no knead focaccia

This Garlic and Rosemary No Knead Focaccia recipe is super easy. It comes together quickly and and requires no special equipment. This Focaccia Bread has a crisp outside and a soft inside, and is super versatile - you can finish it however you like!

No Knead Focaccia

Bread Flour

All-Purpose Flour

salt

instant yeast

tsp sugar

Filippo Berio 100% Italian Extra Virgin Olive Oil

lukewarm water

grams Filippo Berio 100% Italian Extra Virgin Olive Oil

garlic,

rosemary,

Flaky sea salt

black pepper

In a large bowl, combine the bread flour, all-purpose flour, Kosher salt, yeast, and sugar. Add the Filippo Berio 100% Italian Extra Virgin Olive Oil  and water, and mix with a spatula until a shaggy dough forms and there are no dry parts. The dough is wet and sticky. This is normal. The water quantity is correct. Don't freak out, you will be fine.This is normal. Super wet dough = super fluffy focaccia. The pan is there to provide structure when it bakes, so it's ok that it's wet and sticky! It might look a bit different to mine but if you have weighed your ingredients, all will be ok, promise.

Cover the bowl with a tea towel and leave to stand for 5 minutes. 

Perform a set of stretch and folds on the dough. To do this, wet your hands, then take a section of the dough and stretch it up and fold it onto itself. Rotate the bowl 90° and repeat the process. Repeat this two more times until you have gone around the bowl, then do one more set of four stretch and folds around the bowl (a total of 8 stretch and folds). Cover the bowl with the tea towel and leave to sit for 2 minutes. 

Repeat the stretch and folding and resting process two more times, for a total of three rounds of stretch and folds, each two minutes apart. 

Drizzle the surface of the dough with a little olive oil, and turn the dough over in the bowl to coat. Cover the bowl with plastic wrap or a lid (to make sure it doesn't dry out), then place in the fridge overnight, a minimum of 12 hours but up to 2 days. (see sample schedule in body of the post for instructions on alternative rising).

Generously drizzle a 9"x13" (23cmx33cm) non stick baking pan with olive oil. (see notes on using a pan that isn't nonstick). Turn the risen dough out into the pan and turn it to fully coat it in the oil. Shape into a rough rectangle shape by pressing it down with your oiled fingers and tucking edges and corners in if needed. Leave to sit for 5 minutes to relax.

Gently spread the dough toward the edges of the pan using your oiled fingers. It does not have to reach all the way - just encourage it to spread out slightly more. 

Drizzle the surface of the dough with a little more olive oil so that it does not dry out. 

Leave the pan in a warm spot, uncovered, to rise, until doubled in size, puffy, and jiggly, anywhere from 2 to 4 hours depending on your environment. When it is ready to bake, it will leave a small indentation that slowly springs back when gently pressed with a finger. Toward the end of the rising process, preheat the oven to 450°f / 230°c (conventional, not fan), and arrange a rack in the middle of the oven. 

Combine the 50g Filippo Berio 100% Italian Extra Virgin Olive Oil and minced garlic in a small bowl, and mix to combine. Spoon over the surface of the dough. 

Oil your fingers and use them to dimple the dough all over, pressing your fingers almost to the bottom of the pan. Bubbles will form in the dough - do not pop them, just leave them be. 

Sprinkle with the rosemary, flaky sea salt, and pepper. 

Immediately transfer to the oven and bake for 25 to 30 minutes, or until golden brown on the surface and pulling away from the sides of the pan. 

Remove from the oven and allow to stand for 5 minutes then transfer to a wire rack to prevent the bottom from getting soggy. 

Leave to cool then slice into pieces using a bread knife. Store leftovers lightly wrapped at room temperature.

FOCACCIA DOUGH

The best focaccia I've ever made at home!! Possible the best focaccia I've ever had in my life!! Fluffy and airy but chewy inside all at the same time with perfect thin crust outside!!! Thanks for another amazing recipe!! I made a half a batch with regular stainless steel pan(not non-stick) but tried butter layer before olive oil coating like it was recommended and the focaccia came right out of the pan!! This recipe is going into my "keep" recipe :)

Thanks so much for all the detail in this recipe. I can t wait to try it!!

Fantastic! Thanks for this! 
I went ahead and did a full "1x" portion, turned out to be a big loaf but it's soooo good, I'm keeping this recipe forever! Thank you so much, I can become a confident baker ! :)

Waited all week as you were posting pics of you testing out the recipe for you to finally post this and was NOT disappointed! It is so fluffy. Can’t wait to try it with other toppings. The garlic burned a bit so I’m not sure if it would help to put foil on top in the last few minutes to prevent that? Will be making this again and again!

Absolutely the best focaccia recipe!  Thank you for the amazingly detailed and easy to follow steps.  This turned out beautifully!

I made this last night to have for breakfast and lunch today. My house smells amazing! It’s easily the best bread product I’ve made without the help of a machine. Very satisfying to make and eat.

This recipe is INSANE! I just cut into mine and am in heaven! I've made focaccia several times before using different recipes and this recipe by far was the easiest to make with the best result. And it used almost half the amount of olive oil I seem to use for other recipes, yet you couldn't even tell! This is my go to from now on.

Make this recipe!! I’ve tried many focaccia recipes and this is the best BY FAR. I did both rises at room temp. and it was still incredible. So springy and so much flavor. I used a nonstick cookie sheet with higher sides and that worked well. Took a little less than 25 mins in my oven. Can’t wait to make again and again. I left it on a cutting board and covered with an old tea towel overnight and it is still great the next day.

Delicious and easy! I chose to do both rises at room temp as it was a late day decision that I NEEDED this with my dinner. Steps were easy to follow, I used a 9×13 ceramic nordic ware pan and it seemed to work well, I did butter it first just to be safe. I chose to add red pepper flakes, thyme and a tiny bit of basil to the oil on top and then sprinkled it all over with parmesan.

Absolutely loved this recipe! It was really easy to follow. I did both rises at room temp and it came out so so good. It's super soft and fluffy on the inside but perfectly crispy on the outside. I made one with additional toppings but my favourite was the one with garlic, black pepper, and salt. It all works together so nicely. I'll definitely be making this again!

I've tried 8 different focaccia recipes this year, and so far this is my favorite! So crispy, soft, and fluffy all at the same time. I live in Hawai'i where it's warm so the two hour rise time before baking was perfect. Can't wait to try this again with some local/Hawai'i-style toppings like nori and mac nut seasoning.

Wow, this is probably the best bread I've made at home - and so easy!  I've made some terrible flat and tough foccacias before so this was a real breakthrough, ha.  I used active dry yeast in 110° F water and it worked great.  It had a 16hr rise in the fridge and then 2 hours at room temp.  25 minutes at 450° was perfect.  I can't wait until I can make this to share, so so good!

Made a half batch yesterday (because I didn’t have enough flour) it was so relish, that I sent the hubby to buy more flour and now a full batch is proving. Can’t wait to bake and eat! Thanks for the recipe, Erin! 

PS. I’d love to see more topping/flavour ideas.

This turned out soooo well despite my dough looking absolutely NOTHING like the dough in the video tutorial on Instagram! I was so nervous as my dough was soooo wet, even after doing the stretch &amp; folds, and didn't have much structure at all. I did both rises at room temperature, which could be part of the reason it remained so liquid-y. However I just crossed my fingers &amp; threw it in the oven anyway and it turned out PERFECT! I am not a baker by any stretch but am trying to start, so this was very encouraging :)

Chewy on the inside, crunchy on the outside. Amazing!

This recipe is very easy and tasty. Although I know the notes did not recommend it, the only 9 by 13 pan I had available was a Pyrex dish. I lined the bottom with parchment and used my small angled spatula to release sides after baking. Focaccia came out golden and delightfully crisp after 25 minutes of baking. Will definitely make this recipe again!

This recipe is definitely super easy. I used a pan which was a bit small so mine was very thick, but still baked fine. I went with a tapenade and onion topping.

An easy no knead focaccia recipe you can customize with any toppings. Step-by-step photos make this recipe perfect for bakers of all levels.

all purpose flour

flour

instant yeast ((1 packet + 3/4 teaspoon))

olive oil ((plus about 1/4 cup additional for drizzling))

water

flaky sea salt

Chopped fresh rosemary (optional)

toppings (optional, see above post for ideas)

In the bowl of a standing mixer or a large mixing bowl, stir together the all purpose flour, whole wheat flour, yeast, and salt. Drizzle with 1/4 cup olive oil. Heat the water to the temperature specified by the yeast manufacturer (check your packet; some brands call for 110 degrees F; others up to 130 degrees F).

Knead

With a hand mixer or the stand mixer’s paddle attachment, beat dough on low speed while gradually pouring in the water. Slowly increase the speed to high, then beat for 1 minute. The dough will be very sticky.

Transfer to a clean, lightly oiled bowl, turn once to coat, then cover with plastic. Let rise in a warm, draft free plate for 1 to 2 hours, until the dough becomes puffy, or store in the refrigerator for up to 3 days.

Prep

Meanwhile, prepare any desired focaccia toppings.

Shape

Place a rack in the upper third of your oven and preheat the oven to 375 degrees F. Drizzle a large baking sheet generously with olive oil. Gently turn the risen dough out onto the greased baking sheet. Coax and stretch the dough into to a 1/2-inch thick oblong shape (it may not be uniform), then cover with lightly oiled plastic and let rest 15 minutes.

With your fingertips, “dimple” the dough by poking it gently all over. Generously drizzle additional olive oil over the top of the dough, then sprinkle evenly with flaky salt. Add any other desired toppings (see blog post above for suggestions).

Bake

Bake until golden brown, 20 to 25 minutes, checking at the 18 minute mark. Serve warm or at room temperature.

What happens when you place gorgeous, sweet heirloom tomatoes on olive oil and herb focaccia? Let me tell you. The soft interior of the focaccia and crispy, salty, herby outer layer meet the sweetest jammy cooked tomato to create the perfect balance of flavor and texture. 

Italian Focaccia with Tomato and Herb

¼-oz. envelope active dry yeast (about 2¼ tsp.)

sugar

(625 g) all-purpose flour

extra-virgin olive oil, divided,

unsalted butter,

Flake sea salt,

herbs

heirloom tomato,

Place 2½ cups lukewarm water in a medium/large mixing bowl. Add the yeast and sugar. Stir slightly but do not mix. Let sit 5-10 minutes (it should foam or at least get creamy; if it doesn’t your yeast is dead and you should start again—check the expiration date!).

d="instruction-step-2">2. Add flour and kosher salt and mix with a wooden spoon or rubber spatula until a shaggy dough forms and no dry streaks remain. It will seem a little wet. That is normal. 

="instruction-step-3">3. Pour 4 Tbsp. extra-virgin olive oil into a big bowl that will fit in your refrigerator. Transfer dough to bowl and turn to coat in oil. Turn over a few times, but do NOT mix in the oil with the dough.  Cover plastic wrap and chill until dough is doubled in size (it should look very bubbly and alive), at least 8 hours and up to 24 hours. If you’re in a rush, you can also let it rise at room temperature in a warm place until doubled in size, 3–4 hours. The longer you let it raise in the fridge the more it flavorful it will be. 

ruction-step-4">4. Grease your desired baking pan or baking sheet depended on preference (classic 9X13 glass baking dish  or 9X13 cookie sheet ) with butter. Add the 1 Tbs olive oil to the baking pan and coat bottom. Take out dough from the fridge, uncover, and punch down one time. Then turn the dough over a few times in the bowl. Move dough to the prepared pan. Pour any oil left in bowl over and turn dough to coat it in oil. Let rise, uncovered, in a dry, warm spot (like near a radiator or on top of the fridge or a preheating oven) until doubled in size, at least 1½ hours and up to 4 hours.

ction-step-5">5. Place a rack in middle of oven; preheat to 450°. To see if the dough is ready, poke it with your finger. It should spring back slowly, leaving a small visible indentation. Lightly oil your hands. If using a rimmed baking sheet, gently stretch out dough to fill (you won’t need to do this if using a baking pan). Dimple focaccia all over with your fingers. This is my favorite part! Keep poking away until there are lots of poke marks in the dough. 

n-step-6">6.Drizzle the top of poked dough with remaining 1 Tbsp. extra-virgin olive oil and sprinkle with flaky sea salt and herbs. Place the tomato slices gently on top of the dough and distribute garlic over the top. Bake focaccia until puffed and golden brown all over, 20–30 minutes. Optional: brush lightly with olive oil at the right after taking it out of the oven. Enjoy warm or cold! 
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No-knead focaccia is a super-easy snack idea made with zero effort and no technique (not even kneading). With the softest crumbs, fantastic texture, and delicious flavor, it’s the easy focaccia recipe you didn’t know you were looking for.

Super Easy No-Knead Focaccia

All-purpose flour

tsp Yeast

Salt

Sugar

(455 gms) Lukewarm water

tbsp Olive oil

Sea salt and Rosemary

Combine the flour, yeast, salt, and sugar in a large bowl.

Pour over the lukewarm water. Mix well with a spatula until a sticky dough is formed.

Pour a teaspoon or two of olive oil on the surface of the dough and rub it all over.

Cover with plastic wrap and refrigerate for 18-24 hours. I kept it for 24 hours.

When you&#39;re ready to bake, grease a 9&quot; x 13&quot; or 10&quot; x 12&quot; pan. Line the bottom with parchment paper. You may not need to do that if your pan is non-stick.I used a 10&quot; x12&quot; pan and lined it too.

Take out the refrigerated dough. Oil your hands and gently bring the proofed dough in from the sides of the bowl.

Fold the dough over itself. Turn the bowl a quarter of the way and fold the dough over itself again. Do 3 more quarter turns of the bowl with folding over the dough each time.Repeat this step once more.

Pour 2 tablespoons of olive oil in the center of the prepared pan.

Gently place the deflated dough on the olive oil. Roll it a couple of times to coat it well with oil.

Cover this with plastic wrap or a kitchen towel and keep in a draft-free place for 2-4 hours or until the dough doubles and covers the pan.Mine doubled in 1.5 hours.

Preheat the oven to 220 C.

Sprinkle rosemary ( if using ) all over the surface of the dough.

Pour over the remaining 2 tablespoons of olive oil on the dough and spread it all over. Dimple the dough using your fingers. Sprinkle the sea salt.

Bake the bread at 220 C for 25-30 minutes, until the top is golden brown. The bottom of the bread should be crispy.

Let the bread rest in the pan for 5 minutes before turning it out on a cooling rack. Slice warm or let it cool completely. Enjoy!

Completely foolproof No Knead Focaccia bread! It is so easy! Mix everything up in a bowl with a spoon, leave for a few hours, then bake!

(4 cups) all purpose flour or bread flour

(1 very full tablespoon) instant yeast

(2 teaspoons) fine sea salt

extra virgin olive oil (, divided)

450 milliliterss (1¾ cup plus 2 tablespoons) COLD water (not warm water)

rosemary

flaky sea salt (for scattering)

In a large mixing bowl combine the flour, yeast and salt then add 1 tablespoon of olive oil.

Add the water and mix well until you can see no more dry flour and you have a wet, slightly lumpy looking mess. Make sure to scrape right into the bottom of the bowl. (See my picture in the collage near the top of my post above for reference).

Cover with cling wrap, a clean shower cap or a wet dish towel and leave on the kitchen counter for a minimum of 6 hours and a maximum of 9 hours. Do not refrigerate and do not leave anywhere really warm. Just normal room temperature is fine.

About 20 minutes before the time is up preheat your oven to 400°F (200°C) and line a cake pan or brownie pan with parchment paper. (any pan from 8 x 8 inch to 8 x 12 is fine or an 8 or 9 inch round cake pan - just ensure it&#39;s metal. Don&#39;t use silicone). You can even spread the dough out on a parchment paper lined regular baking tray if that&#39;s all you have.

When the oven is at temperature, scrape the dough out of the bowl and into the pan. I use a dough scraper but a silicone spatula or spoon will be fine. It will be clingy and sticky but that is normal.

Once it&#039;s all in the pan, flatten it out so it&#039;s as even as you can get it all over, then using fingers dipped in olive oil, make dimples all over the top.

Drizzle over the olive oil (be as generous as you feel comfortable with) and sprinkle on the rosemary and salt.

Place in the preheated oven and bake for about 37 - 40 minutes.

When done it will be starting to go golden brown in places on the top. If you want it a little crustier you can bake it for another 5 minutes but no longer as otherwise it will become dry.

Remove from the oven, lift out using the paper as handles and place on a cooling rack.

Leave to cool for at least 15 minutes before cutting.

https://content.jwplatform.com/videos/gTwckJOc.mp4

This super Easy No Knead Focaccia Bread with Rosemary & Sea Salt is virtually fool proof. As long as you are able to stir some ingredients together in a bowl & turn on the oven you can do it. And nothing, and I mean nothing, can beat the smell & taste of fresh focaccia straight from the oven!

Easy No Knead Focaccia Bread

This easy no-knead focaccia bread rises overnight and is baked to crispy pillowy perfection in a cast iron skillet. Topped with flakey sea salt and fragrant rosemary for the perfect accompaniment to any dish!

Cast Iron No-Knead Focaccia Bread

bread flour

active dry yeast (see note (about 1 tsp))

water (about 1 1/2 cups)

Kosher salt (about 1 tbsp)

olive oil (divided)

Coarse flakey sea salt

rosemary leaves

In a large mixing bowl, add the bread flour and kosher salt into the bowl (see note #3 on weighing ingredients)

In a heat proof measuring cup, microwave the water until it reaches 110F-115F temperature. The timing will depend on how cold your water is, use a food thermometer to check. Add the active dry yeast to the water and whisk until it dissolves and give it 5 minutes, so it begins to bubble. (see note #2 if using instant yeast). Add the water/yeast into the bowl with the flour. Using your hands or a rubber spatula, mix until there is no more dry flour. Cover tightly with plastic wrap and let rise overnight (minimum 8 hours, max 24 hours) (see note #4).

After the dough has risen overnight, remove the plastic wrap. Take a rubber spatula and tuck the edges of the dough into the center of the dough, creating a ball. In a cast iron skillet, add 3 tbsp olive oil, then place the ball of dough into the cast iron seam side down. Allow the dough to sit in the cast iron for one hour.

Preheat oven to 450 degrees F. After the dough has sat in the cast iron for one hour, using the palm of your hand, flatten the dough into the skillet spreading it to meet all sides of the skillet. Using your finger tips, dimple the dough by pressing all the way down to the bottom of the skillet. Brush/spread 3 tbsp olive oil onto the dough, allowing the oil to go into the dimples. Sprinkle flakey sea salt and fresh rosemary over the top.

Bake the focaccia for about 20-25 minutes (turning skillet halfway through so it bakes evenly) until the top is golden brown. Remove the skillet from the oven using mitts. With a rubber spatula, gently lift the bread and check underneath to make sure it's fully cooked. Allow to rest for 15 minutes before cutting. Serve with a dish of olive oil for dipping, best enjoyed the day of (see note #5).

Was a bit intimidated to try this but it ended up being easier than i thought. Excited to try it again with different toppings.

This is the third time I have made this.  A huge hit every time.

This recipe makes delicious and perfect focaccia every time.

We have made focaccia bread a few times but I have never made it in a cast iron or let the dough rise overnight as it calls for in this recipe! Turned out absolutely DELICIOUS and it rose a lot! I let mine rise at room temperature for around an hour, refrigerated overnight, and cooked in the AM. Highly recommend this recipe!

https://content.jwplatform.com/videos/7cJ5PsBF.mp4

This easy no-knead focaccia bread rises overnight and is baked to crispy, pillowy perfection in a cast iron skillet. Homemade focaccia is topped with flakey sea salt and fragrant rosemary for the perfect accompaniment to any dish!

Cast Iron Focaccia Bread

This easy no knead cast iron focaccia is crispy on the outside, soft and chewy on the inside, and finished with coarse salt and fresh rosemary.

No-Knead Cast Iron Focaccia

dry yeast ((about 2 ¼ teaspoons))

water, (divided)

milk

olive oil, (divided)

½ cups all-purpose flour, (plus more as needed)

kosher salt

cornmeal

Sea salt flakes ((or extra kosher salt), for topping)

Place yeast, ½ cup of warm water, and the sugar in a large mixing bowl on a stand mixer fitted with a dough hook. Let the mixture sit for about 10 minutes, until the yeast is foamy. Add 6 more tablespoons of warm water and the milk.

Mix on low speed for about 2 minutes. Add 6 tablespoons of the olive oil and mix for 1 minute.

Gradually add the flour, giving it a chance to incorporate into the mixture. Mix in the kosher salt.

Transfer dough to a large, greased bowl and cover with a damp dish towel or plastic wrap. Let the dough rise in a warm place for 1 - 1 ½ hours, or until the dough has doubled in size.

Sprinkle cornmeal in a 10-inch cast iron skillet. Punch down the dough, then spread in the prepared skillet. Rub olive oil on your hands before pressing the dough into the pan (this will prevent the dough from sticking to you). Let the dough rest (uncovered) for an additional 30 minutes.

Meanwhile, preheat oven to 450°F.

Use your fingertips to make indentations on top of the raised dough. Drizzle the remaining ¼ cup of olive oil over top, using your fingers to spread the oil all over the top of the bread (especially in those little dimples). Sprinkle flaky sea salt (or additional kosher salt), pepper, and fresh rosemary on top.

Bake until golden brown, about 20-22 minutes.

Just curious, what brand of olive oil do you use for this recipe?

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Top 8 no knead focaccia recipes from across the web

The most viewed no knead focaccia recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

No Knead Focaccia

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The most viewed no knead focaccia recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine