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No-Knead Focaccia Recipe: Crispy Crust, Airy Interior

“The coolest things in life are things that you have not done before. That’s the key to life: new things always.” – Afrojack.

In just over a year of blogging, this is my first bread post. I haven’t ventured much into savoury baking — partly due to a little yeastophobia and partly from impatience with waiting through rises. But encouragement from readers nudged me to try, and I rarely turn down an opportunity to bake something new.

I spotted this no-knead focaccia on the Bake or Break blog and thought it looked like the ideal recipe to get my feet wet. It’s simple and the result is very satisfying. If you’re a beginner like me, this is a great place to start. And even experienced bread bakers will appreciate how quick and easy it is.

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Focaccia is an Italian flatbread: rustic, soft and versatile. It’s usually baked in a rectangular or oblong pan and can be topped with herbs, vegetables, cheese or meats. It’s commonly cut into fingers and served with dipping oil or alongside salads.

This recipe calls for a fair amount of yeast and, like most focaccias, a generous amount of oil. I tried reducing the oil once but found the bread stuck to the pan more, so I stuck to the original amount. Olive oil is traditional; on my second attempt I ran out and used regular vegetable oil instead — honestly, it tasted very similar. No apologies: the focaccia was super soft and delicious. I’m all for baking hacks that work!

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No knead focaccia

Soft, fluffy focaccia that needs no kneading and not much time either.
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Ingredients

  • 220 grams all-purpose flour (about 1 3/4 cups)
  • 1 and 1/2 teaspoons instant yeast
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 180 ml warm water (about 3/4 cup)
  • 1 1/2 tablespoons olive oil (in the dough)
  • 1 medium onion, thinly sliced, and 5–6 olives, sliced (for topping)
  • 2 tablespoons olive oil (for the pan and to drizzle on top)

Instructions

  • Grease an 8-inch pan with about 1 tablespoon oil, spreading it evenly across the bottom.
  • Heat the water until lukewarm — you should be able to keep your finger in for about 5 seconds. A thermometer should read between 95°F and 115°F (35–46°C).
  • Mix the warm water with the sugar and yeast. Set aside for a few minutes until frothy.
  • Once the yeast is activated, add the flour, salt and 1 1/2 tablespoons oil. Stir with a wooden spoon until a sticky dough forms.
  • If the dough seems excessively wet, add up to 1–2 tablespoons more flour and mix until combined. The dough should remain slightly sticky.
  • Spread the dough into the prepared pan, bringing it close to the edges.
  • Cover and let the dough rise for about one hour.
  • Meanwhile, preheat your oven to 200°C (400°F).
  • After resting, gently stretch the dough to fill the pan if it has shrunk slightly.
  • Oil your fingertips and press dimples across the dough in rows, spacing them evenly.
  • Drizzle about one tablespoon of oil over the surface.
  • Arrange your toppings (onions and olives, or other choices) and press them down lightly into the dough.
  • Bake for 25–30 minutes, until the top is golden brown.
  • Let the focaccia cool for a few minutes.
  • Loosen the sides with a knife and lift the bread from the pan, or slice and serve directly from the pan.

Notes

Store the focaccia for up to two days; the crust may firm slightly. I lightly browned my onions in oil before using them — optional but tasty. Other topping ideas: garlic, cheese, tomatoes, dried or fresh herbs, pepper, salt, sliced vegetables or meats. If the bread sticks to the pan, let it cool, release the sides gently and slide a knife underneath. For a more rustic shape, spread the dough on a parchment-lined baking sheet and follow the same baking steps.

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The focaccia turned out light and fluffy. It’s quick, simple, and made bread feel much less intimidating. Happy baking!

Affiliate note: I baked this focaccia in my Morphy Richards 52 Litre oven.