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.
This is a great recipe!
Happy you loved it. Super simple and delicious.
This bread was a hit on Christmas Eve! I used Rosemary sprigs to create a tree and garnished with cherry tomatoes and pearl mozzarella!
I love that you can get creative with any topping for focaccia. It is fun and delicious.
This is by far my favorite bread to whip up, especially on Sunday night when I want something special. It is SOOOO easy and so delicious. This one is on repeat at my house!
This is the ultimate focaccia recipe! So crispy, but also so soft inside. My family literally has forbidden me from making a different recipe since I served up this one!! Another classic from CBE!!
So happy everyone loves it! It is a keeper.
I kind of regret finding this recipe because it’s so good, I want to eat the whole focaccia in one sitting, and make it again as soon as it’s done! haha. It was such a simple recipe to follow and seriously so delicious. Already forwarded it to my sister for her to make as well!
Thank you, Elena! ❤️
So happy you love it, Maya! It is a delicious recipe. You can also add different toppings like apple and Brie cheese to mix it up a bit. In the summer time, we love to add tomatoes. You can search those recipes too and make focaccia in a lot of different ways. It gets addicting, ha!
So fun to make and delicious! 🙌❤️🙌
It is fun to make! Happy you loved it!
This focaccia was the best one I’ve ever had, nothing compares to delicious warm crispy bread still warm from the oven!!! It was super easy to do and I am already planning on making another one this weekend to go with your plum chicken! <3
I love how easy this focaccia is to make! We make it all year around and you can’t beat the smell of fresh bread in the oven.
So easy to make and delicious!!!
It is a favorite of ours as well!
Excellent! I’ve made slot of bad focaccia. This came out perfect. Didn’t do the 12-24 hour rest. Will next time. Outstanding!
So happy you loved it! It is easy and delicious. Yes, the longer rise will add a stronger and more complex flavor.
I have made this bread/recipe countless times now and it is fantastic! Perfect every time and so easy. Thank you so much!
We make it often and people are always surprised when I tell them how easy it is to make!