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No-Knead Focaccia Bread Recipe

No-Knead Focaccia Bread Recipe
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★★★★★

4.9 from 8 reviews

This No-Knead Focaccia Bread recipe delivers a soft, airy Italian bread with a crispy golden crust made effortlessly without the need for kneading. Infused with fragrant olive oil and optional rosemary, this focaccia is perfect as a side dish, sandwich base, or snack.

Ingredients

Scale

Dough Ingredients

  • 4¾ cups all-purpose flour (630 grams)
  • 4½ tablespoons olive oil (59 grams)
  • 2 teaspoons salt (12 grams)
  • 1½ tablespoons instant dry yeast (13 grams)
  • 2⅓ cups warm water (100–110°F / 529 grams)

Topping (Optional)

  • Olive oil for drizzling
  • Coarse salt (flaky salt recommended)
  • Dried rosemary

Instructions

  1. Prepare Pan: Coat a 9×13-inch pan with non-stick oil spray to prevent sticking. Set the pan aside for later use.
  2. Mix Dough: In a large mixing bowl, combine flour, olive oil, salt, instant dry yeast, and warm water. Using an electric mixer, beat the mixture for 60 seconds until thoroughly combined.
  3. First Rise: Transfer the dough into the prepared oiled pan. Cover lightly with plastic wrap and let it rise at room temperature for 1 hour, allowing the dough to develop and expand.
  4. Preheat Oven: After the dough has been resting for about 30 minutes during the rise, preheat your oven to 375°F (190°C) so it’s ready when the dough completes rising.
  5. Create Dimples: When the 1-hour rise is complete, gently press your fingers into the surface of the dough creating characteristic dimples without deflating the dough too much.
  6. Add Toppings: Drizzle olive oil generously over the dimpled surface so it settles in. Sprinkle dried rosemary and flaky salt evenly on top if using for extra flavor and texture.
  7. Bake: Place the focaccia in the preheated oven and bake for 28-30 minutes until the top is beautifully golden brown and the bread is cooked through.
  8. Cool & Serve: Remove the focaccia from the oven and transfer to a wire rack to cool for 5 minutes. Serve warm or at room temperature for best taste.

Notes

  • Use instant dry yeast for best results; active dry yeast may require proofing.
  • Warm water should be between 100–110°F to activate the yeast properly.
  • For a crispier crust, drizzle additional olive oil before baking.
  • Rosemary and flaky salt toppings are optional but add traditional focaccia flavor.
  • Store leftover focaccia wrapped at room temperature for up to 2 days or freeze for longer storage.

Nutrition

Keywords: No-Knead Focaccia, Italian Bread, Easy Focaccia, Olive Oil Bread, Rosemary Focaccia, Homemade Bread

Find it online: https://cheframiflavor.com/no-knead-focaccia-bread-recipe/