Go Back
–+ servings
focaccia in the pan

Airy No-Knead Focaccia

Diana Rattray
Focaccia is a super easy bread to bake for a spaghetti dinner, Alfredo, or any other meal! You can even split this thick focaccia and make sandwiches!
No ratings yet
Servings 12 servings
Calories 224
Print Recipe Pin Recipe
Course Bread
Cuisine Italian
Prep Time 15 minutes
Cook Time 25 minutes
Other Time12 hours
Total Time 12 hours 40 minutes

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.
    focaccia dough in the bowl.
  • 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.
    Rosemary scattered over the no-knead focaccia dough.
  • Bake for 24 to 28 minutes, or until golden brown.
    pan of no knead focaccia
  • Cool the focaccia for 10 minutes before slicing and serving.
    sliced focaccia

Nutrition

Calories: 224kcalCarbohydrates: 34gProtein: 5gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 293mgPotassium: 66mgFiber: 2gSugar: 1gVitamin A: 5IUVitamin C: 0.05mgCalcium: 8mgIron: 2mg

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.

Keyword focaccia, no knead bread, no knead focaccia
Tried this recipe?Let us know how it was!