Easy Focaccia Bread Recipe (No-Knead)

Recipe Overview

This focaccia bread has a crisp, golden crust with a soft, airy, and slightly chewy interior full of large air pockets. First, a very wet, high-hydration dough is mixed and given a long, slow rise, which is the key to that light, open texture. Then, the dough is stretched into a well-oiled pan and dimpled with your fingers, creating little pockets that fill with olive oil and seasoning as it bakes. In addition, a generous topping of flaky salt, fresh rosemary, and olive oil gives every bite deep, savory flavor. Because the dough needs very little hands-on shaping, this recipe is far more forgiving than most bread recipes. As a result, you get a bakery-quality loaf without needing any advanced bread-baking skills.

This recipe is especially useful for weekend baking projects, as a side for dinner parties, for sandwich bread, or as an appetizer served with olive oil for dipping.

Why You’ll Love This Recipe

Light, airy texture with a crispy, golden crust
No kneading required, just simple stirring and folding
Minimal hands-on time, even though the process takes patience
Great for sandwiches, dipping, or serving alongside pasta
Easily customizable with different herbs and toppings
Makes your kitchen smell incredible while it bakes
Freezes well for later use

Ingredients You’ll Need

4 cups all-purpose flour
2 1/4 teaspoons instant yeast (1 packet)
2 teaspoons salt
2 cups warm water (about 100°F)
1 teaspoon honey or sugar
6 tablespoons olive oil, divided, plus more for the pan
2 tablespoons fresh rosemary leaves
Flaky sea salt, for topping

Step-by-Step Instructions

In a large mixing bowl, whisk together the warm water and honey or sugar until dissolved. Sprinkle the yeast over the top and let it sit for 5 minutes, until foamy.
Add the flour and salt to the bowl. Mix with a spatula or wooden spoon until a shaggy, sticky dough forms. There’s no need to knead; just make sure there are no dry pockets of flour left.
Drizzle 2 tablespoons of the olive oil over the dough, then cover the bowl with plastic wrap or a damp towel.
Let the dough rise at room temperature for 1 hour, then use a spatula to fold the dough over itself a few times directly in the bowl. Cover again and refrigerate for at least 8 hours, or up to 24 hours.
About 2 hours before baking, remove the dough from the refrigerator. Coat a 9×13-inch baking pan generously with 2 tablespoons of olive oil, making sure to cover the bottom and sides.
Transfer the dough to the prepared pan. Gently stretch it toward the corners of the pan, being careful not to deflate it too much. If the dough resists stretching, let it rest for 10 minutes and try again.
Cover the pan loosely and let the dough rise at room temperature for 1 1/2 to 2 hours, until puffy and nearly doubled in size.
Preheat the oven to 425°F during the last 20 minutes of rising.
Drizzle the remaining 2 tablespoons of olive oil over the top of the dough. Using your fingertips, press firmly all over the dough to create deep dimples, going almost all the way to the bottom of the pan.
Sprinkle the fresh rosemary and flaky sea salt evenly over the top.
Bake for 22 to 25 minutes, until the top is deeply golden brown and the edges are crisp.
Let the focaccia cool in the pan for 10 minutes, then transfer to a wire rack or cutting board to cool slightly before slicing.

Helpful Tips

Make sure your water is warm, not hot, since water that’s too hot can kill the yeast and prevent the dough from rising.
The dough should be very sticky and wet; this is normal and is what creates the light, airy texture.
Don’t skip the overnight refrigeration step, since the slow rise develops flavor and structure.
Be generous with the olive oil in the pan, as it helps create that crispy, almost fried bottom crust.
Press your fingers all the way down to the bottom of the pan when dimpling, so the oil and toppings settle into the pockets.
If the dough springs back too much while stretching, let it rest for a few minutes before continuing.
Let the focaccia cool slightly before slicing so the interior crumb has time to set.

Recipe Variations

Make it spicier: Sprinkle red pepper flakes over the top along with the rosemary and salt.
Make it lighter: Use less olive oil in the pan and on top, though this will slightly change the crispy texture.
Add vegetables: Press cherry tomato halves, thinly sliced red onion, or olives into the dimples before baking.
Use a different herb: Swap rosemary for fresh thyme, oregano, or a mix of Italian herbs.
Make it dairy-free: This recipe is naturally dairy-free as written, so no changes are needed.
Use a substitute: All-purpose flour can be swapped with bread flour for an even chewier texture.
Add cheese: Sprinkle grated parmesan over the top during the last 5 minutes of baking for a cheesy crust.
Make it a sandwich bread: Bake in a slightly smaller pan for a thicker loaf, ideal for slicing into sandwich portions.

What to Serve with This Recipe

Since focaccia is a versatile bread, it pairs beautifully with a bowl of pasta, a hearty soup, or a simple charcuterie board. It also makes a wonderful appetizer served warm with a small dish of olive oil and balsamic vinegar for dipping.

If you’re serving a crowd, this focaccia pairs well with a big Italian-style salad or an antipasto platter with cured meats and cheeses.

FAQs

Can I use active dry yeast instead of instant yeast? Yes. Dissolve the active dry yeast in the warm water and honey first, and let it sit for about 10 minutes until foamy before adding the flour.

Can I skip the overnight refrigeration? You can, but the long, slow rise is what develops the best flavor and texture. If skipping, let the dough rise at room temperature for about 3 to 4 hours instead.

Why is my dough so sticky? This is completely normal for focaccia. The high water content is what creates the light, airy crumb, so resist the urge to add extra flour.

Can I freeze focaccia? Yes. Once fully cooled, wrap slices tightly and freeze for up to 2 months. Thaw at room temperature and reheat in the oven before serving.

Do I need a stand mixer to make this recipe? No. This dough is mixed entirely by hand with a spatula or spoon, so no special equipment is needed.

Can I bake this in a different size pan? Yes, though the thickness and bake time will change. A smaller pan will create a thicker loaf that may need a few extra minutes in the oven.

Can I make the dough ahead of time? Yes. The dough can be refrigerated for up to 24 hours before shaping and baking, which also makes the process easier to plan around.

Recipe Card

Prep Time: 25 minutes – Cook Time: 25 minutes – Rest Time: 10 hours – Total Time: 10 hours 50 minutes – Servings: 12 pieces

Ingredients

4 cups all-purpose flour
2 1/4 teaspoons instant yeast (1 packet)
2 teaspoons salt
2 cups warm water (about 100°F)
1 teaspoon honey or sugar
6 tablespoons olive oil, divided, plus more for the pan
2 tablespoons fresh rosemary leaves
Flaky sea salt, for topping

Instructions

Dissolve honey in warm water, sprinkle yeast on top, and let sit 5 minutes until foamy.
Mix in flour and salt until a sticky, shaggy dough forms. Drizzle with 2 tablespoons olive oil, cover, and rise 1 hour.
Fold the dough in the bowl, cover, and refrigerate at least 8 hours, up to 24 hours.
Oil a 9×13-inch pan with 2 tablespoons olive oil, transfer the dough, and gently stretch to the edges.
Cover and let rise 1 1/2 to 2 hours, until puffy. Preheat oven to 425°F.
Drizzle with remaining olive oil, dimple deeply with fingers, and top with rosemary and flaky salt.
Bake 22 to 25 minutes, until deeply golden. Cool in the pan 10 minutes before slicing.

Storage: Store in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Reheat in a 350°F oven for 5 to 8 minutes to re-crisp.