Name: No-Knead Focaccia Bread Recipe
Prep time: 10 min
Cook time: PT-491716H12M57S
Total time: 1 h 40 min
Cuisine: Italian
Ingredients: 4¾ cups all-purpose flour (630 grams); 2 teaspoons salt (12 grams); 1½ tablespoons instant dry yeast (13 grams); 4½ tablespoons olive oil (59 grams); 2⅓ cups warm water (100–110°F; 529 grams); Olive oil for drizzling; Coarse salt or flaky salt; Dried rosemary

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Introduction

No-knead focaccia bread is an easy and delicious way to enjoy classic Italian bread with minimal effort. This recipe yields a soft, golden crust with delightful dimples, perfect for dipping or serving alongside your favorite dishes.

The image shows three pieces of focaccia bread with a thick, soft texture and light golden-brown crust. Each piece has a spongy white inside layer with small air holes, topped with a slightly rough, uneven golden crust scattered with tiny bits of rosemary. The pieces are stacked in a simple arrangement on a wooden surface, highlighting the contrast between the crust and the soft bread inside. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4¾ cups all-purpose flour (630 grams)
4½ tablespoons olive oil (59 grams), plus extra for drizzling
2 teaspoons salt (12 grams)
1½ tablespoons instant dry yeast (13 grams)
2⅓ cups warm water (100–110°F; 529 grams)
Coarse salt (optional)
Dried rosemary (optional)

Instructions

Step 1: Coat a 9×13-inch pan with non-stick oil spray and set it aside.
Step 2: In a large mixing bowl, combine the flour, olive oil, salt, instant dry yeast, and warm water. Beat the mixture with an electric mixer for 60 seconds until well combined.
Step 3: Transfer the dough into the prepared pan. Cover it lightly with plastic wrap and let it rise at room temperature for 1 hour.
Step 4: After the dough has rested for 30 minutes, preheat your oven to 375°F (190°C).
Step 5: At the end of the 60-minute rise, gently press your fingers into the surface of the dough to create dimples.
Step 6: Drizzle olive oil over the top, allowing it to settle into the dimples. Sprinkle with dried rosemary and coarse salt if desired.
Step 7: Bake the focaccia for 28 to 30 minutes until it turns golden brown.
Step 8: Remove from the oven and cool on a wire rack for 5 minutes. Serve warm or at room temperature.

Tips & Variations

For extra flavor, add sliced olives or caramelized onions on top before baking.
Use fresh rosemary for a brighter herbal note if available.
If you don’t have instant yeast, you can substitute active dry yeast but allow a longer rise time.
Try sprinkling coarse sea salt on top right after drizzling olive oil for a crunchy, salty crust.

Storage

Store leftover focaccia in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 2 days. For longer storage, freeze the fully cooled bread wrapped in foil or plastic for up to 3 months. To reheat, warm in a 350°F (175°C) oven for 10 minutes to restore crispness.

How to Serve

The image shows a thick square focaccia bread baked in a rectangular pan. The focaccia is golden brown on top with visible dimples and a light sprinkling of coarse salt and rosemary. The bread has a soft, airy texture inside with small holes and a pale beige color. Part of the focaccia has been cut away, revealing the inside. The pan is placed on a white marbled surface, and there is a purple cloth in the top background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all whole wheat flour for this focaccia?

Using all whole wheat flour will yield a denser bread with a nuttier flavor. It’s best to substitute no more than half the flour with whole wheat to maintain a light texture.

Do I need an electric mixer to make this bread?

An electric mixer helps combine the ingredients quickly and creates a better texture, but you can mix by hand with a sturdy spoon. The dough will be sticky but manageable.