There’s nothing quite like the smell of fresh homemade bread! This Easy Italian No-Knead Focaccia Bread is soft, airy and golden, with a deliciously crisp olive oil crust. The best part? No kneading needed. Just mix, let it rest and bake!
The dough is wet and sticky on purpose, and the long rest does all the work for you. If you love fresh homemade bread, you will also enjoy our 2-Ingredient Cottage Cheese Flatbread.
Why You’ll Make This Again
- No kneading: a wooden spoon or your hand is all you need.
- Simple pantry ingredients: flour, yeast, sugar, salt, olive oil and water.
- Mostly hands-off: the dough rests overnight while you sleep.
- Soft inside, crisp outside: airy bubbles and a golden olive oil crust.
- Easy to customize: top it with rosemary, cherry tomatoes or olives.
How This Comes Together
Stir the yeast, sugar and warm water until foamy, then mix in the flour, salt and olive oil until a very sticky dough forms. Cover and let it rise for 8 to 12 hours, then spread it into an oiled pan and let it rest again. Drizzle with olive oil and water, press in deep dimples, add your toppings and bake until golden and crisp at the edges.
What You’ll Need
For the Dough
- 4 cups all-purpose flour (about 1 lb 2 oz)
- 2¼ teaspoons active dry yeast (1 packet)
- 2 teaspoons granulated sugar
- 1 teaspoon salt
- ¼ cup extra virgin olive oil
- 2 cups warm water
For the Topping
- 2 tablespoons water
- 2 tablespoons olive oil
- Fresh rosemary
- Coarse sea salt
- Cherry tomatoes or olives (optional)
Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 9–13 hours, including rising | Serves: 4
Estimated Nutrition: about 520 calories and 11 g protein per serving.
Step-by-Step Directions
Step 1: Activate the yeast
In a large mixing bowl, combine the warm water, yeast and sugar. Let sit for 5–10 minutes until slightly foamy.
Step 2: Mix the dough
Add the flour, salt and olive oil. Mix with a wooden spoon or your hand until a very sticky, loose dough forms. Do not knead.
Step 3: Let it rise
Cover the bowl and let the dough rise at room temperature for 8–12 hours, preferably overnight, until bubbly and doubled in size.
Step 4: Oil the pan
Generously coat a baking pan with olive oil. Transfer the dough into the pan using oiled hands.
Step 5: Spread and rest
Gently spread the dough toward the edges without pressing out the air bubbles. Cover and let rest for another 30–60 minutes.
Step 6: Preheat the oven
Preheat the oven to 430°F.
Step 7: Add the olive oil mixture
Mix the 2 tablespoons of water with the 2 tablespoons of olive oil. Drizzle evenly over the dough.
Step 8: Dimple the dough
Using your fingertips, press deep dimples all over the surface of the dough.
Step 9: Add the toppings
Sprinkle with fresh rosemary and coarse sea salt. Add cherry tomatoes or olives if desired, gently pressing them into the dough.
Step 10: Bake
Bake for 15–20 minutes, until the top is golden brown and the edges are crispy.
Step 11: Cool and serve
Remove from the oven and let cool slightly before slicing. Enjoy warm with olive oil or your favorite soup!
How to Serve It
Serve it warm, cut into squares, with a small dish of olive oil for dipping. It is also perfect next to a bowl of soup, like our Cabbage Vegetable Soup, or cut in half for sandwiches.
Leftovers & Storage
Focaccia is best the day it is baked. Keep leftovers covered at room temperature for up to 2 days, or wrap slices well and freeze for up to 2 months. Warm slices in a hot oven for 5 to 7 minutes to bring back the crisp crust.
Make It Even Better: Pro Tips
- Don’t add extra flour: the sticky, wet dough is the secret to a soft, airy crumb.
- Oil your hands: it keeps the dough from sticking when you move it to the pan.
- Be gentle: spread the dough without pressing out the air bubbles.
- Press deep dimples: they hold the olive oil and give focaccia its look.
- Be generous with the oil in the pan: it is what makes the bottom golden and crisp.
Easy Ways to Change It Up
- Cherry tomato: press halved cherry tomatoes into the dough before baking.
- Olive: add your favorite olives for a salty, savory bite.
- Simple rosemary and salt: keep it classic with just rosemary and coarse sea salt.
- Dipping oil: serve with extra olive oil on the side.
Quick Questions
Why is my dough so sticky?
That is exactly how it should be. A wet, sticky dough bakes into a soft, airy focaccia, so don’t add extra flour.
Do I have to knead it?
No. Just stir the ingredients together until a loose, sticky dough forms and let time do the work.
How long does the dough need to rise?
Let it rise at room temperature for 8 to 12 hours, preferably overnight, until bubbly and doubled in size.
Why shouldn’t I press out the air bubbles?
Those bubbles are what make the focaccia light and airy, so spread the dough gently toward the edges.
What can I put on top?
Fresh rosemary and coarse sea salt are classic. Cherry tomatoes or olives are lovely additions, pressed gently into the dough.
Fresh Bread Made Simple
This no-knead focaccia proves that bakery-style bread can be easy. Mix it tonight, bake it tomorrow and enjoy it warm with a little olive oil.
Enjoy!
— Ava
Easy Italian No-Knead Focaccia Bread
Ingredients
Method
- In a large mixing bowl, combine the warm water, yeast and sugar. Let sit for 5–10 minutes until slightly foamy.
- Add the flour, salt and olive oil. Mix with a wooden spoon or your hand until a very sticky, loose dough forms. Do not knead.
- Cover the bowl and let the dough rise at room temperature for 8–12 hours, preferably overnight, until bubbly and doubled in size.
- Generously coat a baking pan with olive oil. Transfer the dough into the pan using oiled hands.
- Gently spread the dough toward the edges without pressing out the air bubbles. Cover and let rest for another 30–60 minutes.
- Preheat the oven to 430°F.
- Mix the 2 tablespoons of water with the 2 tablespoons of olive oil. Drizzle evenly over the dough.
- Using your fingertips, press deep dimples all over the surface of the dough.
- Sprinkle with fresh rosemary and coarse sea salt. Add cherry tomatoes or olives if desired, gently pressing them into the dough.
- Bake for 15–20 minutes, until the top is golden brown and the edges are crispy.
- Remove from the oven and let cool slightly before slicing. Enjoy warm with olive oil or your favorite soup!
