No Knead Focaccia Bread: A Simple, Delicious Recipe
Imagine pulling a golden, crispy focaccia out of the oven, its surface dotted with olive oil and sea salt. The best part? You didn’t have to knead the dough for hours. This no-knead focaccia bread is here to make bread-making easy and delicious.
Whether you’re a beginner or a seasoned baker, this recipe is your ticket to bakery-quality bread with minimal effort. The magic lies in letting time do the work, creating a perfectly airy, flavorful loaf.
With just a handful of ingredients and zero kneading, you can achieve a focaccia that’s perfect for dipping, sandwiches, or enjoying on its own. Once you try it, you’ll wonder why you ever thought bread-making was hard.
Ready to start baking? Let’s dive into this simple yet impressive no-knead focaccia recipe that will become a staple in your kitchen.
Why You’ll Love This No-Knead Focaccia Recipe
- Effortless Baking: No kneading is required, making this recipe accessible even if you’re new to bread-making.
- Minimal Ingredients: You only need a handful of pantry staples like flour, yeast, water, and salt.
- Customizable: Top your focaccia with a variety of flavors, from rosemary to tomatoes, and make it your own.
- Time Does the Work: While you’re free to relax, the dough is developing flavor and texture over time.
With no special equipment or techniques required, this is the perfect introduction to the art of bread-making.
What Is No-Knead Bread?
Before diving into the details of this focaccia recipe, let’s talk about what no-knead bread actually is. Traditionally, bread dough is kneaded to develop gluten—a protein that provides structure to the bread. In no-knead bread, time replaces the need for kneading. By allowing the dough to rest for an extended period, gluten develops on its own as the yeast ferments, resulting in a beautifully airy loaf without any elbow grease.
Why Does the No-Knead Method Work?
Here’s a bit of bread science: As the dough rests, two things happen:
- Gluten Formation: The proteins in the flour hydrate and slowly form a gluten network, which gives the bread its structure.
- Gas Bubbles: The yeast consumes sugar in the dough and releases carbon dioxide (CO2), creating bubbles that expand the dough.
The long resting time allows the gluten to develop and the dough to rise, all without you having to knead it.
Ingredients for No-Knead Focaccia Bread
Here’s what you’ll need for this simple recipe:
| Ingredient | Amount | Purpose |
|---|---|---|
| All-purpose flour | 4 cups (500g) | The base of the dough, providing structure. |
| Active dry yeast | 2 tsp | Leavening agent that helps the dough rise. |
| Salt | 1 tsp | Enhances flavor. |
| Sugar | 2 tsp | Feeds the yeast and enhances browning. |
| Lukewarm water | 2 cups (480ml) | Activates the yeast and hydrates the dough. |
| Olive oil | 4 tbsp | Adds richness to the dough and keeps the crust crispy. |
| Sea salt & rosemary | To sprinkle on top | Adds a burst of flavor and texture to the finished focaccia. |
This simple ingredient list provides the foundation for a delicious focaccia. From here, you can customize the toppings to suit your preferences.
How to Make No-Knead Focaccia Bread
Day 1: Prepare the Dough (5 minutes)
- Mix the dry ingredients: In a large mixing bowl, whisk together the flour, yeast, salt, and sugar.
- Add water: Gradually pour in the lukewarm water, mixing with a spatula until all the flour is absorbed. The dough will be sticky and shaggy.
- Olive oil coating: Drizzle olive oil over the surface of the dough to prevent it from drying out during the rise.
- Cover and rest: Cover the bowl with plastic wrap or a damp kitchen towel and place it in the refrigerator for 18–24 hours. This long, cold fermentation allows the dough to develop flavor and structure.
Day 2: Shape and Bake the Focaccia
- Prep the pan: Grease a 9×13-inch baking pan with olive oil. Optionally, line it with parchment paper for easy removal.
- First deflation: Remove the dough from the fridge. Using oiled hands, gently pull the dough away from the sides of the bowl and fold it over itself 2–3 times.
- Shape the dough: Transfer the dough to the prepared baking pan and spread it out evenly. Let it rest at room temperature for about 1–2 hours, or until it has puffed up and filled the pan.
- Dimple the dough: Preheat your oven to 425°F (220°C). Once the dough has risen, drizzle more olive oil on top, and use your fingers to make deep dimples all over the surface. This creates those signature pockets in the focaccia.
- Season and bake: Sprinkle with sea salt and fresh rosemary, then bake for 25–30 minutes, or until the focaccia is golden brown with a crisp crust.
Cool and Serve
Once baked, let the focaccia cool in the pan for about 10 minutes before transferring it to a wire rack. Serve warm, sliced into squares, with extra olive oil for dipping.
Pro Tips for Perfect No-Knead Focaccia
- Use a kitchen scale: For the best results, measure your ingredients by weight, especially the flour. This ensures consistent results every time.
- Plan ahead: While this is an easy recipe, it requires time for the dough to ferment. Plan for at least 24 hours of resting time.
- Olive oil is key: Don’t skimp on the olive oil! It’s essential for getting that crispy crust and adding rich flavor.
- Experiment with toppings: While rosemary is a classic choice, feel free to experiment with other herbs or toppings like garlic, sun-dried tomatoes, or olives.
Focaccia Variations You Can Try
One of the best things about focaccia is how versatile it is. Here are a few ideas to get creative with your toppings:
1. Herb & Garlic Focaccia:
Add chopped garlic and mixed herbs (such as thyme and oregano) to the dough or sprinkle them on top before baking.
2. Tomato & Olive Focaccia:
Scatter halved cherry tomatoes and pitted olives over the dough, then drizzle with extra virgin olive oil and sprinkle with sea salt.
3. Cheese Focaccia:
Add grated Parmesan or mozzarella during the final few minutes of baking for a cheesy, melty crust.
Common Mistakes to Avoid
1. Not Using Enough Oil
Focaccia needs a generous amount of olive oil to achieve its signature crispy crust. Don’t be shy when drizzling oil over the dough.
2. Rushing the Resting Time
The magic of no-knead bread is in the long fermentation time. Cutting this short will result in a dense, flavorless loaf.
3. Skipping the Dimples
Those little dimples you press into the dough aren’t just for looks. They help trap oil and seasonings, creating pockets of flavor throughout the bread.
Why You Should Try This No-Knead Focaccia
- No Special Equipment Required: All you need is a bowl, a spatula, and a baking pan.
- Beginner-Friendly: This recipe is perfect for those new to bread-making, thanks to its forgiving nature and easy-to-follow steps.
- Incredibly Versatile: Focaccia can be served as a side dish, a base for sandwiches, or simply enjoyed on its own with a dipping sauce.
Frequently Asked Questions (FAQs)
1. Can I freeze focaccia?
Yes! Focaccia freezes beautifully. Wrap individual slices tightly in plastic wrap, then store them in an airtight container or freezer bag. Reheat in the oven at 350°F (175°C) until warmed through.
2. How long does focaccia last?
Focaccia is best eaten the day it’s made, but it can be stored in an airtight container at room temperature for up to 2 days.
3. Can I make focaccia gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend, but the texture will be slightly different. Be sure to use a blend designed for yeast breads.
Conclusion
This no-knead focaccia bread recipe proves that making delicious, bakery-quality bread at home doesn’t have to be complicated. With just a few ingredients, minimal effort, and some time, you can create a focaccia that is crispy on the outside, soft and airy on the inside, and packed with flavor.
Whether you’re enjoying it as a side dish, using it as sandwich bread, or simply snacking on it straight out of the oven, this recipe is one you’ll want to make again and again.
