic focaccia look but also allow olive oil and toppings to pool and flavor the bread beautifully.
• Olive Oil Generosity: Focaccia loves olive oil! Don’t be shy with it. Use a good quality extra virgin olive oil for the best flavor. The oil contributes to the crispy crust and rich taste.
• Baking Pan Size: A 9×13 inch baking pan is recommended for this recipe to achieve a classic focaccia thickness. Using a smaller pan might result in a thicker focaccia that may require a longer baking time.
• Baking Temperature and Time: Oven temperatures can vary. Keep an eye on the focaccia during baking. You’re looking for a golden brown color and a cooked-through interior. If it’s browning too quickly, you can loosely tent it with foil for the last part of baking to prevent over-browning while ensuring it cooks through.
• Cooling is Important: Allow the focaccia to cool slightly on a wire rack after baking. This prevents the bottom from becoming soggy and allows the texture to set properly.
• Make it Your Own: Experiment with toppings! Beyond rosemary and sea salt, try different herbs, vegetables, cheeses, or even sweet toppings for dessert focaccia variations.

Keyword beginner focaccia, easy focaccia recipe, homemade bread, Italian bread, no knead focaccia recipe