Quick No-Knead Focaccia

Key Ingredients & Why They Matter

• All-purpose flour – This gives the focaccia enough structure while keeping the crumb soft and tender. No specialty flour needed here.
• Instant yeast – A fast, reliable yeast that works without proofing, helping this dough come together quickly and rise evenly.
• Warm water – Activates the yeast and creates a loose, sticky dough, which is exactly what you want for that airy focaccia texture.
• Olive oil – Used in the pan, the dough, and on top, olive oil adds flavor and helps create a golden, slightly crisp exterior with a soft interior. Everyday olive oil works perfectly here. Save the really fancy stuff for drizzling after baking if you’d like.
• Salt – Essential for flavor and balance, especially with such a simple ingredient list.
• Toppings (cheese, herbs, vegetables) – These are where you can really make the bread your own, adding flavor, texture, and visual appeal without complicating the process. Try rosemary and flaky salt for a classic version, or switch things up with cherry tomatoes in summer or olives and onions year-round.

How to Make No-Knead Focaccia

Mix the dough.
Everything goes into the bowl at once — flour, yeast, warm water, olive oil, and salt. Beat it well until you have a sticky, loose dough. This isn’t a dough you’ll touch or knead, and that’s exactly the point.

Let it rise.
Spread the dough into a well-oiled 9×13-inch pan, cover it, and let it rise for about an hour. It should look puffier and relaxed when it’s ready.

Dimple and top.
Once the dough has risen, gently press your fingertips all over the surface to create those classic focaccia dimples. A little olive oil on your fingers helps prevent sticking. Drizzle the top with more olive oil, then add your toppings.

Bake until golden.
Bake until the focaccia is deeply golden on top and baked through. The edges should look crisp, and the center should feel set but still soft.

Cool briefly and serve.
Let it cool in the pan for a few minutes, then slice and serve while it’s still warm — or at room temperature, where it’s just as good. Long rectangle slices are good for dipping; square pieces are good for serving and sandwiches.

Variations & Serving Ideas

• Classic & simple – Keep it minimal with olive oil, rosemary, and a sprinkle of flaky salt. This is a great option if you’re serving the focaccia alongside a more flavorful main dish. (Fresh garlic is a great addition, too.)
• Cheesy focaccia – Add grated Parmesan, Cheddar, or a combination to the top before baking for extra richness and a lightly crisp, golden finish.
• Vegetable-topped – Scatter sliced olives, thinly sliced onions, or halved cherry tomatoes over the dough. Press them gently into the surface so they bake in rather than sit on top.
• Herb-forward – Fresh or dried herbs both work well here. Rosemary, thyme, basil, or an Italian seasoning blend are all good choices.
• Serve it warm or at room temperature – This focaccia is excellent fresh from the oven, but it also holds up well for serving later the same day.
• Make it part of a meal – Serve focaccia alongside soups, salads, or pasta, or use it as a base for sandwiches once cooled.

How to Store

Store leftover focaccia tightly wrapped or in an airtight container at room temperature for up to 2 days. For the best texture, rewarm slices briefly in the oven or toaster before serving.

For longer storage, wrap the focaccia well and freeze for up to 2 months. Thaw at room temperature, then warm in the oven to refresh the texture before serving.

Freezing individual slices makes it easy to grab just what you need. Just thaw at room temperature, then warm in the oven to refresh the texture.

An Easy Win for Yeast Baking

This no-knead focaccia is the kind of recipe that’s easy to come back to again and again. It’s simple enough for a weeknight but special enough to share. Whether you keep it classic or add your favorite toppings, it’s a great way to ease into yeast baking with very little effort.

If you’re feeling encouraged, you can find more approachable recipes like this in my yeast bread recipes collection.

Scroll down for the full recipe card, and enjoy baking (and snacking on) this focaccia.