Name: No Knead Focaccia Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 2 h 10 min
Cuisine: Italian
Ingredients: 4 cups all-purpose flour; 1 packet active dry yeast (about 2 1/4 teaspoons); 2 teaspoons salt; 2 cups warm water (100-110°F / 37-43°C); 3 tablespoons olive oil (for drizzling on dough ball, coating the baking tray, and topping); Halved cherry tomatoes (about 1 cup); Pitted kalamata olives (about 1/2 cup); Dry oregano (1-2 teaspoons); Salt (to taste, for sprinkling on top)

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If you’ve ever been intimidated by making bread at home, the No Knead Focaccia Recipe is here to transform your baking experience with simple steps and incredible results. This rustic Italian bread boasts a crispy, golden crust with a delightfully airy and chewy interior, all achieved without any strenuous kneading. Whether topped with juicy cherry tomatoes, briny olives, or sprinkled with fragrant oregano, this loaf becomes an irresistible centerpiece for any meal or a perfect snack on its own. Let’s dive in and bring the warmth and charm of homemade focaccia straight to your kitchen.

Ingredients You’ll Need

The image shows eight white bowls arranged on a white marbled surface, each holding different ingredients. At the top right, there is a large bowl filled with a mound of white flour with a soft, powdery texture. To the left of it, a small bowl holds dark purple olives, smooth and shiny. Below that, another bowl contains small bright yellow tomatoes, smooth and oval-shaped. Near the center, a bowl is filled with red grape tomatoes, glossy and elongated. To the right of these, a very small bowl has dried green herbs, rough in texture. Below the yellow tomatoes, a bowl holds beige yeast granules with a fine, grainy texture. Near the center left, a tiny bowl has light yellow olive oil with a clear, smooth surface. Below the yeast, a small bowl contains white salt crystals with a coarse texture. Lastly, to the bottom right, another small bowl is filled with clear water. All ingredients are neatly spaced on the white marbled surface with soft natural light. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this No Knead Focaccia Recipe lies in its simplicity—just a handful of wholesome ingredients, each playing a vital role in building flavor, texture, and that signature focaccia allure. From the soft chew of flour to the golden crust formed by olive oil, every component matters.

4 cups all-purpose flour: The backbone of our dough, providing structure and a tender crumb.
1 packet active dry yeast: This magic ingredient helps the dough rise beautifully, creating those amazing air pockets.
2 teaspoons salt: Enhances flavor and balances the yeast’s activity for perfect taste.
2 cups warm water (100–110°F / 37–43°C): Activates the yeast and hydrates the flour for a soft, pliable dough.
3 tablespoons olive oil: Used generously to coat the dough and baking tray—delivers crispness and that irresistible golden crust.
Halved cherry tomatoes: Add bursts of sweetness and moisture when baked, creating a colorful look.
Pitted kalamata olives: Bring a salty, tangy contrast that pairs wonderfully with the bread’s mild flavor.
Dry oregano: Sprinkled on top for a fragrant herbal finish.
Salt: A finishing sprinkle brings out the toppings’ flavor and creates delightful salty crunch spots.

How to Make No Knead Focaccia Recipe

Step 1: Mix the Dough

Start by combining the all-purpose flour, active dry yeast, and salt in a large bowl. Pour in the warm water and mix everything with a wooden spoon or your hands until just combined—you’ll want a sticky, shaggy dough that looks rough and uneven. No kneading means no tough arm muscles, just a relaxed mixing session!

Step 2: First Rise

Cover the bowl with plastic wrap or a clean kitchen towel and let it rest at room temperature for about 12 to 18 hours. This long fermentation allows the yeast to work its magic, developing a depth of flavor and creating fabulous bubbles, which are the hallmark of focaccia’s airy texture.

Step 3: Prepare the Pan and Second Rise

Drizzle about 1 tablespoon of olive oil into a rimmed baking tray and spread it to coat evenly. Transfer your dough to the tray using oiled hands—gently stretch and press it out to fill the pan, but don’t worry if it resists stretching too much; it will relax with time. Cover again and let it rise for another 1 to 2 hours until puffed up and jiggly.

Step 4: Add Toppings and Make Dimples

Preheat your oven to 450°F (230°C). Before baking, drizzle another tablespoon of olive oil over the dough and use your fingertips to create deep dimples all over the surface—this step is essential as it traps pockets of olive oil, infusing the focaccia and giving it its famous texture. Scatter halved cherry tomatoes, kalamata olives, and a sprinkle of dry oregano across the top. Don’t forget a final dash of salt for that perfect balance!

Step 5: Bake to Golden Perfection

Place the tray in the oven and bake for about 20 to 25 minutes, until the focaccia is beautifully golden brown and crispy on the edges. The aroma filling your kitchen will be irresistible—a true sign that your No Knead Focaccia Recipe is ready to be enjoyed.

How to Serve No Knead Focaccia Recipe

A white rectangular baking dish lined with parchment paper holds a single thick, fluffy layer of focaccia dough that is pale beige with a soft, spongy texture. On top of the dough are evenly spaced halved red and yellow cherry tomatoes that add bright pops of color, along with dark brown whole olives scattered across the surface. Green dried herbs are sprinkled generously over the entire focaccia, adding texture and contrast. The dish sits on a white marbled surface, and the photo is taken with an iphone --ar 4:5 --v 7

Garnishes

While the toppings already add flavor and character, finishing your focaccia with a sprinkle of flaky sea salt or a drizzle of extra virgin olive oil just before serving elevates it to another level. Fresh herbs like rosemary or basil can also be scattered for an extra burst of freshness that pairs perfectly with the bread’s earthy notes.

Side Dishes

This focaccia shines alongside soups, hearty stews, or a fresh salad. It’s also an excellent companion to charcuterie boards, cheeses, and even dips like whipped feta or garlic hummus. The soft, airy crumb and crispy crust soak up broths and dressings beautifully.

Creative Ways to Present

Slice the focaccia into thick squares and serve warm, making it easy to dip or stack. For a fun twist, use it as sandwich bread layered with your favorite meats and veggies. You can even cut it into strips and serve as a rustic breadstick alternative at parties—a guaranteed crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

Wrap any leftover focaccia tightly in plastic wrap or place in an airtight container at room temperature. It’s best enjoyed within 2 days to maintain its crisp crust and chewy center, but if stored properly, it still holds up nicely.

Freezing

If you want to keep focaccia longer, slice it first and wrap individual portions in plastic wrap and foil before freezing. This way, you can thaw just what you need without sacrificing freshness. Frozen focaccia is best used within one month.

Reheating

To revive your focaccia’s crispness, warm it in a 350°F (175°C) oven for about 10 minutes. For slices, you can also toast them lightly. Avoid microwaving, as it tends to turn the crust soggy and chewy instead of crisp.

FAQs

Can I use bread flour instead of all-purpose flour?

Absolutely! Bread flour will give your focaccia a slightly chewier texture and more structure, thanks to its higher protein content. It’s a great swap if you prefer a heartier loaf.

Do I really need to wait 12 to 18 hours for the first rise?

Yes, the long fermentation is key to the No Knead Focaccia Recipe’s flavor and texture. It develops complex flavors and creates those signature airy pockets without needing to knead the dough.

What if I don’t have kalamata olives or cherry tomatoes?

No worries! You can customize toppings with anything you like—caramelized onions, roasted garlic, sliced red onions, or even thinly sliced potatoes are fantastic options. Experimenting is part of the fun.

Can I add herbs to the dough instead of just on top?

Definitely! Mixing dried or fresh herbs like rosemary or thyme into the dough adds an aromatic layer, but be mindful not to overpower the delicate balance of flavors. A little goes a long way.

Is this recipe suitable for beginners?

Without a doubt! The No Knead Focaccia Recipe is designed to be approachable, using minimal hands-on time and simple techniques, making it perfect for bakers of all levels.

Final Thoughts

Baking this No Knead Focaccia Recipe is like wrapping yourself in a warm, comfy hug from your own kitchen. It’s effortless yet rewarding, letting you create bakery-quality bread with minimal fuss and maximum flavor. Once you try it, this will quickly become one of your favorite go-to recipes for casual meals or special gatherings alike. So go ahead, make a batch, and enjoy every bubbly, golden slice!

No Knead Focaccia Recipe

Ingredients You’ll Need