This quick and easy no-knead focaccia recipe delivers the classic flavor and texture you love—fluffy on the inside, crusty on the outside. It comes together in just over an hour, thanks to a clever quick-rise method using your oven. With just a few pantry staples and minimal effort, you’ll have authentic, golden focaccia that’s perfect for any meal!Use a kitchen scale to weigh flour and water, if possible. This produces a consistent result each and every time.
Recipe by Heather Baird on January 10, 2025
Prep time: PT5M
Cook time: PT25M
Total time: PT75M
5 stars (2 reviews)
all purpose flour, classic focaccia bread recipe, easy focaccia bread recipe, extra virgin olive oil, instant yeast, No-knead focaccia recipe, oven rise focaccia
- Grease a 13x9 inch baking pan with nonstick cooking spray. Drizzle in 2 tablespoons of the extra-virgin olive oil. Set aside.
- Preheat the oven to 200°F.
- In the bowl of an electric mixer, whisk together the flour, yeast, and salt. Pour in the water and the remaining 3 tablespoons of olive oil. Mix for 1 minute using the paddle attachment on medium-high speed. You can also mix this by hand, but it may take slightly longer than 1 minute.
- Scrape down the sides of the bowl and fold the dough onto itself 4-5 times until it resembles a ball shape in the bottom of the bowl.
- Scrape the dough into the prepared pan. Wet fingers with water then gently stretch the dough into a rough rectangle shape. Don’t stretch it all the way into the corners – it will relax into the corners as it rises.
- Spray a sheet of plastic wrap with nonstick cooking spray and cover the pan.
- TURN OFF THE OVEN and let it cool for 3-5 minutes. Place the wrapped pan inside the warm oven and let rise for 30-45 minutes, or until the dough has spread into the corners and is puffy.
- Remove the pan from the oven and uncover. Preheat the oven to 375°F.
- Place the olive oil in a small bowl or shallow dish. Dip your fingers into the olive oil and dimple the bread all over. Gently drizzle the remaining olive oil on top of the dough so that it pools in the dimples.
- Sprinkle the dough with flake sea salt and Italian seasoning. If using other toppings such as cheeses and veggies, add them now. Bake for 25-30 minutes, or until the top of the bread is golden brown. The bottom should also be golden and crisp.
- Remove from the oven and let cool 5 minutes in the pan. Turn out and serve warm. It’s also very good at room temperature.