Easy No-Knead Focaccia Bread Recipe

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A shockingly easy focaccia bread with a tender, fluffy center and golden brown crust. Mix the dough, let it rise, fold it a few times in between rises, and bake this delicious no-knead focaccia bread in under 4 hours.

Try my Easy French Bread or Cranberry Walnut Bread next!

I’ve tested this same-day, no-knead focaccia bread recipe more times than I can count—and may have even gained a few pounds along the way. I wanted the flour-to-water ratio to be just right, giving you the perfect texture, a simple process, and consistently excellent results.

Of course, I've taken this focaccia to nearly every gathering I’ve attended for the past two years—and it always disappears fast. So trust me: it is well tested and very loved, so make the whole batch! And don’t worry if you’ve never worked with yeast. A true, no-knead focaccia only needs a few quick folds as it rises. It bakes up fluffy and golden every time.

Why You’ll Love This Easy Focaccia Recipe

• Same-day focaccia bread. The no-knead focaccia dough comes together quickly and builds a puffy, bubbly structure through short resting periods.
• Perfect for beginners. You need zero yeast bread experience to make a great focaccia.
• No special equipment needed. No stand mixer or heavy kneading required—just a bowl and spoon.
• The recipe is mostly hands-off. Aside from quick stretch-and-folds and dimpling, the dough ferments while it rests.
• Fluffy inside, golden crust. An oiled pan, plenty of rising time, and a simple baking method give you a crisp bottom and a pillowy crumb.
• Endlessly customizable. Top it with rosemary, flaky salt, olives, or whatever you crave.

What You’ll Need

• All-purpose flour – Gives the dough structure and chew. You don't even need to use bread flour for this recipe, but you can if you prefer it.
• Water – Activates the yeast and hydrates the dough. A kitchen thermometer is helpful for getting the temperature just right.
• Yeast - Active dry or instant yeast—either works! Just remember, active dry yeast needs to be bloomed, while instant yeast can be stirred right in.
• Sea salt – Essential for flavor and dough strength.
• Extra virgin olive oil – Adds richness to the dough and helps create a crisp, golden crust. Also prevents sticking and adds flavor when drizzled on top.
• Optional toppings – Fresh rosemary, thyme, olives, Parmesan, black pepper, chili oil, flaky sea salt, pesto…make it your own!

How to Make Focaccia

Prep the yeast water: Mix active dry yeast with 110°F water and let sit 5 minutes until foamy. Using instant yeast? Stir it into warm water and skip to the next step.

Mix the dough: In a large bowl, combine the flour, salt, yeast/water mixture, and half the olive oil. Stir until the dough is sticky and cohesive, with no dry flour remaining. No matter how often I've made focaccia, those dry pockets can be sneaky, so make sure you're thorough here.

Rest the dough: Drizzle a little more olive oil over it, cover, and rest for 30 minutes.

Stretch and fold: With oiled or wet fingers, lift one side of the dough and fold it over itself. Give the bowl a quarter turn and repeat until the dough tightens without tearing. Cover and rest for 30 minutes.

Repeat this stretch-and-fold process three more times, resting 30 minutes between each round. As the dough becomes puffy and bubbly with each rise, handle it gently to preserve the air pockets. You can see the difference here between the freshly mixed dough and how it looks puffy and risen after the entire stretch-and-fold series. Fermentation is fantastic, isn't it?!

Transfer and final rise: Use a 9x13 nonstick pan or a metal pan lined with parchment or well-oiled to prevent sticking. Transfer the dough, drizzle with a little more oil, cover (I'm using an inverted baking sheet), and let rise in a warm spot for 30–60 minutes, until puffy, bubbly, and filled to the edges.

Prep and bake: Preheat oven to 425°F. Oil your fingers and dimple the dough. Add toppings and drizzle with more olive oil. Bake for 20–25 minutes until golden brown. The center should reach 200°F on an instant-read thermometer.

Cool down: Let the bread cool in the pan on a rack for 10 minutes. Run a spatula around and under it to loosen it, then transfer to a rack to finish cooling. Serve warm or at room temperature.

Recipe Tips & Variations

• Use a kitchen scale for accuracy. Measuring flour by weight helps avoid dense or dry bread.
• Add-ins. Mix in garlic, herbs, or seasonings during the initial mixing step.
• Don’t deflate the dough. The stretch-and-fold method builds bubbles. Be gentle during shaping to keep the crumb light and airy.
• Use parchment paper or a nonstick pan. Focaccia can stick to metal or glass pans. Line your pan with parchment or use a reliable nonstick to avoid it sticking.
• Flavor it your way. You can add herbs, garlic, shredded cheese, olives, or even roasted tomatoes on top before baking for a personal twist.

Serving Suggestions

• Slice into squares for dipping. Serve with olive oil, balsamic vinegar, fig jam, or your favorite tomato sauce.
• Make it a sandwich. Slice horizontally and make it a veggie sandwich or stuff it with deli meat and mozzarella cheese.
• Serve with soup or salad. Focaccia is perfect alongside tomato soup, everyone's favorite lasagna soup, or a fresh kale salad.
• Add to an appetizer board. Cut into strips or small bites for a savory, bakery-style touch on your charcuterie board.

Frequently Asked Questions

Storing & Reheating

You can store focaccia in an airtight container at room temperature for up to 5 days. Once completely cooled, refrigerate if you used meat or dairy toppings.

To reheat, warm slices in a 300°F oven for 5–10 minutes to restore the crust. For extra crispiness, toast pieces in a skillet or toaster oven.

More bread recipes

• Cheesy Pull-Apart Bread
• Garlic Naan Bread
• Beer Bread
• Fluffy Cornbread
• Super Moist Banana Bread

📖 Recipe