Simple Table Recipes
Bread & Dough

Easy No-Knead Focaccia

A soft, airy focaccia with a crisp olive oil crust and a simple rosemary topping.

By Simple Table Recipes ·

A pan of dimpled golden focaccia topped with rosemary and flaky salt, with slices cut away
Prep
20 min
Cook
25 min
Rise
2 hr
Total
2 hr 45 min
Makes
1 pan
Difficulty
Easy
  • Measurements grams + cups
  • Cuisine Italian
Jump to Recipe Save on Pinterest

A soft, airy focaccia with a crisp olive oil crust and a simple rosemary topping.

Recipe

Easy No-Knead Focaccia

A soft, airy focaccia with a crisp olive oil crust and a simple rosemary topping.

Prep
20 min
Cook
25 min
Rise
2 hr
Total
2 hr 45 min
Yield
1 pan
Difficulty
Easy
Save on Pinterest

Ingredients

Scale

Instructions

  1. Mix the flour, yeast, and salt in a large bowl.
  2. Add the warm water and 15 mL (1 tbsp) of the olive oil. Stir until a sticky dough forms.
  3. Cover and rise about 90 minutes, until puffy and roughly doubled.
  4. Coat a 9 x 13 inch pan with 15 mL (1 tbsp) olive oil. Scrape the dough into the pan and gently stretch it toward the corners.
  5. Cover and rise another 30 minutes.
  6. Heat the oven to 220 C / 425 F.
  7. Drizzle with the remaining olive oil, dimple the dough deeply with your fingertips, and sprinkle with rosemary and flaky salt.
  8. Bake 22 to 25 minutes, until deeply golden. Cool at least 10 minutes before slicing.

Notes

  • Dimple firmly, right down to the base of the pan. Shallow dimples disappear in the oven and the top bakes flat.
  • The dough will not stretch to the corners on the first try. Let it relax five minutes and push again rather than forcing it.

Easy No-Knead Focaccia — Simple Table Recipes · https://simpletablerecipes.com/recipes/easy-no-knead-focaccia/

Equipment

  • 9 x 13 inch pan
  • Large bowl

Substitutions

Rosemary
Thyme, oregano or a mix. Fresh works better than dried here since it sits on the surface.
Olive oil
Use a decent one. There is a lot of it and it is a main flavour rather than just a cooking fat.

Storage & Freezing

Storing: Keep at room temperature for 2 days. Reheat slices in a hot oven to bring the crust back.

Freezing: Freeze cut squares for up to 2 months.

Frequently Asked Questions

Why is my focaccia dense?

Under-proofed, or the dough was pressed out too firmly. Focaccia is a wet dough and the bubbles are fragile — stretch it gently and let the second rise finish before dimpling.

How do you dimple focaccia properly?

Oiled fingertips, pressed straight down to the base of the pan. Shallow dimples close up in the oven and the top bakes flat. They should look almost too deep.

Why will my dough not stretch to the corners?

The gluten is tight. Leave it five minutes and try again — it relaxes considerably. Forcing it tears the dough and loses the air.

Can I make focaccia dough ahead?

Yes. After mixing, refrigerate the covered bowl overnight. The slow cold rise improves flavour noticeably. Bring it to room temperature before pressing into the pan.

What toppings work on focaccia?

Rosemary and flaky salt is the classic. Halved cherry tomatoes, olives, thinly sliced onion or garlic all work — press them into the dimples so they stay put.

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