Airy No-Knead Focaccia
Easy no-knead focaccia is the perfect easy bread to bake to go with a spaghetti dinner, Alfredo, or any other meal! You can even split this thick focaccia and make sandwiches!
This easy focaccia is fantastic in texture and flavor and surprisingly easy to prepare. You will need to allow an overnight rise, but almost no work is involved.
First, mix the ingredients until combined, then drizzle with olive oil and refrigerate overnight for proofing. The next day, take the focaccia dough out of the fridge about 3 1/2 hours before you plan to eat; put the dough in the pan, let it rise a bit more, then bake!
There is absolutely no kneading required—just lightly mix with your hands or use a bowl scraper to fold it over a few times. The dough is very soft, but it’s easy to handle with oiled or wet hands, forks, or a bowl scraper. I use a jelly roll pan, but you can use a 9-by-13-inch baking pan if that’s what you have. You’ll have a thick, crusty focaccia loaf with perfect chewy texture and tons of flavor.
Top this focaccia with the simple flaky sea salt and coarsely ground black pepper, or add some rosemary leaves or other fresh herbs. Garlic is another excellent choice. Crush a few cloves of garlic and mix with a tablespoon or two of olive oil, then brush the mixture over the dough before sprinkling with salt and pepper.
What You’ll Like About This Dish
No kneading. A high-hydration dough and long rest do all the work for you.
Bakery texture. The overnight rise creates airy holes and deep flavor.
Flexible timing. Refrigerate the dough up to 72 hours.
Great for meals. Serve with pasta, soups, or slice for sandwiches.
Ingredient Notes
- Honey or sugar – Feeds the yeast and helps activate it quickly. Honey adds subtle flavor; sugar keeps it neutral.
- Instant yeast – Ideal for no-knead recipes because it activates reliably with minimal effort. You can substitute active dry yeast, but allow a few extra minutes for proofing.
- Lukewarm water – Hydrates the dough and creates the high-moisture environment needed for open crumb. Aim for about 105–110°F; too hot can kill the yeast.
- All-purpose flour – Creates a light, tender focaccia. Bread flour works too, producing slightly chewier texture.
- Salt – Fine salt distributes easily through wet dough. Don’t skimp — focaccia needs salt for balanced flavor.
- Olive oil – Essential for focaccia’s signature texture and flavor. Some goes in the dough, some is drizzled on top, and some coats the pan to create a crisp, golden crust.
- Butter – Only needed if the pan is nonstick; it prevents sticking where oil alone might bead up.
- Flaky sea salt – Adds crunch and concentrated bursts of salty flavor on top.
- Black pepper – Coarse pepper gives a subtle bite that pairs well with rosemary and olive oil.
- Fresh rosemary – Optional, but classic. The aroma and flavor bloom beautifully in the hot oven.
Steps to Make Airy No-Knead Focaccia
- Combine honey (or sugar), yeast, and warm water; let stand briefly.
- Add the flour, salt, and olive oil; mix into a wet, sticky dough.
- Drizzle with more oil and fold a few times. Cover and refrigerate overnight or up to 72 hours.
- Remove from the refrigerator about 4 hours before baking. Deflate the dough, fold it a few times, and let it rest for 3 hours at room temperature.
- Prepare a baking pan with oil (and butter if nonstick). Add more olive oil to coat the bottom.
- Transfer the dough to the pan and rest 15 minutes.
- Stretch the dough to the edges and let rise for 45 minutes.
- Dimple with oiled fingers and top with flaky salt, pepper, and rosemary.
- Bake 24–28 minutes, until golden brown.
- Cool for 10 minutes before slicing.
Tips
- Cold fermentation (up to 72 hours) enhances flavor and makes the dough easier to handle.
- Use plenty of olive oil — it prevents sticking and creates that signature crisp bottom.
- Dip fingers in oil before dimpling to avoid tearing the dough.
- For extra crisp edges, bake in a metal pan rather than glass.
Recipe Variations
- Garlic focaccia. Add minced garlic or sliced cloves to the oil when dimpling the dough.
- Cheesy version. Sprinkle grated Parmesan or mozzarella over the top before baking.
- Olive focaccia. Press halved olives into the dough before baking.
- Herb blend. Use thyme, oregano, or a mix of Italian herbs instead of rosemary.
- Tomato focaccia. Add halved cherry tomatoes into the dimples before baking.
Serving Suggestions
- Serve with spaghetti, Alfredo, or baked pasta dishes.
- Add to charcuterie boards with olives, cheeses, and cured meats.
- Pair with soups, especially tomato or minestrone.
- Split the focaccia horizontally for sandwiches or panini.
- Use as a base for quick appetizer flatbreads.
How to Store
Refrigerate: Store in an airtight container for up to 3 days. Refresh in a warm oven for best texture.
Freeze: Wrap well and freeze up to 2 months. Thaw at room temperature and warm before serving.
Reheat: Bake at 350°F for 8–10 minutes to restore crispness.
Airy No-Knead Focaccia
Ingredients
- 2 teaspoons honey, or sugar
- 2 teaspoons instant yeast
- 2 cups lukewarm water, (454 grams)
- 4 cups all-purpose flour, (510 grams)
- 1 1/2 teaspoon fine salt
- 6 tablespoons olive oil, divided
- 1 teaspoon butter for greasing the pan, optional for nonstick pans
- 1/2 teaspoon flaky sea salt, or to taste
- 1/4 teaspoon coarsely ground black pepper
- 1 to 2 tablespoons fresh rosemary leaves, optional
Instructions
- In a large bowl, combine the honey or sugar, yeast, and warm water; let stand for 5 minutes. Add the flour, salt, and 2 tablespoons of olive oil; mix to form a wet, sticky ball. Oil your hands or a bowl scraper and fold the dough over a few times while drizzling with 1 more tablespoon of olive oil. Cover bowl with plastic wrap and refrigerate overnight or for up to 72 hours.
- About 4 hours before you plan to bake the focaccia, remove it from the fridge and deflate the dough by stretching and folding over few times. Drizzle with more oil, cover the bowl, and let it rest at room temperature for 3 hours.
- Prepare a 10-by-15-inch jelly roll pan or 9-by-13-inch baking pan. If the pan is not nonstick, grease it with 1 teaspoon of butter. Add 3 tablespoons of olive oil to the pan and brush it to cover the bottom. Turn the dough into the pan and let it rest for 15 minutes so it will relax enough to stretch.
- Stretch the dough to fit the pan and let it rest for 45 minutes longer.
- With oiled hands, dimple the dough all over. Sprinkle lightly with flaky sea salt and coarsely ground black pepper, and arrange rosemary over the top if desired.
- Bake for 24 to 28 minutes, or until golden brown.
- Cool the focaccia for 10 minutes before slicing and serving.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
