Name: Soft & Golden No‑Knead Focaccia Bread
Prep time: 20 min
Cook time: 25 min
Total time: 3 h 45 min
Cuisine: Italian
Ingredients: 500 ml warm water; 1 tablespoon sugar; 1 tablespoon sea salt (not table salt); 2 teaspoons instant dry yeast (or active dry yeast, pre-proofed); 1 tablespoon olive oil, plus extra for bowl and pan; 550 g bread flour (can substitute some with all-purpose flour)

A beautifully fluffy, golden Italian flatbread that comes together without kneading — this no‑knead focaccia is everything I want in homemade bread: crisp edges, a soft, airy crumb, and the kind of flavor that tastes like it took all day, even though it didn’t. Whether I’m dipping it in olive oil, serving it with soup, or using it for a rustic sandwich, this easy focaccia fits right in. With just a few basic ingredients and minimal effort, it’s perfect for both beginners and experienced bakers.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

500 ml warm water

1 tablespoon sugar

1 tablespoon sea salt (not table salt)

2 teaspoons instant dry yeast (or active dry yeast, pre-proofed)

1 tablespoon olive oil, plus extra for bowl and pan

550 g bread flour (can substitute some with all-purpose flour)

Directions

I start by whisking warm water, sugar, sea salt, instant yeast, and olive oil in a large mixing bowl.

Then I add the bread flour and stir with a wooden spoon or Danish dough hook until I get a wet, sticky dough. I make sure to mix for at least one full minute.

After that, I cover the bowl with a tea towel or plastic wrap and let the dough rest for about 10 minutes.

I perform a set of gentle stretch-and-folds, pulling the dough from the edges into the center a few times.

Next, I coat the bowl generously with olive oil, return the dough to the bowl, cover it, and let it rise — either at room temperature for 1 to 1½ hours or in the fridge for 4 to 12 hours for better flavor.

Once it’s risen, I coat a 9″×13″ baking pan with olive oil and gently transfer the dough into the pan. I fold it into thirds, rotate it, and stretch it into the corners with oiled fingers.

I cover the pan and let it rise again for about 1 hour, until puffy.

Meanwhile, I preheat the oven to 450°F (232°C).

Just before baking, I drizzle the surface with olive oil and use my fingertips to deeply dimple the dough. I sometimes sprinkle extra sea salt on top.

I bake it for 22–25 minutes until it’s golden and crisp on top.

Finally, I let it cool in the pan for 10–15 minutes before slicing and serving.

Servings and timing

Servings: 12

Prep Time: 20 minutes

Cooking Time: 25 minutes

Total Time: 3 hours 45 minutes

Calories per serving: 180 kcal

Variations

When I want to change things up, I like to top the focaccia with chopped rosemary, thinly sliced red onions, or halved cherry tomatoes before baking. Sometimes I press in olives or sprinkle za’atar for a Mediterranean twist. For a slightly richer dough, I occasionally swap out some of the water with milk. And if I’m making it for sandwiches, I slice it horizontally once cooled.

Storage/Reheating

I keep leftover focaccia in an airtight container at room temperature for up to 2 days, or refrigerate it for up to 5 days. To reheat, I warm slices in a 350°F (175°C) oven for about 8–10 minutes until refreshed and slightly crisped. It also freezes well — I wrap individual slices tightly and store them in a freezer bag for up to 2 months. A quick toast or bake from frozen brings them right back.

FAQs

How do I know when the dough has risen enough?

I look for it to double in size and become puffy. When gently poked, it should leave an indentation that slowly bounces back.

Can I use active dry yeast instead of instant?

Yes, I just make sure to proof active dry yeast in warm water with the sugar for 5–10 minutes before adding it to the mix.

Is it okay to use all-purpose flour?

Absolutely. While bread flour gives a chewier texture, I’ve made it with all-purpose flour or a mix of both and still had great results.

Why is my focaccia not fluffy?

It could be due to underproofing or too much flour. I make sure the dough stays sticky and loose, and I give it enough time to rise properly.

Can I make this dough ahead of time?

Yes, and I often do. I let it rise in the fridge overnight (up to 12 hours), which develops even better flavor and gives more flexibility when baking.

Conclusion

This soft and golden no‑knead focaccia has become one of my go-to recipes for good reason — it’s simple, flexible, and incredibly satisfying to make. Whether I’m serving it fresh out of the oven with olive oil or using it as a hearty side, it never fails to impress. The no-knead method takes the work out of breadmaking while delivering bakery-quality results. Once I made it, I couldn’t stop coming back for more.

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