Easy Focaccia Bread (No Knead!)

Ingredients

• 240 ml (1 cup)warm water
• 1 teaspooninstant yeast (Fleischmann's)
• 250 g (2 cups)all-purpose flour
• 1 teaspoonsalt
• 120 ml (8 tablespoons), dividedolive oil
• to tasteflaky sea salt
• to taste, optionalmelted butter, minced garlic, fresh thyme, and/or fresh rosemary

Instructions

1. 1

   Mix the dough

   Put the warm water, yeast, flour and salt in a large bowl. Stir with a wooden spoon until a sticky dough forms, then drizzle 2 tablespoons of olive oil over it. Cover the bowl with a tea towel and leave the dough to rise for 2 hours, until doubled in size.

2. 2

   Oil the dish

   Once the dough has risen, coat an 20 x 20 cm (8 x 8 inch) baking dish generously with 2–3 tablespoons of olive oil, enough to prevent the dough sticking to the base.

3. 3

   Shape and rise

   Gently transfer the dough from the bowl to the oiled dish. Leave it to rise for 1 hour, until it has doubled in size again.

4. 4

   Dimple the dough

   Heat the oven to 232°C (450°F). Drizzle the remaining olive oil over the dough, press dimples into it with your fingers and scatter with flaky sea salt.

5. 5

   Bake until golden

   Bake for 25 minutes, until golden brown. Add more salt after taking the bread out of the oven, if you like. Cut into pieces and serve.

What is focaccia?

Focaccia is an Italian flatbread known for its olive-oil-rich surface and dimpled top. It is often served alongside a meal or enjoyed on its own.

This version uses a simple, sticky dough that rises in the bowl rather than being kneaded. A generous coating of oil helps give the base its crisp finish while the centre stays soft.

Nutrition and macros by portion

The nutrition label shows one serving as written: 194 calories, 3g protein, 20g carbs, 12g fat.

The olive oil supplies most of the fat, while the flour provides most of the carbohydrate; the flour and yeast contribute a little protein. Pair a piece with a protein-rich main and vegetables for a more balanced plate.

Why this dough needs time

No kneading: Stir the ingredients until a sticky dough comes together; it does not need to be smooth or firm.

First rise: Give the covered bowl the full 2 hours, or until the dough has doubled. The recipe relies on this rise to build its airy texture.

Getting the pan ready

Oil the base: Use 2–3 tablespoons of olive oil in the 20 x 20 cm dish so the dough does not stick and the bottom can brown.

Gentle transfer: Move the risen dough carefully into the dish rather than pressing it down. Let it rise there for 1 hour before baking.

Dimples and salt

Finger marks: Press dimples into the dough just before it goes into the oven. This gives the surface its characteristic uneven texture.

Flaky finish: Scatter flaky sea salt over the top before baking, then add a little more after baking if you want a saltier finish.

How to tell it is baked

Bake the focaccia at 232°C for 25 minutes, until the top is golden brown. If it still looks pale, use the colour cue in the recipe rather than taking it out early.

Let it come out of the dish carefully, then cut and serve. The oily base should be golden and the centre soft and chewy.

Serving ideas

Serve warm as a bread alongside soup, salad or a main meal, or cut it into pieces for a simple snack.

For extra flavour, use the optional toppings of melted butter, minced garlic, fresh thyme or fresh rosemary. Add only the toppings you fancy.

Recipe notes & tips

• Use warm rather than hot water when mixing the dough.
• Cover the bowl with a tea towel during the first rise.
• Coat the whole base of the baking dish with oil to help prevent sticking.
• Transfer the dough gently so you do not knock out too much air.
• Add the optional herbs or garlic before baking for a more aromatic topping.

Variations

• Garlic topping: Scatter minced garlic over the oiled dough before baking.
• Herb finish: Add fresh thyme or rosemary for a fragrant top.
• Butter finish: Brush with melted butter after baking for a richer finish.
• Extra salt: Add a little more flaky sea salt after baking, as suggested in the method.

Common mistakes to avoid

• Impatient first rise: Wait until the dough has doubled before moving it to the dish.
• Too little oil in the dish: Coat the base generously so the bread is less likely to stick.
• Rough transfer: Move the dough gently to preserve some of the air developed during rising.
• Skipping the second rise: Leave the dough in the dish for 1 hour before baking.
• Missing the doneness cue: Bake until the top is golden brown, about 25 minutes.

How to store

Keep cooled focaccia in an airtight container at room temperature for up to 2 days. Reheat briefly in a 180°C oven until warmed through; it is best served fresh.

Frequently asked questions