Recipe

Fast Easy Focaccia Bread, No-Knead

Name: Fast Easy Focaccia Bread, No-Knead
Prep time: 10 min
Cook time: 30 min
Total time: 1 h 40 min
Yield: 10-12
Ingredients: 2 ½ cups warm water; 2 teaspoons dry active yeast; 1 teaspoon white sugar; 4 cups of all-purpose flour; Pinch of salt; Fresh rosemary (optional); 4 - 5 tablespoons olive oil (extra virgin is fine but it does have a much stronger flavor); Crushed sea salt

This fabulous focaccia bread recipe is super quick, doesn't require kneading, and ready to eat in under 2 hours!

By Paige·2023-08-18

Jump to Recipe

Yield10-12

prep10 Min

cook30 Min

inactive1 Hour

total1 H & 40 M

No-knead focaccia dough topped with rosemary and olive oil

Easy Focaccia Bread

One of my most beloved recipes! This is one of the easiest ways I know how to feed a crowd and bonus my fussy toddler likes it.

My recipe (which is now your recipe!) is super fast and ready to eat in under 2 hours, no-kneading required, and you can top it with whatever your heart desires.

No-knead focaccia dough topped with rosemary, blossoms, and olive oil

Focaccia bread is typically flat, rectangular in shape, heavily leavened, and is flavored with olive oil, salt, and herbs. Usually it’s used for sandwiches, sliced for dipping, or as a side dish.

Close-up of golden no-knead focaccia topped with rosemary and salt

Method

Instructions

In a large bowl add water, yeast, and sugar. Stir vigorously. Set aside for up to 5 minutes.

In a separate bowl whisk together flour and salt.

Add the flour to your wet ingredients and stir until fully combined.

It should be a shaggy dough when mixed. If it’s a little dry add water 1 tablespoon at a time, stirring until sticky and dry flour spots are gone.

Add 1 tablespoon olive oil to a large deep rectangular bowl/baking dish/plastic storage box. Brush oil all around and up the sides using your hands or brush.

Add your focaccia bread dough, cover the container with plastic wrap and then wrap a teatowel over the top.

Place in a warm spot for 1 hour.

Preheat your oven to 200C fan bake, add a little of the remaining oil to a stainless steel baking half sheet with sides or a baking pan.

Scrap your risen dough onto the baking sheet. Spread it out to the edges gently with oiled fingers.

Use your middle three fingers to make deep indentations into your dough.

Drizzle with the remaining olive oil. Add a sprinkle of fresh rosemary and a generous pinch of sea salt.

Place in oven for 25 - 30 minutes, remove once golden and the underside is cooked through.

Leave to cool in your baking pan for 10 minutes before transferring to a cutting board.

Nutrition Facts

Calories 241Fat 7 gSat Fat 1 gCarbs 39 gFiber 2 gNet Carbs 37 gSugar 1 gProtein 5 gSodium 28 mgCholesterol 0 mg

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