No Knead Italian Focaccia Bread
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This No Knead Italian Focaccia Bread recipe makes a soft, airy focaccia with a crisp, olive-oil-rich crust, and you don’t need to knead the dough. An overnight rise develops flavor and creates those beautiful bubbles and pockets throughout the bread. It’s an approachable way to make traditional Italian focaccia at home.
Try my Ciabatta Bread and Crusty Bread next!
Quick Look: No Knead Italian Focaccia Bread
- Prep Time: 15 minutes
- Chill Time: 8 hours
- Cook Time: 30 minutes
- Total Time: 8 hours and 45 minutes
- Servings: 12
- Dietary Info: Vegetarian, can be made dairy-free if the butter is replaced with olive oil
- Method: No-knead dough + overnight refrigeration + second rise
- Technique: High-hydration dough with a long fermentation and gentle dimpling
- Flavor/Texture: Crisp and golden outside, soft and airy inside
Why This Focaccia Always Has a Place at My Table
I love this focaccia because it gives you the texture and flavor I look for in a good Italian bread without requiring traditional kneading. The long rise lets the dough develop its airy texture while the olive oil creates those crisp, golden edges and rich flavor. It is also one of those recipes that feels approachable when you are new to bread baking, while still giving experienced bakers plenty to appreciate!
Once you master this recipe, try its variations! Tomato Focaccia With Herbs, Italian Focaccia with Apples and Cheese, and Sweet Focaccia with Raspberries.
Made With Amore,
“This was amazing- I have wanted to try making focaccia for years and felt so intimidated, but I made this recipe and had no problem following the directions. I am so happy I tried this and we will be making this often in my home.”
– DIANNA
Table of Contents
Simple Ingredients
This Italian focaccia uses a handful of key ingredients, with flour, yeast, water, salt, and olive oil creating its signature texture and flavor.
- Flour: Bread flour or all-purpose flour both work well; 00 flour can also be used.
- Yeast: Instant or active dry yeast will work for this recipe.
- Salt: The right amount of salt is important for both flavor and dough structure.
- Olive Oil: Extra-virgin olive oil adds flavor, encourages browning, and gives focaccia its characteristic richness.
- Water: The high amount of water creates the wet dough needed for a light, airy crumb.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Caramelized Onions & Thyme – Sweet and savory. Learn how to make carmalized onions using the directions in my Prime Rib Sandwich Recipe.
- Olives & Oregano – Mediterranean flavor bomb
- Garlic & Parmesan – Bold and cheesy
- Roasted Peppers & Goat Cheese – Creamy with a kick
How To Make Focaccia Bread
The beauty of this focaccia is that the dough requires no kneading and develops its airy texture through time, hydration, and fermentation. Follow the step-by step photos and see the recipe card at the bottom for a printable version.
- Place 2½ cups lukewarm water in a bowl. Add the yeast and sugar.
- Stir slightly but do not mix.
- Let sit 5-10 minutes (it should foam or at least get creamy; if it doesn’t your yeast is dead and you should start again—check the expiration date!).
- Add flour and kosher salt and mix until a shaggy dough forms and no dry streaks remain.
- It will seem a little wet. That is normal.
- Pour 4 tbsp. olive oil into a bowl. Transfer dough to bowl and turn to coat in oil. Turn over a few times, but do NOT mix in the oil with the dough.
- Cover with plastic wrap and chill until dough is doubled in size (it should look bubbly), at least 8 hours and up to 24 hours (see recipe card for quick-rise option).
- Grease your desired baking pan with butter. Add the 1 tbs olive oil to the baking pan and coat bottom. Take out dough from the fridge, uncover, and punch down one time. Then turn the dough over a few times in the bowl. Move dough to the prepared pan. Pour any oil left in bowl over and turn dough to coat it in oil.
- Let rise, uncovered, in a dry, warm spot until doubled in size, at least 1½ hours and up to 4 hours. Place a rack in middle of oven; preheat to 450°F. To see if the dough is ready, poke it with your finger. It should spring back slowly, leaving a small visible indentation.
- Lightly oil your hands. If using a rimmed baking sheet, gently stretch out dough to fill. Dimple focaccia all over with your fingers. Drizzle the top of poked dough with remaining 1 tbsp. of olive oil and sprinkle with flaky sea salt. Bake focaccia until puffed and golden brown all over, 20–30 minutes.
Italian Focaccia FAQs
Focaccia (Italian pronunciation: foh-kah-chuh) is an olive oil-rich Italian bread that resembles a sponge or a springy mattress. The surface of the dough is coated in olive oil and salt. It is a high hydration dough that creates its signature air bubbles.
Yes! To skip the long rise, simply let the mixed dough rise at room temperature until doubled, about 2 hours. Then proceed with the recipe, knowing the second rise will only take about 30 minutes.
The dough should look noticeably puffy, bubbly, and airy after the final rise. When gently pressed with a finger, it should slowly spring back while leaving a slight indentation.
The high hydration in focaccia dough makes it sticky and loose. This is normal! The wetter dough contributes to the light, airy texture of the bread. Just use a lot of olive oil on your hands and the pan to prevent sticking.
Dimpling helps prevent the dough from rising too much and becoming too fluffy. It also allows the olive oil and toppings to pool into the indentations, adding more flavor throughout the bread.
Store at room temperature, covered with plastic wrap, for 2 days. Reheat in a 375-degree oven for 10 minutes. To freeze focaccia, cut it into pieces, wrap each piece in plastic wrap, place it in a resealable plastic freezer bag, and freeze for up to 1 month.
Serving Suggestions
Serve this delicious focaccia bread with mains like Italian Sauteed Eggplant and Tomatoes, Orzo with Vegetables, Squash Soup, or Spaghetti alla Nerano. You can also use it to make sandwiches, like our favorite Porchetta Sandwich and Mortadella Sandwich. And for a sweet twist, try pairing it with Italian Pistachio Cream.
My Pro Tips
Recipe Tips
- Use lukewarm water, not hot water, so you don’t damage the yeast.
- Expect a sticky, loose dough. The high hydration is what helps create a light, airy crumb.
- Use plenty of olive oil on your hands and pan when handling the dough to prevent sticking.
- Watch the dough, not only the clock. Rise times vary with room temperature, so look for a bubbly, puffy dough that has visibly increased in size.
- Dimple the dough deeply with oiled fingers so the characteristic focaccia pockets form across the surface.
More Homemade Bread Recipes
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Focaccia Bread Recipe (No Knead)
Ingredients
- 1 ¼-ounce envelope. active dry yeast, about 2 ¼ tsp.
- 2 ½ cups lukewarm water (98 and 105 degrees Fahrenheit, 36.5 to 40.5 Celsius), 590 ml
- 1 tablespoon granulated sugar
- 5 cups all-purpose flour or 00 flour, 625 g
- 1 tablespoon kosher salt
- 6 tablespoons good quality extra-virgin olive oil, divided, plus more for hands
- 1 tablespoon unsalted butter, for greasing pan
- Flaky sea salt, such a Maldons
Instructions
- Place 2½ cups lukewarm water in a medium/large mixing bowl. Add the yeast and sugar. Stir slightly but do not mix. Let sit 5-10 minutes (it should foam or at least get creamy; if it doesn’t your yeast is dead and you should start again—check the expiration date!).
- Add flour and kosher salt and mix with a wooden spoon or rubber spatula until a shaggy dough forms and no dry streaks remain. It will seem a little wet. That is normal.
- Pour 4 Tbsp. extra-virgin olive oil into a big bowl that will fit in your refrigerator. Transfer dough to bowl and turn to coat in oil. Turn over a few times, but do NOT mix in the oil with the dough.
- Cover plastic wrap and chill until dough is doubled in size (it should look very bubbly and alive), at least 8 hours and up to 24 hours. If you're in a rush, you can also let it rise at room temperature until doubled in size, 3–4 hours. The longer you let it raise in the fridge the more it flavorful it will be.
- Grease your desired baking pan or baking sheet depended on preference (classic 9X13 glass baking dish or 9X13 cookie sheet) with butter. Add the 1 Tbs olive oil to the baking pan and coat bottom. Take out dough from the fridge, uncover, and punch down one time. Then turn the dough over a few times in the bowl. Move dough to the prepared pan.
- Pour any oil left in bowl over and turn dough to coat it in oil. Let rise, uncovered, in a dry, warm spot (like near a radiator or on top of the fridge or a preheating oven) until doubled in size, at least 1½ hours and up to 4 hours.
- Place a rack in middle of oven; preheat to 450°. To see if the dough is ready, poke it with your finger. It should spring back slowly, leaving a small visible indentation. Lightly oil your hands. If using a rimmed baking sheet, gently stretch out dough to fill (you won't need to do this if using a baking pan).
- Dimple focaccia all over with your fingers. This is my favorite part! Keep poking away until there are lots of poke marks in the dough.
- Drizzle the top of poked dough with remaining 1 Tbsp. extra-virgin olive oil and sprinkle with flaky sea salt (see notes for topping options). Bake focaccia until puffed and golden brown all over, 20–30 minutes. Optional: brush lightly with olive oil at the right after taking it out of the oven. Enjoy warm or cold!
Notes
- Use lukewarm water, not hot water, so you don’t damage the yeast.
- Expect a sticky, loose dough. The high hydration is what helps create a light, airy crumb.
- Use plenty of olive oil on your hands and pan when handling the dough to prevent sticking.
- Watch the dough, not only the clock. Rise times vary with room temperature, so look for a bubbly, puffy dough that has visibly increased in size.
- Dimple the dough deeply with oiled fingers so the characteristic focaccia pockets form across the surface.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
We make this recipe often and for a good reason! We can’t get enough of this delicious and easy Italian bread.
It is a family favorite!
You know when you have a bad day, like country song bad, you lose everything and then your truck breaks down or gets smashed by an angry ex-girlfriend. This bread can fix those days and make it the best day. I highly recommend planting your own rosemary to save money because you will want to make this bread constantly. Maybe not everyday but at least 6.75 days out the week.
Jordan, yes I know those kind of bad days! A good focaccia bread can fix 6.75 of bad days in a week. I think the other .25 can be solved by eating Tiramisu which literally means “pick me up”.
My sister made this and brought it to my house for dinner. Not a crumb was left.
We make it weekly! It truly is the best.
This is the best bread! It has become a staple in our house. We make whenever people come over or we need to take meal to someone because we know it will never disappoint!
Thanks Emily! I am so happy that you can make it and then share with others. That’s spreading the love!
The is always my go to bread. So easy and delicious. You will always impress with it. Highly recommended.
Thanks Laura! So happy you love it!
Insane. So so delicious. I can’t even believe how amazing. Thank you!!
It is a delicious recipe! Happy you love it!
Oh my goodness!!! This recipe is so so so easy I have now made this for 5 different parties and every time this is the biggest hit and everyone’s favorite! All of Elena’s recipes are so attainable for any busy mama, and sooooo good ❤️
Thanks Tessa! Happy you love it!
Amazing recipe! Everything you make is incredible! Love your blog❤🙌
Grazie Rosangela :)!!
So easy and delicious! Never will disappoint. Great recipe for beginner bread makers.
It is easy and always tasty! There are so many ways you can serve it. Happy you enjoyed it!
I just need to tell you how much I’m loving your blog, Instagram, food, heritage and you! Made this yesterday when my DIL said she wanted lasagna for her birthday. I’d already known I wanted a reason to make this bread. Everyone loved it. I’m currently eating gluten free but had to take a taste or two as well. Fantastic! Someday I’ll make it to Italy (dream!). Family history in Supino, small town near Rome. My grandmother is 100% Italian American. She passed young in 1948. Anyway, been loving all you do since discovering you I think first on Studio 5 a few months back.
Thank you so much for sharing your thoughts! It is my pleasure to share all that I have to offer with my recipes and stories. Enjoy!
This bread is so delicious and easy to make! Just 10 minutes and reat time!! The best part is you can make it a couple of hours ahead or the day before and just bake it off when you need it! Our supper guests couldn’t stop eating it! 😋 This recipe will definitely become a staple at our house.
Kari, so happy you love the recipe. It is a staple in our home as well. Enjoy for years to come.