No-Knead Focaccia Recipe: Crispy, Olive Oil Focaccia Bread

I love the no-knead bread method, and when I learned it can be used to make focaccia I had to try it. Focaccia is a flat Italian bread enriched with olive oil: crisp on the outside and soft and airy on the inside with characteristic holes. The technique is simple—make a sticky dough, let it rise, press it into a pan, dimple it, and cover it in olive oil before baking.

Focaccia Toppings

The classic toppings are fresh or dried rosemary and flaky sea salt, but focaccia is very versatile. Try any of the following:

• Fresh or dried rosemary
• Flaky sea salt or crushed red pepper flakes
• Garlic butter spread
• Freshly chopped chives
• Tomatoes or olives
• Butter and jam for toasting
• Sliced salami, cheese, or capicola for an Italian-style sandwich

What Ingredients Do I Need?

Below are the ingredients with brief notes and common substitutes where applicable.

• Active dry yeast – 1 ¼-ounce envelope (or about 2 1/4 teaspoons). Check the yeast is fresh for best rise.
• Honey – 2 teaspoons to help activate the yeast. You can substitute brown sugar or white sugar.
• Warm water – 2 to 2 ½ cups luke-warm (about 100–110°F / 37–43°C). Water temperature matters for proper yeast activation.
• All-purpose flour – about 5 cups. Use a standard brand such as Bob’s Red Mill or Gold Medal.
• Salt – 2 teaspoons. Kosher or coarse sea salt works well.
• Extra virgin olive oil – 4 to 6 tablespoons for the dough and finishing; choose a good-quality oil for flavor.
• Rosemary – 1 tablespoon fresh or dried, for sprinkling before baking.

How to Make No-Knead Focaccia Bread

Overview: This no-knead method relies on a long rest to develop gluten and flavor. The steps are straightforward and require minimal active work.

1. Combine yeast, honey, and 2 to 2 ½ cups warm water in a bowl. Whisk briefly and let sit for 5 minutes until it becomes slightly foamy.
2. Add the all-purpose flour and salt. Stir with a rubber spatula until a sticky, shaggy dough forms. Drizzle a little olive oil over the surface, cover the bowl with a towel, and let rise for 3–4 hours or refrigerate overnight. The dough should expand significantly.
3. With oiled hands, transfer the dough into a 9×13-inch ovenproof baking dish. Stretch and press the dough gently to cover the pan. Cover loosely with plastic wrap or a towel and let it rest for another 1–3 hours so it puffs up again.
4. Preheat the oven to 400°F (200°C).
5. Use oiled fingers to dimple the dough all over, creating the characteristic holes. Drizzle more olive oil so it pools in the dimples, then sprinkle with rosemary and flaky sea salt. Bake for 30–35 minutes, until the top is golden brown and crisp.

Equipment Needed

Basic tools that make this recipe easy:

• Large mixing bowl
• Rubber spatula or wooden spoon
• 9×13-inch ovenproof baking dish or similar sheet pan
• Measuring cups and spoons

Tips for Success

• Use warm—not hot—water to activate yeast. Too hot will kill it; too cold will slow the rise.
• Oil your hands and the pan to prevent sticking and to help create a crisp, olive oil–rich crust.
• Allowing a long, slow rise (including an overnight rest) improves flavor and texture.
• Be generous with the finishing olive oil and flaky salt—this is what gives focaccia its signature flavor.

Recipe Details

Serving Suggestions

Serve focaccia warm as an appetizer with olive oil for dipping, alongside soups and salads, or sliced horizontally for sandwiches. Leftovers toast beautifully and can be topped with butter, jam, or additional savory fillings.

If you try this No Knead Focaccia Bread, leave a note about how it turned out and consider sharing a photo. Enjoy the process—homemade focaccia is simple, flexible, and delicious.