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    Home » Recipes » Bread & Biscuits

    Published: Feb 24, 2017 · Modified: Feb 2, 2021 by Melanie McDonald · This post contains affiliate links · As an Amazon Associate I earn from qualifying purchases. · 272 Comments

    No Knead Focaccia

    GO TO RECIPE GO TO VIDEO PRINT RECIPE
    4.96 from 101 votes
    No Knead Focaccia

    Completely foolproof No Knead Focaccia bread. It is so easy! Mix everything up in a bowl with a spoon, leave for a few hours, then bake!

    No Knead Focaccia Bread on parchment paper

    Shockingly easy No Knead Focaccia. If you're not a bread baker, hold tight because you are about to become one!

    Recipe video

    Jump to:
    • Recipe video
    • Ingredients
    • How to make No Knead Focaccia
    • How long can you let no knead bread rise?
    • Variations
    • How to serve
    • Storage, freezing & reheating tips
    • Want more easy bread recipes?
    • 📖 Recipe
    • Comments

    Good bread is one of my favourite foods, especially when it is fresh from the oven and slathered in my Easy Vegan Butter or dipped in good olive oil and balsamic vinegar.

    I realize that when it comes to yeast and bread baking a lot of people are wary because they think it's difficult. And that can be right. Some breads are difficult to make.

    But, this easy focaccia is different. It is virtually fool proof. If you are able to put some ingredients in a bowl and stir them all together then you've got this. There is nothing more to it than that.

    The rosemary infused focaccia bread smell that permeates your house while this little miracle bakes is the stuff of dreams. It smells amazing! When you break into that salt and rosemary scattered crust you will find a soft and fluffy interior that is just begging you to eat it. All of it. Now.

    Ingredients

    ingredients for focaccia

    Success tip - Use a good quality extra-virgin olive oil for the best flavour.

    How to make No Knead Focaccia

    All you need to make Easy No Knead Focaccia Bread is a large bowl, a spoon, a metal pan (like an 8 x 8 inch square, or an 8 x 12 inch, or a round 8 or 9 inch cake pan) and some patience.

    Here's how it's done in a few easy steps:

    how to make no knead focaccia
    1. Add everything to a bowl, starting with the dry ingredients and ending with the water. Mix it all up with a big spoon (I like to use a wooden spoon) to make a sticky, wet, slightly lumpy dough.
    2. Cover and leave at room temperature for about 8 hours. It will be risen and full of air bubbles.
    3. Transfer the dough into the prepared pan. Just scrape/spoon it out with a silicone spatula or spoon.
    4. Dimple it with your fingers then pour over olive oil, sprinkle flaky sea salt and herbs, then bake.

    It really is that easy! The only hands on time needed is a couple of minutes to mix the flour, yeast, salt and water together with a spoon, and later, a couple of minutes to scrape the dough into a pan and drizzle with olive oil then sprinkle with rosemary and salt. No kneading. No shaping.

    You can mix it up before you go to bed at night then bake it in the morning, or you can mix it up in the morning, head off to work, then bake it when you get home. Either way, you are this close to fresh Rosemary and Sea Salt Crusted Focaccia perfection!

    Wait! What? Focaccia you don't need to knead? Yes! This Easy No Knead Focaccia with Rosemary & Sea Salt is virtually fool proof. As long as you are able to stir some ingredients together in a bowl & turn on the oven you can do it. And nothing, and I mean nothing, can beat the smell & taste of fresh bread straight from the oven! ♡

    How long can you let no knead bread rise?

    Because you aren't kneading the bread, time is needed to develop the gluten. The sweet spot is about 8 hours in an 20 °C (68 °F) kitchen but it's pretty flexible. You still get a good result if you bake it a little earlier or later.

    If it's hotter where you are you can get away with less time. Use my progress pictures for a guide as to how it should look at each stage and judge accordingly when it's ready to bake.

    You can extend the resting time if you need to by putting the bowl of dough in the fridge. You could probably get away with leaving it there for up to 24 to 48 hours dependent on your fridges temperature. The lower temperatures slow down the activity of the yeast which helps to delay things. If you try this though I advise keeping an eye on it the first time you do it, and baking it once it has just about doubled in size. Once you've done it once you'll have a good idea of how long you can get away with leaving it.

    Wait! What? Focaccia you don't need to knead? Yes! This Easy No Knead Focaccia with Rosemary & Sea Salt is virtually fool proof. As long as you are able to stir some ingredients together in a bowl & turn on the oven you can do it. And nothing, and I mean nothing, can beat the smell & taste of fresh bread straight from the oven! ♡

    Variations

    Go with the rosemary and sea salt option or switch things up. Some ideas include:

    • Whole cherry tomatoes or large tomato slices & fresh basil
    • Roasted garlic cloves with rosemary or thyme
    • Pitted olives
    • Caramelized onions and fresh thyme
    • Melty vegan cheese
    • Roasted red pepper, swirls of pesto and vegan parmesan

    How to serve

    This no knead rosemary focaccia is wonderful served warm from the oven or cool. It makes the perfect accompaniment to pasta dishes like my Vegan Vodka Sauce Pasta, soups like Vegan Potato Soup, Easy Tomato Basil Soup, or Red Lentil Soup with Lemon. Or stews and casseroles. It is also great used to make sandwiches (try it with my White Bean & Artichoke Sandwich Filling) and makes the most wonderful paninis.

    Storage, freezing & reheating tips

    No Knead Focaccia Bread is best on the day it's baked but leftovers can be wrapped and kept for a day or two. They are best warmed before eating though. I like to wrap them in foil then pop them in the oven for 10 to 15 minutes on about 350° F. Or if you are in a hurry you can microwave for 20 or 30 seconds.

    The bread also freezes well. Wrap very well and store in the freezer for up to 3 months.

    Wait! What? Focaccia you don't need to knead? Yes! This Easy No Knead Focaccia with Rosemary & Sea Salt is virtually fool proof. As long as you are able to stir some ingredients together in a bowl & turn on the oven you can do it. And nothing, and I mean nothing, can beat the smell & taste of fresh bread straight from the oven! ♡

    Want more easy bread recipes?

    • Sourdough Starter
    • Easy Flatbread Recipe
    • Easy Whole Wheat Bread
    • Quick & Easy Homemade Pita Bread

    If you tried this recipe, let me know how you liked it by leaving a comment and rating below! And be sure to join my mailing list for more deliciousness!

    📖 Recipe

    No Knead Focaccia Bread sprinkled with rosemary and sea salt on parchment paper

    No Knead Focaccia

    Author: Melanie McDonald
    4.96 from 101 votes
    Completely foolproof No Knead Focaccia bread! It is so easy! Mix everything up in a bowl with a spoon, leave for a few hours, then bake!
    Print Recipe Pin Recipe SaveSaved!
    PREP TIME: 10 minutes
    COOK TIME: 37 minutes
    Hands off rising time 7 hours
    TOTAL TIME: 47 minutes
    Servings: 9 servings

    Ingredients
      

    • 500g (4 cups) all purpose flour or bread flour cups measured by spooning the flour into the cups and levelling off with the back of a knife - do not scoop and do not compact the flour down by pressing on it as you fill the cup (in the UK use strong bread flour)
    • 10g (1 very full tablespoon) instant yeast or quick rise yeast . , (if you only have active yeast see recipe notes)
    • 10g (2 teaspoons) fine sea salt
    • 5 tablespoons extra virgin olive oil , divided
    • 450mls (1¾ cup plus 2 tablespoons) COLD water not warm water
    • 2 tablespoons fresh or dried rosemary
    • flaky sea salt for scattering
    Prevent your screen from going dark

    INSTRUCTIONS
     

    • In a large mixing bowl combine the flour, yeast and salt then add 1 tablespoon of olive oil.
    • Add the water and mix well until you can see no more dry flour and you have a wet, slightly lumpy looking mess. Make sure to scrape right into the bottom of the bowl. (See my picture in the collage near the top of my post above for reference).
    • Cover with cling wrap, a clean shower cap or a wet dish towel and leave on the kitchen counter for a minimum of 6 hours and a maximum of 9 hours. Do not refrigerate and do not leave anywhere really warm. Just normal room temperature is fine.
    • About 20 minutes before the time is up preheat your oven to 400°F (200°C) and line a cake pan or brownie pan with parchment paper. (any pan from 8 x 8 inch to 8 x 12 is fine or an 8 or 9 inch round cake pan - just ensure it's metal. Don't use silicone). You can even spread the dough out on a parchment paper lined regular baking tray if that's all you have.
    • When the oven is at temperature, scrape the dough out of the bowl and into the pan. I use a dough scraper but a silicone spatula or spoon will be fine. It will be clingy and sticky but that is normal.
    • Once it's all in the pan, flatten it out so it's as even as you can get it all over, then using fingers dipped in olive oil, make dimples all over the top.
    • Drizzle over the olive oil (be as generous as you feel comfortable with) and sprinkle on the rosemary and salt.
    • Place in the preheated oven and bake for about 37 - 40 minutes.
    • When done it will be starting to go golden brown in places on the top. If you want it a little crustier you can bake it for another 5 minutes but no longer as otherwise it will become dry.
    • Remove from the oven, lift out using the paper as handles and place on a cooling rack.
    • Leave to cool for at least 15 minutes before cutting.

    NOTES

    If you only have active yeast use part of the water from the recipe and 1 tablespoon of sugar to activate it then add it to the flour, salt and olive oil then continue as per the recipe instructions. 
    Success tip - I have included amounts in cups as well as weights but I would highly recommend using the weight measurements for the very best results. Cup measurements are too variable & there is a chance they could affect your results. Digital kitchen scales can be purchased really cheaply for around $10-$15 & they really do make all the difference for baked goods where accuracy is key to good results).

    NUTRITION

    Serving: 1servingCalories: 280kcalCarbohydrates: 43gProtein: 6gFat: 9gSaturated Fat: 1gSodium: 435mgPotassium: 74mgFiber: 2gSugar: 1gVitamin A: 14IUVitamin C: 1mgCalcium: 16mgIron: 3mg

    Nutritional information is provided for convenience & as a courtesy. The data is a computer generated estimate so should be used as a guide only.

    Tried this recipe?Rate it & leave your feedback in the comments section below, or tag @avirtualvegan on Instagram and hashtag it #avirtualvegan
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    Reader Interactions

    Comments

    1. Alan says

      May 14, 2021 at 4:19 pm

      Hi Mel, what’s the reason the baking tin needs to be metal and not silicone? Could I use a Pyrex baking dish? I’ve made this recipe numerous times and love it but since I never deviate from your bread recipes, I used a cast iron Lodge skillet to bake in which did give great results! But I’m just curious about the specific need to avoid silicone.

      Reply
      • Melanie McDonald says

        May 14, 2021 at 5:17 pm

        Silicone is not my material of choice for baking bread, cakes or muffins in. It doesn't radiate or hold heat like metal does so you don't get as good results. Bread (and cakes) cooked in a metal pan will have a better oven spring (rise) which means the texture will, in turn, be better (lighter) and the bread/cake will get a more golden crust.
        That instant and radiating heat is so important.
        You could use Pyrex. It would be a better choice than silicone but again it doesn't radiate heat like metal does. Cast iron is a great choice though. I often bake my focaccia in a cast-iron skillet because I love the crusty bottom it gives.
        You can bake this focaccia on a regular old baking sheet too if you want to. Line it with parchment paper if you aren't sure if it will stick, and pour the dough on and spread it out with oiled fingers. It will end up a bit thinner so won't need quite as long in the oven. Knock off 5 to 7 minutes.
        Hope that helps!

        Reply
    2. Janice says

      March 02, 2021 at 9:11 am

      This looks sooo delicious! Can it be make with gluten-free flours? Besides being allergic to dairy & eggs, I can't have gluten. :-( I get so hungry for "regular" food.

      Reply
      • A Virtual Vegan says

        March 02, 2021 at 10:57 am

        It hasn't been tested with gluten-free flour. I doubt very much it would work though. Sorry :O(
        I have been working on some gluten-free bread recipes but they aren't going so well right now though. Hopefully one day I'll have something good enough to share!

        Reply
    3. Janice Spencer says

      March 02, 2021 at 7:23 am

      We use no oil. Can I leave out the oil entirely?

      Reply
      • A Virtual Vegan says

        March 02, 2021 at 11:00 am

        You can omit the oil. Obviously it will affect the flavour though, but if you're used to oil-free it will likely be ok for you. Warning though, oil acts as a softener and preservative in bread so the bread will be crustier (not necessarily a bad thing!) and it will stale a lot quicker. Hope that helps!

        Reply
    4. Hannah says

      February 27, 2021 at 6:50 am

      5 stars
      I can’t believe a bread this delicious came out of my oven! I’ve tried and failed a lot of bread recipes so it was really fun to have this one turn out so well, especially with such little effort on my part. When I woke up to bake it this morning I forgot about the 4 tbsp recommended amount for drizzling and instead just remembered to be as generous as I was comfortable with and I was very comfortable haha. Thanks for the great recipe!

      Reply
      • A Virtual Vegan says

        February 27, 2021 at 12:01 pm

        I'm so pleased you enjoyed it! The more olive oil the better in my opinion! ;O)

        Reply
    5. Melissa says

      February 19, 2021 at 11:19 pm

      5 stars
      The most delicious and easy bread - we have it almost every week!

      Reply
    6. Joyce says

      January 21, 2021 at 9:34 am

      Hi Melanie,

      I have made this wonderful bread many times. It is always delicious. I have made it with lots of variations - topped with onions, garlic, olives, Parmesan, other cheeses, etc. Always wonderful. You recipe says to let it rise at least seven hours. Mine doubles or triples in size in 2-4 hours. I’m afraid it will fall if I let it continue to rise, so I cook it. Is it supposed to fall? Should I go ahead and let it continue. Thank you for your answer and for the terrific recipe. ( And all your great recipes)

      Reply
      • A Virtual Vegan says

        January 21, 2021 at 1:31 pm

        I'm really pleased you're enjoying it! If it's working how you're doing it then I'd stick with it. If you live somewhere particularly warm then it could be speeding things up. My kitchen is about 19-20°C for comparison.

        Reply
      • Hannah says

        February 27, 2021 at 6:53 am

        5 stars
        Mine doubled really quickly too but I let it set out for the rest of the time anyways because I really wanted it to turn out and mine didn’t fall at all :)

        Reply
    7. Kim says

      January 01, 2021 at 6:55 am

      This focaccia recipe looks and sounds easy and great. I am not a baker and I am in the US so not used to baking in grams. I know the conversions are not exact
      I just want to make sure that 10g to 1 tablespoon yeast and 10g to 2 teaspoons of salt is correct since baking needs to be precise

      Reply
      • A Virtual Vegan says

        January 03, 2021 at 11:34 am

        The ingredients are listed in cups and teaspoons/tablespoons etc as well as grams and I always measure them both ways myself and don't use an online conversion tool like some websites, so they are as accurate as it gets.
        Make it as written using those amounts and it will be fine.
        I do always recommend using a scale for baking though if you want the very best results.

        Reply
    8. Melissa says

      December 30, 2020 at 9:24 pm

      Sorry for the silly question, but is this temp for fan forced oven? It's proving now and I'm so excited to bake it soon!

      Reply
      • A Virtual Vegan says

        January 03, 2021 at 11:41 am

        The temperatures given in my recipes are always based on a regular oven and not a fan oven. A recipe will always say if the temperature given is for a fan oven.
        Bread (and cakes etc) don't bake as well in a fan oven, so if possible I recommend turning the fan function off if you have that ability. With most modern ovens you can. If you can't, then lower the temperature by 25 °C and keep an eye on it towards the end in case it's ready a few minutes early.

        Reply
        • Melissa says

          February 19, 2021 at 11:15 pm

          Ours only has a grill or fan forced option (it's not a great oven) but it still worked! We usually have to bump up the temp and cook things longer anyway so it worked out perfectly in the end. I've made this SO many times since then, it's a brilliant recipe, thank you!

    9. Monica says

      November 12, 2020 at 7:10 pm

      5 stars
      Wow wow wow... umm yeah so I just made this and it is the best damn bread ever!! My dough was a lot more moist an I used a cookie sheet. It did take about 42 minutes maybe bc it was a wetter dough , I also added tomatoes on top. I do not know why but it brought the flavor to the next level!

      Reply
      • A Virtual Vegan says

        November 12, 2020 at 8:00 pm

        Tomatoes on top are so good! Glad you enjoyed it!

        Reply
    10. Krista Marsh says

      October 18, 2020 at 8:05 pm

      5 stars
      Making this for the 2nd time now and added some oregano to the dough. I used Smoked Wood Infused Olive Oil for the bread and on top, used 1 Tbsp of Herbs de Provence and 1 Tbsp Rosemary. Amazing! Looking forward to making it again and switching it up a little bit. Thanks for sharing your incredible recipe.

      Reply
    11. Patience says

      October 04, 2020 at 2:10 pm

      5 stars
      This recipe has become a legend in my neighborhood! We live 2 hours from stores, so fresh bread is amazing to have. My neighbors will ask “are you making the bread” or “I hear you made some bread for someone else, where is my loaf” haha I’ve started giving them away as gifts.
      I make 2 loafs every other week. I roast a handful of garlic and mix in the huge chunks.
      I currently have three loafs waiting to be cooked.
      Thank you so much for this staple that will live with my family forever.

      Reply
      • A Virtual Vegan says

        October 04, 2020 at 2:18 pm

        I love this! I'm so pleased that you and your neighbourhood are enjoying the recipe so much and thanks so much for coming back to leave a review. It's much appreciated!

        Reply
    12. ja says

      September 27, 2020 at 4:39 am

      5 stars
      Perfect! added some fried shallots on top as per another recipe and family loved it. Thanks :)

      Reply
    13. Sarah L says

      September 21, 2020 at 6:44 pm

      5 stars
      I honest to god make this once a week - it is AMAZING! I found the recipe maybe 2 years ago, and it is a staple. I usually double the recipe and bake it on a baking sheet with sides, and parchment underneath. Trader Joe’s garlic salt or rosemary and salt is really good on it. 10/10 would recommend!

      Reply
      • A Virtual Vegan says

        September 21, 2020 at 7:43 pm

        Thank you Sarah. I'm really pleased you're enjoying the recipe!

        Reply
    14. Norizah Abidin says

      September 13, 2020 at 6:30 pm

      5 stars
      I have made this!

      Reply
    15. Ruthanne Jeffords says

      September 07, 2020 at 8:47 pm

      5 stars
      This recipe is amazing! Five minutes at night to mix the dough, another five minutes in the morning to prepare it for the oven -- and then you have delicious fresh bread!

      Reply
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    Melanie McDonald

    I'm Melanie McDonald (but you can call me Mel), best-selling cookbook author and creator of A Virtual Vegan. I share well-tested, flavour-packed vegan recipes with clear, step-by-step instructions. My goal is to give you the confidence to cook amazing vegan food from scratch.

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