Name: Easy No-Knead Focaccia
Prep time: 10 min
Cook time: 25 min
Total time: 14 h 35 min
Cuisine: Italian
Ingredients: 3 ½ cups bread flour or all-purpose flour; 2 ¼ tsp active dry yeast; 1 ⅔ cups room-temperature water; 2 tbsp lukewarm water (for activating yeast); 1 ½ tsp salt; ¼ cup olive oil (plus more for greasing and topping); Optional toppings: Cherry tomatoes, halved; Red onion, thinly sliced; Fresh rosemary sprigs; Flaky sea salt

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This Easy No-Knead Focaccia is a delightfully airy, crisp, and golden bread that delivers all the flavor and texture of traditional focaccia without the labor of kneading. With just a handful of ingredients and a little time, I can make a bakery-style focaccia right at home—perfect for beginners and seasoned bakers alike. Topped with cherry tomatoes, red onion, fresh rosemary, and flaky sea salt, this version is savory and beautiful with every bite.

Why You’ll Love This Recipe

I love this focaccia recipe for its simplicity and rich payoff. The dough develops deep flavor through slow fermentation, and I don’t have to knead a thing. Stretch-and-fold techniques give the dough structure, while the olive oil ensures a crisp, golden crust every time. It’s endlessly versatile—whether I enjoy it plain, topped with veggies, or used as sandwich bread. Plus, it requires very little hands-on time, making it ideal for a weekend bake or a dinner party showstopper. Easy No-Knead Focaccia

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

bread flour or all-purpose flour
active dry yeast
lukewarm water (for activating yeast)
salt
olive oil
room-temperature water

Optional toppings:
cherry tomatoes, halved
red onion, thinly sliced
fresh rosemary
flaky sea salt

Directions

Prepare the dough
I start by activating the yeast in a large bowl with 2 tablespoons of lukewarm water. After about 5 minutes, I mix in the flour, salt, 1 ⅔ cups of water, and olive oil. I stir everything together with a spatula until well combined. The dough will be sticky and soft. I cover it with plastic wrap and let it rest for 30 minutes.
Stretch and fold
After resting, I wet my hands and perform the first set of stretch and folds: I stretch the dough upward and fold it over, rotating the bowl after each fold. I repeat this process three times in total, every 30 minutes.

Sometimes, I switch to a coil fold technique after the first set—lifting the dough from the center and letting the ends fold under. This method helps build strength without kneading.
Chill the dough
After the final fold, I lightly oil the dough, cover the bowl, and refrigerate it for at least 12 hours or up to 2 days. This long, cold proof helps the dough develop complex flavor.
Shape and rise
When I’m ready to bake, I generously oil a 9×13 inch pan and gently turn the dough into it. I let it relax for 5 minutes before gently stretching it toward the edges. I cover it again and let it rise at room temperature for 2–3 hours, until it’s puffy.
Dimple and top
I preheat the oven to 425°F (220°C). Once the dough has risen, I drizzle olive oil on top and dimple it with my fingertips to create little pockets. Then I add cherry tomatoes, red onion slices, rosemary sprigs, and flaky sea salt.
Bake and cool
I bake the focaccia for 25 minutes until it’s golden brown and crispy. After baking, I let it rest in the pan for 5 minutes before transferring it to a wire rack to cool completely.

Servings and timing

This recipe serves 8 people.
Prep Time: 10 minutes
Cook Time: 25 minutes
Resting Time: 14 hours
Total Time: 14 hours 35 minutes

Variations

I often switch up the toppings depending on what I have:

Classic garlic and herb: I use minced garlic and thyme instead of tomatoes and onions.
Olive focaccia: I add sliced black or green olives for a briny twist.
Cheesy version: I sprinkle shredded mozzarella or parmesan before baking.
Sweet focaccia: I skip the savory toppings and add sliced figs or grapes with honey for a sweet version.

Storage/Reheating

I store leftover focaccia in an airtight container at room temperature for up to 2 days. To keep the crust crisp, I reheat slices in a toaster oven or warm skillet. It can also be frozen—just wrap slices tightly and freeze for up to 1 month. When ready to eat, I reheat directly from frozen at 350°F (175°C) until warmed through.

FAQs

Can I use all-purpose flour instead of bread flour?

Yes, I often use all-purpose flour, and it still results in a soft and chewy texture with a crispy crust.

Why is my dough too sticky?

The dough is meant to be sticky, but if it’s too hard to handle, I lightly oil or wet my hands when working with it. It gets easier to manage after the folds and fermentation.

Do I have to refrigerate the dough overnight?

I get the best flavor and texture when I let the dough ferment slowly in the fridge. But if I’m short on time, I let it rise at room temperature for 4–6 hours instead.

Can I bake this in a different pan?

Yes, I sometimes use a round cake pan or sheet pan. I adjust the dough shape accordingly and keep an eye on the baking time—it may vary by a few minutes.

Why didn’t my focaccia rise properly?

The yeast may not have been fully activated, or the dough was too cold before baking. I always let the dough puff up at room temperature before putting it in the oven.

Conclusion

This Easy No-Knead Focaccia is one of the most rewarding breads I’ve ever made with so little effort. The crust is perfectly golden and crispy, while the inside stays soft and full of airy pockets. Whether I serve it with soup, slice it for sandwiches, or simply snack on it straight from the pan, it always disappears fast. With a few basic ingredients and patience, I end up with a truly impressive bread every time.