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A golden-brown focaccia bread topped with rosemary sprigs, sitting on parchment paper.

Super Easy No-Knead Focaccia

A simple, no-knead focaccia recipe that requires minimal effort and time, perfect for homemade bread lovers.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 1 day 40 minutes
Course bread
Cuisine Italian
Servings 8 slices
Calories 275 kcal

Ingredients
  

  • 4 cups All-purpose flour
  • 2 tsp Yeast
  • 1 tsp Salt
  • 2 tsp Sugar
  • 2 cups Lukewarm water
  • 4 tbsp Olive oil
  • Sea salt and Rosemary for sprinkling on top

Instructions
 

  • Combine flour, yeast, salt, and sugar in a bowl. Add lukewarm water and mix until a sticky dough forms. Coat with a teaspoon of olive oil, cover, and refrigerate for 18-24 hours.
  • Grease a 10" x 12" pan with parchment paper if needed. Oil hands, remove dough from bowl, and fold it over itself 4 times, turning the bowl each time. Repeat once more.
  • Add 2 tablespoons of olive oil to the pan, place dough, and coat with oil. Cover and let rise in a draft-free place for 2-4 hours, until doubled in size.
  • Preheat oven to 220°C. Sprinkle rosemary and remaining olive oil over dough. Dimple dough and sprinkle with sea salt.
  • Bake for 25-30 minutes until golden brown. Let rest 5 minutes before transferring to a cooling rack. Slice warm or cool completely.

Notes

For a lighter texture, proof the dough for 24 hours. For a denser bread, reduce proofing time to 18 hours.
Keyword focaccia