Classic Italian Bread Recipe: Focaccia
Once you taste freshly baked focaccia, you’re sure to fall in love with its soft, airy texture and rich flavor.Baked in a sheet pan, this focaccia boasts a soft, airy interior and a crispy exterior. Enjoy it as an appetizer or a sandwich filling.
WHY YOU’LL LOVE THIS FOCACCIA RECIPE
This focaccia recipe is incredibly easy to make at home—no kneading required!
Super tasty bread! And while it is very simple and enjoyable, it does have a long method. Absolutely love making it over a weekend. As I find the process very relaxing and the end result is super delicious!
It uses simple pantry ingredients, but the topping options are endless! I topped mine with sliced garlic, dried rosemary, and kalamata olives—but feel free to get creative. Try cherry tomatoes, green or black olives, red onions, bell peppers, or anything else you love!
INGREDIENTS
To prepare the dough:
- Bread flour
- Water
- Active dry yeast
- Sugar
- Salt
- Olive oil
Additional olive oil required:
- To grease the baking tray/ parchment paper 2 tbsp
- On the dough before final proofing or resting ½ tbsp.
- On the dough after final proofing or resting 1 tbsp.
Toppings:
- Flaky sea salt for sprinkling on top
- Dried or fresh rosemary for sprinkling on top.
- Sliced garlic ≈ 4-5 big cloves, sliced
- Pitted Kalamata olives, halved ≈ 15 no.
- Both garlic and olives, once sliced, should be mixed with ½ tablespoon of olive oil, or as needed, and set aside. This will prevent the toppings from burning while baking.
HOW TO MAKE NO KNEAD FOCACCIA BREAD
Step 1: Make a dough
In a large mixing bowl, use lukewarm water (between 111°F and 115°F, or as specified on your yeast packet). Add sugar, salt, olive oil, and active dry yeast. Stir gently, then let the mixture sit for 5–7 minutes, or until bubbles and foam begin to appear on the surface.
At this point, gradually add the flour and mix with a silicone spoon until a soft dough comes together. You don’t have to knead it by hand.
Once the dough is formed, cover it and let it rest for 30 minutes at room temperature. If it’s cold, place the dough in a warm area or a dough proofer.
Step 2-6: Stretch, fold, and rest
Wet your hands. Grab one edge of the dough, gently stretch it upward, and fold it over itself. Repeat this process on all four sides. Cover and let it rest for 30 minutes.
Repeat this step a total of four times. This process will develop gluten in the dough without kneading. By the end of the fourth stretch and fold, you will notice the dough has risen substantially, with bubbles forming inside. The dough becomes more cohesive and easier to handle, beginning to pull away from the bowl more cleanly. The surface turns smoother and puffier.
Final Stretch, fold and rest in the baking pan –
After completing the last stretch and fold in the mixing bowl, gently transfer the dough to a greased baking pan lined with parchment paper. If you’re using parchment, you can reduce the amount of olive oil slightly, since the paper naturally helps prevent sticking.Once it’s in the baking pan, drizzle some olive oil on top, cover it, and let it rest for 1 hour.
Toppings
After 1 hour, drizzle a little more olive oil on top. Then, using oiled fingers, gently dimple the dough all over. Next, sprinkle on the toppings—sliced garlic, chopped kalamata olives (lightly coated in oil), flaky salt, and rosemary. Be sure not to slice the garlic too thin, as it may burn while baking.
Bake at 425°F for about 40 minutes, or until the focaccia is golden brown and crisp around the edges. Once baked, allow it to cool in the pan for 10 minutes, then carefully transfer it to a wire rack or cutting board. Finally, slice and serve warm or at room temperature.
EASY NO KNEAD FOCACCIA BREAD : FAQs
Yes, this recipe uses stretch and fold method which develops gluten without kneading.
This usually happens if the water temperature isn’t right. For example, if it’s too hot, the yeast may die, and if it’s too cold, the yeast won’t activate properly. Therefore, always make sure the water is lukewarm (around 111–115°F), unless your yeast packet specifies otherwise. In addition, check the expiry date of your yeast, since old or inactive yeast will not foam. Finally, don’t forget a little sugar—it helps feed the yeast and speeds up activation.
Absolutely! Cherry tomatoes, sun dried tomatoes,fresh herbs, peppers or onions work beautifully. The list is endless, feel free to experiment and try different toppings each time.
Easy No Knead Focaccia Bread Recipe
Ingredients
Method
- Make Dough – In a large bowl, mix lukewarm water (111–115°F), sugar, salt, olive oil, and active dry yeast. Let sit 5–7 mins until foamy. Add flour and stir until dough forms. Cover, rest 30 mins.
- Stretch & Fold – With wet hands, stretch and fold dough from all 4 sides. Cover, rest 30 mins. Repeat 4 times. Dough will rise, smooth, and bubble.
- Final Rest – Do one last stretch & fold. Transfer to greased, parchment-lined pan. Drizzle olive oil, cover, rest 1 hr.
- Toppings – Drizzle with oil and use oiled fingers to dimple the dough. Top with oil dipped garlic slices, kalamata olives, rosemary, and flaky salt.
- Bake – 425°F for 40 mins until golden and crisp.
- Coo and Serve – Cool 10 mins in pan, then transfer. Serve warm or at room temp.
