Easy No-Knead Focaccia Bread Recipe (Crispy & Fluffy)

This overnight no-knead focaccia uses a very wet dough, a long room-temperature rise, and plenty of olive oil to create crisp edges and a fluffy, airy center. Finish it with flaky sea salt, rosemary, and your favorite savory toppings.

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Prep Time 15

Cook Time 25

Total Time 10

Servings: 12 servings

Ingredients Method Notes

Ingredients

Dough

500 g (about 4 cups) Bread flour or all-purpose flour
480 g (2 cups) Lukewarm water
7 g (2¼ teaspoons) Instant yeast
10 g (about 2 teaspoons) Fine salt
60 ml (¼ cup), divided Extra-virgin olive oil

Topping

To taste Flaky sea salt
Optional Fresh rosemary

Optional Toppings

As desired Halved cherry tomatoes, sliced olives, roasted garlic, or thinly sliced onion

Method

Step-by-Step

Mix the flour, instant yeast, and fine salt in a large bowl. Add the lukewarm water and about 2 tablespoons of the olive oil, then stir with a wooden spoon or spatula until no dry flour remains.
Cover the bowl tightly and let the sticky dough rise at room temperature for 8–24 hours. It should double in size and become bubbly and visibly aerated.
Pour 1–2 tablespoons of olive oil into a 9 x 13-inch metal baking pan. Transfer the dough into the pan, turn it once to coat it with oil, and gently stretch it toward the corners.
Cover the pan and let the dough rise for another 1½–2 hours, until very puffy. If it resists while stretching, let it rest for 10–15 minutes before trying again.
Heat the oven to 425°F (220°C). Drizzle the remaining olive oil over the dough, oil your fingertips, and press deeply into the dough to make dimples that reach close to the bottom of the pan.
Sprinkle with flaky sea salt, fresh rosemary, and any optional toppings. Bake for 25–30 minutes, rotating the pan once if needed, until deeply golden on top and crisp around the edges.
Cool the focaccia for at least 10 minutes before slicing into about 12 pieces. Serve warm or at room temperature.

Notes

Use a metal pan for the crispiest bottom and edges, and do not skimp on the olive oil. For a same-day version, use the same 2¼ teaspoons of instant yeast and let the dough rise in a warm place for about 2 hours, followed by the 1½–2-hour pan proof.