No-Knead Focaccia Recipe: Crispy, Olive Oil-Rich Bread in One Pan

Baking your own bread is one of life’s simple pleasures, and this easy No-Knead Focaccia delivers a golden, crisp crust with a light, airy crumb — without any kneading or special equipment.

A sliced loaf of focaccia bread with a golden crust, displayed on a round wooden cutting board.

This focaccia is straightforward to make and fills your kitchen with the irresistible aroma of fresh-baked bread. The method relies on a sticky, shaggy dough that ferments and develops flavor during two short rises, so there’s no hand-kneading required.

A hand holds a slice of airy, golden focaccia bread above a wooden board with more focaccia pieces. This delicious bite showcases the bread’s light, fluffy texture—perfect for adding to your favorite food recipes or sharing at casual gatherings.

I recommend serving this focaccia warm, brushed with melted butter or a drizzle of olive oil and finished with flaky sea salt.

A hand holds a slice of focaccia bread with butter shown before a larger sea salt-topped loaf resting on parchment paper.

Serving Suggestion

Focaccia pairs beautifully with sandwiches, soups, charcuterie boards, and tapas. It also makes an elegant appetizer when served with extra virgin olive oil for dipping and a splash of balsamic glaze.

A sandwich with ham, mozzarella, tomato, and arugula on Easy No-Knead Focaccia sits on a white plate.

This recipe yields one A4-sized loaf (about 8 x 12 inches), perfect as a family-sized side. To make a larger pan, double the ingredients and extend the bake time slightly. Use a smaller pan if you prefer a thicker focaccia.

Easy No-Knead Focaccia Ingredients

See the recipe card below for exact measurements and full directions.

Flour: plain all-purpose flour (bread flour works too).
Water: lukewarm to activate the yeast.
Olive oil: extra virgin for flavor and to grease the pan.
Active dry yeast: about half an envelope (3.5 g).
Honey: or maple syrup, to feed the yeast.
Flaky sea salt: Maldon or a coarse salt like kosher works well.

A bowl of flour, olive oil, water, yeast in a heart-shaped dish, honey, and sea salt, arranged on a gray surface.

Recipe Tip

Check the yeast expiration date to ensure activity. You can substitute fresh yeast if you prefer, adjusting the amount accordingly.

A rectangular loaf of focaccia bread, featured in many food recipes, sits sliced on a round wooden board. The bread has a golden crust and a coarse, airy crumb.

How to Make No-Knead Focaccia

Prepare the yeast mixture: Combine lukewarm water, honey, and active dry yeast in a large bowl and let sit about 10 minutes until foamy.
Make the dough: Add flour, salt, and a little olive oil. Mix with a wooden spoon or spatula until a sticky, uniform dough forms with no dry streaks.
First rise: Cover the bowl with plastic wrap, a silicone lid, or a kitchen towel and let the dough rise in a warm spot for 1 hour.
Prepare the pan: Line a 20 x 30 cm (8 x 12 in) baking pan with parchment paper and drizzle 3–5 tablespoons of olive oil to coat the bottom and sides.
Transfer and shape: Pour the dough into the prepared pan. With oiled fingers, gently stretch and fold the dough toward the center a few times, then turn the pan and repeat until the dough forms a rough ball. Stretch it into the corners to cover the pan.
Second rise: Cover again and let the dough rise another hour.
Preheat and dimple: Preheat the oven to 210°C / 410°F. Drizzle more olive oil over the top, coat your fingers, and press deep dimples into the dough — your fingertips should reach nearly to the pan bottom. Sprinkle liberally with flaky sea salt.
Bake: Bake on the bottom rack for 35–40 minutes until the top is golden and the crust is crisp. Remove from the pan and cool on a wire rack for a few minutes before slicing and serving.

A metal bowl containing water, honey, and active yeast.

A metal bowl containing water with yeast dissolving on the surface.

A metal bowl containing Easy No-Knead Focaccia dough, covered with plastic wrap, rests on a gray countertop.

Focaccia dough is transferred to a rectangular baking pan, with parchment paper secured with binder clips. The dough sits atop a layer of olive oil.

A hand stretches and folds sticky Easy No-Knead Focaccia dough inside a parchment-lined metal baking tray secured with binder clips.

A rectangular baking pan lined with parchment paper holds Easy No-Knead Focaccia dough covered with plastic wrap to rise, secured at the sides with binder clips.

Easy No-Knead Focaccia dough rests in a parchment-lined pan, drizzled with olive oil ready to be dimpled.

Unbaked focaccia dough in a stainless steel baking dish lined with parchment paper, drizzled with olive oil and sprinkled with sea salt.

Possible Variations

Toppings: Try grated Parmesan, cheddar, cherry or sundried tomatoes, fresh rosemary, olives, sautéed mushrooms, thin garlic slices, fresh thyme, or caramelized onions.
Garlic butter: Grate two garlic cloves and melt 2 tbsp unsalted butter over medium heat. Stir in the garlic and brush the mixture over warm focaccia for extra flavor.

FAQs

Can I freeze the focaccia?

Yes. Slice the finished loaf into squares or rectangles that will fit a toaster, then store them in a freezer-safe container or bag for convenient reheating.

Is this recipe suitable for beginners?

Absolutely. The lack of kneading and minimal equipment make this a friendly recipe for novice bakers.

Can I do an overnight rise?

Yes. If you have time, refrigerate the dough overnight for a slower, more developed flavor — just bring it back to room temperature before baking and allow the final rise.

How do I know the bread is done?

The focaccia is ready when it’s deeply golden and, when pressed lightly, the surface springs back leaving a small indentation.

More Sides

Appetizers

Feta Cheese Dip

Slices of bread topped with melted cheese and herbs make for delicious bites, beautifully arranged on a wooden cutting board placed on a gray surface.

Lunch

Parmesan Garlic Bread

Six golden-brown baked egg muffins topped with chopped green herbs are arranged on a white round serving board, next to a sprig of basil and a bowl of cheesy smashed potatoes on a gray surface.

Sides

Cheesy Smashed Potatoes

Snacks

Watermelon Salsa

Servings: 6 people

Easy No-Knead Focaccia

Crisp outside, fluffy inside — an easy no-knead focaccia you can make at home.

Prep: 2 hours 20 minutes

Cook: 40 minutes

Total: 3 hours

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Equipment

baking pan 20 x 30 cm
parchment paper

Ingredients

225 ml water, lukewarm
1 teaspoon honey
3.5 grams active dry yeast
10 grams extra virgin olive oil
250 grams white flour, plain
5 grams sea salt

To assemble

6 tablespoons extra virgin olive oil, or more
2 teaspoons flaky sea salt

Instructions

Mix the lukewarm water (225 ml), honey (1 tsp), and yeast (3.5 g) in a large bowl and let sit 10 minutes to activate.
Add flour (250 g), sea salt (5 g), and olive oil (10 g). Stir until you have a uniform, sticky dough, scraping the bowl sides as needed.
Cover the dough and let it rise in a warm spot for 1 hour.
Line your baking pan with parchment paper and pour in 3–5 tablespoons of olive oil to coat the bottom and sides.
Transfer the dough to the pan. With oiled fingers, stretch and fold each side toward the center a few times, then stretch the dough into each corner to evenly cover the pan.
Cover and allow the dough to rise another hour.
Preheat the oven to 210°C / 410°F. Drizzle the top with olive oil, press dimples with your fingertips, and sprinkle flaky sea salt.
Bake on the bottom rack for 35–40 minutes until golden and crisp. Cool briefly on a rack, then slice and serve.

Video

Nutrition

Calories: 299kcal
,
Carbohydrates: 34g
,
Protein: 5g
,
Fat: 16g
,
Sodium: 1102mg

Nutrition information is automatically calculated and should be used as an approximation.

Did you make this recipe? Leave a comment below!