Super Easy No-Knead Focaccia delivers everything you want from homemade bread without the effort of kneading. You mix, rest, fold, and bake. That's it. Yet the result tastes like you worked for hours. The crust turns golden and crisp, while the inside stays soft, airy, and slightly chewy. Even better, the olive oil and rosemary create an irresistible aroma that fills your kitchen long before the timer rings.
Because this Super Easy No-Knead Focaccia relies on time instead of technique, it works beautifully for beginners. Although it rests overnight, your actual hands-on time stays under 15 minutes. Therefore, you get artisan-style bread without complicated steps.
The first time I made this bread, I doubted the simplicity. I had tried many bread recipes before, and most required kneading, shaping, and careful timing. However, this method felt different. I mixed the dough at night, tucked it into the refrigerator, and forgot about it. The next day, I folded it gently, pressed it into the pan, and baked it until golden. When I pulled it out of the oven, the aroma stopped everyone mid-conversation. We sliced it while it was still warm, and the crisp crust gave way to a tender, airy center. Since then, this has become my go-to bread for gatherings and quiet dinners alike.
Ingredients
Equipment
Method
- Combine flour, yeast, salt, and sugar in a large bowl.
- Add lukewarm water and mix with a spatula until a sticky dough forms.
- Drizzle olive oil over the dough surface and coat lightly. Cover and refrigerate for 18-24 hours.
- Grease a 9×13-inch or 10×12-inch pan with olive oil. Line with parchment if needed.
- Fold the dough over itself several times to form a rough ball.
- Place dough into prepared pan over olive oil. Cover and let rise until doubled.
- Preheat oven to 425°F (220°C). Sprinkle rosemary, drizzle olive oil, dimple the dough, and add sea salt.
- Bake for 25-30 minutes until golden brown. Cool slightly before slicing.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Why Super Easy No-Knead Focaccia Works So Well
The Magic of Time Instead of Kneading
Traditional bread relies on kneading to develop gluten. However, Super Easy No-Knead Focaccia takes a slower path. When you let the dough rest for 18 to 24 hours, the flour hydrates completely. Meanwhile, yeast slowly consumes the sugar and produces carbon dioxide. As a result, the dough forms a natural gluten network without effort.
Because of this long fermentation, the bread develops deeper flavor. You also get better texture. The crumb becomes airy, yet structured. Additionally, the crust browns beautifully due to proper hydration.
Although the process stretches over two days, you barely touch the dough. Therefore, even new bakers can achieve consistent results.
Simple Ingredients, Big Flavor
Super Easy No-Knead Focaccia uses pantry staples:
- All-purpose flour
- Yeast
- Salt
- Sugar
- Lukewarm water
- Olive oil
- Rosemary
- Sea salt
Even though the ingredient list looks basic, each one plays an important role. Flour provides structure. Yeast creates rise and flavor. Salt strengthens the dough while enhancing taste. Sugar jumpstarts fermentation. Meanwhile, olive oil adds richness and crispness.
Because the toppings stay simple, the flavor shines through. However, you can easily customize this bread later.
How to Make Super Easy No-Knead Focaccia Step by Step
Day 1: Mix and Rest
First, combine flour, yeast, salt, and sugar in a large bowl. Whisk briefly to distribute everything evenly. Next, pour in lukewarm water. Stir with a spatula until a sticky, shaggy dough forms. Do not knead. Simply ensure no dry flour remains.
After that, drizzle olive oil over the surface and rub it lightly across the dough. This step prevents drying during the long rest. Then cover the bowl tightly and refrigerate for 18 to 24 hours.
During this time, the dough will rise slowly. Bubbles will form throughout. Although you won't see dramatic change immediately, fermentation quietly builds flavor and structure.
Day 2: Fold, Proof, and Bake
When you're ready to bake, grease a 9×13-inch or 10×12-inch pan generously with olive oil. If your pan tends to stick, line it with parchment paper and oil again.
Remove the dough from the refrigerator. Oil your hands, then gently pull the dough from the sides of the bowl. Fold it toward the center. Rotate the bowl and repeat. Complete two full folding cycles to shape a rough ball.
Next, pour olive oil into the center of your prepared pan. Transfer the dough into the pan and roll it lightly to coat in oil. Cover and let it rise again until doubled and spread across the pan. Depending on room temperature, this takes 1.5 to 4 hours.
Meanwhile, preheat your oven to 425°F (220°C). Once proofed, scatter rosemary evenly over the dough. Drizzle more olive oil on top. Then press your fingers into the dough to create dimples. Finally, sprinkle sea salt and bake for 25 to 30 minutes until golden brown.
Let the bread rest for 5 minutes before removing it from the pan.
Tips for Perfect Super Easy No-Knead Focaccia
Measure Accurately for Best Texture
Although cups work for many recipes, bread benefits from precision. Therefore, use a kitchen scale if possible. Proper hydration ensures the dough stays soft but not overly wet.
If the dough feels extremely runny, add a tablespoon of flour. However, if it feels stiff, add a small splash of water. The dough should feel sticky but manageable.
Use Enough Olive Oil
Super Easy No-Knead Focaccia depends on olive oil for both flavor and texture. Because you oil the pan generously, the bottom becomes crisp and golden. Additionally, oil on top prevents toppings from burning.
Do not skimp on this step. The oil creates that classic chewy-meets-crispy texture that makes focaccia so satisfying.
Flavor Variations and Serving Ideas
Creative Topping Options
Although rosemary and sea salt remain classic, you can easily switch things up. For example:
- Cherry tomatoes and basil
- Sliced olives
- Caramelized onions
- Thin potato slices
- Figs with extra rosemary
Because the base dough stays neutral, it pairs well with both savory and slightly sweet toppings.
How to Serve and Store
Serve Super Easy No-Knead Focaccia warm for the best experience. The crust stays crisp while the interior remains tender. However, you can also let it cool completely and slice it for sandwiches.
If you have leftovers, store them in an airtight container at room temperature for two days. To refresh, warm slices in the oven for a few minutes.
You can also freeze the bread. Wrap tightly and freeze for up to one month. Thaw at room temperature and reheat before serving.
Frequently Asked Questions
1. Can I use whole wheat flour instead of all-purpose?
Yes, but replace only up to 50% for best texture. Whole wheat absorbs more water, so you may need slight adjustments.
2. Can I skip the overnight refrigeration?
You can proof at room temperature for 8 hours. However, the flavor will be less complex.
3. Why is my focaccia dense?
The dough may not have proofed long enough. Ensure it doubles and shows visible bubbles before baking.
4. Can I make this gluten-free?
This specific recipe relies on gluten development. For gluten-free versions, use a recipe designed specifically for gluten-free flour blends.
5. How do I know when it's done baking?
The top should be deep golden brown, and the bottom should sound hollow when tapped.
Conclusion
Super Easy No-Knead Focaccia proves that great bread doesn't require complicated steps. Instead, it relies on patience, simple ingredients, and generous olive oil. Because the process eliminates kneading, it welcomes beginners while still satisfying experienced bakers.
The overnight rest builds flavor. The second proof creates airy structure. The hot oven delivers crisp crust. Altogether, these steps produce bakery-style bread with almost no effort.
Once you bake this Super Easy No-Knead Focaccia, you'll likely return to it again and again. It fits weeknight dinners, weekend gatherings, and everything in between. Most importantly, it turns ordinary ingredients into something extraordinary.
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