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.
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:
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.
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.
- 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.
- 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.
- Place into the oven and bake at 425°F 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.
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.
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.
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.
More Italian-Inspired Recipes
Did you make this recipe? Be sure to leave a comment and rating below.
No Knead Focaccia
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
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
- 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.
- 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.
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