Hey y’all! If you’re dreaming of bakery-style focaccia with a light, airy crumb and a golden, crispy top—but without the kneading drama or a pile of dirty dishes—you’re going to fall in love with this Easy Focaccia Bread (No Knead, One Bowl). It’s savory, pillowy, and perfect for everything from cozy weeknight dinners to impressive party appetizers. Craving homemade bread without the fuss? Let’s get cooking!
Why You’ll Love This
- Hassle-free: No kneading and only one bowl—super minimal clean up!
- Quick prep: Only 10 minutes of hands-on time before you let it rest.
- Versatile: Delicious with soups, salads, or as a sandwich base.
- Delightfully golden: Crispy top with fluffy, soft layers inside.
- Customizable: Add your favorite herbs, cheeses, or toppings!
Ingredients
- 2 cups (480 ml) warm water (about 110°F / 43°C)
- 2 1/4 teaspoons (1 packet / 7 g) active dry yeast
- 2 teaspoons honey or sugar
- 4 cups (500 g) all-purpose flour
- 2 teaspoons kosher salt
- 1/4 cup (60 ml) extra virgin olive oil, divided
- 1 tablespoon chopped fresh rosemary (optional, plus more for topping)
- Flaky sea salt, for sprinkling
Directions
Prep the Dough
- In a large mixing bowl, combine the warm water, yeast, and honey. Stir and let sit for 5 minutes until foamy.
- Add flour, kosher salt, 2 tablespoons olive oil, and chopped rosemary if using. Stir with a wooden spoon or spatula until a sticky dough forms and there are no more dry flour patches. (No kneading necessary!)
First Rise
- Cover the bowl tightly with plastic wrap or a damp towel. Let it rise somewhere warm for 1 to 2 hours, until doubled in size and bubbly on top.
Shape and Second Rise
- Generously grease a 9×13-inch (23×33 cm) baking pan with 1 tablespoon olive oil. Transfer the dough into the pan, drizzling 1 more tablespoon oil on top.
- With well-oiled fingers, gently press and stretch the dough to the pan edges. Dimple the dough all over with your fingertips. Cover and let rest 20-30 minutes until slightly puffy.
Bake
- Preheat oven to 425°F (220°C). Sprinkle the dough with flaky sea salt and extra rosemary, if desired.
- Bake on the middle rack for 20-25 minutes until golden brown and crisp on top.
- Let cool in the pan for 10 minutes, then transfer to a wire rack. Slice and enjoy warm or at room temperature!
Notes
- If your kitchen is cold, let the dough rise in a slightly warmed (but off) oven.
- For extra flavor, drizzle a little more olive oil over the dough before baking.
- This recipe also works with bread flour for a chewier texture.
Variations
- Cheesy Focaccia: Sprinkle grated parmesan or mozzarella on top before baking.
- Garlic Herb Focaccia: Add minced garlic and mixed Italian herbs to the dough or as a topping.
- Tomato Olive Focaccia: Dot the top with halved cherry tomatoes and sliced olives before baking.
Required Equipment
- Large mixing bowl
- Wooden spoon or spatula
- Plastic wrap or kitchen towel
- 9×13-inch (23×33 cm) baking pan
- Wire rack for cooling
Storage Instructions
Allow the focaccia to cool, then store in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly and freeze for up to 1 month. Reheat gently at 350°F (175°C) until warmed through.
Pairings & Serving Recommendations
- Serve alongside soups or stews for a comforting meal.
- Delicious dipped in balsamic vinegar and olive oil.
- Makes an amazing sandwich base for your favorite fillings.
Pro Tips
- Make sure your water is just warm to the touch—too hot can kill the yeast.
- Oil your hands before working with the sticky dough to prevent sticking.
- For a crispier bottom, preheat your baking pan in the oven before adding the dough.
FAQ
- Can I make focaccia ahead of time?
Yes! It’s best served fresh but can be made a day ahead and reheated lightly before serving. - Can I use instant yeast instead?
Yes—just mix it directly with the flour and skip the activation step (no need to proof). - Is kneading really not necessary?
That’s right! This recipe is designed to be no-knead; the long rise develops gluten for you.
Ingredients
- 2 cups (480 ml) warm water (about 110°F / 43°C)
- 2 1/4 teaspoons (1 packet / 7 g) active dry yeast
- 2 teaspoons honey or sugar
- 4 cups (500 g) all-purpose flour
- 2 teaspoons kosher salt
- 1/4 cup (60 ml) extra virgin olive oil, divided
- 1 tablespoon chopped fresh rosemary (optional, plus more for topping)
- Flaky sea salt, for sprinkling
Instructions
-
1In a large mixing bowl, combine the warm water, yeast, and honey. Stir and let sit for 5 minutes until foamy.
-
2Add flour, kosher salt, 2 tablespoons olive oil, and chopped rosemary if using. Stir with a wooden spoon or spatula until a sticky dough forms and there are no more dry flour patches. (No kneading necessary!)
-
3Cover the bowl tightly with plastic wrap or a damp towel. Let it rise somewhere warm for 1 to 2 hours, until doubled in size and bubbly on top.
-
4Generously grease a 9×13-inch (23×33 cm) baking pan with 1 tablespoon olive oil. Transfer the dough into the pan, drizzling 1 more tablespoon oil on top.
-
5With well-oiled fingers, gently press and stretch the dough to the pan edges. Dimple the dough all over with your fingertips. Cover and let rest 20-30 minutes until slightly puffy.
-
6Preheat oven to 425°F (220°C). Sprinkle the dough with flaky sea salt and extra rosemary, if desired.
-
7Bake on the middle rack for 20-25 minutes until golden brown and crisp on top.
-
8Let cool in the pan for 10 minutes, then transfer to a wire rack. Slice and enjoy warm or at room temperature!
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
240cal
Protein:
6 gg
Fat:
6 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
39 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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