If you’ve always wanted to bake fresh bread at home but felt intimidated by complicated steps and messy kneading, this no knead focaccia recipe is exactly what you need. With just a few ingredients, a bowl, and a bit of patience, you’ll get a golden, airy, and flavorful Italian bread that rivals anything from a bakery.
Focaccia is known for its crisp olive oil crust, dimpled surface, and soft interior. The no knead method makes it accessible to beginners while still producing impressive results.
Why No Knead Focaccia Works So Well
The magic of no knead bread lies in time, not effort. Instead of kneading to develop gluten, you allow the dough to rest and ferment slowly. This long fermentation builds structure naturally, giving the focaccia its signature chew and air pockets without any heavy lifting.
This version also uses plenty of olive oil, which helps create the crusty exterior and rich flavor focaccia is loved for. The result is a reliable, low-effort bread that’s ideal for sandwiches, sides, or snacking.
Ingredients You’ll Need
For the dough:
- 4 cups all-purpose or bread flour
- 2 teaspoons kosher salt
- 2 teaspoons instant yeast
- 2 cups warm water (about 100°F)
- 1/4 cup olive oil (for coating the bowl and pan)
For the topping:
- 2 to 3 tablespoons olive oil
- Flaky sea salt
- Optional: rosemary, thyme, sliced garlic, olives, cherry tomatoes
Step-by-Step Instructions
Step 1: Mix the Dough
In a large mixing bowl, combine flour, salt, and instant yeast. Pour in the warm water and stir with a wooden spoon or spatula until a shaggy, sticky dough forms. No kneading is necessary.
Step 2: Let the Dough Rest
Cover the bowl tightly with plastic wrap or a lid. Let it rest at room temperature for 12 to 18 hours. The dough will rise, become bubbly, and nearly double in size.
If your kitchen is cold, place the bowl in the oven with the light on (oven off) to keep it slightly warm.
Step 3: Prepare the Pan
Generously coat a 9×13 inch baking pan or rimmed sheet tray with olive oil. Pour the dough directly into the pan.
Use oiled fingers to gently stretch and press the dough toward the edges. Don’t worry if it pulls back; give it 10 minutes to relax and try again.
Step 4: Final Proof
Cover the dough loosely with a towel or plastic wrap. Let it rise for another 1 to 2 hours until it looks puffy and spread to the edges of the pan.
Step 5: Dimple and Top
Preheat your oven to 425°F (220°C). Use your fingers to create deep dimples all over the surface of the dough.
Drizzle more olive oil on top, making sure it pools in some of the dimples. Sprinkle with flaky salt and any toppings like herbs or garlic.
Step 6: Bake
Place the pan on the center rack and bake for 25 to 30 minutes until the top is deeply golden and crisp. The bottom should be browned and crunchy.
Step 7: Cool and Slice
Let the focaccia cool in the pan for 10 minutes, then transfer to a wire rack. Slice into squares and serve warm or at room temperature.
Tips for the Best No Knead Focaccia
- Use bread flour for extra chew if you prefer a more structured crumb.
- Don’t skip the overnight rest. It builds flavor and gluten without kneading.
- Be generous with olive oil. It creates that classic crispy crust.
- Add toppings last. This keeps herbs from burning and garlic from getting bitter.
Flavor Variations
This dough is a blank canvas for flavor. Try these topping combinations:
- Classic Rosemary & Sea Salt
- Garlic & Chili Flakes
- Sun-Dried Tomato & Olive
- Parmesan & Black Pepper
- Caramelized Onion & Thyme
You can also mix herbs or cheese directly into the dough before the first rise for extra flavor throughout.
How to Store and Reheat
Wrap leftover focaccia in foil or store in an airtight container. It keeps well at room temperature for up to 2 days or in the fridge for up to 5 days.
To reheat, warm in a 350°F oven for 10 minutes or pop slices in a toaster oven. Focaccia can also be frozen and reheated directly from frozen until warmed through.
Serving Ideas
- Serve with soups or stews
- Use as sandwich bread for grilled veggies or meats
- Dip in olive oil and balsamic vinegar as an appetizer
- Cut into small squares for party platters or lunchboxes
Final Thoughts
This no knead focaccia recipe delivers bakery-quality bread with minimal effort and no special equipment. The crust is golden and crisp, the inside is airy and flavorful, and the entire process is practically foolproof. Whether you’re baking for a weeknight dinner or impressing guests, this focaccia is a recipe you’ll return to again and again. It’s hands-down one of the easiest ways to bring fresh, homemade bread into your kitchen.
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