No Knead Focaccia

Slices of freshly baked focaccia bread with herbs and tomatoes are laid on parchment paper. A small bowl of olive oil is on the side for dipping.

4.79 from 52 votes

This no-knead focaccia recipe is for the most novice baker and requires minimal effort. If you can stir a few ingredients in a bowl, you are capable of making one of Italy's most delicious foods.

Prep Time10

Cook Time40

Resting Time12

Total Time12 50

Course: Bread

Cuisine: Italian

Keyword: appetizer, bread, bread recipe, focaccia, Italian recipes

Servings: slices

Author: The Modern Nonna

Equipment

Ingredients

The Dough

4 cups all-purpose flour
1 packet active dry yeast
2 teaspoons salt
2 cups warm water between 100 and 110F (37 to 43C)
3 tablespoons olive oil enough to drizzle on the dough ball, and coat the bottom of the baking tray and the top of the dough

Additional Toppings

halved cherry tomatoes
pitted kalamata olives
dry oregano
salt

US Customary - Metric

Instructions

Add the flour, yeast, salt, and water to a large bowl and stir with a spatula. If the dough becomes too hard to stir, you can finish incorporating the dough with your hands until a sticky dough-ball forms. No need to KNEAD lol. Just shape the dough.
Note: the water must be warm — not hot, not cold. The water needs to be between 100 and 110 degrees Fahrenheit (37 to 43 degrees Celsius). If the water is too hot or too cold the yeast will not activate. Make sure the yeast is not expired.
Once the dough is shaped, oil up the dough ball, cover it with plastic wrap, and let it rest in a warm spot overnight. I let mine rise for 12 hours, but a minimum of 8 hours is recommended. You can also make the dough early in the morning and bake later on in the evening for dinner.
Place the dough somewhere away from drafts, like in the microwave, in a cupboard, or in a cold oven.
After the dough has tripled in size, uncover it and punch down the middle of the dough with your fist.
Line a 9 by 13-inch baking dish with parchment paper and drizzle the bottom generously with olive oil. Pour out the dough and stretch it with your hands until it fits evenly into the baking dish. It will have some resistance at first but be patient as it will give in to you and take on the shape of the dish.
Cover it again with plastic wrap and let it rest for another hour until it has doubled in size.
Preheat the oven to 425F (220 C).
Once it has doubled, uncover it and drizzle the top generously with olive oil. Take your hands and press down with your fingers, forming dimples all over the dough.
You can now add any additional toppings of choice. I added cherry tomatoes, olives, dry oregano and a sprinkle of salt. You can make it plain or add anything you like, such as sun-dried tomatoes, thinly sliced onions, and any herbs like rosemary or thyme.
Bake for 35 to 40 minutes, or until golden. The bake time will depend on the oven and baking dish you use so keep an eye on it.

Video

Notes

Toppings: The options for toppings for your focaccia are endless! Try sun-dried tomatoes, caramelized onions, grated parmesan, or fresh herbs like rosemary or basil.

Olive Oil: Try using infused olive oil for added flavor in your focaccia.

Flour Options: While all-purpose flour is what I use in this recipe, you could try gluten-free flour or whole-wheat.

Sourdough: You can use a sourdough starter for this recipe in place of the yeast. You will want to be sure to adjust the water amounts accordingly.

Spices: While I use dry oregano, you could substitute or add various spices like black pepper, red pepper flakes, or other spice blends you may have.

Nutrition