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This Easy No-Knead Focaccia is a simple, yet flavorful bread that requires minimal effort and delivers excellent results. This recipe is perfect for beginners or anyone looking for a hands-off baking experience.
The dough is made from just a few basic ingredients: flour, water, yeast, salt, and olive oil. Instead of kneading, the dough undergoes a slow fermentation process, which allows the gluten to develop naturally over time. This method will result in a soft, airy, and chewy texture, with a slightly crispy crust.
I topped this focaccia with olive oil, cherry tomatoes, red onion, fresh rosemary and flaky sea salt. Feel free to experiment with other toppings like olives, garlic, or different herbs to make it your own!
Bake until golden brown, and you’ll have a delicious, homemade focaccia that pairs perfectly with soups, salads, or as a base for sandwiches. It’s a fuss-free, crowd-pleasing bread, perfect for any occasion.
How to make no-knead focaccia
Begin by activating the yeast in a large bowl with 2 tablespoons of lukewarm water. After 5 minutes, mix in the flour, salt, 1 ⅔ cups (400 ml) of room-temperature water, and 2 tablespoons of olive oil. Gently stir until everything is well combined. The dough will be wet and sticky at this stage. Cover the bowl tightly with plastic wrap to prevent the dough from drying out, and let it rest for 30 minutes.
Perform three sets of stretch and folds at 30-minute intervals. Wet your hands, stretch the dough upward, fold it toward the center, and rotate the bowl 90 degrees. Repeat this process for all four sides.
If you’d like, you can also incorporate the coil fold technique. With wet hands, gently lift the dough from the center and let the ends fold under themselves as the dough coils. Turn the bowl 90 degrees and repeat. This technique adds structure without overhandling the dough.
After the third set, lightly oil the dough, cover, and refrigerate for 12 hours or up to 2 days.
How to bake the focaccia
When ready, grease a 9×13 inch (23-x33cm) pan with olive oil, transfer the dough into it, and let it relax for 5 minutes. Gently stretch the dough towards the edges of the pan. Cover and let it rise at room temperature for 2-3 hours until puffy.
Preheat the oven to 425°F (220°C). Drizzle olive oil over the dough, dimple the surface with your fingertips. The dimples will help trap the oil and any toppings you add. Now, add your favorite toppings like cherry tomatoes, red onion, rosemary, and flaky sea salt. Bake for 25 minutes until golden and crispy. Once baked, allow the focaccia to cool in the pan for 5 minutes before carefully transferring it to a wire rack to cool completely.
Hope you will try it out and enjoy your homemade focaccia! If you do, don’t forget to share the photos with me on Instagram. Would love to see how it turns out for you.
Other bread recipes you may like to try
These Twisted Cheese Bagels are a perfect blend of crispy, golden crust and soft, chewy interior, packed with rich, flavorful cheese. These bagels make a delicious treat for any occasion with their flaky texture and savory twist.
Our Homemade Breadsticks are a simple, classic snack perfect for any occasion. Made with bread flour, olive oil, and a blend of herbs and spices, they’re easy to make and always a crowd-pleaser with their crispy exterior and soft, flavorful center.
This Easy Sandwich Bread is a beginner-friendly recipe that offers homemade freshness with minimal effort. Its soft, tender crumb makes it perfect for crafting all kinds of sandwiches, without the need for complicated steps.
For more bread ideas check our full collection of Bread Recipes. If you like sweet bread recipes check our collection of 25 Sweet Bread Recipes.
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Easy No-Knead Focaccia
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Equipment
Ingredients
- 4 cups (500g) bread flour or all-purpose flour
- 1 tsp (4g) active dry yeast
- 2 tbsp (30ml) water to activate the yeast
- 2 tsp (10g) salt
- 2 tbsp (30g) olive oil
- 1 ⅔ cup (400ml) water
Instructions
Prepare the dough.
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In a large bowl, add the active dry yeast and 2 tablespoons of lukewarm water. Let it rest for 5 minutes to activate the yeast.
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Add the flour, salt, 1 ⅔ cups (400 ml) water, and 2 tablespoons of olive oil. Mix with a spatula until everything is well combined.
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Cover the bowl with plastic wrap and let the dough rest for 30 minutes.
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After 30 minutes, perform the first set of stretch and folds.
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Wet your hands to prevent sticking. Grab one side of the dough, gently stretch it upward, then fold it over toward the center. Rotate the bowl 90 degrees and repeat the process on the next side. Continue this for all four sides of the dough. (you’ll make a total of 4 stretches and folds)
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Let the dough rest for another 30 minutes.
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Repeat the stretch and fold process two more times at 30-minute intervals, for a total of 3 sets.
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Alternatively, after the first round of stretch and folds, you can use the coil fold technique: Wet your hands, gently lift the dough from the middle, and let the ends fold under themselves as the dough coils into the bowl. Turn the bowl 90 degrees and repeat the same motion. This technique adds structure to the dough without overhandling it.
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After the final set of folds (either stretch and fold or coil fold), spray the dough lightly with oil to keep it from drying out.
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Cover the bowl with plastic wrap and refrigerate for at least 12 hours up to 2 days.
How to bake the focaccia.
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Grease a 9×13 inch (23x33cm) pan generously with olive oil to prevent sticking and add flavor.
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Carefully turn the dough out into the prepared pan. Gently shape it into a rough rectangle without pressing too hard to preserve the dough’s airiness. Let it rest in the pan for 5 minutes, allowing it to relax.
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After resting, use your oiled fingers to gently stretch the dough towards the edges of the pan. Work from the center outward, being careful not to deflate the dough. If the dough resists stretching, let it rest for a few more minutes and try again.
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Once the dough is spread to the edges, cover the pan with a clean kitchen towel or plastic wrap. Let it rest at room temperature for 2 to 3 hours, allowing it to rise and fill the pan. The dough should become puffy and soft during this time.
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Preheat the oven to 425°F (220°C).
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Drizzle olive oil over the surface of the dough.
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Using your fingertips, press into the dough to create dimples all over the surface.
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Now, add your favorite toppings. In this case, top the dough with halved cherry tomatoes, slices of red onion, fresh rosemary sprigs, and a sprinkle of flaky sea salt.
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Bake the focaccia for about 25 minutes until golden brown and crispy around the edges.
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Optional: After baking, drizzle a little more olive oil over the focaccia for extra richness and shine.
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Allow the focaccia to cool in the pan for 5 minutes before carefully transferring it to a wire rack to cool completely. This ensures the bottom stays crisp and doesn’t become soggy.
Video
Nutrition
The post Easy No-Knead Focaccia appeared first on Home Cooking Adventure.
