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This easy, no-knead focaccia recipe will teach you how to make light and airy homemade focaccia without the fuss! It’s the perfect recipe for beginner bakers, yet yields perfect, restaurant-worthy loaves every time.
Table of Contents
The Recipe at a Glance
Making a homemade bread recipe for the first time can be intimidating, but we promise it’s much simpler! Here’s a quick run-down on what you need to know before getting started:
- You’ll need just 6 simple ingredients, plus salt and water. This includes fresh rosemary for topping!
- No kneading! Most focaccia recipes require kneading the dough by hand or in the bowl of a stand mixer fitted with the dough attachment for several minutes. We wanted to make this homemade bread recipe as beginner-friendly as possible. Instead, this recipe uses a simple fold technique that creates tension in the dough. No kneading or fancy kitchen equipment is required!
- Includes 3 rises. Letting the dough rest improves the texture, rise, and gluten-development. No long overnight rise!
Then, once you tackle this homemade focaccia, it’s time to try Homemade Sandwich Bread, Classic No-Knead Artisan Bread, Dinner Rolls, Pizza Dough, Flatbread, and Homemade Buttermilk Biscuits.
Ingredients You’ll Need
- Water: Lukewarm water helps activate the yeast and provides the necessary hydration to keep the dough moist and fluffy.
- Sugar: Feeds the yeast, helping it to activate and rise the dough properly. We like to use granulated sugar, but maple syrup or coconut sugar will also work well.
- Active dry yeast: The leavening agent that makes the dough rise, creating a light and airy texture. Note that we used active dry yeast, not instant yeast. If you choose to use instant yeast, reduce the measurement to about 2 scant teaspoons as instant yeast is more potent.
- Olive oil: Adds richness and flavor, and helps create a nice crispy, golden crust.
- All-purpose flour: Wheat-based flour provides the gluten needed to structure this focaccia. White all-purpose flour is best for the lightest, fluffy focaccia.
- Bread flour: In addition to regular all-purpose flour, we add a bit of bread flour. Its higher protein content gives the focaccia a better rise, chewier texture, and crispier crust, and deepens the flavor! For the best, delicious focaccia, bread flour is a must.
- Rosemary: The quintessential herb for focaccia bread! Chopped rosemary adds a fragrant, herby flavor that complements the bread’s overall richness.
- Flaky salt: Sprinkled on top for added texture and classic flavor.
Equipment Needed
- Large bowl
- Rubber spatula
- Damp kitchen towel (for rising the dough)
- 9×13” baking dish or 10-inch cast iron skillet
- Wire rack (for cooling)
How to Make Easy No-Knead Focaccia
- Activate yeast. In a large mixing bowl, mix the water and sugar until dissolved. Add the yeast and gently mix. Set aside for 10-15 minutes or until the yeast has activated and the mixture is foamy.
- Form dough. Once the yeast mixture has activated, add the flour and stir until a rough dough forms. It will be sticky and wet.
- Add salt and oil. Add in the salt and olive oil and continue mixing until combined and until the dough becomes smooth, about 5 minutes.
- First rise. Cover with a damp towel and allow the dough to rest in a warm place for 30 minutes.
- Shape dough. After 30 minutes, using a spatula or spoon, mix the dough by bringing the outsides inward, forming a ball shape. Continue until the dough feels smooth.
- Second rise. Cover once more and allow the dough to rise in a warm place for 1 hour.
- Fold dough. Using well-greased hands, mix the focaccia dough like step 5, scooping the outer sides inward.
- Prepare pan. Coat a 9×13” baking dish or 10-inch cast iron skillet with 2 tablespoons of olive oil.
- Transfer dough and third rise. Transfer the dough to the baking dish and fold it a few times, ensuring it is well-oiled. Cover and let it rise for a final 45 minutes.
- Preheat oven. After 30 minutes, preheat the oven to 425°F.
- Dimple dough. Once the dough has risen, using well-oiled hands, press your fingers into the top of the dough, starting from the center outward, to evenly distribute the dough in the pan and create pockets of air. Drizzle the surface of the dough with 2 tablespoons of olive oil and top with a splash of water and chopped rosemary.
- Bake. Bake for 25-30 minutes, or until golden brown.
- Cool and serve. Once baked, sprinkle the focaccia with flaky sea salt, then transfer to a wire rack and allow the focaccia to cool for 15 minutes. Slice and enjoy!
Dipping Sauces
Take your focaccia to the next level and serve with one of the following dipping sauces:
- Olive oil and balsamic vinegar (you can’t go wrong with a classic!)
- Marinara sauce
- Pesto
- Hummus
- Whipped vegan butter
- Dill & Chive Bean Dip
Alternate Topping Ideas
If chopped rosemary isn’t your thing, swap it for an alternative topping(s). Here are a few of our favorite ideas:
- alternative fresh herbs such as fresh basil, thyme, or oregano
- thinly sliced or minced garlic cloves
- caramelized onions
- thinly sliced red onion
- halved cherry tomatoes
- sliced or whole olives (green olives are delicious!)
- sun-dried tomatoes
- crumbled vegan feta cheese
- vegan parmesan cheese
- thinly sliced vegan mozzarella cheese
- thinly sliced peppers (mild or spicy!)
Recipe FAQs
If you’d like to use whole wheat flour, we recommend using 50% all-purpose and 50% whole wheat flour. Any more, and the focaccia will be overly dense. If you are interested in a good 100% whole wheat bread recipe, our Homemade 100% Whole Wheat Bread is a must-try recipe.
We have only tested this recipe using regular all-purpose flour and bread flour. Making a gluten-free version would likely require additional rounds of testing and altered measurements. If you’d like to experiment, we recommend replacing the flour with a quality gluten-free flour blend, such as Bob’s Red Mill 1:1 Gluten-Free Baking Flour.
Or, if you’re looking for well-tested gluten-free breads, try our Gluten-Free Flatbread!
While many of our recipes can be easily made oil-free (check out all of our oil-free recipes), using extra-virgin olive oil to make focaccia is essential for its soft texture, crispy crust, and deep flavor. Without it, the bread would be dry, dense, and flavorless.
Aside from giving the bread its iconic appearance, dimpling focaccia bread serves several purposes. Adding small pockets of air throughout the bread improves the light and airy texture. It also helps infuse the flavor of the olive oil and toppings evenly and helps the bread retain its moisture by holding olive oil in the pockets.
Storage and Freezing Instructions
Focaccia is best served fresh, but leftovers can be kept in an airtight container at room temperature for up to 3 days (if they last that long!).
If you’d like to store the bread long-term, wrap it tightly in plastic wrap, followed by a layer of aluminum foil, and freeze it for up to 3 months. Thaw the focaccia at room temperature, then lightly reheat in the oven until warm.
Quick Tips
- Use lukewarm water. When activating yeast, the ideal water temperature is between 100F and 110F (like warm bath water). If the water is too hot, it can kill the yeast, preventing it from activating and, in turn, causing the dough to fail to rise. Alternatively, when the water is too cold, the yeast will take significantly longer to activate and may lead to a more dense, underdeveloped dough.
- Plan. Making focaccia is simple, but it does require planning so you can allow the dough sufficient time to rise. You will need prep time plus 2 hours and 15 minutes of rise time.
- Be generous with the olive oil. It’s critical to achieving the crispy, golden crust and luxurious flavor.
More Homemade Bread Recipes You May Enjoy:
Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos!
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The Easiest No-Knead Focaccia Recipe
- Total Time: 3 hours 35 minutes
Description
This easy, no-knead focaccia recipe will teach you exactly how to make light and airy homemade focaccia without the fuss! It’s the perfect recipe for beginner bakers, yet yields perfect, restaurant-worthy loaves every time.
Ingredients
Dough
- 1½ cups + 2 tablespoons lukewarm warm water
- 2 teaspoons sugar
- 1 packet (2¼ tsp) active dry yeast
- 2 tablespoons olive oil
- 1 tablespoon salt
- 3 cups (360g) all-purpose flour
- 1/2 cup (60g) bread flour
Other
- Additional olive oil
- Water
- 2 tablespoons chopped rosemary
- Flakey salt
Instructions
- Activate yeast. In a large mixing bowl, mix the water and sugar until dissolved. Add the yeast and gently mix. Set aside for 10-15 minutes or until the yeast has activated and the mixture is foamy.
- Form dough. Once the yeast mixture has activated, add the flour and stir until a rough dough forms. It will be sticky and wet.
- Add salt and oil. Add in the salt and olive oil and continue mixing until combined and until the dough becomes smooth, about 5 minutes.
- First rise. Cover with a damp towel or plastic wrap and allow the dough to rest in a warm place for 30 minutes.
- Shape dough. After 30 minutes, using a spatula or spoon, mix the dough by bringing the outsides inward, forming a ball shape. Continue until the dough feels smooth.
- Second rise. Cover once more and allow the dough to rise in a warm place for 1 hour.
- Fold dough. Using well-greased hands, mix the focaccia dough like step 5, scooping the outer sides inward.
- Prepare pan. Coat a 9×13” baking dish or 10-inch cast iron skillet with 2 tablespoons of olive oil.
- Transfer dough and third rise. Transfer the dough to the baking dish and fold it a few times, ensuring it is well-oiled. Cover and let it rise for a final 45 minutes.
- Preheat oven. After 30 minutes, preheat the oven to 425°F.
- Dimple dough. Once the dough has risen, using well-oiled hands, press your fingers into the top of the dough, starting from the center outward, to evenly distribute the dough in the pan and create pockets of air. Drizzle the surface of the dough with 2 tablespoons of olive oil and top with a splash of water and chopped rosemary.
- Bake. Bake for 25-30 minutes, or until golden brown.
- Cool and serve. Once baked, sprinkle the focaccia with flaky sea salt, then transfer to a wire rack and allow the focaccia to cool for 15 minutes. Slice and enjoy!
Notes
- Storage: Focaccia is best fresh, but leftovers can be kept in an airtight container at room temperature for up to 3 days (if they last that long!).
- Freezing: If you’d like to store the bread long-term, wrap it tightly in plastic wrap, followed by a layer of aluminum foil, and freeze it for up to 3 months. Thaw the focaccia at room temperature, then lightly reheat in the oven until warm.
- Lukewarm water: When activating yeast, the ideal water temperature is between 100F and 110F (like warm bath water).
- Olive oil: Be generous. It’s critical to achieving the crispy, golden crust and luxurious flavor.
- Prep Time: 3 hours 5 minutes
- Cook Time: 30 minutes
It looks delicious!! I can’t wait to try it. Thanks for making it easier to access simple recipes that are also vegan.