No-Knead Focaccia

No-Knead Focaccia is one of my favorite breads to make—light, fluffy, golden on top, and crispy at the bottom, all with practically no effort. This bread has a wonderfully chewy interior and a beautifully dimpled crust that soaks up olive oil and herbs like a dream. I love how it comes together with minimal work and delivers maximum flavor.

Why You’ll Love This Recipe

I love this focaccia because it’s almost foolproof and requires no kneading at all. The dough rests and rises on its own while I get on with other things. Once baked, the bread is pillowy inside and has that signature crackly, olive oil–infused top. It’s perfect as a side for soups, pastas, or sandwiches—or just torn apart and eaten warm with a bit of olive oil and balsamic.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Instant yeast (or active dry yeast)

• Warm water

• Salt

• Olive oil

• Fresh rosemary or other herbs (optional)

• Flaky sea salt (for topping)

Directions

1. In a large mixing bowl, I combine flour, salt, and instant yeast. I pour in warm water and stir until everything is combined into a shaggy, sticky dough.

2. I cover the bowl tightly with plastic wrap and let the dough rise at room temperature for 8 to 12 hours, or overnight.

3. After rising, I generously oil a baking pan or sheet and gently pour the dough into it. I drizzle a little more olive oil on top and use my fingers to dimple the dough, gently stretching it to the edges of the pan.

4. I let the dough rise again, uncovered, for about 30 to 45 minutes. Meanwhile, I preheat the oven to 425°F.

5. Just before baking, I sprinkle flaky sea salt and chopped rosemary on top.

6. I bake it for 20 to 25 minutes or until the top is golden and crisp. I let it cool slightly before slicing or tearing.

Servings and timing

This recipe makes about 12 servings, depending on how I slice it. It takes just 10 minutes of active prep time, with 8–12 hours of rise time and about 25 minutes in the oven—so it’s mostly hands-off.

Variations

• I sometimes add sliced olives, sun-dried tomatoes, or roasted garlic into or on top of the dough.

• For a cheesy version, I sprinkle grated Parmesan or shredded mozzarella before baking.

• I’ve used thyme, oregano, or basil instead of rosemary depending on the dish I’m pairing it with.

• For a crispier crust, I bake it on a pizza stone or preheated cast iron sheet.

• If I want smaller portions, I divide the dough between two smaller pans for mini focaccias.

Storage/Reheating

I store leftover focaccia in an airtight container at room temperature for up to 2 days. To reheat, I pop slices into a 350°F oven for about 5–7 minutes or toast them in a skillet for a crispy edge. For longer storage, I freeze it and reheat directly from frozen.

FAQs

Do I really not need to knead the dough?

That’s right—I just mix and let it rest. The long rise time develops the gluten structure for me.

Can I use active dry yeast?

Yes, I just proof it in warm water for a few minutes before mixing it with the flour and salt.

How long can I let the dough rise?

I’ve left it to rise for up to 18 hours with great results. Just keep it at room temperature and make sure the bowl is well covered.

Can I use bread flour?

Yes, I sometimes use bread flour for a slightly chewier texture, but all-purpose flour works perfectly.

Why is my focaccia dense?

It may not have risen long enough or the yeast may have been expired. I make sure my dough has doubled in size and has visible bubbles before baking.

Conclusion

No-Knead Focaccia is a wonderfully easy bread that delivers bakery-level results with barely any work. I love how forgiving it is, and how it turns out reliably golden, airy, and flavorful every time. Whether I’m serving it at a dinner party or snacking on it fresh from the oven, this is one recipe I’ll keep coming back to.