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 is so delicious and you only need a 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 or just don't feel like getting it dirty, 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 use any toppings you want, my favorite is rosemary-infused olive oil and parmesan cheese!
no-knead focaccia highlights
- Crispy edges
- Pillowy soft, fluffy, melt-in-your-mouth inside
- Made without a stand mixer
- Topped with fresh parmesan and rosemary olive oil
- Ready in one hour!
- Warm water- the water should be warm to 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 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!
helpful equipment & tools
- Wooden spoon: The only tool needed to mix the dough is a wooden or metal spoon!
- 8x8 baking pan: This is the pan used in this recipe and is recommended for thick slices of focaccia. If you prefer thinner pieces, you can usea larger baking pan.
- Activate the yeast
- Make the dough
- Fold and stretch the dough
- Add toppings
step by step
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.
TIP: If my kitchen and house are colder, I will turn my oven on a low temperature and then set the bowl on top to help it rise quicker.
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.
TIP: Working with oiled hands is crucial here! The dough is naturally sticky and will stick to your hands making it hard to work with.
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 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 the 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 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!
- Let it rest: Once baked, allow it to cool before cutting into it. I know it's hard to wait, but it's worth it!
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 it tight in plastic and then in foil. They will stay fresh for 2-3 weeks!
- Toppings: The possibilties 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 over 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 a 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 effect the baking time and thickness of the focaccia so it's important to watch it in the oven!
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No Knead Focaccia
- large mixing bowl
- wooden spoon
- large stainless steel skillet
- square 8x8 non stick baking pan
- 1 ¼ cup warm water 246 grams
- 2 teaspoon active dry yeast
- 1 tablespoon sugar 14 grams
- 2 ½ cups all purpose flour 320 grams
- ¾ teaspoon salt
- 2 tablespoon olive oil 20 grams
- ½ cup shredded parmesan cheese 30 grams
Parmesan Rosemary Olive Oil
- ¼ cup olive oil 40 grams
- 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 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 non stick pan- make sure your baking pan is non stick otherwise the focaccia will stick to the pan and it will be hard to get out once baked.
- Oil your hands- because this focaccia super light and fluffy, it means the dough is extra sticky. If you try and move the dough without oiling them it will stick to your hands.
- Generously oil the pan- you should generously oil the bottom of the baking pan when adding the dough to prevent it from sticking.
- 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.