No-Knead Focaccia

No-Knead Focaccia is my favorite kind of bread to make when I want something rustic, flavorful, and incredibly easy. It has a soft, airy crumb with a golden, crisp crust and a rich olive oil flavor throughout. Whether I serve it as a side, use it for sandwiches, or just enjoy it warm with some butter, this focaccia always delivers.

Why You’ll Love This Recipe

I love this recipe because there’s no kneading, no complicated techniques, and the dough practically takes care of itself. The long fermentation gives the bread a beautiful texture and deep flavor without a lot of effort. I can customize it with herbs, garlic, or toppings like cherry tomatoes or olives. It’s bakery-quality bread with home-cooked ease.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Instant yeast

• Salt

• Warm water

• Olive oil

• Flaky sea salt (for topping)

• Fresh rosemary or other herbs (optional)

directions

1. I mix the flour, yeast, and salt in a large bowl, then add the warm water and stir until a shaggy dough forms. I don’t knead it—just mix until combined.

2. I cover the bowl with plastic wrap or a lid and let it rise at room temperature for 8 to 12 hours, or overnight.

3. Once the dough is bubbly and doubled in size, I drizzle olive oil into a baking pan and transfer the dough into it, folding it onto itself a couple of times as I move it.

4. I let the dough rest again for about 1 to 2 hours until puffed.

5. I drizzle more olive oil on top and use my fingers to dimple the dough all over. I sprinkle with flaky sea salt and any toppings I want to add.

6. I bake it in a preheated oven at 425°F (220°C) for 25–30 minutes until golden brown and crisp on the edges.

7. I let it cool slightly before slicing and serving.

Servings and timing

This recipe makes 8–10 servings, depending on how big I cut the pieces. It takes about 10 minutes to prep, plus overnight rising, and about 25–30 minutes to bake.

Variations

• I often press halved cherry tomatoes or olives into the dough before baking.

• Sometimes I infuse the olive oil with garlic or chili flakes for more flavor.

• I add thinly sliced red onions or parmesan cheese on top for a savory twist.

• For a slightly sweet version, I use honey and rosemary.

• I’ve also made it with whole wheat flour for a nuttier, denser texture.

storage/reheating

I store leftover focaccia in an airtight container at room temperature for up to 2 days. For longer storage, I refrigerate it and toast slices before eating. It also freezes well—just wrap tightly and thaw before reheating. I warm it in the oven or toaster oven to bring back the crisp edges.

FAQs

Can I make this dough ahead of time?

Yes, I usually mix the dough the night before and let it rise overnight. If I want to delay baking, I put the risen dough in the fridge for up to 24 hours.

What kind of pan should I use?

I use a metal 9×13-inch baking pan or a cast iron skillet. Both give a crisp crust and good heat distribution.

Can I use active dry yeast instead of instant?

Yes, I just dissolve it in the warm water first and let it sit for 5–10 minutes before mixing it with the flour and salt.

How do I get those signature focaccia dimples?

I use oiled fingers to gently press down into the dough right before baking. It helps trap pockets of oil and creates that signature look and texture.

Why is olive oil so important in this recipe?

Olive oil adds flavor, helps create a crispy crust, and keeps the crumb moist. I don’t hold back with it—it’s essential for great focaccia.

Conclusion

No-Knead Focaccia is one of those breads I make again and again because it’s effortless, forgiving, and absolutely delicious. The golden crust, soft interior, and endless topping possibilities make it a go-to for any occasion. Once I see how easy it is, it becomes part of my regular baking routine.