12/03/2026
This will be a keeper and super easy. Just allow for the risng times 🤗
No Knead Focaccia Bread
No Knead Focaccia Bread is the authentic way to make this classic Italian bread with a chewy and light airy texture. Sprinkle on fresh rosemary, kosher salt, and olive oil before baking for a flavorful finish.
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Course: Side DishCuisine: ItalianKeyword: focaccia Prep Time: 25 minutes minutesCook Time: 20 minutes minutesResting Time: 1 hour hour 45 minutes minutesTotal Time: 2 hours hours 30 minutes minutes Servings: 12 servings Calories: 199kcal Author: Angela Allison
Equipment
9×13 inch baking pan
Ingredients
1 ½ cups warm water (105 to 110 degrees)
2 teaspoons sugar
2 ¼ teaspoons active dry yeast (one packet)
3 ½ cups all purpose flour (420 grams)
6 tablespoons olive oil, divided
1 teaspoon kosher salt, plus more for topping
1 tablespoon chopped fresh rosemary
Instructions
In a large bowl, gently whisk together the warm water, sugar, and yeast to combine. Let rest for 5 to 10 minutes, until the mixture is foamy and bubbly.
Add in the flour, 2 tablespoons olive oil, and 1 teaspoon kosher salt to the yeast mixture. Use a rubber spatula to mix the mixture together until well combined. Continue stirring and folding the dough over on itself for about a minute; the dough will be very sticky.
Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rise at room temperature until it has doubled in size; about an hour.
Use your hands to grease the bottoms and sides of a 9×13 inch baking pan with 2 tablespoons of olive oil. Then, use your greased hands to transfer the dough to the baking pan, spreading the dough so it mostly covers the bottom of the pan.
Cover the pan with plastic wrap or a clean kitchen towel and let the dough rise for about 45 minutes. During last few minutes of rising, preheat oven to 425 degrees.
After the dough has risen, drizzle remaining 2 tablespoons of olive oil over the top of the dough. Use oiled fingers to dimple the dough by pressing your fingers down into the dough all the way to the bottom of the pan; continue and do this all over different parts of the bread. Sprinkle on fresh rosemary and kosher salt.
Bake the focaccia on the center rack in preheated oven for 20-23 minutes, until golden brown on top. Let cool in pan on wire rack for 10 minutes before slicing and serving.
Notes
If the yeast mixture isn’t foamy/bubbly after the first 5-10 minutes, start over with new yeast as the yeast is likely inactive.
You can substitute dried rosemary for fresh rosemary, but only use about a teaspoon of the spice. Or experiment with other dried or fresh herbs like Italian seasoning, or dried thyme.
I like to make a simple dipping sauce for the focaccia. Just combine equal parts olive oil, balsamic vinegar, and grated parmesan, and add in a pinch of black pepper and crushed red peppers.
Focaccia is best the day it is made. Store leftover focaccia in an airtight container at room temperature for up to three days or refrigerate for up to a week.
Nutrition
Calories: 199kcal | Carbohydrates: 29g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 195mg | Potassium: 46mg | Fiber: 1g | Sugar: 1g | Vitamin A: 5IU | Vitamin C: 0.04mg | Calcium: 6mg | Iron: 2mg
