Servings
Font
Back
5.0 from 27 votes

No-Knead Focaccia

Learn how to make No-Knead Focaccia bread, a simple yet flavorful recipe that’s sure to become a family favorite. With its crispy, golden crust and soft, fluffy interior, this bread is perfect for any meal—a casual dinner or a holiday gathering.

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 10
Calories: 341 kcal
Course: Bread
Cuisine: Italian

Ingredients

  • 625 g all-purpose flour or bread flour
  • 600 ml warm water (100°F to 115°F)
  • 3 tablespoon sugar
  • 2¼ teaspoons envelope instant dry yeast
  • 1 Tablespoon Morton kosher salt , plus for sprinkling
  • 8 tablespoons extra-virgin olive oil , divided, plus more for drizzling
  • 3 spring fresh rosemary , leaves stripped from the stems

Instructions

    Cup of Yum
  1. In a large bowl, combine the flour, dry yeast, sugar, and kosher salt. Add the lukewarm water (110°F to 115°F) and stir until the dough forms.
  2. In a separate large bowl, pour in ¼ cup extra olive oil, then place the dough in the bowl, turning it to fully coat in the oil. Cover with plastic wrap and let it rest at room temperature for 3 to 4 hours until it doubles in size.
  3. During this time, the dough will absorb the oil as it rises. If you have extra time, refrigerate for 24 hours or up to several days. The longer it rests, the more flavorful it will get.
  4. Coat a 13" by 18" baking sheet with the remaining ¼ cup olive oil; set aside. Gently lift the dough from the edges toward the center. Continue doing this until you've gone around the whole bowl.
  5. Transfer the dough onto the pan, including any leftover oil, and, using your fingertips, spread it out to fit the pan. Turn the dough over to coat with oil. Press your fingers into the dough to create dimples across the surface.
  6. Let the dough rise again, uncovered, in a warm area for about 1 hour or until it doubles in size. (Focaccia is meant to have an oily crust, so don't worry if it seems like a lot of oil.)
  7. Preheat the oven to 425°F. Sprinkle the top with kosher sea salt, rosemary leaves, and more olive oil. Bake for 25-30 minutes or until golden brown and crispy.
  8. Allow the focaccia to cool slightly before slicing and serving.