This Quick No-Knead Focaccia is a simple, no-fuss dream! You’ll love how easy it is to make and how versatile it is!
Quick and Easy No-Knead Focaccia
I’m not one to make resolutions in the new year, but I do like to think about what I’d like to work on for BoB. Invariably, I tell myself that I will bake more yeast breads. While I certainly bake with yeast more often than in the past, I’d still love to do more.
I’m so happy to be kicking off the new year with this amazingly easy and quick No-Knead Focaccia. I’m really not kidding about the quick and easy part. We’re talking 1 minute of mixing and 1 hour of rising. And no kneading! Seriously, this bread is so simple to make that I can think of no reason not to go whip up another pan of it right now.
I happened upon King Arthur Flour‘s no-fuss focaccia recipe and sincerely hoped that it was as easy and wonderful as it sounded. From the several times I’ve made it, I can tell you that it most definitely is. It takes longer to gather the ingredients than to mix those ingredients. It’s all so quick and hands-off that you could certainly make it on a weeknight. Freshly baked bread on a weeknight sounds pretty fantastic, right?
What You’ll Need
- All-purpose flour – For best results, measure by weight. If you don’t have a scale, then use the spoon and sweep method.
- Instant yeast – The key to this focaccia is instant yeast, and there is an awful lot of it in this recipe. With no kneading and a single one-hour rise time, you want that yeast to do as much as possible as fast as possible. The result is a delicious focaccia that is a bit crispy on the outside and wonderfully soft on the inside.
- Warm water – Aim for 95-115°F. Use an instant-read thermometer if you have one.
- Olive oil – Just regular olive oil is fine. You’ll need some for the pan, the bread itself, and the topping.
Topping Ideas for Focaccia
- Grated cheese – I like Parmesan or Cheddar, but goat cheese, feta, or some other cheese would be good, too. You can also add the cheese after it’s baked if you prefer.
- Herbs and seasonings – Garlic, basil, rosemary, pepper… whatever you like! They can be fresh herbs or dried. For a simple option, use a favorite spice blend like an Italian blend or an everything bagel seasoning.
- Olives – Pitted and sliced
- Cherry tomatoes
- Sliced red onions
- Sliced roasted red peppers
- Salami, pepperoni, or another cured meat
How to Make No-Knead Focaccia
Mixing this dough is as straightforward as it gets! Just mix the ingredients for a minute and then transfer to the pan to let it rise.
Prepare the pan. Lightly grease a 9″ x 13″ x 2″ baking pan. Drizzle 2 tablespoons of olive oil in the bottom.
Make the bread dough. combine the flour, instant yeast, warm water, 3 tablespoons of olive oil, and salt in the bowl of an electric stand mixer. Beat at high speed for 1 minutes. (The dough will be sticky.)
Let the dough rise. Transfer the batter to the prepared baking pan. Cover the pan and let the bread rise for 1 hour.
Get ready to bake. Heat the oven to 375°F.
The final touches! If needed after the rising time, use your hands to spread the dough into the corners of the pan. Use your fingers to poke the dough gently all over. If your fingers are sticking to the dough, dip them in a little olive oil. Drizzle the top with about a tablespoon of olive oil. Sprinkle with toppings.
Bake. Bake the bread for 25 to 30 minutes, or until it’s golden brown. Serve warm or at room temperature.
Tips for Success
- Don’t skimp on the olive oil. You’ll probably think that there’s too much olive oil in the pan. But I find that isn’t the case in the end. That olive oil not only helps keep the bread from sticking to the pan, but it also helps create a slightly crispy bottom to the bread. And that’s not even mentioning the flavor it adds.
- Make it your own! You can easily change up the toppings however you like. I almost always sprinkle some grated Parmesan on top. Sometimes I go all out with garlic, basil, oregano, freshly ground pepper, and a sprinkling of salt. Other times I keep it simple with just a little garlic or salt and pepper. So many other toppings would work well, too. Olives, feta, onions, spice blends, and so much more!
You can cut this bread into small pieces or long strips like breadsticks. If you like, serve it alongside olive oil or marinara sauce for dipping. I like a simple olive oil with herbs or just some cracked black pepper on the side.
You can also cut the focaccia into squares and split the pieces for making sandwiches. With that kind of versatility and its ease of preparation, this is one of my most frequently made yeast breads!
How to Store No-Knead Focaccia
Like all breads, this one will be best when it’s fresh, but you can store it short-term if needed. Wrap the cooled bread well. If it has perishable toppings, place it in the refrigerator. Otherwise, it will keep at room temperature for a couple of days.
To freshen it a bit, you can place it in a low-temperature oven or a toaster oven for a few minutes.
Can Focaccia Be Frozen?
Sure! Wrap the cooled bread in a couple of layers of plastic wrap. Then wrap again in aluminum foil or place in an airtight, freezer-safe bag or container.
You can thaw it on the kitchen counter or go straight from frozen to a low-temperature oven or toaster oven until heated.