There’s something incredibly satisfying about homemade bread, and if you’re looking for a recipe that requires minimal effort and delivers delicious results, this No-Knead Focaccia is the perfect choice. Whether you’re a seasoned baker or a beginner, this simple focaccia will have you coming back for more. It’s soft on the inside with beautiful airy bubbles and a crispy, golden crust on the outside, thanks to generous amounts of extra virgin olive oil. The best part? No kneading is required!
In this post, I’ll take you through every step of the process and share tips for achieving the best focaccia, even if you’re new to bread baking. Let’s dive in!
What is No Knead Focaccia
Focaccia is a traditional Italian flatbread known for its light, chewy texture and rich olive oil flavor. Typically, focaccia requires kneading to develop gluten, which gives bread its structure. However, in this no-knead version, the dough develops on its own through an extended fermentation process, eliminating the need for the physically intensive task of kneading.
The result? A beautifully airy focaccia with large bubbles and a soft, spongy crumb. Olive oil adds richness and creates a slightly crispy crust when baked. No-knead focaccia is incredibly versatile and pairs perfectly with soups, salads, or as a sandwich b
Why You Should Try This Focaccia
If you’ve never made bread before or you’ve been intimidated by the idea of kneading dough, this recipe is perfect for you. Here are a few reasons why you’ll love making this no-knead focaccia:
- Minimal Effort: No kneading or special tools required. Just mix, fold, and let the dough rise.
- Quick Rise Time: Unlike traditional no-knead recipes that require overnight proofing, this one is ready in just 4 hours!
- Large Airy Bubbles: The folding technique creates large air pockets, resulting in a light, airy texture.
- Crispy Crust: Thanks to the olive oil, the crust becomes crispy while remaining soft on the inside.
- Versatile: Top it with rosemary, garlic, sea salt, or even tomatoes and olives for extra flavor.
How to Make No-Knead Focaccia – Step-by-Step
Here’s the step-by-step guide to making the best no-knead focaccia. You’ll find the full recipe below, but here are the highlights:
Ingredients:
- 500g plain flour (about 4 cups)
- 15g yeast (1 ½ tablespoons active dry yeast)
- 1 teaspoon salt
- 2 tablespoons sugar
- 1 litre warm water (about 4 ¼ cups)
- 3 tablespoons extra virgin olive oil, plus more for greasing the tray
- Optional toppings: Rosemary, sea salt, garlic, cherry tomatoes, etc. I used Italian herb mixed
1. Activate the Yeast
In a small bowl, combine 15g yeast with a little warm water and 2 tablespoons of sugar. Let the mixture sit for about 5-10 minutes until it becomes frothy and the yeast is activated. This ensures that your yeast is alive and ready to work.
2. Mix the Dough
In a large mixing bowl, combine 500g plain flour and 1 teaspoon of salt. Slowly pour in the rest of the warm water and the activated yeast mixture. Stir everything together gently with a spoon until you get a sticky, shaggy dough. This is normal – no need to worry about kneading here.
3. Add Olive Oil and First Proof
Once combined, add 3 tablespoons of extra virgin olive oil to the dough and Cover the bowl with cling wrap or plastic wrap and let the dough proof for 30 minutes at room temperature.
4. Fold the Dough
After 30 minutes, perform the first fold. This replaces the kneading process and helps develop the dough’s structure. To fold, pull the dough from one side and fold it over itself. Repeat this process two more times, folding every 30 minutes. After the third fold, allow the dough to rest and rise for another 1 hour.
5. Prepare the Baking Tray
Generously grease a baking tray with extra virgin olive oil. This ensures the focaccia doesn’t stick and gives the bread its signature crispy crust.
6. Transfer the Dough
Carefully transfer the risen dough to the greased baking tray. Be gentle to avoid deflating the dough and losing those lovely bubbles. Spread the dough out using your hands, but don’t press it down too much. Let the dough rise again in the tray for 20-30 minutes before baking.
7. Bake the Focaccia
Preheat your oven to 200°C (392°F). Bake the focaccia for 20 minutes, or until the top is golden brown and the edges are crisp. The olive oil will create a beautiful, crispy crust while keeping the inside soft and airy.
Tips for the Perfect No-Knead Focaccia
- Use Fresh Yeast: Make sure your yeast is fresh and active. Expired yeast won’t rise properly, resulting in dense focaccia.
- Olive Oil is Key: Don’t skimp on the olive oil! It gives the bread its characteristic flavor and crispy texture.
- Avoid Overworking the Dough: Be gentle when handling the dough after proofing. You don’t want to deflate the air bubbles.
- Customize Your Toppings: Focaccia is a blank canvas for toppings. Experiment with rosemary, sea salt, garlic, or even sliced tomatoes for a Mediterranean twist.
Why Olive Oil Matters in Focaccia
Extra virgin olive oil is a key ingredient in focaccia, and it plays multiple roles in this recipe. First, it adds rich flavor and a slight fruitiness that complements the simplicity of the bread. Second, it helps create a crispy crust as the oil heats up in the oven, forming a satisfying outer layer while keeping the interior soft and chewy.
For best results, use high-quality extra virgin olive oil. You’ll taste the difference, and it will enhance the overall flavor of your focaccia.
Final Thoughts
For best results, use high-quality extra virgin olive oil. You’ll taste the difference, and it will enhance the overall flavor of your focaccia.
Final Thoughts
Making no-knead focaccia is an easy and rewarding experience. Whether you’re new to bread baking or a seasoned pro, this recipe is a must-try. The combination of airy bubbles, a crispy crust, and olive oil richness makes it an irresistible treat. Plus, with so many topping options, it’s a bread you can personalize to your tastes. Enjoy
No-Knead Focaccia bread
Ingredients
- 500 g Plain flour
- 15 g Dry yeast
- 1 tsp salt
- 1 L warm water
- 3 tbsp olive oil extra virgin
- 1 tsp herb mix (optional)
- 2 tbsp Sugar
Instructions
- Activate the yeast by mixing it with warm water and sugar, leave for about 10 minutes for yeast to activate
- Combine flour, salt, yeast mixture, and remaining water, then gently mix with a spoon.
- Add olive oil and let the dough rest, covered, for 30 minutes.
- Fold the dough every 30 minutes for a total of 3 times.
- After the final fold, let the dough rise for 1 hour.
- Transfer the dough to an oiled baking tray without deflating it, and let it rise for another 20-30 minutes.
- Bake the focaccia at 200°C (392°F) for 20 minutes until golden brown and crispy.