This easy no-knead focaccia bread recipe makes one thick, airy 9 x 13-inch focaccia with a crisp olive-oil bottom and a soft, chewy, hole-filled center. Mix the wet dough in about 10–15 minutes, let it rise for 8–18 hours, proof it in the pan for 1 1/2–2 1/2 hours, and bake at 450°F for 25–30 minutes.
The long rise creates wonderful flavor without kneading, while generous extra-virgin olive oil gives the crust its irresistible golden edges. Finish it with flaky sea salt and rosemary, or add garlic, olives, cherry tomatoes, or thinly sliced onion for a bakery-worthy loaf at home.
Jump to RecipeWhy You’ll Love This Recipe
This is the kind of bread that makes a kitchen smell like a neighborhood bakery. The dough needs no kneading, no stand mixer, and no complicated shaping, yet the finished focaccia has a beautifully open crumb and a crisp, savory crust.
The secret is time. A slow room-temperature rise allows the flour to hydrate and the yeast to develop flavor while you sleep or go about your day.
It is also an excellent make-ahead bread for dinner parties, weekend lunches, picnics, and holiday gatherings. Cut it into squares for dipping, use it as a sandwich bread, or serve it alongside soup and salad.
For another festive baking idea, you may also enjoy these Christmas tree pastries when planning a holiday spread.
Ingredients You’ll Need
The ingredient list is short, but each component matters. Use all-purpose or bread flour, depending on what you have available; bread flour may give the loaf a slightly chewier bite.
- 500 g flour: About 4 cups when spooned and leveled. Weighing the flour gives the most dependable result.
- 400 g lukewarm water: This creates the wet, high-hydration dough that produces airy focaccia.
- 10 g fine sea salt: This is about 1 3/4 teaspoons. If using Diamond Crystal kosher salt, use about 1 tablespoon.
- 4 g instant yeast: About 1 1/4 teaspoons, enough for the long rise.
- 60 g extra-virgin olive oil: About 1/4 cup, divided between the dough, pan, and topping.
- Flaky sea salt and rosemary: These provide the classic savory finish.
Optional toppings can change the personality of the loaf. Add sliced garlic for a sharper flavor, olives for briny richness, cherry tomatoes for juicy sweetness, or thinly sliced onion for a fragrant, caramelized finish.
A small dish of hot pepper jelly also makes a wonderful sweet-spicy accompaniment for warm focaccia and soft cheese.
How to Make It Step-by-Step
Step 1: Mix the dry ingredients in a large bowl by combining the flour, fine sea salt, and instant yeast. Stir thoroughly so the salt and yeast are distributed before adding liquid.
Step 2: Pour in the lukewarm water and about 30 g, or 2 tablespoons, of the olive oil. Stir with a wooden spoon or spatula until no dry pockets remain and the mixture becomes wet and shaggy; resist the temptation to add more flour.
Step 3: Cover the bowl tightly with a lid, reusable cover, or plastic wrap. Leave it at room temperature for 8–18 hours, until the dough has doubled, looks very bubbly, and feels aerated.
Step 4: Oil a 9 x 13-inch metal baking pan with about 15 g, or 1 tablespoon, of olive oil. Scrape the risen dough into the pan, turning it once so the outside is coated in oil.
Step 5: Use oiled or wet fingers to gently stretch the dough toward the corners. If the dough pulls back, stop and let it rest for 10–15 minutes, then stretch it again without forcing it.
Step 6: Cover the pan and let the dough complete its second rise for 1 1/2–2 1/2 hours. It is ready when it looks puffy and jiggles noticeably when you gently shake the pan.
Step 7: Heat the oven to 450°F, or 230°C. Drizzle the remaining olive oil over the dough, making sure some oil settles into the edges and future dimples.
Step 8: Oil your fingertips and press firmly into the dough, creating the signature focaccia dimples. Press nearly to the bottom of the pan, but do so carefully so the dough remains light and bubbly.
Step 9: Sprinkle on flaky sea salt and chopped rosemary, then add any optional toppings. Bake for 25–30 minutes, rotating the pan once if necessary, until the surface is deeply golden brown.
Step 10: If you prefer a crunchier base, remove the focaccia from the pan and place it directly on the oven rack for the last 3–5 minutes. Let it cool for at least 10–15 minutes before slicing so the crumb can settle.
Pro Tips for Light, Crisp Focaccia
The dough should be very wet and sticky. That texture is intentional and is essential for a moist interior with large air pockets, so avoid correcting it with extra flour.
Wet or generously oiled hands make handling much easier. A dough scraper is also helpful when transferring the mixture from the bowl to the pan.
Choose a metal pan whenever possible. Metal transfers heat efficiently, helping the bottom brown and crisp, while glass may produce a paler base.
Pay close attention to the second rise. Under-proofed dough will bake up denser and less airy, while properly proofed dough will look inflated and wobble gently in the pan.
Press the dimples deeply and evenly. They hold olive oil and seasoning, creating little savory pools across the surface without requiring any special shaping skills.
For a complete casual meal, serve focaccia with air fryer meatballs, tomato sauce, and a crisp green salad.
Serving Ideas and Flavor Variations
Warm focaccia is delicious on its own, but a simple dip makes every dimple even more enjoyable. Pour extra-virgin olive oil into a shallow dish and add cracked black pepper, grated Parmesan, or a pinch of dried herbs.
For a classic rosemary version, scatter the chopped herb evenly over the dough with flaky sea salt. For a Mediterranean variation, add olives and thinly sliced garlic, taking care not to crowd the surface.
Cherry tomatoes make the bread colorful and juicy. Press them lightly into the dough before baking so they roast in place without tearing the surface.
Thinly sliced onion becomes sweet and fragrant as it bakes. Pat very wet toppings dry first, since excess moisture can soften the crust.
Leftover squares can become excellent sandwich bread. Split them horizontally and fill with roasted vegetables, mozzarella, cured meats, or a spoonful of pesto.
Finish a relaxed meal with cake batter fudge or bright citrus lime bars for dessert.
Storage and Reheating
Let the focaccia cool completely before storing it. Place it in an airtight container or wrap it well at room temperature, where it is best enjoyed within a day or two.
To refresh a slice, warm it in a hot oven until the edges become crisp and the center softens. Avoid microwaving for too long, as it can make the bread chewy.
For longer storage, wrap individual pieces securely and freeze them. Thaw at room temperature, then reheat in the oven until warmed through.
If the crust loses some of its crispness, a few minutes in the oven will restore much of its original texture. Always allow the bread to cool slightly after reheating before serving.
Easy No-Knead Focaccia Bread
Ingredients
Method
- Combine the flour, salt, and instant yeast in a large bowl. Add the lukewarm water and 30 g, or 2 tablespoons, of the olive oil, then stir with a wooden spoon or spatula until a wet, shaggy dough forms.
- Cover the bowl tightly and let the dough rise at room temperature for 8–18 hours, preferably overnight. It should become doubled in size, very bubbly, and visibly aerated.
- Pour about 15 g, or 1 tablespoon, of olive oil into a 9 x 13-inch metal baking pan. Scrape the dough into the pan and turn it once so the dough is coated with oil.
- Gently stretch the dough toward the corners of the pan. If it resists or springs back, let it rest for 10–15 minutes before stretching again.
- Cover the pan and let the dough rise for 1 1/2–2 1/2 hours, until it looks puffy and jiggles when the pan is gently shaken. Meanwhile, heat the oven to 450°F, or 230°C.
- Drizzle the remaining olive oil over the dough and oil your fingertips. Press firmly into the dough to make deep dimples, nearly reaching the bottom of the pan without knocking all the air out.
- Sprinkle the surface with flaky sea salt and chopped rosemary, adding garlic, olives, tomatoes, or onion if desired. Bake for 25–30 minutes, rotating once if needed, until deeply golden brown.
- For a crisper bottom, carefully remove the focaccia from the pan and place it directly on the oven rack for the final 3–5 minutes. Cool for at least 10–15 minutes before slicing.
Notes
Final Thoughts
This easy no-knead focaccia proves that great homemade bread does not require complicated technique. Stir together the wet dough, give it plenty of time to rise, oil the pan generously, and let your fingertips create those irresistible dimples.
Once you learn how the puffy dough should look and jiggle, the recipe becomes wonderfully reliable. Keep the toppings simple with rosemary and flaky salt, or make each batch your own with garlic, olives, tomatoes, or onion.
Serve it warm and fresh for the crispiest crust and softest center. With just a few minutes of active work, you can have a generous pan of flavorful bread ready for sharing.