This no knead focaccia is soft, fluffy, and packed with flavour! With a perfectly crisp golden crust and endless topping possibilities, it’s the easiest homemade bread you’ll ever make. No fancy techniques just mix, rest, bake, and enjoy!.
Why you will love this recipe?
You are going to love this no knead focaccia, and here’s why! It’s crispy on the outside, soft and airy on the inside, and requires zero kneading just mix, rest, and bake. The best part? You can top it with anything you love herbs, garlic, cheese, or just a drizzle of olive oil for that classic Italian flavour.
Expert Tips for Best results!
- Use lukewarm water – It helps activate the yeast and gives the dough a perfect rise.
- Stretch and fold technique is key – This builds structure and creates that soft, airy texture without kneading!
- Don’t skip the resting time – The dough needs time to develop flavour and rise properly. Be patient, and it will be worth it!
- Oil is your best friend – Generously oil your pan and drizzle on top before baking for that crispy, golden crust.
- Dimple the dough properly – Pressing with your fingers helps create those beautiful pockets that hold all the delicious toppings.
- Bake on the lowest rack – This ensures an evenly baked focaccia with a crisp bottom and soft, fluffy centre.
- Customize your toppings – Add your own twist with garlic, rosemary, cherry tomatoes, or even cheese. Feel free to get creative and make it your own. If needed, reheat it in the oven until warm and fresh again.
How to make Focaccia Bread?
Step 1: Mix the Dry Ingredients
In a large bowl, add flour, salt, sugar, and instant yeast. Mix everything well to combine.
Step 2: Add Lukewarm Water & Oil
Pour in lukewarm water and olive oil. Mix with a spoon until everything is well combined and a sticky dough forms.
Step 3: Proof the Dough
Cover the bowl and place it in a warm spot to let the dough rise. If you live in a cold place, preheat your oven to 80°C for 10 minutes, turn it off, and place the bowl inside for proofing.
Step 4: Stretch & Fold (3 Rounds)
After 20 minutes, uncover the bowl and stretch the dough. Wet your hands to keep it from sticking, then grab a handful of dough from the 12 o’clock position, pull it up, and fold it over toward the 6 o’clock position. Work your way around the bowl until the dough feels tighter. Cover it again and let it rest for another 20 minutes. Do this two more times, stretching, folding, and letting it rest each time. You’ll notice the dough becoming smoother, softer, and filled with air as it develops.
Step 5: Prepare the Pan
Line a 10-inch round pan with parchment paper, drizzle olive oil on it, and transfer the dough to the pan. Fold it from left to right to make a rectangle shape, then flip it so the neat side is facing up. (If flipping is difficult, you can skip it). Cover and let it rest in the pan for 1-1.5 hours.
Step 6: Dimple & Add Olive Oil
Fold the pastry squares into triangles and seal the edges with a fork.
Step 7: Decorate Your Focaccia
Now it’s time to get creative! Add your favourite toppings like garlic, rosemary, cherry tomatoes, olives, or cheese whatever you love!
Step 8: Bake to Perfection
Preheat your oven to 210°C (410°F). Place the pan on the lowest rack and bake for 18-20 minutes, or until the top turns golden brown and crispy.
Frequently Asked Questions
Why is my focaccia not rising properly?
This usually happens if your yeast is inactive. Make sure your yeast is fresh and your water is lukewarm (not too hot or cold). Also, give the dough enough time to proof it needs patience!
My focaccia is too dense. What went wrong?
Focaccia should be light and airy! If it’s dense, the dough might not have proofed long enough, or you might have used too much flour. Stick to the measurements and make sure to let the dough rest properly.
Can I make focaccia without olive oil?
Olive oil is what gives focaccia its signature flavour and crispy crust, so I highly recommend it! But if needed, you can use another neutral oil just know it won’t have the same taste.
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Recipe Card
Focaccia Bread
Crispy on the outside, soft and fluffy on the inside this no knead focaccia is pure perfection! Super easy to make with just a few simple ingredients, and you can top it however you like. Trust me, once you try it, you’ll be hooked!
Ingredients
- 2 & 1/2 cups all purpose flour/ bread flour (325g)
- 1 tsp salt
- 1 tsp sugar
- 1 1/4 tsp yeast
- 1 & 1/2 tbsp olive oil
- 300ml luke warm water
Instructions
- In a large bowl, add flour, salt, sugar and instant yeast and mix. Now add olive oil and lukewarm water and mix with a spoon until everything is combined. Now cover and put it in a warm place to proof. (If you live in a cold place, preheat your oven to 80°C for 10 minutes, and put the bowl there for proofing).
- After 20 minutes, uncover the bowl, and stretch and fold the dough from all sides. For this, wet your hands (this prevents dough from sticking), grab a handful of dough from the 12 o'clock position, pull it up and then over the bulk of the dough to the 6 o'clock position. Repeat this action on all sides of the dough until it feels like you've created tension and you can't stretch the dough anymore. Cover and let it rest again for 20 minutes.
- After 20 minutes, do another stretch and fold and let it rest again for 1 hour.
- Next, place a sheet of parchment paper in a 10" round pan, and drizzle olive oil on it. Transfer the dough to that pan.
Now fold the dough from left and right to make a rectangle and flip it so that the neat sight is up now (if you find it difficult, skip the flipping). Cover and let it rest in the pan for about 1-1.5 hours. - Next, drizzle olive oil on top and use your fingers to create dimples in the dough. Add your favourite toppings, then bake in a preheated oven at 210°C (on the lowest rack) for 18-20 minutes, or until golden brown on top.
