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    Home » Appetizers

    No-Knead Focaccia

    Published: May 19, 2022 Updated: May 19, 2022 by Alison Hope · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Print Recipe
    No Knead Focaccia

    This no-knead focaccia bread recipe is soft and fluffy on the inside and crispy and golden on the outside. It’s also ridiculously easy to make with simple ingredients.

    Focaccia slices stacked up on a white plate.

    There is so much to love in this homemade focaccia bread recipe!

    It’s super simple to make, doesn’t require any kneading and it’s really quick too.

    If you start now you could be eating a thick slice straight from the oven in less than 90 minutes. 60 minutes of that is rising time and 20 minutes is baking. So the actual hands on time? A mere 5-10 minutes!

    Now that’s a recipe we can all get behind.

    For more easy and delicious breads check out our no knead whole wheat bread and our cornbread.

    Ingredients For Homemade Focaccia:

    Ingredients for no knead focaccia.

    Ingredient Notes

    • Butter – we use butter (and olive oil) to grease the dish and it also adds heaps of flavor.
    • Fresh rosemary – is just so delicious! You can also use dried rosemary.
    • Instant Yeast – is also known as rapid rise yeast.
    • Warm water – should be warm to the touch and not hot. You don’t have to be super precise with it, as long as it feels warm and not hot you’re good to go. But if you want to be exact then you can use an instant read thermometer – the water temp should be 110-115°F.
    Slices of focaccia stacked up on a white plate.

    How To Make No-Knead Focaccia

    Full instructions and measurements can always be found in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • Add butter to a 9×13 oven safe dish and spread it around the bottom of the dish with your fingers. Drizzle olive oil around the dish.
    Greasing a 9x13 baking dish with butter and then olive oil.
    • Add all purpose flour, instant yeast, sugar and salt to a mixing bowl. Mix together.
    Dry ingredients added to mixing bowl and mixed.
    • Add warm water and olive oil and mix it into a dough.
    Wet ingredients added to mixing bowl and mixed.
    • Pour the dough out into your prepared 9×13 dish. Don’t worry to spread it out in any way, however it lands in the dish, just leave it be.
    • Cover the dish and leave to rise for 1 hour.
    Dough added to 9x13 baking dish and then covered with a lid.
    • After 1 hour you’ll see that the dough has risen and spread to the edges of the dish.
    Focaccia dough in a baking dish with a lid.
    • Rub your fingers with olive oil and then use your fingers to poke holes in the dough, all over the surface of the dough.
    Risen focaccia dough in a 9x13 dish and then poked with holes.
    • Sprinkle fresh rosemary on top along with a sprinkle of sea salt. Drizzle olive oil over the surface of the dough.
    Rosemary, sea salt and olive oil added to focaccia dough.
    • Place into the oven and bake at 425°F for 20 minutes until golden and crispy on top.
    Focaccia in a 9x13 baking dish before and after baking.
    • Slice and serve the focaccia directly from the dish or transfer it to a wooden board, cut into squares and serve warm.
    Baked focaccia on a wooden cutting board and then cut into squares.

    Serving Suggestions

    If you’re like me then you have no problem seeing bread as a complete meal! This no-knead focaccia is divine dipped in olive oil and balsamic vinegar. And then you won’t have any space left for dinner.

    But of course it’s also divine served alongside some tomato basil soup, or to mop up any leftover sauce from a bowl of homemade alfredo sauce.

    Focaccia slices stacked up on a white plate.

    Topping Variations

    Feel free to mix things up! Other delicious ideas for toppings are:

    • Cherry tomatoes and oregano – cut cherry tomatoes in half and then squish the halves into the top of the focaccia dough before baking. You have to squish them and press them into the top so that they will stay in place. Then sprinkle oregano, drizzle olive oil and bake.
    • Kalamata olives – press pitted kalamata olives into the top of the focaccia dough before baking. Then sprinkle the top with either oregano or rosemary, drizzle olive oil and bake.
    • Garlic – add crushed garlic to the top of the focaccia dough, sprinkle sea salt, drizzle olive oil and bake.
    Focaccia slices on a white plate.

    Storing Tips

    There is nothing better than eating your freshly baked focaccia straight from the oven!

    However, if you do have leftovers then you can store them in an airtight container at room temperature for a few days. It’s best to reheat it in the oven until heated through before serving for the most delicious results.

    Slice of focaccia dipped in olive oil and balsamic vinegar.

    More Italian-Inspired Recipes

    1. Penne Pomodoro
    2. Spicy Vodka Rigatoni
    3. Homemade Alfredo Sauce
    4. Easy Mushroom Risotto

    Did you make this recipe? Be sure to leave a comment and rating below.

    Slices of focaccia on a white plate.

    No Knead Focaccia

    This no-knead focaccia bread recipe is soft and fluffy on the inside and crispy and golden on the outside. It's also ridiculously easy to make with simple ingredients.
    5 from 1 vote
    Print Pin Rate
    Course: Appetizer, Side Dish
    Cuisine: Italian
    Diet: Vegetarian
    Prep Time: 5 minutes minutes
    Cook Time: 20 minutes minutes
    Rise Time: 1 hour hour
    Total Time: 1 hour hour 25 minutes minutes
    Servings: 12
    Calories: 209kcal
    Author: Alison

    Ingredients

    • 1-2 Tablespoons Butter
    • 2 Tablespoons Olive Oil Extra Virgin

    Focaccia Dough:

    • 3 ⅓ cups All Purpose Flour (416g)
    • 1 Packet Instant Yeast (2 ¼ teaspoons)
    • 1 ½ teaspoons White Granulated Sugar
    • 1 teaspoon Salt
    • 1 ⅔ cups Warm Water (400ml) 110-115°F
    • 2 Tablespoons Olive Oil Extra Virgin

    Topping:

    • Sea Salt
    • Fresh Rosemary
    • 2 Tablespoons Olive Oil Extra Virgin

    Instructions

    • Add butter to a 9×13 oven safe dish and spread it around the bottom of the dish with your fingers. Drizzle olive oil around the dish.
    • Add all purpose flour, instant yeast, sugar and salt to a mixing bowl. Mix together.
    • Add warm water and olive oil and mix it into a dough.
    • Pour the dough out into your prepared 9×13 dish. Don't worry to spread it out in any way, however it lands in the dish, just leave it be.
    • Cover the dish and leave to rise for 1 hour.
    • After 1 hour you'll see that the dough has risen and spread to the edges of the dish.
    • Preheat the oven to 425°F (220°C).
    • Rub your fingers with olive oil and then use your fingers to poke holes in the dough, all over the surface of the dough.
    • Sprinkle fresh rosemary on top along with a sprinkle of sea salt. Drizzle olive oil over the surface of the dough.
    • Bake for 20 minutes until golden and crispy on top.
    • Slice and serve the focaccia directly from the dish or transfer it to a wooden board, cut into squares and serve warm.

    Notes

    1. Instant yeast – is also known as rapid rise yeast.
    2. Warm water – should be warm to the touch and not hot. You don’t have to be super precise with it, as long as it feels warm and not hot you’re good to go. But if you want to be exact then you can use an instant read thermometer – the water temp should be 110-115°F.
    3. Storing: Best when freshly baked, but leftovers can be stored in an airtight container at room temperature for a few days. Reheat in the oven until warmed through before serving for best results.

    Nutrition

    Serving: 1Serving | Calories: 209kcal | Carbohydrates: 27g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 212mg | Potassium: 44mg | Fiber: 1g | Sugar: 1g | Vitamin A: 58IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 2mg
    DID YOU MAKE THIS RECIPE?Rate it & leave your feedback in the comments section below, or tag @gimmethatflavor on Instagram and hashtag it #gimmethatflavor
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    About Alison Hope

    Hi I'm Alison, I'm the voice and cook behind Gimme That Flavor. I am a big time foodie and probably cooking up a storm in my kitchen right now! I'm also a cat mom. And a sweet tooth. Binge watcher of TV shows. Terrible sleeper always staying up too late....Find out more about me here.

    Gimme That Flavor is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Gimme That Flavor will receive a small commission from the purchase at no additional cost to you.

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    Alison Hope Author

    Hi! I'm Alison! Big time foodie. I'm probably cooking up a storm in my kitchen right now. I'm also a cat mom. And a sweet tooth. Binge watcher of TV shows. Terrible sleeper always staying up too late.... 

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