Quick and Easy No-Knead Focaccia

Name: Quick and Easy No-Knead Focaccia
Prep time: 5 min
Cook time: 25 min
Total time: 3 h 25 min
Yield: 6
Cuisine: Italian
Ingredients: 2 cups (300 g) bread flour, or plain/all-purpose flour; 1⅛ tsp (3.5 g) instant yeast, also called rapid rise yeast; ¾ tsp (4.5 g) cooking salt, also called kosher salt; use 50% less table salt or 50% more salt flakes; 1 cup + 2 tbsp (280 ml / 280g) water, very warm; alternatively, mix 1/3 cup boiling water with cold tap water; 1½ tbsp extra-virgin olive oil; ¼ tsp sea salt flakes, heaped; or use regular salt, about a couple of pinches

Golden focaccia in its parchment-lined baking pan, topped with salt flakes. — Freshly baked focaccia with a crisp, golden top.

A hands-off focaccia with a crisp, golden crust and a soft, airy crumb. Mix the high-hydration dough, let it rise, then bake it in a pan.

By Cookin' KitchenOctober 5, 2026

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Total: 3 hours 25 minutes
Servings: 6 servings

Prep: 5 minutes
Cook: 25 minutes
Rest: 2 hours 55 minutes
Total: 3 hours 25 minutes
Servings: 6

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Recipe

Quick and Easy No-Knead Focaccia

A hands-off focaccia with a crisp, golden crust and a soft, airy crumb. Mix the high-hydration dough, let it rise, then bake it in a pan.

Cookin' · https://cookin.club/recipes/quick-and-easy-no-knead-focaccia

Prep: 5 minutes
Cook: 25 minutes
Rest: 2 hours 55 minutes
Total: 3 hours 25 minutes
Servings: 6

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Ingredients

6 servings

For 6 servings

Dough

2 cups (300 g) bread flour, or plain/all-purpose flour
1⅛ tsp (3.5 g) instant yeast, also called rapid rise yeast
¾ tsp (4.5 g) cooking salt, also called kosher salt; use 50% less table salt or 50% more salt flakes
1 cup + 2 tbsp (280 ml / 280g) water, very warm; alternatively, mix 1/3 cup boiling water with cold tap water

Topping

1½ tbsp extra-virgin olive oil
¼ tsp sea salt flakes, heaped; or use regular salt, about a couple of pinches

Equipment

Large bowl
Rubber spatula
Metal baking pan
Baking paper
Cutting board
Oven
Cooling rack

Instructions

Mix and rise the dough

Step 1: Put the flour, yeast, and salt in a bowl. Mix with a rubber spatula. Make a well in the centre, pour in the warm water, and mix until no flour remains. The dough should resemble thick muffin batter and be too sticky and loose to knead.
Step 2: Cover the bowl with cling wrap and leave it in a very warm place for 2 hours, or until doubled in volume. Alternatively, refrigerate for 24–48 hours for the first rise.

Prepare the pan and rise again

Step 3: Use a 26.5 x 20 x 5 cm (10.5 x 8 x 2-inch) rectangular metal pan, or a 22 cm / 9-inch square pan. Do not use glass or ceramic. Lightly grease the pan with butter, not oil. Scrunch up a sheet of baking paper, then smooth it out and press it into the pan, leaving enough overhang to lift out the focaccia.
Step 4: Drizzle and spread 1/2 tablespoon of olive oil over the baking paper. Pour in the dough, then use two rubber spatulas to coax it towards the corners. It will fill the pan as it rises, so it does not need to be perfectly even.
Step 5: Cover with a flat cutting board or similar, leaving enough room for the dough to rise. Set the pan in a very warm place for 45 minutes, or until the dough has risen by 50–70% and bubbles are visible on the surface. Halfway through this rise, preheat the oven.

Bake and serve

Step 6: Preheat the oven to 220°C / 425°F (200°C fan-forced), with the oven rack in the middle.
Step 7: Drizzle 1 tablespoon of olive oil over the dough. Rub a little oil on your fingertips, then lightly spread the oil across the surface.
Step 8: Lightly press dimples into the dough with your fingers, going only about 1 cm / 0.4 inch deep. Do not press all the way down, or the dough may deflate.
Step 9: Sprinkle the salt flakes over the surface.
Step 10: Bake for 25 minutes, rotating the pan after 15 minutes, until the surface is deep golden.
Step 11: Lift the focaccia out of the pan by the overhanging baking paper and transfer it to a cooling rack. Slide the paper out from underneath and cool for 10 minutes. Serve warm.
Step 12: For a bread basket, cut the focaccia into 4 cm / 1.5-inch-wide strips, then cut each strip in two. For an appetizer or snack with drinks, cut it into generous two-bite pieces. Serve with extra-virgin olive oil for dipping, with aged balsamic vinegar if you like. The focaccia also makes excellent cheese toasties and sandwiches.

Notes

For a slower first rise, refrigerate the dough for 24–48 hours. After transferring it to the pan, allow an extra 30 minutes to 1 hour for the second rise to lose its chill.

For best storage, keep leftovers in an airtight container for 3–4 days. Reheat for 5 minutes at 180°C / 350°F. The focaccia can also be frozen for up to 3 months.

If adding toppings, add them after dimpling. Drizzle sliced vegetables with extra oil and season them; go lightly with salt when using salty toppings such as olives. Avoid dried herbs and raw garlic, which can burn; confit garlic is an alternative.

About this recipe

This focaccia is made with a very loose, sticky dough that needs no kneading. Mix it in a bowl, let it rise, transfer it to a pan, and bake until golden.