I made a No Knead Foccacia Bread and I swear the crumb is insanely pillowy and chewy with a bronzed, bubble-speckled crust you won’t believe until you scroll.

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I love this focaccia so much I want to hoard it. I crave it at breakfast.

It’s the kind of bread that makes me stop and take another slice. I’m obsessed with pillowy chew, pools of extra virgin olive oil, and that crackle of flaky sea salt on top.

And yes, I make it when I have zero patience. No Knead Foccacia Bread, my go-to.

This Easy Focaccia Bread Recipe Fast feels indulgent but stupidly simple. I’ve swapped toppings for dinners, or eaten a whole tray from the pan.

No apologies. No regrets.

I always want seconds every single time.

Ingredients

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All purpose flour: the bready backbone, gives chew and soft crumb.
Warm water: wakes the yeast, makes dough feel springy and alive.
Active dry yeast: the little workhorse that makes it rise and airy.
Sugar or honey: feeds yeast, adds mild sweetness and golden color.
Fine sea salt: balances flavor, tightens gluten for better structure.
Olive oil in dough: makes it tender, keeps crumbs moist and rich.
Olive oil for pan: gives crisp bottom and that irresistible brown edge.
Flaky or kosher salt: crunchy finish, tiny pops of savory goodness.
Fresh rosemary: piney, herb kick that smells like summer.
Cherry tomatoes: juicy bursts that add sweet, bright pockets.
Olives, onions, parmesan: savory toppers that add punch and texture.

Ingredient Quantities

4 cups (500 g) all purpose flour

1 1/2 cups (360 ml) warm water, about 100 to 110°F (so it feels warm not hot)

1 packet (2 1/4 tsp or 7 g) active dry yeast

1 tbsp (12 g) granulated sugar or honey

2 tsp fine sea salt (about 10 g)

1/4 cup (60 ml) extra virgin olive oil for the dough

2 to 3 tbsp (30 to 45 ml) extra virgin olive oil for the pan and drizzling

flaky sea salt or kosher salt for sprinkling on top

fresh rosemary leaves, about 2 tbsp chopped or a few sprigs, optional

optional toppings: cherry tomatoes, olives, sliced onions, or grated parmesan

How to Make this

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1. In a large bowl mix 1 1/2 cups warm water, 1 tbsp sugar or honey and 1 packet active dry yeast; let sit 5 to 10 minutes until foamy — um wait, sorry, dont use that symbol. Let it bubble up, if it does not, your yeast might be dead, start over.

2. Add 4 cups (500 g) all purpose flour, 2 tsp fine sea salt, and 1/4 cup extra virgin olive oil to the yeast mixture; stir with a wooden spoon until a shaggy dough forms.

3. Turn dough onto a lightly floured surface and knead about 5 to 7 minutes until smooth and elastic, or use a stand mixer with a dough hook for 4 to 5 minutes. The dough should be slightly tacky but not sticky.

4. Lightly oil a clean bowl with a little of the 2 to 3 tbsp olive oil for the pan, place the dough in the bowl, turn to coat, cover with plastic wrap or a damp towel, and let rise in a warm spot about 1 to 1 1/2 hours until doubled.

5. Oil a 9×13 inch baking pan or similar with 1 to 2 tbsp olive oil; transfer the risen dough to the pan and gently press and stretch it to fit the pan, letting it rest and relax if it keeps springing back.

6. Cover loosely and let the dough rise again in the pan for 20 to 30 minutes until puffy. Meanwhile preheat oven to 425°F (220°C).

7. Use your fingertips to dimple the dough all over, press fairly deep so the oil and toppings pool in the dimples. Drizzle 1 to 2 tbsp extra virgin olive oil over the top, scatter fresh rosemary leaves and any optional toppings like cherry tomatoes, olives, sliced onions, or grated parmesan, and finish with a good sprinkle of flaky sea salt or kosher salt.

8. Bake in the preheated oven 18 to 22 minutes until golden brown and the edges are crisp. Rotate the pan halfway if your oven bakes unevenly.

9. Remove from oven, drizzle a touch more olive oil if you like, let cool in the pan 5 to 10 minutes, then transfer to a wire rack or slice and serve warm. Focaccia keeps well in an airtight container for 2 days or freezes great.

10. Quick tips: warm but not hot water helps the yeast; dont over flour when shaping; pressing dimples deep keeps the focaccia moist; use flaky sea salt at the end for the best crunch and flavor.

Equipment Needed

1. Large mixing bowl
2. Measuring cups and spoons plus a kitchen scale (for accurate grams)
3. Liquid measuring cup or jug and an instant read thermometer (for 100 to 110°F water)
4. Wooden spoon (or dough hook on a stand mixer)
5. Stand mixer with dough hook (optional, for easier kneading)
6. Clean work surface and bench scraper or pastry scraper
7. 9×13 inch baking pan (or similar) and a small dish for oil
8. Plastic wrap or a damp kitchen towel for covering dough
9. Oven mitts and a wire cooling rack

FAQ

Q: Can I use instant yeast instead of active dry yeast and do I need to proof it?

A: Yes, you can swap in instant yeast. You do not need to proof it first; just mix it straight into the flour. If you do proof active dry, make sure the water is warm not hot so you don't kill the yeast.

Q: My dough seems too sticky or too dry, how do I fix it?

A: If dough is very sticky add a tablespoon of flour at a time until it's tacky but manageable. If it's dry add a teaspoon of warm water at a time. Focaccia dough should be soft and a bit sticky, not stiff.

Q: How long should I let the dough rise and does temperature matter?

A: Let the dough rise about 1 to 1 1/2 hours at room temperature until doubled. If your kitchen is cold, it can take longer. You can speed it up by letting it rise in a slightly warm oven with the light on or on top of a warm appliance.

Q: Can I make the dough ahead or refrigerate it overnight?

A: Absolutely, you can refrigerate the dough for up to 24 hours after the first mix. Slow cold fermentation actually improves flavor. Bring it back to room temp for 30 to 60 minutes before shaping and final rise.

Q: Why does my focaccia come out dense and heavy?

A: Dense focaccia usually means underproofed dough or not enough oil in the pan. Make sure dough doubled on the first rise and that you press and dimple it well before baking. Also use plenty of oil in the pan so it gets that airy, crisp bottom.

Q: Best way to get big airy holes and a golden crust?

A: Use higher hydration and don't overwork the dough. Handle it gently, stretch instead of knead too much, and dimple it with your fingertips right before baking so the holes stay. Bake on a hot sheet or preheated pan and drizzle extra olive oil on top for a golden crust and flavor.

Focaccia Bread Recipe {So Easy!} Substitutions and Variations

All purpose flour: use bread flour for chewier texture (use same weight 500 g), or try 50/50 all purpose plus whole wheat (reduce to 450 g total if you want less dense loaf).
Active dry yeast: swap for instant yeast (use about 2 tsp instead of 2 1/4 tsp, mix straight into flour), or 150 g active sourdough starter and skip the commercial yeast but expect longer rise times.
Granulated sugar or honey: you can use maple syrup or agave (use same volume as honey), or 1 tbsp molasses for deeper flavor, just dissolve in the warm liquid first.
Extra virgin olive oil (in dough): melted butter or a neutral oil like canola works fine (use same 60 ml), butter gives richer flavor but browns quicker.

Pro Tips

1) Let the yeast proof properly — sorry, dont use that symbol. If the mix isnt foamy after 10 minutes toss the yeast and start again. Warm water is key, but not hot; think warm bath not scalding. If it foams slowly give it a few more minutes, dont panic and add more yeast.

2) Keep the dough slightly tacky. Over flouring when you knead or shape will make the focaccia dense and dry. Use just enough flour to stop it from sticking to your hands, and oil your hands instead when stretching into the pan so it slides and keeps those nice open bubbles.

3) Press deep dimples and be generous with the olive oil. Those dimples are what hold the oil and toppings and keep the interior moist. If the dough springs back, let it rest 5 minutes and try again, dont muscle it or youll knock out the gas pockets.

4) Finish with flaky salt and let it cool a little. Put the flaky sea salt on right after baking so it sticks and gives crunch. Let the focaccia sit in the pan 5 to 10 minutes before slicing so juices settle, otherwise youll get a soggy bottom and messy slices.

Focaccia Bread Recipe {So Easy!}

Recipe by Samantha Dalling

0.0 from 0 votes

I made a No Knead Foccacia Bread and I swear the crumb is insanely pillowy and chewy with a bronzed, bubble-speckled crust you won't believe until you scroll.

Servings

servings

Calories

327

kcal

Equipment: 1. Large mixing bowl
2. Measuring cups and spoons plus a kitchen scale (for accurate grams)
3. Liquid measuring cup or jug and an instant read thermometer (for 100 to 110°F water)
4. Wooden spoon (or dough hook on a stand mixer)
5. Stand mixer with dough hook (optional, for easier kneading)
6. Clean work surface and bench scraper or pastry scraper
7. 9×13 inch baking pan (or similar) and a small dish for oil
8. Plastic wrap or a damp kitchen towel for covering dough
9. Oven mitts and a wire cooling rack

Ingredients

4 cups (500 g) all purpose flour
1 1/2 cups (360 ml) warm water, about 100 to 110°F (so it feels warm not hot)
1 packet (2 1/4 tsp or 7 g) active dry yeast
1 tbsp (12 g) granulated sugar or honey
2 tsp fine sea salt (about 10 g)
1/4 cup (60 ml) extra virgin olive oil for the dough
2 to 3 tbsp (30 to 45 ml) extra virgin olive oil for the pan and drizzling
flaky sea salt or kosher salt for sprinkling on top
fresh rosemary leaves, about 2 tbsp chopped or a few sprigs, optional
optional toppings: cherry tomatoes, olives, sliced onions, or grated parmesan

Directions

In a large bowl mix 1 1/2 cups warm water, 1 tbsp sugar or honey and 1 packet active dry yeast; let sit 5 to 10 minutes until foamy — um wait, sorry, dont use that symbol. Let it bubble up, if it does not, your yeast might be dead, start over.
Add 4 cups (500 g) all purpose flour, 2 tsp fine sea salt, and 1/4 cup extra virgin olive oil to the yeast mixture; stir with a wooden spoon until a shaggy dough forms.
Turn dough onto a lightly floured surface and knead about 5 to 7 minutes until smooth and elastic, or use a stand mixer with a dough hook for 4 to 5 minutes. The dough should be slightly tacky but not sticky.
Lightly oil a clean bowl with a little of the 2 to 3 tbsp olive oil for the pan, place the dough in the bowl, turn to coat, cover with plastic wrap or a damp towel, and let rise in a warm spot about 1 to 1 1/2 hours until doubled.
Oil a 9×13 inch baking pan or similar with 1 to 2 tbsp olive oil; transfer the risen dough to the pan and gently press and stretch it to fit the pan, letting it rest and relax if it keeps springing back.
Cover loosely and let the dough rise again in the pan for 20 to 30 minutes until puffy. Meanwhile preheat oven to 425°F (220°C).
Use your fingertips to dimple the dough all over, press fairly deep so the oil and toppings pool in the dimples. Drizzle 1 to 2 tbsp extra virgin olive oil over the top, scatter fresh rosemary leaves and any optional toppings like cherry tomatoes, olives, sliced onions, or grated parmesan, and finish with a good sprinkle of flaky sea salt or kosher salt.
Bake in the preheated oven 18 to 22 minutes until golden brown and the edges are crisp. Rotate the pan halfway if your oven bakes unevenly.
Remove from oven, drizzle a touch more olive oil if you like, let cool in the pan 5 to 10 minutes, then transfer to a wire rack or slice and serve warm. Focaccia keeps well in an airtight container for 2 days or freezes great.
Quick tips: warm but not hot water helps the yeast; dont over flour when shaping; pressing dimples deep keeps the focaccia moist; use flaky sea salt at the end for the best crunch and flavor.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.