Super Easy No-Knead Focaccia Recipe

Introduction

This super easy no-knead focaccia is a perfect homemade bread with minimal effort. It boasts a crispy crust, tender crumb, and delightful rosemary and sea salt topping. Ideal for beginners and busy cooks alike.

Ingredients

• 4 cups all-purpose flour
• 2 tsp yeast
• 1 tsp salt
• 2 tsp sugar
• 2 cups lukewarm water
• 4 tbsp olive oil
• Sea salt and rosemary for sprinkling on top

Instructions

1. Step 1: In a large bowl, combine the flour, yeast, salt, and sugar.
2. Step 2: Pour in the lukewarm water and mix well with a spatula until a sticky dough forms.
3. Step 3: Drizzle a teaspoon or two of olive oil over the dough and rub it all over the surface.
4. Step 4: Cover the bowl with plastic wrap and refrigerate the dough for 18 to 24 hours.
5. Step 5: When ready to bake, grease a 9″x13″ or 10″x12″ pan and line the bottom with parchment paper if needed.
6. Step 6: Remove the dough from the refrigerator. Oil your hands and gently pull the dough inward from the sides of the bowl.
7. Step 7: Fold the dough over itself, turning the bowl a quarter each time; repeat this folding for a total of five quarter turns, then repeat the entire folding sequence once more.
8. Step 8: Pour 2 tablespoons of olive oil into the prepared pan.
9. Step 9: Place the dough in the pan and roll it gently a couple of times to coat it with the olive oil.
10. Step 10: Cover the dough with plastic wrap or a kitchen towel and let it rise in a draft-free area for 2 to 4 hours, or until it doubles in size and fills the pan.
11. Step 11: Preheat your oven to 220°C (425°F).
12. Step 12: Sprinkle rosemary evenly over the surface of the dough, if using.
13. Step 13: Drizzle the remaining 2 tablespoons of olive oil over the top and spread it evenly. Use your fingers to dimple the dough, then sprinkle with sea salt.
14. Step 14: Bake for 25 to 30 minutes, until the top is golden brown and the bottom is crispy.
15. Step 15: Allow the focaccia to rest in the pan for 5 minutes before transferring it to a cooling rack. Slice warm or cool completely before serving.

Tips & Variations

• For extra flavor, try adding caramelized onions or olives before baking.
• If you don’t have fresh rosemary, dried rosemary works well too—just use it sparingly.
• Use a non-stick pan or parchment paper to avoid sticking and make removal easier.
• You can replace all-purpose flour with bread flour for a chewier texture.

Storage

Store focaccia wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 2 days. To keep longer, refrigerate for up to 4 days or freeze for up to 1 month. Reheat in a warm oven to restore crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this focaccia without refrigeration?

Yes, but refrigeration improves flavor and dough development. If skipping the fridge, let the dough rise at room temperature until doubled, which may take 1 to 2 hours.

What if I don’t have rosemary?

Rosemary adds a traditional touch but isn’t mandatory. You can use other herbs like thyme or omit herbs entirely and simply season with sea salt.

Super Easy No-Knead Focaccia Recipe

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★★★★★

4.6 from 122 reviews

This Super Easy No-Knead Focaccia recipe offers a soft, flavorful Italian flatbread with a crispy golden crust, enhanced by fragrant rosemary and a salty olive oil topping. Perfect for beginners, this recipe requires minimal hands-on time and no kneading, relying on a long, slow fermentation in the refrigerator to develop its texture and flavor.

• Author: Viktoria
• Prep Time: 15 minutes
• Cook Time: 25-30 minutes
• Total Time: 19-24 hours 45 minutes
• Yield: 1 9×13-inch or 10×12-inch pan focaccia (8–10 servings) 1x
• Category: Bread
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dough

• 4 cups All-purpose flour
• 2 tsp Yeast
• 1 tsp Salt
• 2 tsp Sugar
• 2 cups Lukewarm water
• 4 tbsp Olive oil (divided)

Toppings

• Sea salt for sprinkling
• Rosemary for sprinkling (optional)

Instructions

1. Mix dry ingredients: In a large bowl, combine the all-purpose flour, yeast, salt, and sugar thoroughly to distribute the leavening and seasonings evenly.
2. Add water and form dough: Pour the lukewarm water over the dry ingredients and mix well with a spatula until a sticky dough forms, ensuring all the flour is hydrated.
3. Oil the dough surface: Drizzle one to two teaspoons of olive oil over the dough surface and rub it evenly to prevent drying and add flavor.
4. Refrigerate for fermentation: Cover the bowl tightly with plastic wrap and refrigerate for 18 to 24 hours to allow the dough to slowly ferment and develop complex flavor.
5. Prepare the baking pan: Grease a 9” x 13” or 10” x 12” pan with olive oil and optionally line with parchment paper for easier removal. A non-stick pan can be used without parchment.
6. Shape the dough: Remove the dough from the refrigerator. Oil your hands with olive oil and gently pull the dough from the bowl sides. Fold the dough over itself, then turn the bowl a quarter turn and fold again. Repeat this for a total of five turns to build structure.
7. Oil the pan and transfer the dough: Pour 2 tablespoons of olive oil into the prepared pan. Place the dough in the pan and roll it around to coat with oil, ensuring even coverage.
8. Proof the dough: Cover the pan with plastic wrap or a kitchen towel and let the dough rise in a warm, draft-free spot until it doubles in size and fills the pan, approximately 2 to 4 hours (usually about 1.5 hours).
9. Preheat the oven: Set your oven to 220°C (428°F) to preheat fully before baking.
10. Add toppings: Sprinkle fresh rosemary evenly over the surface of the dough if using. Pour the remaining 2 tablespoons of olive oil on top and spread evenly. Use your fingers to dimple the dough deeply across the surface to create the focaccia’s characteristic texture. Sprinkle sea salt on top.
11. Bake the focaccia: Bake in the preheated oven for 25 to 30 minutes, or until the top is golden brown and the bottom is crispy.
12. Cool and serve: Let the focaccia rest in the pan for 5 minutes after baking, then transfer to a cooling rack. Slice and serve warm or allow to cool completely for best texture and flavor.

Notes

• The long refrigeration time improves flavor and texture through slow fermentation; do not skip or shorten this step drastically.
• You can use fresh rosemary or dried rosemary for sprinkling on top.
• If you prefer a thinner focaccia, use a larger pan to spread the dough out more before proofing.
• Make sure water is lukewarm, about 100-110°F (37-43°C), to activate the yeast effectively without killing it.
• Use olive oil generously to create a crispy, flavorful crust and prevent sticking.
• This focaccia keeps well for 2-3 days stored in an airtight container and can be reheated in an oven to restore crispness.

Keywords: no-knead focaccia, easy focaccia, rosemary focaccia, Italian bread, olive oil bread, homemade focaccia