This no knead focaccia bread is crispy on the outside and pillowy soft on the inside. Ready in an hour, it makes the perfect side dish or appetizer for any occasion!
This no-knead focaccia bread is so delicious and you only need one bowl to make it. If you've never made it from scratch before, you are in for a treat!
No special equipment or tools are needed so even if you don't have a stand mixer, you can still make this! The dough is surprisingly simple to make and is done and ready to eat in one hour.
The top and edges caramelize into a crispy buttery crust while the middle stays light and fluffy. You can even use it to make focaccia pizza, which has become a family favorite in my house!
This focaccia is irresistible and makes the best side dish for lasagna or as an appetizer on your favorite pasta night!
why you'll love this no-knead focaccia bread
- Crispy edges
- Pillowy soft, fluffy, melt-in-your-mouth inside
- Made without a stand mixer in one bowl
- Topped with fresh parmesan and rosemary olive oil
- Ready in one hour!
- Warm water- the water should be warm to the touch, but should not exceed 113 degrees F/45 C.
- Yeast- You can substitute the active dry yeast for instant yeast.
- Sugar: Substitute the sugar for honey if desired.
- Olive oil- a really good quality olive oil is best for this recipe for the best flavor. Do not substitute anything for the oil as it will not have the same flavor.
- Parmesan cheese: You can substitute any of your favorite cheeses in place of the parmesan.
- Rosemary- If you don't have any fresh rosemary, you could use dried in a pinch!
Full ingredient measurements and instructions can be found in the recipe card below!
Step 1: In a small bowl, combine the warm water, yeast, and sugar. Mix them together and then let it sit for 3-5 minutes. If there is no activity or foaming after 10 minutes, use a new packet of yeast!
Step 2: In a large bowl, add the flour, salt, parmesan cheese, and olive oil, then pour in the yeast and water.
TIP: If you are using instant yeast you do not need to activate it in water before using it!
Step 3: Use a large wooden spoon to combine the dough until there are no more dry pockets of flour.
Step 4: Lightly oil a large clean bowl and your hands with olive oil. Transfer the dough to the bowl and cover with plastic wrap, then set it in a warm place to rise for 25-30 minutes.
Step 5: Check to see if the dough has doubled in size. It should be twice as big as it was when you first covered it.
Step 6: Lightly oil your hands again and gently press down the dough to deflate it. Then grab the top ¼th of the dough and slowly stretch it up.
Step 7: Fold the piece of stretched dough down to the middle. Stretch and fold the other sides the same way into the middle and on top of itself.
Step 8: Generously oil the bottom and sides of the baking pan, then place the dough seam sides down. Pour a small amount of the parmesan oil over the top and push it to fill the entire pan to its corners, then add the rest of the oil on top.
Step 9: Using your fingers, dimple the entire surface of the dough by pressing straight down in and out. Bake at 425 degrees F/218 degrees C for 14-15 minutes, or until the top is dark golden brown and the internal temperature reads 190 degrees F/88 degrees C.
expert baking tips
- Always spoon measure your flour: This means using a spoon to fluff the flour first, then spoon it into your measuring cup. This will give the most accurate results when baking.
- Check the yeast: Activate the yeast in a bowl with warm water and sugar first. You should start to see it foaming with some bubbles when the yeast is active. If there is no activity after 10 minutes, use a new packet of yeast.
- Use a non-stick pan: Make sure your baking pan is non-stick otherwise it will stick to the pan and be hard to get out once baked.
- Oil your hands: The dough is very sticky, if you try and move the dough without oiling your hands it will stick to them!
- Generously oil the pan: Generously oiling the bottom of the pan will give the focaccia a crispy crust and keep it from sticking to the pan.
- Place the dough in a warm place: I like to turn my oven on to 250 F/121 C and place the bowl on top of the oven. The dough proofs really quickly!
storage & freezing instructions
- Room temperature: Store in a container or ziplock bag for 3-4 days at room temperature.
- Freezer: Freeze any leftovers by wrapping them tightly in plastic and then in foil. They will stay fresh for 2-3 weeks!
- Toppings: The possibilities are actually endless! Try cherry tomatoes, olives, pesto, mozzarella, caramelized red onion, flaky sea salt, etc.
- Herbs: Not a fan of rosemary? Try fresh thyme or oregano!
- Sandwiches: This bread is delicious for a deli sandwich, panini, grilled cheese, or breakfast sandwich!
- Cast iron skillet: I have had a few reviews from readers that baked their bread in a cast-iron skillet and it was amazing! I also have seen it baked in a spring form pan with great results as well.
- Serving: Best served warm, straight from the oven with your main meal or as an appetizer with a side of marinara for dipping!
- Yield: If baked in an 8x8 pan, this recipe yields 12 square pieces.
Yes! Microwave it for 30-60 seconds or place it in a toaster oven on low heat for a few minutes until warmed through.
Focaccia does not use eggs, butter, or dairy which makes it vegan! This recipe can be made vegan without the cheese, or you could try making it with vegan alternative cheese.
If the dough isn't rising, it's likely that the yeast was dead or the water wasn't warm enough to activate it. It can still be baked but it won't be soft and fluffy!
Of course! Changing the size of the pan will affect the baking time and thickness of the focaccia so it's important to watch it in the oven!
related recipes you'll love
No Knead Focaccia Bread
- large mixing bowl
- wooden spoon
- large stainless steel skillet
- square 8x8 non stick baking pan
- 1 ¼ cup warm water
- 2 teaspoon active dry yeast
- 1 tablespoon granulated sugar
- 2 ½ cups all purpose flour
- ¾ teaspoon salt
- 2 tablespoon olive oil
- ½ cup shredded parmesan cheese
Parmesan Rosemary Olive Oil
- ¼ cup olive oil
- ⅛ cup fresh rosemary, roughly chopped
- ⅛ cup crumbled parmesan cheese
- In a small bowl, add warm water, sugar and yeast. Stir together and allow to sit for 3-4 minutes or until the yeast is foamy and activated.1 ¼ cup warm water, 2 teaspoon active dry yeast, 1 tablespoon granulated sugar
- In a large bowl, add the flour, salt, parmesan cheese, and olive oil. Then pour in the water and yeast mixture. Use a wooden spoon to mix it until it's completely combined and there are no dry flour pockets.2 ½ cups all purpose flour, ¾ teaspoon salt, 2 tablespoon olive oil, ½ cup shredded parmesan cheese
- Lightly oil your hands and a separate clean large bowl and place the dough into the bowl. Cover tightly with plastic wrap and allow to rise until doubled, about 25-30 minutes.
- Meanwhile in a large skillet, add the olive oil and chopped rosemary. Heat over medium low heat for 3-5 minutes until the oil is hot and the rosemary is sizzling, then pour it into a bowl and let it cool. When the oil is cool, stir in the crumbled parmesan.¼ cup olive oil, ⅛ cup fresh rosemary, roughly chopped, ⅛ cup crumbled parmesan cheese
- Preheat the oven to 425 degrees F/218 degrees C.
- Lightly oil your hands and press the dough to deflate it. Grab the top section and stretch it upwards, then fold it toward the center onto itself. Repeat with the other 3 sides of the dough, pulling and stretching the dough up and over itself.
- Generously oil the sides and bottoms of an 8x8 non-stick pan with olive oil. Transfer the dough to the pan, seam side down.
- Pour some of the infused oil over the top and use your hands to stretch and move the dough to the edges of the pan. Pour the rest of the oil over the top and use your fingers to dimple and poke holes straight into the dough.
- Bake at 425 degrees F/218 degrees C for 14-15 minutes or until the top is brown and the internal temperature reads 190 degrees F/88 degrees C.
- Allow the focaccia to cool on a wire rack until you can touch the pan, then remove the bread from the pan. Slice and enjoy!
- Always spoon measure your flour when not using a kitchen scale! - This means using a spoon to fluff the flour first, then spoon it into your measuring cup. This will give the most accurate results when baking.
- Use a nonstick pan- make sure your baking pan is nonstick otherwise the focaccia will stick to the pan and it will be hard to get out once baked.
- Turn your oven on low to proof the dough quickly- I always turn my oven on to 250 degrees F/121 degrees C and place the bowl on top of the oven. It will double in size super quickly.
- Watch it while baking- depending on your oven strength and its true temperature, the bread might bake quicker than the elated time. It's always best to keep an eye on it and look for the dark golden brown top color when it's done.
- Let it rest before slicing- allow the bread to rest and cool on a wire rack slightly before cutting.
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.