Easy Focaccia Bread (No-Knead)
Bake bakery-style bread at home with this no-knead focaccia eggless recipe. Soft, airy, and golden crisp, this easy homemade focaccia is full of flavor, topped with olive oil, rosemary, and flaky salt, perfect for beginners and pros alike.
Yield: 16 servings
Equipment
- 9 x 13-inch Baking Tray or 2 x 9-inch round baking pans
Ingredients
Ingredients for Focaccia Bread
- 300 ml Water, warm (110°F or 43°C)
- 1 tsp Active Dry Yeast
- 15 g Cane Sugar or castor sugar
- 400 g All Purpose Flour or Strong Bread Flour
- 45 ml Olive Oil plus extra for greasing and drizzling
- 2 tsp Salt
Ingredients for the Toppings
- 2-3 Sprigs of Fresh Rosemary
- 3-4 tsp Sea Salt
Instructions
- In a mixing bowl, combine warm water (110°F or 43°C), sugar, and active dry yeast. Let it sit for about 10 minutes until the yeast is activated and turns foamy.
- Add half of the flour and mix with a spatula until it’s absorbed, then add the remaining flour and salt.
- Mix again until everything is well combined without any dry patches.
- Add olive oil and mix until a soft, slightly tacky dough forms.
- Cover the dough with a plate and let it rise at room temperature for 30-45 minutes.
- Wet your hands and stretch the dough from each side, folding it into the center.
- Cover again and let rest for another 20 minutes, then repeat the stretch and fold process with wet hands. Do this 2–3 times if baking next day, or 3 times if you plan to bake the same day.
- For Overnight proofing, transfer the dough to a large greased bowl, cover it tightly with plastic wrap or an airtight lid, and refrigerate. Remove from the fridge 2–3 hours before baking.
- Generously grease a 9x13-inch rectangle baking tray or 2 x 9-inch round cake pans with olive oil.
- Use a bowl scraper to gently transfer the dough into the baking tray and let it rest for 30 minutes to allow the gluten to relax. Grease your fingers and gently stretch the dough to fill the tray. Check the recipe photos to see the different stages of making the bread.
- Cover lightly with plastic wrap and let it rest for about 30 minutes, or until doubled in size.
- Preheat the oven to 390°F (200°C).
- Once risen, drizzle olive oil over the surface, dimple the dough using your fingers, and sprinkle with sea salt and fresh rosemary.
- Bake at 390°F (200°C) for 30–40 minutes or until golden brown.
- Remove from the oven and let it cool completely before serving.
Notes
- Cups vs. Weighing Scale: U.S. cup measurements are convenient but approximate. For best results, especially in baking where precision matters, weigh your ingredients in grams using a digital scale.
- Teaspoons (tsp) and Tablespoons (tbsp): Use proper measuring spoons for accuracy—not the ones you eat with.
- Sugar: You can use cane sugar, granulated sugar, or castor sugar. Make sure the sugar is vegan-friendly (some sugars are processed with bone char) or choose organic cane sugar.
- Flour: All-purpose flour will give a softer, more delicate bread, while strong bread flour makes a chewier, more structured crumb. Both work well in this recipe, so choose based on your preference.