This no knead focaccia bread is soft and fluffy from the inside and crispy on the outside. I was shocked by how easy and amazing this focaccia bread is!
This focaccia bread recipe is perfect for you if you are intimidated by making bread, don't want to be in the kitchen all day making bread, don't have a stand mixer, and don't want to knead the dough by hand, or you just love bread!
If you like making homemade bread recipes, you should check out our fluffy pita bread, challah rolls, Greek pita bread, and our 3 ingredient naan bread.
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Why this recipe works
- Super easy to make.
- Doesn't require a stand mixer or kneading by hand!
- Made with simple ingredients.
- All you will need is simple ingredients, a big mixing bowl, a wooden spoon, and a towel.
- Crispy on the outside and soft and fluffy on the inside.
- You can top this focaccia bread with your favorite toppings and make it your own!
Ingredients
Before you start to make this fluffy focaccia recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
Flour– we used all-purpose flour for this recipe, bread flour will work as well.
Water- we like using room temperature water and not cold water.
Yeast- we used instant yeast for this recipe. make sure that your yeast isn’t expired. Instant yeast doesn't require the activation step, you can mix it into the dough right away.
That's why we love using instant yeast. If you don't have instant yeast, simply replace it with the yeast that you do have and activate it if needed.
Granulated sugar– we like to use granulated sugar, also the most common sugar used in baking. Caster sugar will work great as well.
Salt– We used kosher salt for this recipe. we love using kosher salt in baking because it's super easy to measure, and we like that the grains of the salt are small in size.
Olive oil- use extra virgin olive oil for this recipe. we used olive oil all through the recipe.
Toppings- we like to change up the topping according to our moods. on today's focaccia, we topped it with olive oil, sesame seed, zaatar, and fresh sliced garlic.
Instructions
Step 1: In a big mixing bowl, add the water, sugar, and yeast. Mix with a wooden spoon until combined.
Step 2: Add the flour and salt to the water mixture and mix with a spoon until a sticky dough forms. Make sure that you measure your ingredients correctly.
Step 3: Oil a big bowl with a few tablespoon of olive oil. Transfer the dough to the oiled bowl and cover the dough ball with more olive oil. (the olive oil will soak into the dough) Cover with a towel or plastic wrap and place the bowl in the fridge for at least 18 hours.
Step 4: Take the dough out of the fridge, and prepare a 9x13 inch nonstick baking pan with a generous drizzle of olive oil.
Step 5: Transfer the dough into the baking pan using a spoon, fork, or hand. Carefully stretch the dough with your fingers (as seen in the video) and cover the pan with a towel or plastic wrap for the second proof.
The second proof takes about 2-4 hours, depending on the weather in your area.
Step 6: The dough should look very puffy and jiggly. uncover the baking pan and drizzle olive oil for the last time in this process on the dough, oil your hands.
Step 7: Now for the fun part: dimple the dough with your 10 fingers. and make sure that your hands are oiled with olive oil so they won’t stick to the sticky dough.
Step 8: Top the focaccia with your favorite toppings. We listed a topping ideas list down below. we like to change up the topping according to our moods. on today’s focaccia, we topped it with olive oil, sesame seed, zaatar, and fresh sliced garlic.
Step 9: Bake the focaccia in a 220c (430f) preheated oven for 20-30 minutes. depends on your oven and how it bakes. Keep an eye on the focaccia so it won’t burn.
Step 10: Remove the focaccia from the oven and let it cool for about 5 minutes. After 5 minutes, carefully transfer the baked focaccia onto a cooling rack to cool for 10 minutes.
Step 11: Serve the focaccia bread with olive oil and balsamic vinegar, pesto, cream cheese, or any of your favorite dips! Enjoy!
Expert tips
- Use room temperature ingredients. It is important that you use room-temperature ingredients like water. This step ensures that your dough mixes into a homogenous mixture and bakes perfectly.
- Mesure you flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Make sure that you are using a non-stick baking pan to bake the focaccia in. If you will use a pan that food sticks to it, it will be very hard to release the focaccia from the pan. We recommend this 9x13 baking pan.
- Make sure that your ingredients are fresh! Make sure that your flour and yeast are fresh and not expired. This step ensures that you will have the great dough to work with.
- Oil your hands before you dimple the focaccia with your fingers, the focaccia dough is super sticky and if you don't oil your hands, you will find yourself in a sticky mess. (been there done that lol)
- Make sure that your yeast isn’t expired. You can check if your yeast is expired by mixing a teaspoon of dry yeast with ¼ cup of room temperature water, waiting 10 minutes, and if the yeast has bubbles in it and it puffed a bit, your yeast is alive and good, if there are no bubbles in your yeast mixture, your yeast is probably expired.
Faq's
Yes! you can either half this recipe or double this recipe. As long as you measure your ingredients right, it should turn out great! When measuring your flour, avoid scooping it with a measuring cup.
Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
The first proof of the dough is right after you mix it with a wooden spoon and cover it with plastic wrap or a towel. We let the dough proof in the fridge for 18-48 hours.
Yes. we recommend adding up to 50% of whole wheat flour to the mixture and adding a bit more water because whole wheat flour soaks more water than all-purpose flour.
Storing
After letting the focaccia cool to room temperature, place it in an airtight container at room temperature for up to 3 days. I like to reheat it in a 180c (350f) preheated oven for 5-8 minutes.
Freezing
After baking the focaccia bread, let it cool completely and freeze it in an airtight container for up to 3 months. When ready to use, defrost at room temperature for 30 minutes and reheat in an oven for 5 minutes.
Substitutions
Sugar- you can substitute the sugar with honey. Simply replace the 1 teaspoon of sugar with 1 teaspoon of honey.
Whole wheat- To make this with wholewheat flour, simply replace ½ of the flour with wholewheat flour. We suggest not making these pitas with %100 wholewheat flour, because the pita will turn out dense and not fluffy.
Variations
Toppings- you can top the focaccia with your favorite toppings. Here are our favorite topping ideas:
- Onion
- Garlic
- Zaatar
- Cherry tomatoes
- Green onion
- Olives
- Herbs
- Caramelized onions
- Basil
- Mushrooms
- Pesto
- Sun-dried tomatoes
- Rosemary leaves
- Red pepper flakes
- Parmesan
- Thyme
Tools
- Wooden spoon
- Big mixing bowl
- 9x13 inch baking pan (our fav ever pan!)
- Olive oil bottle (easy for drizzling)
More bread recipes:
Pita bread recipe- Pita bread is one of our favorite bread to bake, making your own homemade pita bread is easy, inexpensive, simple, and delicious.
Greek pita bread- This greek pita bread is fluffy, soft, and delicious. After you will make this greek pita bread recipe, you will never want to buy store-bought pita bread.
3 Ingredients Naan Flatbread- This 3 ingredients naan flatbread recipe is the easiest and fastest way to make naan bread. It is made with no yeast, no stand mixer, and no rising time! This recipe takes only 3 ingredients.
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📖 Recipe
No Knead Focaccia Bread
Ingredients
- 500 g Flour
- 2 cups Water
- 1 teaspoon Granulated sugar
- 2 teaspoon Instant yeast
- 2 teaspoon Kohser salt
- Olive oil
Instructions
- In a big mixing bowl, add the water, sugar, and yeast. Mix with a wooden spoon until combined.
- Add the flour and salt to the water mixture and mix with a spoon until a sticky dough forms.
- Oil a big bowl with a few tablespoon of olive oil. Transfer the dough into the oiled bowl and cover the dough ball with more olive oil. (the olive oil will soak into the dough) Cover with a towel or plastic wrap and place the bowl in the fridge for at least 18 hours.
- Take the dough out of the fridge, and prepare a 9×13 inch nonstick baking pan with a generous drizzle of olive oil.
- Transfer the dough into the baking pan using a spoon, fork, or hands. Carefully stretch the dough with your fingers (as seen in the video) and cover the pan with a towel or a plastic wrap for the second proof. The second proof takes about 2-4 hours, depending on the weather in your area.
- The dough should look very puffy and jiggly. uncover the baking pan and drizzle olive oil for the last time in this process on the dough, oil your hands.
- Now for the fun part: dimple the dough with your 10 fingers. and make sure that your hands are oiled with olive oil so they won’t stick to the sticky dough.
- Top the focaccia with your favorite toppings. We listed a topping ideas list down below. we like to change up the topping according to our moods. on today’s focaccia, we topped it with olive oil, sesame seed, zaatar, and fresh sliced garlic.
- Bake the focaccia in a 220c (430f) preheated oven for 20-30 minutes. depends on your oven and how it bakes. Keep an eye on the focaccia so it won’t burn.
- Remove the focaccia from the oven and let it cool for about 5 minutes. After 5 minutes, carefully transfer the baked focaccia onto a cooling rack to cool for 10 minutes.
- Serve the no knead focaccia bread with olive oil and balsamic vinegar, pesto, cream cheese, or any of your favorite dips! Enjoy!
Shirley
So delicious!