Easy Focaccia Bread Recipe

If you’ve ever dreamed of fresh, bakery-worthy focaccia emerging from your own oven—golden, pillowy, outrageously fragrant—then let me introduce you to my all-time favorite Easy Focaccia Bread (No Knead)! With almost no effort and a bit of patience, you’ll get an unbelievably soft, dimpled bread bursting with olive oil, garlic, and rosemary. Trust me, you’re about to make this on repeat.

Ingredients You’ll Need

This Easy Focaccia Bread (No Knead) relies on pantry staples plus a handful of flavorful extras. Each ingredient plays a distinct role in creating the focaccia’s dreamy texture and signature taste—don’t worry, I’ll guide you through why every one matters!

• Bread Flour: This adds gluten strength for extra chew and bounce—essential for that classic focaccia interior.
• All-Purpose Flour: Balances the bread flour for a tender crumb that’s never tough.
• Salt: Crucial for flavor—don’t skimp! It seasons the dough from the inside out.
• Instant Yeast: Guarantees a reliable, beautifully puffed rise, even with minimal handling.
• Sugar: Feeds the yeast and helps develop that lovely golden-brown crust.
• Filippo Berio 100% Italian Extra Virgin Olive Oil: This gem delivers flavor, moisture, and that irresistible rich aroma. Use a generous hand!
• Lukewarm Water: High hydration means your bread is light, bubbly, and ultra-fluffy. Trust me—the dough is meant to be sticky!
• Extra Olive Oil: For the pan and shaping—a must for maximum flavor and a perfect, nonstick base.
• Fresh Garlic (minced or microplaned): Infuses your focaccia with depth and boldness.
• Fresh Rosemary Leaves: Adds bursts of piney, fresh flavor that make every square shine.
• Flaky Sea Salt: Optional but recommended for a finishing touch and gentle crunch.
• Freshly Ground Black Pepper: Adds subtle warmth and contrast to the aromatic toppings.

Variations

This Easy Focaccia Bread (No Knead) is wildly versatile, so feel free to customize with whatever your heart (or pantry) desires! Here are some fun tweaks to make this focaccia uniquely yours, whether you’re catering to dietary needs or taste adventures.

• Herb Swap: Trade rosemary for thyme, oregano, sage, or a medley of your favorites for an herbal twist.
• Cheesy Upgrade: Sprinkle grated Parmesan, Pecorino, or even shredded mozzarella over the dough before baking for a savory, melty finish.
• Olive & Sun-Dried Tomato: Dot the top with sliced olives or chopped sun-dried tomatoes before dimpling for bursts of briny, tangy flavor.
• Vegan Focaccia: This recipe is already plant-based, so no changes needed for a vegan loaf—just watch your toppings if you want to add cheese.

How to Make Easy Focaccia Bread (No Knead)

Step 1: Mix the Wet Dough

In a large bowl, combine your bread flour, all-purpose flour, salt, yeast, and sugar. Add the olive oil and lukewarm water, stirring with a spatula to form a shaggy, sticky dough—don’t worry if it looks wet and messy, that’s exactly what you want for light-as-air focaccia!

Step 2: Stretch and Fold

Cover the bowl with a tea towel and let it sit for 5 minutes. Next, with damp hands, perform a series of gentle stretch-and-folds: lift one side of the dough, stretch up, and fold it over; turn the bowl and repeat around until you’ve done 8 folds total. Rest for 2 minutes, then repeat the process two more times, each two minutes apart. This strengthens the dough without any kneading.

Step 3: Overnight Fridge Rise

Drizzle the dough with more olive oil, then turn it to coat. Cover tightly with plastic wrap or a lid and refrigerate for at least 12 hours (up to 2 days if you need). This slow rise creates unbeatable flavor and lets the dough get nice and bubbly.

Step 4: Pan & Second Rise

Coat a 9″x13″ nonstick pan generously with olive oil. Gently turn your risen dough into the pan, folding as needed to form a rough rectangle. Let it rest for 5 minutes, then with oiled fingers, gently press it toward the edges—no need to be perfect! Drizzle with more olive oil so the dough doesn’t dry out, then let rise, uncovered, in a warm spot until puffy and doubled (2–4 hours).

Step 5: Top, Dimple & Bake

Preheat your oven to 450°F (230°C). Mix the olive oil and minced garlic, then spoon over the dough. Oil your fingers and dimple the dough all over—those signature craters help trap the flavor! Add rosemary, flaky salt, and black pepper. Slide into the oven and bake for 25–30 minutes, until the top is golden and pulling away from the edges.

Step 6: Cool & Slice

Let your focaccia rest for 5 minutes, then transfer it to a wire rack to finish cooling and keep the bottom crisp. Once cooled slightly, cut into squares, savor that aroma, and get ready to impress yourself (and everyone around you) with the best Easy Focaccia Bread (No Knead) you’ve ever tasted!

How to Serve Easy Focaccia Bread (No Knead)

Garnishes

For the prettiest presentation and a burst of flavor, finish your Easy Focaccia Bread (No Knead) just before serving with an extra sprinkle of flaky sea salt, a few rosemary leaves, or even a drizzle of rich finishing olive oil. For color, add thin slices of roasted red pepper or a handful of baby arugula right on top.

Side Dishes

This focaccia shines as an appetizer, sandwich base, or the ultimate sidekick to soups and salads. Try pairing it with a simple heirloom tomato salad, creamy burrata, roasted vegetables, or a classic minestrone—every bite sops up sauces and broths like a dream.

Creative Ways to Present

Cut your focaccia into elegant sticks for dipping, cubes for snacking, or big slabs for hearty sandwiches. For brunch, try topping squares with poached eggs and greens. When hosting, serve it in a rustic breadbasket lined with a linen cloth, or on a wooden board alongside olives and cheese for a Mediterranean vibe.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store your Easy Focaccia Bread (No Knead) loosely wrapped in parchment or foil at room temperature for up to 2 days. Avoid sealing it too tightly to maintain the crust’s lovely texture—air circulation keeps it from getting soggy!

Freezing

Focaccia freezes beautifully! Once cooled completely, wrap individual squares or the whole loaf tightly in plastic and freeze for up to 2 months. For best results, thaw at room temp before reheating for that just-baked magic.

Reheating

To revive your focaccia’s crisp edges and soft interior, warm slices in a 350°F oven for about 5–8 minutes. A quick toasting in a skillet with a splash of olive oil also works wonders and brings back that bakery-fresh aroma!

FAQs

Final Thoughts

You truly don’t need fancy skills or special tools to bake stunning, flavor-packed Easy Focaccia Bread (No Knead) right at home. I hope you give it a try soon—even just once—and see how simple, soothing, and absolutely delicious homemade bread can be. Your kitchen (and your friends and family) will thank you!

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