Get the Recipe:
Quick No-Knead Focaccia
This quick no-knead focaccia is soft, flavorful, and incredibly easy to make. With no kneading and minimal hands-on time, it’s an approachable yeast bread that’s perfect for beginners and endlessly customizable with your favorite toppings.
Ingredients
For the pan:
- cooking spray
- 2 tablespoons (30 ml) olive oil
For the bread:
- 3 ½ cups (420 g) all-purpose flour
- 1 tablespoon instant yeast
- 1 ½ cups (360 ml) warm water, (95 to 115°F; 35 to 46°C)
- 3 tablespoons (45 ml) olive oil
- 1 ¼ teaspoons salt
For the topping:
- about 1 tablespoon olive oil
- ¼ cup grated cheese, such as Parmesan or Cheddar
- your favorite herbs and/or seasonings such as garlic, basil, rosemary, salt, pepper etc.
- other toppings such as olives, onions, cherry tomatoes, etc.
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Instructions
To prepare the pan:
- Lightly grease a 9"x 13" baking pan. Drizzle the olive oil in the bottom of the pan.
- Set aside.
To make the bread:
- Combine the bread ingredients in the bowl of an electric stand mixer. Beat at high speed for 1 minute. The dough will be sticky.
- Transfer the batter to the prepared pan. Cover and let rise for 1 hour.
To make the topping and finish the bread:
- Preheat oven to 375°F (190°C).
- If necessary, use your fingers to spread the dough into the corners of the pan. Then, use your finger to poke the dough gently all over. A little olive oil on your fingers will keep the dough from sticking to you.
- Drizzle the top with olive oil. Sprinkle with your desired toppings.
- Bake 25 to 30 minutes, or until the bread is golden brown.
- Cool in the pan for 5 minutes before serving.
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Notes
- Recipe slightly adapted from King Arthur Flour.
- The dough will be very soft and sticky. This is normal and key to focaccia’s light, airy texture.
- Warm water should feel warm to the touch, not hot. Water that’s too hot can affect the yeast.
- A stand mixer works beautifully for this dough, but a sturdy, high-powered hand mixer should also work.
- Don’t overload the toppings; a light hand helps the bread bake evenly and rise properly.
- Focaccia can be stored in an airtight container at room temperature up to 2 days. For best texture, rewarm leftovers briefly in the oven or toaster before serving.
- For longer storage, focaccia can be frozen for up to 2 months. Freezing individual slices makes it easy to thaw only what you need.
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