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No-Knead Focaccia

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No-Knead Focaccia is a light, fluffy, and golden bread with a crispy bottom and olive oil–infused crust. This easy, hands-off recipe yields bakery-quality results with minimal effort, perfect for any meal or snack.

  • Author: Ella
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 8 hours 35 minutes
  • Yield: 12 servings
  • Category: Bread
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegan

Ingredients

  • 4 cups all-purpose flour
  • 2 tsp salt
  • 1/2 tsp instant yeast (or 3/4 tsp active dry yeast)
  • 2 cups warm water
  • 1/4 cup olive oil (plus more for the pan and drizzling)
  • 1 tbsp fresh rosemary or herbs (optional)
  • Flaky sea salt, for topping

Instructions

  1. In a large bowl, mix flour, salt, and instant yeast. Pour in warm water and stir until a shaggy dough forms.
  2. Cover tightly with plastic wrap and let rise at room temperature for 8–12 hours, or overnight, until doubled and bubbly.
  3. Generously oil a baking pan. Gently pour dough into the pan and drizzle olive oil on top. Use fingers to dimple and stretch dough to fit the pan.
  4. Let dough rise again, uncovered, for 30–45 minutes while preheating oven to 425°F.
  5. Sprinkle dough with flaky sea salt and rosemary (if using).
  6. Bake for 20–25 minutes or until top is golden and crusty. Cool slightly before slicing or tearing.

Notes

  • Add olives, sun-dried tomatoes, or roasted garlic for variation.
  • Top with grated Parmesan or mozzarella for a cheesy twist.
  • Use different herbs like thyme, basil, or oregano.
  • For a crispier crust, bake on a preheated pizza stone or cast iron sheet.
  • Divide dough into smaller pans for mini focaccias.

Nutrition

Find it online: https://elladishes.com/no-knead-focaccia/