Easy Focaccia
This Easy Focaccia recipe is everything you want from homemade bread, but with minimal effort and zero kneading required. Thanks to a smart folding technique and a high-hydration dough, you’ll get excellent results every time, even if you’ve never made bread before. It's light, airy, and golden brown with the crispiest crust and most irresistible chew!
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The Perfect No Knead Focaccia
My Pop-Pop Genovese was famous for his homemade bread and pizza, and this easy focaccia bread recipe delivers all that cozy, carb-loaded comfort with barely any hands-on time!
While it's inspired by my grandfather’s famous bread and pizza dough, this recipe uses a simple folding method I picked up over the years. It’s the best way to develop that classic focaccia texture: soft, airy, and just chewy enough, with a crisp crust that's flavored with lots of extra virgin olive oil.
I love serving this recipe at holidays and big family gatherings, just like Pop-Pop did. Whether you’re soaking up sauce, using it as sandwich bread, or simply dipping it in a little olive oil, this homemade focaccia bread is always a hit!
What is Focaccia?
Focaccia (pronounced "foh-KAH-chiah") is a traditional Italian flatbread with a distinct dimpled surface and generous olive oil coating. Sometimes it has toppings, like fresh herbs or onions, baked right into the top of the dough.
You'll find lots of regional variations of this pillowy bread throughout Italy, but Ligurian focaccia Genovese is one of the most famous. It has a thin profile that doesn't rise too tall, with a golden crust and an airy, tender, and chewy interior.
While Neapolitan pizza dough and focaccia share some similarities, they differ significantly in texture and preparation. Focaccia uses substantially more water and extra virgin olive oil in the dough, creating a spongier, more open crumb structure.
Pizza dough tends to be drier and more elastic for stretching thin, while focaccia is deliberately wet and handled minimally. The signature dimples on the top of the focaccia dough, made by poking with your fingers before baking, create pools for olive oil and prevent the dough from puffing unevenly during baking.
Want more classic bread recipes? Try this folded Sicilian scaccia, a Ligurian chickpea pancake called farinata or a simple, classic cinnamon raisin walnut bread.
Why This Recipe Works
- The no-knead, high-hydration dough creates an open, airy crumb with lots of air bubbles.
- A series of gentle folds builds gluten naturally and replaces kneading.
- Baking at high heat gives you a deeply golden crust and crisp edges.
- Flexible timing: Let it rise at room temperature or refrigerate for a deeper flavor the next day.
- You don’t need special equipment—a bowl, a spatula, and a sheet pan are all it takes!
Easy Focaccia Recipe Ingredients
All Purpose Flour – This recipe calls for standard AP flour, but it works beautifully with bread flour for a chewier bite, or 00 flour for a silkier texture. These alternatives will still deliver excellent structure thanks to the folding technique. If you're unsure about which flour to use, check out my Italian baking essentials guide.
Active Dry Yeast – Be sure to check that your yeast is active by using the blooming method or simply using a sealed package that hasn't met it's expiration date.
Extra Virgin Olive Oil – This bread uses a lot of olive oil, and the quality really matters. Look for a fresh, peppery oil with a recent harvest date. See my Italian olive oil guide for how to choose the best one.
Kosher Salt + Flaky Sea Salt – The combination adds flavor and crunch. Use flaky salt like Maldon on top for the best texture.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Large bowl
- Rubber spatula
- Baking sheet or sheet pan
- Parchment paper
- Kitchen towel or plastic wrap
- Wooden spoon or Danish dough whisk
How to Make Easy Focaccia Bread
Mix the Dough
- Add the lukewarm water and active dry yeast to a large bowl. Let sit for one minute to bloom.
- Stir in the kosher salt, sugar, extra-virgin olive oil, and all-purpose flour until a shaggy dough forms.
- Cover with a kitchen towel and let rest for 5 minutes.
- Stir again with a wooden spoon or rubber spatula until the dough is more cohesive and smooth, making sure to incorporate any dry bits clinging to the sides of the bowl.
- Transfer the dough to a bowl lightly greased with a little bit of olive oil. Cover and let rest 10 minutes.
Pro Tip: Don't worry if the dough seems too wet—this is a high hydration dough that yields the best chewy texture.
Fold the Dough
- Oil your hands lightly, grab one side of the dough, stretch, and fold it over itself.
- Rotate the bowl a quarter turn and repeat on all sides.
- Flip the dough seam-side-down and rest 10 minutes.
- Repeat this same process 3 more times, allowing 10 minutes rest in between each set of folds (4 sets total).
- Let the dough do it's first rise in a warm spot until doubled, about 1 to 1 ½ hours.
Pro Tip: For deeper flavor and structure, refrigerate after the final fold for an overnight rise or up to 2 days. Just be sure to bring to room temperature for at least two hours before proceeding.
Proof and Shape
- Grease a baking pan or sheet pan generously with olive oil.
- Transfer dough to the prepared pan and gently spread into a rectangle. Cover and let rest for 10 minutes.
- Stretch again to fill the pan, gently working the edges of the dough to reach the corners without tearing.
- Dimple the surface of the dough using your fingertips. Cover and let the dough rest for a second rise of 30–60 minutes.
Bake
- Preheat oven to 500°F.
- Drizzle with remaining olive oil, sprinkle with flaky sea salt, and bake for 10 minutes.
- Lower temperature to 450°F and bake another 10 minutes until golden brown.
- Let cool at least 5 minutes before cutting.
Tips For Making No Knead Focaccia
- Use room temperature water to help activate the yeast without killing it. The ideal water temperature is between 100–110°F.
- Be patient with the dough folds. That resting time between each set makes a huge difference in texture and structure.
- After the last fold, you can refrigerate the dough for up to 2 days to undergo a cold fermentation that creates even better texture and flavor. If you have the time, I highly recommend this!
- Don’t skip the oil in the pan or on top. It’s essential for that golden, crispy bottom of the pan crust and flavor-packed top.
- Avoid adding too much flour, even if the dough feels sticky. This is a high hydration dough and it should feel loose.
No Knead Focaccia Recipe Variations
- Add sliced onions, olives and sun-dried tomatoes.
- Try a sweet version with thin-sliced pears and gorgonzola, topped with a drizzle of honey.
- Use roasted garlic cloves and a sprinkle of za’atar for a Mediterranean feel.
- Try this Meyer lemon focaccia for a unique flavor combination!
- Swap some of the olive oil and brush with garlic butter on top.
Easy Focaccia Topping Suggestions
- Herb focaccia bread – Sprinkle the dough with fresh rosemary, thyme, or oregano and press gently into the surface of the dough before baking.
- Cheese focaccia bread – Grate on Parmigiano Reggiano or Pecorino Romano during the last few minutes of baking.
- Spicy focaccia – Add thinly sliced hot cherry peppers or sprinkle with crushed red pepper flakes.
- Tomato-topped – Dot the dough with halved cherry tomatoes, a drizzle of olive oil, and a pinch of salt for a colorful twist.
What to Serve With This No Knead Focaccia
Serve warm or at room temperature as a side dish or as antipasto. Serve it with my Italian salsa verde or with my sweet and sour Sicilian eggplant caponata.
One of my favorite ways to use focaccia is for making gourmet sandwiches! Slice it horizontally and spread with a thin layer of pistachio pesto, thin slices of Italian cured meats like mortadella or fennel salami and a big dollop of homemade ricotta cheese!
Another option is to slice up a crispy chicken cutlet, then top with sautéed broccoli rabe, sharp provolone and roasted Italian long hot peppers if you like it spicy.
You also can't go wrong with a classic meatball sub! Slice up some homemade Italian meatballs, then slather with marinara sauce and melted mozzarella.
Storing No Knead Focaccia
Let focaccia cool completely before storing. Wrap tightly in plastic wrap or foil and store at room temperature for up to 2 days.
To reheat, place slices on a baking sheet and warm in a 350°F oven for 5–10 minutes. For a crispier result, skip the foil. Avoid the microwave—it softens the crust and makes the bread tough.
Focaccia, like all breads, freezes beautifully. To freeze, cut into squares, wrap in parchment or foil, and store in a sealed bag. Reheat from frozen or thaw and then warm in the oven for best texture.
FAQs
All purpose flour is ideal, but bread flour adds more chew. For a more refined texture, try 00 flour.
A well-oiled sheet pan works great. A cast iron skillet is also excellent for achieving an ultra-crispy bottom of the pan crust.
Yes! Freeze in pieces and reheat in a hot oven to bring back its golden crust and chewy interior.
Yes! You can use them interchangeably. Skip the blooming step and mix it directly into the flour.
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Easy Focaccia Bread Recipe
Ingredients
- 2 cups warm water
- 2 teaspoons active dry yeast
- 2 teaspoons kosher salt
- 2 tablespoons granulated sugar
- ¼ cup plus ⅓ cup, extra virgin olive oil divided, plus more for greasing
- 4 ½ cups all purpose flour
- 2 teaspoons flaky sea salt such as Maldon
Instructions
Mix the Dough
- Add water and yeast to a large bowl, then let it sit for one minute so the yeast can bloom.
- Add kosher salt, sugar, ¼ cup olive oil, and the flour, then mix with a large spoon just to blend.
- It should look shaggy and barely combined. Cover and let rest for 5 minutes so the dough can hydrate.
- Use a rubber spatula, wooden spoon or Danish dough whisk to mix the dough for another minute or two, until it comes together and feels smooth.
- Rub the inside of a large bowl with olive oil, then use a rubber spatula to transfer the dough to the bowl. Cover and rest for 10 minutes.
Fold the Dough
- Lightly oil your hands, then grab one end of the dough and gently pull to stretch it out, then fold the dough in half.
- Repeat this fold with the other three sides, then flip the dough over to be seam-side-down.
- Let rest 10 minutes, then repeat this same process 3 more times, allowing 10 minutes rest in between each set of folds (4 sets total).
- After the last fold, cover the bowl and let the dough rise until doubled in size, about 1-1½ hours.
- Alternatively, you can refrigerate the dough for up to two days. The flavor will be even deeper and more developed!
- If refrigerating the dough, be sure to take it out at least 2 hours before you want to bake. Let it come to room temperature for about one hour before proceeding to the next step.
Proof the Dough
- Rub a sheet pan generously with olive oil, then place the dough on top and gently pat out into a loose rectangle.
- Cover with a tea towel and let it relax for about 10 minutes, then use lightly oiled hands to press and gently stretch the dough to cover the pan as best you can.
- If the dough is very resistant, simply cover and let rest for another 5-10 minutes, then come back and try again.
- Once the dough is stretched out, gently dimple the top with your fingertips to create little crevices. Cover and let rise for about 30-60 minutes, depending on how warm your kitchen is.
Bake
- In the meantime, preheat the oven to 500 degrees F.
- When the dough has puffed up, drizzle with the remaining ⅓ cup olive oil and sprinkle with coarse salt.
- Bake for 10 minutes, then reduce the heat to 450 and cook for another 10 minutes or until the focaccia is golden brown.
- Let cool for about 5 minutes, then cut into pieces and serve while still warm.
