Description
This No-Knead Focaccia Bread recipe is an easy and delicious way to make soft, airy, and flavorful Italian bread at home without the hassle of kneading. With simple ingredients and minimal hands-on time, the dough rises to perfection in a pan, gets dimpled and drizzled with olive oil and rosemary, then baked to a golden crust. Perfect as a side for meals or as a base for sandwiches.
Ingredients
Scale
Dry Ingredients
- 4¾ cups all-purpose flour (630 grams)
- 2 teaspoons salt (12 grams)
- 1½ tablespoons instant dry yeast (13 grams)
Wet Ingredients
- 4½ tablespoons olive oil (59 grams)
- 2⅓ cups warm water (100–110°F; 529 grams)
Toppings (Optional)
- Olive oil for drizzling
- Coarse salt or flaky salt
- Dried rosemary
Instructions
- Prepare the Pan: Coat a 9×13-inch pan with non-stick oil spray to prevent sticking. Set the pan aside for the dough.
- Mix the Dough: In a large mixing bowl, combine the all-purpose flour, olive oil, salt, instant dry yeast, and warm water. Use an electric mixer to beat the mixture for 60 seconds until well incorporated and a sticky dough forms.
- First Rise: Transfer the dough into the prepared oiled pan. Lightly cover the pan with plastic wrap and let the dough rise at room temperature for 1 hour, allowing it to become airy and increase in volume.
- Preheat Oven: After the dough has rested 30 minutes, preheat your oven to 375°F (190°C) so it’s ready to bake after the rise is complete.
- Create Dimples in Dough: Once the 1-hour rise is finished, gently press your fingers into the surface of the dough to create characteristic focaccia dimples. This helps retain olive oil and adds texture.
- Add Toppings: Drizzle olive oil generously over the top of the dough so it settles into the dimples. Sprinkle dried rosemary and coarse or flaky salt over the surface if desired, for added flavor.
- Bake the Bread: Place the pan in the preheated oven and bake for 28-30 minutes, or until the focaccia is golden brown on top and cooked through.
- Cool and Serve: Remove the focaccia from the oven and let it cool on a wire rack for about 5 minutes. Serve warm or at room temperature for best texture and flavor.
Notes
- Make sure the water is warm (100–110°F) to properly activate the yeast.
- Using instant dry yeast eliminates the need for proofing, speeding up preparation.
- Optional toppings like rosemary and coarse salt add authentic focaccia flavor but can be omitted or substituted with herbs of choice.
- Do not over-handle the dough to preserve its airy texture.
- Store leftover focaccia in an airtight container for up to 2 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 28-30 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Keywords: No-Knead Focaccia, Easy Focaccia Bread, Italian Bread, Homemade Bread, Olive Oil Bread, Rosemary Focaccia
