Easy No-Knead Focaccia Bread
Easy No-Knead Focaccia Bread is the ultimate beginner-friendly recipe for soft, fluffy, and crispy Italian bread. With no kneading required, this foolproof method creates bakery-style focaccia using simple pantry ingredients, olive oil, and time. Perfect for sandwiches, soups, or as a savory snack — it’s golden, aromatic, and irresistibly light.
Ingredients
- 3 ½ cups all-purpose flour
- 2 tsp instant yeast
- 2 tsp salt
- 1 ½ cups warm water not hot
- 3 tbsp olive oil plus more for drizzling
- Optional Toppings:
- Fresh rosemary or thyme
- Flaky sea salt
- Sliced cherry tomatoes
- Garlic and parmesan
- Black olives or caramelized onions
Instructions
- Mix the Dough: In a large bowl, combine flour, yeast, and salt. Add warm water and stir until a sticky dough forms. Cover and let rest 8–12 hours at room temperature.
- Prepare the Pan: Drizzle olive oil into a baking pan. Transfer dough gently, using oiled hands. Let rise for 1–2 hours.
- Dimple the Dough: Drizzle more olive oil on top, press dimples with your fingertips, and sprinkle sea salt and toppings.
- Bake: Bake at 425°F (220°C) for 20–25 minutes, until golden and crisp.
- Cool and Serve: Let cool slightly before slicing.
Notes
- Use high-quality olive oil for the best flavor and texture.
- Longer fermentation (overnight) enhances flavor and structure.
- Avoid overbaking; focaccia should be golden, not dry.
- Cool completely before storing to maintain the crumb.