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Here is my NO-KNEAD easy focaccia recipe that you can make in 1 bowl. Believe me, its golden crisp oil-scented crust and chewy texture are absolutely delicious.
Serve it with a cheeseboard, olives, soups, salads… it’s perfect for sharing!
The real Italian focaccia is not thick and heavy bread, but it’s light, moist, and with a melt-in-your-mouth chewy interior. And it’s packed with flavor and delicious hints of olive oil.
It’s so hard to resist the AMAZING smell of freshly baked focaccia when you pass by a bakery in Italy.
And homemade focaccia is so good that you just can’t stop eating it!
Here I share my favorite easy focaccia recipes, that I’ve tested so many times over the years, and it never fails.
And although the dough is wet and sticky, the good news is that it requires no kneading, no stand mixer, no starter, no special knowledge.
All you have to do is mix the ingredients in ONE BOWL with a spoon and the dough is done. It’s that EASY!!
If you’ve never made focaccia before, you’ll want to bookmark this recipe to give it a go. Following this easy method with the step-by-step photos will be a breeze!
List of the ingredients
- All-purpose flour
- Extra virgin olive oil
- Instant yeast (or Active dry yeast, see notes)
- Herbs (rosemary, thyme or oregano…)
- Salt flakes (optional, but delicious!!)
How to make it
(Note: this is a quick description with step-by-step photos, the full recipe is at the bottom of the page)
- Mix flour, yeast, and salt in a large bowl until combined.
- Add the water and the olive oil to the dry ingredients.
- Mix with a spoon or a spatula to incorporate all the liquid into the flour.
- Scrape bottom and sides of the bowl with the spatula, you want to shape the dough into a ball, more or less (it looks lumpy, but that’s totally fine).
- Let the dough rest in the warm oven for 40 MINUTES (On the left you see how the dough looks like after this rest).
- With a spatula, pour the dough onto a baking tray.
- Dust with some flour and stretch the dough out with your fingers to fit the baking tray.
- Leave to rise again for an extra 30 MINUTES (do not cover the dough with a damp towel this time, it will stick to it).
- Make the brine by shaking olive oil, water and salt in a jam jar.
- Pour the brine all over the dough (it looks a lot, but it’s fine).
- Poke dimples with your fingertips and spread the brine to fill them.
- Scatter fresh rosemary or your favorite dried herbs.
- Bake for 20-25 MINUTES until golden and crispy.
Recipe Notes & tips
Easy focaccia ingredients
All-purpose flour: unbleached all-purpose flour is perfect, but bread four works fine too. Make sure to measure the flour correctly (see notes in the recipe card).
Yeast: I used convenient instant yeast, you can stir it directly into the flour. Alternatively, Active dry yeast works just fine, but you’ll need to activate it in water first (follow the manufacturer’s directions).
Salt: fine salt is for the dough and the brine, while sprinkling some sea salt flakes on top add more texture and flavor.
Extra virgin olive oil: it’s the best and adds plenty of flavor.
How to make focaccia moist and tasty
The brine makes all the difference here. It adds moisture and makes a golden crust with a pronounced yet delicate olive oil flavor.
Essentially, it’s an emulsion of olive oil, water, and salt that you spread on the surface of the focaccia. It will evaporate during cooking, but it will keep focaccia moist, especially the holes you made with your fingertips.
For more flavor, you can also add a fresh pressed or grated garlic clove or 1/4 tsp of garlic powder to the brine.
How to make the dough rise faster?
The warm oven method is a shortcut that helps when you need to speed up the proofing time or if the room is cold.
All you have to do is preheat the oven at low temperature, then turn it off and create a warm environment for the dough to rise in. However, feel free to skip this step if the room is warm or if you don’t need to speed up the proofing.
Fancy focaccia ready in 1 hour?
Originally, this was 1-hour focaccia recipe that I published in 2020. Although that speedy method worked and allowed to get fresh focaccia in about 1 hour, I thought that extending the proofing time a little bit gives best results.
That’s why I’ve decided to update this recipe. ; )
But the shortcut is still possible, and if you want focaccia ready in 1 HOUR you can reduce the proofing time (see the recipe card for more instructions).
Easy focaccia variations
Focaccia is super versatile, when it comes to toppings, the sky is the limit!
Aside from herbs like rosemary, oregano and thyme, you can add olives or tomatoes like in this amazing focaccia with olives or juicy focaccia with tomatoes.
But thinly sliced red onions like in this onion pizza, and grilled veggies make other terrific add-ins. Don’t miss my latest collection of 15 focaccia toppings to inspire you!
How long does it keep?
Focaccia is best the day it is made but can be stored in an airtight container, at room temperature, for up to 1 day.
Can you freeze focaccia? Yes, It freezes very well. Defrost at room temperature, then reheat in a 350F oven for a few minutes and serve warmed and crisped.
More focaccia and pizza recipes!
If you love pizza and focaccia as much as I do, you’ll enjoy this easy versatile pizza dough and this collection of delicious 17 veggie pizza recipes or 25 incredible pizza toppings. Below a few of my favorites:
- Artichoke pizza
- Veggie pizza
- Greek pizza with feta cheese
- Pizza with gorgonzola
- Anchovy pizza
- Spinach Pizza with feta
- Caprese pizza
If you make this easy focaccia, or if you have any questions, let me know! Leave a comment, send me a message, or rate it. I would love to hear from you!
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Easy Focaccia (no-knead)
- 2 cups (250 grams) unbleached all-purpose flour, plus more for dusting
- ¾ teaspoon fine salt
- 1 ½ tsp dry instant yeast (or Active dry yeast, see notes)
- ¾ cup + 1 Tbsp (200 ml) lukewarm water
- 2 tablespoon (30 ml) extra virgin olive oil
- 4 tablespoons (60 ml) extra virgin olive oil
- 4 tablespoons (60 ml) warm water
- 1/4 heaped teaspoon fine salt
- 1 garlic clove, grated (optional)
- 2 Tablespoons fresh rosemary leaves, chopped (or 2 tsp dried rosemary or oregano)
- 1 Tablespoon sea salt flakes, optional
- Preheat the oven to 200F°/90C° and turn it off. This helps to create a warm oven to speed up the proofing time. Feel free to skip this step, but allow an extra 20 minutes until the dough doubles in size.
- Combine flour, salt, yeast in a large bowl.
- Add water, olive oil, and mix with a spoon or a spatula to incorporate the flour (see notes). Mix until no dry flour remains, but lumps are totally fine.
- Cover the bowl with a damp kitchen towel, then let it rest in the warm oven for 40 minutes (or until the dough doubles in size)
- Grease a baking tray or line with parchment paper (mine is 9 x 13 inches).
- Scrape the edges of the bowl with a spatula and pour the dough onto the baking tray.
- Dust with some flour (the dough is sticky and you need to dust it with flour a little bit) and press the dough out with your fingers to fit the baking tray.
- Place the baking tray in the warm oven again for 20 minutes. No worries if the oven is less warm now, there's no need to preheat it again.
- Meanwhile make the brine by placing the olive oil, the water and the fine salt in a jam jar and shake vigorously until emulsified.
- Remove the baking tray from the oven, pour the brine all over the focaccia and poke dimples into the surface with your fingertips, you want to fill the holes with the brine. Let it rest for 10 minutes.
- Preheat the oven to 400°F/200°C.
- Scatter the focaccia with fresh rosemary and the sea salt flakes (optional, but I love them) and bake in the preheated oven until golden and crusty, it will take about 20-25 minutes.
- Let it cool for 10 before slicing and serving. Enjoy!
Hi, I have a couple focaccia recipes that I use regularly! This particular recipe is probably the tastiest in the short amount of time! I particularly like the hydration level of this one, and the brining process takes it to a whole new level! Amazing texture and flavor here for sure! I will be making this all the time!! Thank you for sharing this recipe!
What a wonderful feedback, Tony! I’m glad you like this easy recipe, minimum effort, maximum result! : )
Thanks so much for sharing. x
The 2nd time it goes back in the oven to sit to rise, does it still need to be covered with a towel, or can it go back in without the towel covering?
Without towel is fine, Rosa. Have a good weekend. x
Can I double this? Looks yum x got a big crowd in the weekend.
Hey Laura! Yes, you can double the ingredients and bake 2 trays of focaccia!
Mix the ingredients for the dough in a large bowl. After the rest, when the dough has risen, divide the dough into halves, and place each half onto a lined baking sheet (and follow the recipe).
Enjoy! : )
Easy, delicious, and worthy of bringing to a gathering with an additional topping to put on!! Thank you!
That fantastic! Thanks so much for sharing your feedback, Cathy!
Have a great weekend. x
This is the second time I made this recipe, and we love it, but forgot that the dough sticks to the damp kitchen towel when it is rising the second time!!
Hi Brenda, I know, that might happen sometimes : )
But I’m so pleased you love it, and thanks for sharing your lovely feedback! x
I had the exact same thing happen to me and it completely ruined the bread. My toddler loved it, but I did not. It was way too thin to be a real focaccia bread I’d definitely double the recipe and put something else over it for the second rise.
Thanks for your feedback, Bex… I’ll add a note to the recipe, that might be helpful for others.
It’s my first time I make a focaccia. The recipe was very easy to follow and the result was so delicious and looked great. Thank You x
I’m so pleased to hear that, Vanessa! Thanks so much for sharing your feedback. x
my dough got nice and fluffy the first time- but did not rise the second time…what did I do wrong?
I’m sorry to hear it didn’t rise, Melanie. If the yeast is active (and it looks like it was since it first rise worked) the dough should rise again, even in the oven. This is the first time I’ve heard that, sorry it didn’t work for you. x
Can I leave it outside for a few hours, if I knead at 12.30 and make at 7 in the evng.
Is it ok?
Do I leave it outside or in fridge?
Please let me know. Thank you.
If you have so much time, reduce the amount of instant yeast (1/2 tsp is fine), skip the warm-oven method, and leave the dough to rise on the counter, it’s should be fine if the room is not too warm.
Otherwise, if the room is too warm or if you’ve used the amount of yeast stated in the recipe, cover the bowl with cling film, put it in the fridge, and take it out only a couple of hours before baking.
When you leave it the second time to rise do you put it back in the 200 degree oven to rise. Looking forward to trying this. My daughter loves focaccia bread.
Hi Rosy! Yes, back in the oven, but you don’t need to preheat it again, it should still be warm enough for the second rising 😊
Would this work with gluten free flour?
I’m sorry, Anna, I’ve never tried the gluten-free flour in this recipe x
Hi, can this recipe be considered as vegan? If no how do I make it vegan?
Hi Kashish, this recipe uses only flour, salt, olive oil, yeast, garlic and rosemary.
I think it can be considered as vegan (and instant yeast doesn’t involve animal exploitation to my understanding).
Cheers : )
In the description it explains to add the oil to the dough and mix in with wet ingredients. In the recipe itself it does not mention the oil, I almost made it without adding oil to the dough.
The recipe says to add liquid and dry ingredients, but I’ll make it more detailed. Thank you for your comment, Kelsey!
The first time I made this I didn’t add the oil to the dough either…I learned my lesson the hard way. Now I make it properly on the regular with fresh thyme, dried oregano & maldon sea salt flakes. I also cut the oil/water in the brine down to 3 TBSP oil & 2 TBSP water as I originally had too much left over. After it’s baked, we cut it up, store it in an airtight container in the fridge for the week…just pop a piece in the toaster and it’s just as good as day 1.
I’m so glad you like it! The toasted leftovers taste so good, warm and crispy. Thanks for your lovely comment, Tracy! x
Thank you for the delicious recipe. Made today while snowed in and it was perfect. I love all your recipes and can’t wait to make so many!!
I’m so pleased, Ollie! 😍 Thanks for your lovely comment, and enjoy the snow! x
I made this recipe three times in the last couple of weeks. We love it! Thanks for sharing.
Thanks so much for your feedback, Mark! 🙂
Made this recipe to bring to a holiday buffet and it was a big hit! We’ve got another t one on Sunday and are planning to reprise it.
That being said, several comments: 1) “Ready in One Hour” claim? The 2 20 minute rises plus the 20 bake add up to an hour by themselves. Mixing, putting it into the pan and topping don’t take too long — maybe 15 minutes tops. 2) The size of the baking pan isn’t indicated. Our foccacia turned out thicker than yours, and needed an extra 5 minutes in the oven, so I expext the pan you used was larger. 3) We lined out pans with parchment rather than just greasing the pan — ensured easy removal and neater to carry to the party.
I’m so happy you all enjoyed it, Emmy, focaccia is the perfect party food!
And thanks so much for the helpful comments, I’m specifying the size of the pan right now x