Breads & Pastries

Easy Focaccia Bread – No Knead, One Bowl Recipe!

This easy focaccia bread recipe is a no knead focaccia recipe that comes together in one bowl, in minutes! I’ve perfected this focaccia recipe through the years, and the result is this mouthwatering focaccia bread with a tender, soft center and rich crunchy crust. I’m thrilled you’ve discovered this easy focaccia recipe, because it is a game changer! You simply mix the wet and dry ingredients together in one bowl, let it rise, place the dough in your pan, let rise again, then bake. With this recipe, you also have the option to refrigerate the focaccia dough and bake later. Either way, it’s the best focaccia recipe!

What is focaccia?

Focaccia bread is a rich, spongy flatbread. Addictive, with a soft fluffy interior and crumb crust, and that all-important earthy yeast aroma. As with most culinary mainstays, there are versions in most every culture, and region. There are sourdough, wholegrain, and potato versions of focaccia.

What is the country of origin of focaccia? Historians believe it originated in Italy, and so the word focaccia is Italian for “from the hearth”.

What type of flour is used for focaccia? Either bread flour and all-purpose flour can be used for focaccia bread recipes. Bread flour has a higher protein content, leading to more gluten development, resulting in a chewier and more elastic texture. All-purpose flour has a lower protein content, leading to a lighter and more tender crumb.

What focaccia toppings should I use? Select fresh or dried herbs such as rosemary, oregano, thyme, etc. Sprinkle with seasonings like cracked black pepper, paprika, sea salt flakes, red pepper flakes. You can also press cooked garlic cloves or onions onto the dough before baking. The options are endless.

Easy Focaccia Bread – No Knead, One Bowl Recipe!

What'll You Need

9″ x 12″ x 3″ deep baking pan or 12″ x 18″ sheet pan
parchment paper
4 cups (18 ounces) unbleached bread or all-purpose flour ~ Either bread flour and all-purpose flour can be used for focaccia bread recipes. Bread flour has a higher protein content, leading to more gluten development, resulting in a chewier and more elastic texture. All-purpose flour has a lower protein content, leading to a lighter and more tender crumb.
2 tablespoons granulated sugar
2 ¼ teaspoons (or 1 packet) instant yeast (not active dry yeast, which requires blooming first in warm water to activate)
2-3 teaspoons flaky sea salt, I prefer Maldon, as the subtle flavor and texture make it a step above ordinary table salt (if you use table or Kosher salt, only use 2 teaspoons)
6 tablespoons olive oil, divided, plus additional oil as needed to coat fingers (and coat fresh bowl if refrigerating dough first)
2 cups warm water (see tip box in directions)
herbs and seasonings of your choice to top the focaccia before baking

In a large bowl, combine the flour, sugar, yeast, and salt. Using a wooden spoon, stir well to blend all dry ingredients.
Add the 2 cups of warm water and 3 tablespoons of the olive oil. Stir vigorously until blended.
To make the bread now, cover the dough bowl with plastic wrap, then cover with a kitchen towel. Place the covered bowl in a warm resting place. Let the dough rise until doubled in volume, from 45 minutes – 2 hours. If you bake yeast bread often, your rise time could be as short as 30 minutes!
To make the bread later, store the dough, tightly covered with plastic wrap, in the refrigerator. When ready to bake, remove bowl from the refrigerator. Remove the plastic wrap and turn the dough out into a new room temperature bowl that has been coated with a few teaspoons of olive oil. Cover bowl with new plastic wrap and a kitchen towel, then place on a cooling rack (to elevate and speed up warming time) in a warm place. Let the dough rise until doubled in volume.
Once dough has doubled in volume, turn it out onto a baking pan/sheet that has been greased with a tablespoon of the olive oil and lined with parchment paper. If you are using a sheet pan, spread the dough out with your fingers (place a bit of oil on your fingers first because dough will stick to your hands). Drizzle the top of the dough with 1 tablespoon of the olive oil, cover with plastic wrap and a dish towel, and let rise until double in volume.
Once the dough has risen for the second time, preheat the oven to 450 degrees.
Remove the plastic wrap and kitchen towel covering.
Again, oil your fingers with a bit of olive oil, then dimple the surface of the risen dough by pressing your fingers deep into the dough. Think “piano fingers”.
Drizzle the top with the remaining tablespoon of olive oil, then sprinkle with herbs and seasonings.
Place pan in the middle rack of the oven. If using 9″ x 12″ x 3″ deep baking pan, bake for 18-22 minutes until top is golden brown. If using a 12″ x 18″ baking sheet, adjust cooking time if necessary.
Remove from oven, let cool slightly on a wire rack, then serve!

“Warm Water” Temperature for instant yeast?

You will know the temperature is perfect, without using a thermometer, when the liquid feels very warm to the touch, but not hot or lukewarm. If the water is too hot to immerse your finger in, it’s too hot.

This no knead easy focaccia bread recipe produces a beautiful focaccia loaf! It’s the best focaccia recipe, I know you’ll love it.