I’ll be honest when I say that rarely buy bread. Not because I don’t love it – it’s because I really love it. Between my husband and I, a loaf won’t last one day in our house.
But if we do have bread in our home, I try to make it myself. For those who have attempted making bread, you know how frustrating it can be (I’m still a bit scarred from dealing with the sourdough discard mess during covid.) This is why I’m excited to share with you an easy, no-knead focaccia recipe that is sure to impress even the most discerning of palates.
And the best part? This recipe eliminates the tedious kneading process, making it easier than ever to whip up a batch of delicious homemade focaccia on a Saturday afternoon. And if you want to make it in a rush, you’ll still turn out with a delicious loaf that won’t last past dinner.
So roll up your sleeves and get ready to impress your friends and family with your newfound bread-making skills. Trust us, they won’t believe it when you tell them how easy it was to make this mouthwatering no-knead focaccia.
The Perfect No-Knead Focaccia Recipe
- 1 x ¼-oz. envelope active dry yeast (check expiration date!)
- 2 tsp. honey
- 2.5 cups filtered lukewarm water
- 5 cups (625 g) all-purpose flour
- 5 tsp. Diamond Crystal or 1 Tbsp. Morton kosher salt
- 6 Tbsp. extra-virgin olive oil, divided, plus more for hands
- 4 Tbsp. unsalted butter
- Flaky sea salt
- 2–4 garlic cloves
- 3 sprigs fresh rosemary
- In a medium bow, whisk the active dry yeast, honey, and lukewarm water in a medium bowl and let sit 5 minutes. The mixture should foam or get creamy; if it does not, your yeast is dead and you’ll need to start over.
- Once your yeast mixture is ready, add in the flour and salt. Mix with a rubber rubber spatula until a shaggy dough forms.
- Pour 4 Tbsp. of extra-virgin olive oil into a large bowl. Pack the dough into a ball and place into the bowl, making sure you coat the entire ball with the oil. Cover the bowl with a towel or plastic wrap and let it rise in a warm area for 1-3 hours, until it doubles in size. And if you have more time on your hands, place the bowl in the refrigerator for 4-8 hours to rise.
- Next, generously butter a 9×13 baking pan, or an 18×13″ rimmed baking sheet if you’re looking for a thinner, crispier focaccia. Pour an additional tablespoon of olive oil into center of pan.
- With a fork in each hand, gather up edges of dough farthest from you and fold it over into center of bowl. Give the bowl a quarter turn and repeat the same process until you turn it into a rough ball.
- Transfer the dough ball to your prepared pan. Pour any of the leftover oil over the dough (an oily dough is GOOD.) Let it rise once more, uncovered, until doubled in size – between 1-4 hours.
- Preheat to 450°. Poke the dough with your finger – if it springs back slowly, It’s ready. Lightly oil your hands and gently stretch out dough to the corners of your baking sheet. Using both hands, dimple focaccia all over with your fingers, creating deep depressions in the dough – deep enough that your fingertips touch the bottom of the pan.
- Sprinkle on your rosemary leaves and drizzle with remaining 1 Tbsp. extra-virgin olive oil over the dough. Add as much flaky sea salt as you want.
- Bake your focaccia for 20–30 minutes, or until it has a golden brown texture all over. Enjoy immediately or store in the freezer in an air-tight container.
Meet Liz, the founder of The Hive. When she’s not working on the site, you’ll find her either cooking some steak, taking a bike ride or playing with her pup, Ziggy.