If you’ve ever dreamed of biting into a soft, golden, olive-oil-kissed slab of focaccia with minimal effort, you’re in the right place. This no knead focaccia recipe is here to change your bread-baking game forever.
Perfect for beginners, this is the same style of no-knead focaccia celebrated on sites like Serious Eats, Bon Appétit, and NYT Cooking — but made even easier for your kitchen. Whether you’re planning an elegant dinner party or just need something fluffy and salty to mop up your pasta sauce, this bread delivers.
It’s crispy on the outside, pillowy on the inside, and requires no special tools, mixers, or kneading—just time and a good drizzle of olive oil.
Ingredients List
To make this easy no knead focaccia, you’ll need the following:
- 4 cups (500g) all-purpose flour
- 2 teaspoons kosher salt
- 1/2 teaspoon instant yeast
- 2 cups (480ml) lukewarm water
- 1/4 cup (60ml) olive oil, plus more for greasing and drizzling
- Flaky sea salt, for topping
- Optional: Fresh rosemary, thinly sliced garlic, cherry tomatoes, olives
Step-by-Step Instructions
1. Mix the Dough (Night Before or Same Day)
In a large bowl, whisk together flour, salt, and yeast. Pour in water and stir with a spatula until no dry flour remains. The dough will be shaggy and sticky — perfect!
Cover the bowl with plastic wrap or a lid and let it sit at room temperature for 12 to 18 hours (overnight). For a same-day no-knead focaccia, let it rise for 6 hours in a warm spot.
2. Prep Your Pan
Grease a 9×13-inch baking pan or a quarter sheet pan generously with olive oil. The oil helps the crust get crispy and delicious.
3. Second Rise
Transfer the dough to the oiled pan. Gently stretch it out to fit (it’s fine if it resists). Cover and let it rise for 2 to 4 hours, or until doubled and bubbly.
4. Dimple and Top
Preheat your oven to 450°F (232°C). Once risen, drizzle olive oil over the dough and use your fingers to dimple it deeply all over. Add your toppings and sprinkle with flaky salt.
5. Bake
Bake for 25 to 30 minutes, or until the focaccia is deeply golden and crisp at the edges.
Cool for 10 minutes before slicing — if you can wait!
Expert Cooking Tips
- Use wet hands when transferring or stretching the dough to avoid sticking.
- Don’t skimp on olive oil — it’s key to getting that irresistible golden crust.
- For flavor-packed dough, add a teaspoon of honey or sugar to feed the yeast.
- Want to mimic No-knead focaccia from Bon Appétit or NYT? Try topping with caramelized onions or fontina cheese.
Ingredient Substitutions
- Flour: Swap all-purpose flour with bread flour for more chew.
- Yeast: If using active dry yeast, proof it in the warm water before adding to flour.
- Toppings: No rosemary? Use thyme, sage, or leave it plain — it’s still amazing.
Additional Info
| Detail | Information |
|---|---|
| Prep Time | 10 minutes |
| Rise Time | 12-18 hours (overnight) or 6 hours same day |
| Cook Time | 30 minutes |
| Total Time | Up to 19 hours |
| Servings | 8-10 slices |
| Freezer Friendly | Yes, up to 2 months |
Nutritional Information (Per Slice – Approximate)
- Calories: 220
- Fat: 9g
- Carbohydrates: 30g
- Protein: 4g
- Fiber: 1g
- Sodium: 280mg
Frequently Asked Questions
Can I make no-knead focaccia the same day?
Yes! While overnight yields the best texture, a same-day focaccia can rise in 6 hours if kept warm.
What’s the difference between focaccia and pizza dough?
Focaccia is richer, usually with more olive oil and a fluffier interior.
Can I use whole wheat flour in this focaccia recipe?
Absolutely, but use a 50/50 mix of whole wheat and all-purpose for best results.
How do I store leftover focaccia?
Keep it at room temperature in an airtight container for 2 days. Reheat in the oven to refresh.
Is this similar to no-knead focaccia from Serious Eats or BBC?
Yes! This recipe shares the same foundation, with a few tweaks for an easier home version.
Try This No-Knead Focaccia Recipe Today!
There’s nothing like the smell (and taste!) of freshly baked focaccia filling your kitchen. Whether you’re following the no-knead focaccia Bon Appétit style, going full overnight like NYT, or looking for a BBC-worthy golden crust, this recipe delivers every time.
Try it, snap a photo, and let us know how it turned out. Don’t forget to rate the recipe or leave a comment — we love hearing from fellow bread lovers!