Name: No Knead Focaccia
Prep time: 5 min
Cook time: 25 min
Total time: 15 h 25 min
Cuisine: Italian
Ingredients: 17.5 oz (500 g) all-purpose flour; 2 cups warm water; 2 teaspoons dry instant yeast; 1 teaspoon sugar; 2 teaspoons salt; 4 tablespoons extra virgin olive oil; 1 tablespoon extra virgin olive oil, for topping; 2 sprigs fresh rosemary leaves; Flaky sea salt, to taste

I love making this no knead focaccia because it delivers everything I want in a homemade Italian bread: a crisp golden crust, a soft and airy interior, and the irresistible flavor of rosemary and olive oil. With minimal hands-on effort and an overnight rise, I can create bakery-style focaccia right in my own kitchen.

Why You’ll Love This Recipe

I enjoy this recipe because it requires very little work while producing impressive results. The overnight fermentation develops rich flavor and creates a light, airy texture. I also appreciate that I don’t need any special equipment or kneading techniques. The rosemary, olive oil, and flaky sea salt topping gives every bite a classic Italian bakery taste that I find hard to resist.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

17.5 oz / 500 g all-purpose flour

2 cups warm water

2 teaspoons dry instant yeast

1 teaspoon sugar

2 teaspoons salt

4 tablespoons extra virgin olive oil

1 tablespoon extra virgin olive oil, for topping

2 sprigs fresh rosemary leaves

Flaky sea salt

Directions

I stir the flour and salt together in a large bowl.

In a separate bowl, I mix the warm water, sugar, and yeast until combined.

I pour the yeast mixture into the flour mixture and stir until a thick, sticky dough forms.

I drizzle olive oil over the dough, cover the bowl, and refrigerate it overnight for 10 to 12 hours.

Then I oil a 9×13-inch baking dish, transfer the dough into it, and gently stretch it to fit evenly.

I cover the dough and let it rise at room temperature for 2 to 4 hours, or until doubled in size.

I preheat the oven to 425°F (220°C).

Next I oil my fingers and press dimples all over the surface of the dough.

I drizzle the top with olive oil and sprinkle it with rosemary leaves and flaky sea salt.

Then I bake the focaccia for 20 to 25 minutes until golden brown and crisp.

I transfer it to a wire rack and let it cool for about 10 minutes before slicing and serving.

Servings and timing

Servings: 12 servings

Prep Time: 5 minutes

Cooking Time: 20–25 minutes

Total Time: 15 hours 25 minutes

Calories: 211 kcal per serving

Variations

I like experimenting with different toppings to create new flavors:

Garlic Focaccia: I add minced garlic along with the rosemary.

Tomato Focaccia: I scatter halved cherry tomatoes over the dough before baking.

Cheese Focaccia: I sprinkle grated Parmesan or mozzarella on top.

Olive Focaccia: I add sliced black or green olives for a savory Mediterranean twist.

Herb Focaccia: I replace rosemary with thyme, oregano, or a mixture of fresh herbs.

Storage/Reheating

I store leftover focaccia in an airtight container at room temperature for up to 2 days. For longer storage, I wrap individual slices tightly and freeze them for up to 3 months.

To reheat, I place slices in a 350°F (175°C) oven for about 5 to 8 minutes until warmed through and crisp again. I can also thaw frozen slices and warm them in the oven for the best texture.

Related Recipes:

Homemade Focaccia Bread

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, I can use active dry yeast. I simply allow it to proof in the warm water for a few minutes before mixing it with the flour.

Why is the dough so sticky?

I expect this dough to be very sticky because the high hydration helps create the airy texture that makes focaccia so delicious.

Can I skip the overnight refrigeration?

I can, but I find that the overnight rise develops deeper flavor and improves the texture significantly.

How do I know when the focaccia is fully baked?

I look for a deep golden-brown top and crisp edges. The bread should sound slightly hollow when tapped on the bottom.

Can I make this focaccia ahead of time?

Yes, I often prepare the dough the night before and bake it the next day. The dough can remain refrigerated within the recommended fermentation window before baking.

Conclusion

I find this no knead focaccia to be one of the easiest and most rewarding breads to make at home. The simple ingredients, overnight fermentation, and classic rosemary olive oil topping create a loaf with incredible flavor and texture. Whether I serve it alongside soups, salads, pasta dishes, or simply enjoy it on its own, this focaccia always delivers bakery-quality results with very little effort.

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