If you have been looking for a way to enjoy fresh, bakery-style focaccia without the fuss, you are going to love this Super Easy No-Knead Focaccia Recipe. It’s the perfect blend of soft, airy dough infused with rich olive oil flavor, and the best part is you do not need to knead anything or have fancy equipment. This focaccia transforms simple ingredients into a beautiful golden loaf that is dimpled on top and bursting with those classic savory notes. Whether you’re a seasoned baker or just starting out, this recipe is absolute magic for making homemade bread a joyful, effortless experience.
Ingredients You’ll Need
The beauty of this Super Easy No-Knead Focaccia Recipe lies in its simplicity—each ingredient plays a tiny yet crucial role, combining to create that iconic texture and taste. From the flour providing the structure to the olive oil adding richness and color, here’s everything you’ll want to gather before starting.
- 3 cups all-purpose flour: The foundation that gives your focaccia its soft crumb and structure.
- 1 tsp salt: Enhances all the flavors and balances the dough perfectly.
- 2 ¼ tsp active dry yeast (1 packet): The secret agent that makes your dough rise and become wonderfully airy.
- 1 ¼ cups warm water (110°F / 43°C): Activates the yeast gently and keeps the dough sticky and moist.
- ¼ cup olive oil, plus more for pan and topping: Delivers that classic rich, fruity flavor and helps create a crispy crust.
- 1–2 tsp dried herbs (rosemary, Italian seasoning, or thyme): Add a fragrant herbal note that takes the bread to the next level.
- Flaky sea salt, for topping: Creates little bursts of saltiness and a pleasant crunch on top.
How to Make Super Easy No-Knead Focaccia Recipe
Step 1: Mix the Dry Ingredients
Start by whisking together the flour, salt, and yeast in a large bowl. This ensures that the yeast and salt are evenly distributed, which is key for consistent rising and flavor in your Super Easy No-Knead Focaccia Recipe. Take a moment to appreciate how these simple pantry staples will soon come together into something truly delicious.
Step 2: Add the Wet Ingredients
Next, pour in the warm water and olive oil. Stir everything with a wooden spoon or spatula until you get a sticky dough that just comes together. Resist the temptation to add more flour here. That tackiness is essential for achieving the focaccia’s signature fluffy yet tender texture.
Step 3: Let the Dough Rise
Cover the bowl loosely with plastic wrap or a kitchen towel and let it rise at room temperature for about 1 to 1½ hours. You’ll know it’s ready when it has doubled in size and looks bubbly and soft. This easy step means the yeast does all the work for you, no kneading necessary!
Step 4: Prepare the Pan and Stretch the Dough
Generously oil a 9×13-inch baking pan, then transfer the dough into it. Using your hands, gently stretch and press the dough to fit the pan evenly. Don’t stress if it doesn’t fill every corner perfectly—this rustic look is all part of the charm in your Super Easy No-Knead Focaccia Recipe.
Step 5: Let It Rest Again
Cover the dough in the pan and let it rest for another 20 to 30 minutes. It will puff up beautifully in this time, preparing for that golden finish in the oven.
Step 6: Preheat and Dimple the Dough
While the dough rests, preheat your oven to 425°F (220°C). Then, using oiled fingertips, dimple the surface of the dough by pressing down gently but firmly all over. This creates the classic focaccia look and makes extra pockets to hold olive oil and herbs.
Step 7: Top and Bake
Drizzle some extra olive oil over the dimples, sprinkle your dried herbs and flaky sea salt evenly on top, and slide the pan into the oven. Bake for 20 to 25 minutes until you see a gorgeous golden crust that’s crisp on the outside while soft inside.
Step 8: Cool and Enjoy
Allow your focaccia to cool slightly before slicing into about 12 pieces. This resting helps the texture set perfectly so every bite is a mouthful of olive oil magic.
How to Serve Super Easy No-Knead Focaccia Recipe
Garnishes
While the classic salty and herbal topping is always a winner, you can get creative with garnishes like fresh rosemary sprigs, thinly sliced garlic cloves, or even some sun-dried tomatoes before baking to upgrade your focaccia’s flavor and aroma.
Side Dishes
This focaccia is insanely versatile and pairs beautifully with soups, salads, and pasta dishes. It also makes a fantastic base for sandwiches or can simply be enjoyed dipped in olive oil, balsamic vinegar, or your favorite spreads.
Creative Ways to Present
Try tearing your focaccia into rustic chunks for a casual bread basket, or serve it alongside a charcuterie board with cheeses, olives, and cured meats. For gatherings, layering it with fresh mozzarella and tomatoes creates an easy and elegant appetizer.
Make Ahead and Storage
Storing Leftovers
If you have any leftover focaccia (which is rare!), store it wrapped tightly at room temperature for up to two days. This helps maintain its softness and keeps the crust from hardening too quickly.
Freezing
To extend its shelf life, wrap focaccia slices individually in plastic wrap and place them in a freezer-safe bag. It freezes well for up to one month, allowing you to enjoy homemade focaccia anytime.
Reheating
When ready to eat, reheat slices in a preheated oven at 350°F (175°C) for 5 to 8 minutes. This refreshes the crispy crust and warms the inside so it tastes just like freshly baked.
FAQs
Can I use whole wheat flour for this recipe?
Yes! You can substitute half or all of the all-purpose flour with whole wheat flour, but expect a denser texture and a nuttier flavor. You may also need a bit more water to keep the dough sticky enough.
Why doesn’t my focaccia rise as much as expected?
Make sure your yeast is fresh and that the water temperature is warm but not hot, around 110°F (43°C). In colder environments, dough can take longer to rise, so give it extra time if needed.
Is it necessary to use dried herbs or can I use fresh?
You can absolutely substitute fresh herbs! Just slightly reduce the quantity because fresh herbs have a stronger, more potent flavor. Sprinkle them on top before baking for a fragrant finish.
Can I add toppings like olives or cherry tomatoes?
Definitely. Adding toppings like sliced olives, cherry tomatoes, or even caramelized onions before baking adds wonderful layers of flavor. Just press them gently into the dough when you dimple it.
What if I want a thicker or thinner focaccia?
For a thicker focaccia, use a smaller baking pan or less oil in the pan to help the dough rise upwards. For thinner, stretch the dough more and use a larger pan. Either way, the recipe adapts well to your preference.
Final Thoughts
There is something incredibly satisfying about pulling a warm, golden focaccia fresh from the oven, especially when it is as effortless as this Super Easy No-Knead Focaccia Recipe. It’s a wonderful way to experience homemade bread without intimidation or complicated steps. I promise once you make this, it will become your go-to recipe for impressive, delicious focaccia that anyone can master. Go ahead and give it a try—you deserve that first buttery, herb-scented bite!
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Super Easy No-Knead Focaccia Recipe
- Total Time: 2 hours
- Yield: 1 focaccia (about 12 pieces)
- Diet: Vegan
Description
This Super Easy No-Knead Focaccia is a soft and fluffy Italian bread infused with rich olive oil flavor. Perfect for beginners, it requires no kneading or special tools. The dough is simply mixed, left to rise, then baked to a golden perfection with a dimpled top and sprinkled with herbs and flaky sea salt.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 1 tsp salt
- 2 ¼ tsp active dry yeast (1 packet)
Wet Ingredients
- 1 ¼ cups warm water (110°F / 43°C)
- ¼ cup olive oil, plus more for pan and topping
Toppings
- 1–2 tsp dried herbs (rosemary, Italian seasoning, or thyme)
- Flaky sea salt, for topping
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, salt, and active dry yeast until well combined.
- Add Wet Ingredients: Pour in the warm water and olive oil. Stir with a spoon until a sticky dough forms, ensuring all the flour is moistened.
- First Rise: Cover the bowl with a clean towel or plastic wrap and let the dough rise at room temperature for 1 to 1½ hours, or until it has doubled in size and bubbles appear on the surface.
- Prepare Pan: Generously coat a 9×13-inch baking pan with olive oil to prevent sticking and add flavor.
- Shape Dough: Transfer the risen dough into the prepared pan. Gently stretch and press it out to evenly fill the pan without tearing the dough.
- Second Rise: Cover the pan and let the dough rest for 20 to 30 minutes until it becomes puffy and slightly risen again.
- Preheat Oven: While the dough is resting, preheat your oven to 425°F (220°C) to ensure it’s hot and ready for baking.
- Dimple and Top Dough: Use your fingers dipped in olive oil to press dimples all over the surface of the dough. Drizzle additional olive oil over the top, then sprinkle evenly with your choice of dried herbs and flaky sea salt for a fragrant and flavorful crust.
- Bake: Place the pan in the preheated oven and bake for 20 to 25 minutes, or until the focaccia turns a golden brown color and the edges are crisp.
- Cool and Serve: Allow the focaccia to cool slightly in the pan before slicing into approximately 12 pieces. Serve warm or at room temperature.
Notes
- The dough should remain sticky; avoid adding extra flour during mixing or shaping to keep focaccia soft and airy.
- For flavor variations, try adding sliced olives, cherry tomatoes, or roasted garlic on top before baking.
- Best enjoyed fresh, but leftovers reheat well in the oven to restore crispiness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
