Easy Focaccia Bread (No Knead, One Bowl)
There’s something almost magical about pulling a golden, dimpled focaccia out of the oven. The scent of olive oil and rosemary fills the kitchen, the crust crackles slightly as it cools, and when you tear into it — you’re rewarded with a soft, airy interior that feels like something straight from an Italian bakery.
But here’s the best part: you don’t need a stand mixer. You don’t need kneading. And you definitely don’t need complicated techniques.
This Easy Focaccia Bread (No Knead, One Bowl) is the kind of recipe that feels almost too simple for how impressive it turns out. Stir, rest, stretch, bake — that’s it. If you’ve ever been intimidated by homemade bread, this is the recipe that will change your mind forever.
Why You’ll Love This No Knead Focaccia
- No kneading required
- Made in just one bowl
- Beginner-friendly
- Crispy outside, fluffy inside
- Perfect for sandwiches, dipping, or serving with dinner
Unlike traditional breads that require extensive kneading to develop gluten, focaccia relies on time. A slow rise allows gluten to form naturally, giving you that chewy, airy texture without the arm workout.
Ingredients
- 4 cups all-purpose flour
- 2 teaspoons instant yeast
- 2 teaspoons salt
- 1¾ cups warm water
- ¼ cup olive oil (plus more for topping)
- 1 tablespoon fresh rosemary (optional)
- Flaky sea salt for topping
Instructions
- In a large bowl, combine flour, instant yeast, and salt. Stir to mix evenly.
- Add warm water and ¼ cup olive oil. Mix with a wooden spoon until a sticky dough forms. No kneading required.
- Cover the bowl with plastic wrap or a clean towel. Let it rise at room temperature for 1–2 hours, until doubled in size.
- Generously oil a baking pan (9×13 inch recommended).
- Transfer the dough directly into the oiled pan. Use oiled hands to gently stretch and press it toward the corners.
- Cover and let it rest for 30–45 minutes, allowing it to puff slightly.
- Preheat oven to 425°F (220°C).
- Using your fingertips, press deep dimples all over the dough.
- Drizzle generously with olive oil, sprinkle with flaky sea salt, and add rosemary if using.
- Bake for 20–25 minutes until golden brown.
- Let cool slightly before slicing and serving.
Easy Focaccia Bread (No Knead, One Bowl)
Ingredients
Equipment
Method
- Mix flour, yeast, and salt in a bowl.
- Add warm water and olive oil; stir until sticky dough forms.
- Cover and let rise 1–2 hours until doubled.
- Transfer to oiled pan and stretch to corners.
- Rest 30–45 minutes, then dimple dough.
- Drizzle with olive oil and sprinkle with salt and rosemary.
- Bake at 425°F for 20–25 minutes until golden.
Notes
The Secret to Perfect Texture
The magic of this no knead focaccia recipe lies in hydration. The dough is intentionally sticky. That moisture creates steam during baking, forming large airy pockets inside while the olive oil crisps the exterior.
If your dough feels too dry, add a tablespoon of water. If too wet to handle, oil your hands generously — never add too much extra flour.
Flavor Variations
Garlic & Herb
Add minced garlic and thyme to the dough.
Cherry Tomato & Basil
Press halved cherry tomatoes into the surface before baking.
Caramelized Onion
Scatter sweet onions across the top before baking.
Cheesy Focaccia
Sprinkle shredded mozzarella or Parmesan before baking.
How to Serve Focaccia
This homemade focaccia bread is incredibly versatile:
- Slice horizontally for sandwiches.
- Serve alongside soups and stews.
- Dip into olive oil and balsamic vinegar.
- Use as a base for flatbread-style pizza.
It’s the perfect simple Italian bread for both casual meals and dinner parties.
Storage & Reheating
Store at room temperature in an airtight container for up to 2 days.
To reheat:
- Warm in a 350°F oven for 5–7 minutes.
- Avoid microwaving to maintain crispness.
You can also freeze slices for up to 2 months.
Troubleshooting Tips
Why didn’t my focaccia rise?
Your yeast may be expired or the room too cold.
Why is it dense?
The dough may not have rested long enough.
Why isn’t it crispy?
Don’t be shy with olive oil — it’s key to texture.
Why Focaccia Is So Popular
Focaccia originates from Italy and is beloved for its simplicity and adaptability. While similar in style to pizza dough, focaccia is thicker, softer, and richer thanks to olive oil. It has become a favorite worldwide because it’s easy enough for beginners but impressive enough for entertaining.
Final Thoughts
Easy Focaccia Bread (No Knead, One Bowl) proves that homemade bread doesn’t have to be complicated. With minimal effort and simple pantry ingredients, you get a golden, aromatic loaf that tastes like it came from a bakery.
Once you make it, you’ll wonder why you ever bought store-bought bread.
