I make this easy no-knead focaccia whenever I want bakery-style bread without the effort of kneading. It comes out with crisp golden edges, a soft airy interior, and a rich finish thanks to a quick garlic butter brushed on top. I adapted this from Bon Appétit, and it has become one of my favorite go-to bread recipes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 packet active dry yeast (about 2 1/4 teaspoons)
2 teaspoons honey
2 1/2 cups lukewarm water
5 cups all-purpose flour
5 teaspoons Diamond Crystal kosher salt or 1 tablespoon Morton kosher salt
6 tablespoons extra-virgin olive oil, divided
4 tablespoons unsalted butter
Flaky sea salt, to taste
2 to 4 garlic cloves
Butter, for greasing the pan
Extra olive oil, for my hands
Directions
I start by whisking together the yeast, honey, and lukewarm water in a medium bowl, then I let it sit for about 5 minutes until it becomes foamy.
Next, I add the flour and salt, mixing everything with a spatula until I get a shaggy, sticky dough with no dry spots.
I pour 4 tablespoons of olive oil into a large bowl, transfer the dough, and turn it to coat. Then I cover it tightly and refrigerate it for 8 to 24 hours until it becomes bubbly and doubled. If I am short on time, I let it rise at room temperature for 3 to 4 hours instead.
I generously butter my pan and add 1 tablespoon of olive oil. After deflating the dough by folding it a few times, I transfer it to the pan and turn it to coat. I let it rise uncovered in a warm place for 1 1/2 to 4 hours until doubled again.
I preheat the oven to 450°F (230°C). With lightly oiled hands, I stretch the dough if needed and press my fingers into it to create deep dimples. Then I drizzle the remaining olive oil and sprinkle flaky sea salt on top.
I bake it for 20 to 30 minutes until golden brown and puffed.
While it’s still hot, I melt the butter, grate in the garlic, and cook it briefly until fragrant. I brush this garlic butter over the focaccia, slice it, and serve.
Servings and timing
Servings: 10 servings
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes plus rising time
Calories: 290 kcal
Variations
I sometimes switch things up depending on what I have on hand. I like adding rosemary and olives for a classic flavor, or cherry tomatoes for a juicy topping. Sometimes I sprinkle grated cheese before baking for a richer version. If I want something sweeter, I drizzle a bit of honey after baking.
Storage/Reheating
I store leftover focaccia in an airtight container at room temperature for up to 2 days. For longer storage, I freeze it in slices. When I want to reheat it, I warm it in the oven at 180°C for a few minutes to bring back the crisp edges. I avoid microwaving because it softens the texture too much.
FAQs
Can I skip the overnight rise?
I can skip it, but I notice the flavor is much better when I let it rise longer. The short rise works in a pinch.
Why is my dough so sticky?
This dough is supposed to be sticky. I resist adding extra flour because that stickiness helps create the airy texture.
Can I use instant yeast instead?
Yes, I can use instant yeast and mix it directly with the dry ingredients, though I still like blooming it for consistency.
What pan size works best?
I use a 9×13-inch pan for thicker focaccia or a larger sheet pan for a thinner, crispier version.
How do I get those signature dimples?
I press my fingers firmly into the dough right before baking, making sure to go deep without tearing it.
Conclusion
I find this no-knead focaccia to be one of the most rewarding breads to make at home. It requires very little effort but delivers big on flavor and texture. Once I try it, it quickly becomes a staple in my kitchen, perfect for sharing or enjoying fresh out of the oven.
📖 Recipe:
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Easy No-Knead Focaccia
- Total Time: 45 minutes plus rising time
- Yield: 10 servings
- Diet: Vegetarian
Description
This easy no-knead focaccia delivers bakery-quality bread with crisp golden edges, a soft airy interior, and a rich garlic butter finish. Perfect as a side, snack, or sandwich base with minimal effort.
Ingredients
1 packet active dry yeast (about 2 1/4 teaspoons)
2 teaspoons honey
2 1/2 cups lukewarm water
5 cups all-purpose flour
5 teaspoons Diamond Crystal kosher salt or 1 tablespoon Morton kosher salt
6 tablespoons extra-virgin olive oil, divided
4 tablespoons unsalted butter
Flaky sea salt, to taste
2 to 4 garlic cloves
Butter, for greasing the pan
Extra olive oil, for hands
Instructions
- In a medium bowl, whisk together yeast, honey, and lukewarm water. Let sit for 5 minutes until foamy.
- Add flour and salt, mixing with a spatula until a shaggy, sticky dough forms with no dry spots.
- Pour 4 tablespoons olive oil into a large bowl, transfer dough, and turn to coat. Cover tightly and refrigerate for 8 to 24 hours until bubbly and doubled, or let rise at room temperature for 3 to 4 hours.
- Butter a baking pan generously and add 1 tablespoon olive oil.
- Deflate the dough by folding it a few times, then transfer to the pan and turn to coat. Let rise uncovered in a warm place for 1 1/2 to 4 hours until doubled.
- Preheat oven to 450°F (230°C). With oiled hands, stretch the dough if needed and press fingers into it to create deep dimples.
- Drizzle remaining olive oil over the dough and sprinkle with flaky sea salt.
- Bake for 20 to 30 minutes until golden brown and puffed.
- While hot, melt butter, grate in garlic, and cook briefly until fragrant. Brush garlic butter over focaccia, slice, and serve.
Notes
Add rosemary, olives, or cherry tomatoes for variation.
Sprinkle grated cheese before baking for a richer flavor.
Store at room temperature in an airtight container for up to 2 days.
Freeze slices for longer storage and reheat in the oven at 180°C.
Avoid microwaving to maintain crisp texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 290 kcal
- Sugar: 1 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 15 mg
