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Close-up of sliced focaccia bread with a golden crust, airy interior, and sprigs of rosemary on top, displayed on a wooden board. This focaccia bread recipe showcases rustic charm and irresistible texture.
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5 from 3 votes

Easy No-Knead Focaccia Bread

Shockingly easy focaccia bread with a tender, fluffy center and golden brown crust. Mix, rise, and bake this delicious no-knead focaccia bread in under 4 hours.
Cook Time30 minutes
Total Time3 hours 30 minutes
Course: Bread
Cuisine: American, Italian
Diet: Vegan, Vegetarian
Servings: 16 pieces
Calories: 162kcal
Author: Traci

Equipment

Ingredients

  • 2 ¼ cups Water
  • 1 packet Active Dry Yeast or Instant Yeast or 2 ¼ teaspoons bulk yeast
  • 4 cups All Purpose Flour 560 grams
  • 2 teaspoons Sea Salt (10g)
  • 6 tablespoons Extra Virgin Olive Oil

Optional toppings

  • Fresh rosemary, fresh thyme, olives, Parmesan cheese, black pepper, flaky sea salt, pesto, chili oil, etc.

Instructions

  • 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.
    Overhead shot of bloomed yeast in water in glass measuring cup.
  • 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. Drizzle a little OLIVE OIL over the dough, cover, and rest for 30 minutes.
    Hand mixing focaccia bread dough with a black spatula in a wooden bowl on a gray textured surface.
  • 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.
    A hand stretches sticky focaccia bread dough in a wooden bowl against a white tile background.
  • 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 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.
    A rectangular baking pan filled with raw, bubbly focaccia bread dough rests on a light textured surface.
  • 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.
    A rectangle pan filled with raw focaccia bread dough topped with rosemary sprigs and drizzled with olive oil, ready to be baked.
  • 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.
    A rectangular pan of golden-brown focaccia bread, fragrant with rosemary sprigs, is held by hands using a dark cloth.
  • Storage: Cool completely, and place in an airtight container or plastic bag for up to 5 days. Refrigerate if using dairy toppings.

Video

Notes

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.

Nutrition

Serving: 1piece | Calories: 162kcal | Carbohydrates: 24g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 293mg | Potassium: 38mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 1IU | Vitamin C: 0.001mg | Calcium: 6mg | Iron: 1mg