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!
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"Well, now you are making me feel like a REAL BAKER!!! I tried making foccacia a few months ago using someone else's recipe and it was a BIG FAIL. This recipe of yours, as are all your other recipes is perfect! Thank you, Mel! I've never made such delicious "fancy-feeling" bread and the rosemary and flaked salt on top are ideal! " - Mandy ⭐️⭐️⭐️⭐️⭐️ More reviews →
Good bread is one of my favorite foods, especially 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 not easy. And that can be right. Some breads are difficult to make. But, this easy focaccia is different. It is virtually foolproof. If you can put some ingredients in a bowl and stir them all together then you've got this!
The only hands-on time needed is a couple of minutes to mix the flour, yeast, salt, and water 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 and 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!
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!
If you love no-knead bread recipes check out my Easy No-Knead Vegan Dinner Rolls. They are so good and ridiculously easy too!
Mel x
Ingredients
Here is what you need at a glance, along with some important ingredient notes & substitution ideas:
- Flour - You can use all-purpose flour or bread flour in this recipe. If you are in the UK you need to use strong flour. I have only tested this recipe with white flour. It might not work the same with wholewheat or spelt flour.
- Olive oil - I recommend using a good quality extra virgin olive oil for the best possible flavor.
- Yeast - You can use quick/fast action yeast or active dry yeast.
- Salt - I use fine sea salt in my recipes. If you use a salt that is not fine you will need to weigh it rather than use teaspoon measures as the volume is different. It's important to use the correct amount of salt in bread recipes because it can affect how the yeast works. I also like to sprinkle this focaccia with some good quality flaky salt for extra texture and flavor. Maldon Salt is my favorite for finishing bread/dishes.
- Rosemary - You can use fresh or dried. Fresh gives the best flavor though.
Let's 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:
- 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.
- Cover and leave at room temperature for about 8 hours. It will have risen and be full of air bubbles.
- Transfer the dough into the prepared pan. Just scrape/spoon it out with a silicone spatula or spoon.
- Dimple it with your fingers then pour over olive oil, sprinkle flaky sea salt and herbs and bake.
It really is that easy!
No Knead Bread Rising Tips
Because you aren't kneading the bread, time is needed to develop the gluten. The sweet spot is about 8 hours in a 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 is 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 fridge's 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.
Flavor Variations
Go with the rosemary and sea salt option or switch things up. Some ideas include:
- Whole cherry tomatoes (poke them whole into the top of the dough) 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.
Serving Suggestions
This No Knead Rosemary Focaccia is wonderful served warm or cool and is great to serve at family dinners and holiday meals. It's also wonderful served as an appetizer with some good extra virgin olive oil and balsamic vinegar for dipping.
It makes the perfect accompaniment to pasta dishes like spaghetti and Vegan Marinara Sauce, 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 or Spicy Chickpea Smash) and makes the most wonderful paninis.
Recipe
No Knead Focaccia
Author:WATCH HOW TO MAKE IT
Ingredients
- 4 cups (500 grams) 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)
- 1 tablespoon (10 grams) instant yeast or quick rise yeast , (if you only have active yeast see recipe notes)
- 2 teaspoons (10 grams) fine sea salt
- 5 tablespoons extra virgin olive oil , divided
- 1¾ cup plus 2 tablespoons (450 mls) water , (cold straight from the tap/faucet. Don't warm it up).
- 2 tablespoons rosemary , fresh or dried
- flaky sea salt for scattering
INSTRUCTIONS
- In a large mixing bowl combine the flour, yeast, and salt then add 1 tablespoon of olive oil and the water. Mix well until you can no longer see any dry flour and you have a wet, slightly lumpy-looking messy dough. Make sure to scrape right into the bottom of the bowl. (See my picture in the 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 to 40 minutes or until golden brown.
- Remove from the oven, lift out using the paper as handles, and place on a wire rack. Leave to cool for at least 15 minutes before cutting.
NOTES
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LeeAnn says
I will not be making this recipe again... because I have no self control and this bread is amazing!! I am typically a failure when it comes to yeast dough, but this really is dead easy. And delicious! Phenomenal stuff.
A Virtual Vegan says
I panicked when I first started reading, ha ha! Thank you so much LeeAnn. I have the same problem as you. I make it at least weekly!
Laurie says
Would this work with gluten free flour?
A Virtual Vegan says
Definitely not. It totally relies on the gluten development to be successful.
Rosemary says
I can’t stop making and eating this bread. It’s so good and so easy I don’t buy bread anymore. I mix whole wheat and all purpose flour though it it of guilt. Obviously the original is the best but the combo is still really really good. Thank you!!
A Virtual Vegan says
I'm really pleased you are enjoying it!
Glenn says
I’d like to make this but cannot find sea salt flakes or crystals at my local grocery. It seems kind of important to the outcome... Are there any suitable substitutes?
A Virtual Vegan says
As long as you use the regular salt in the dough, you can easily omit the flakes from the top. They do add a lovely texture and salty hit with each bite, but it's still really good without.
My favourite brand of salt flakes are made by Maldon. They are incredibly good. You should be able to pick them up (or another brand) on Amazon if you do really want some. Hope that helps!
Beth says
Wow. I was skeptical of the extremely precise volume measurements (I have no kitchen scale... I know, I know, but here we are) but I was craving foccacia and figured okay, I'll give this a shot. I ended up with dough I was worried was too lumpy, and I had to put it in the fridge overnight because I started it at an awkward time, but once it baked, wow. Best bread I've ever made. Perfect crumb, amazingly moist. Will make again. Maybe with a kitchen scale, even...
A Virtual Vegan says
I'm glad you enjoyed it Beth! The "dough" is a pretty lumpy one, then the magic happens all on its own. Quite amazing really!
Kim Arsenault says
I have made this four times and it's just as good as the first time. Really absolutely delicious and this will be a favorite for always! Everyone just loves it!
A Virtual Vegan says
So pleased to hear that Kim! I'm afraid to admit how often I make this recipe!! It's a favourite of ours too.
Adele Rumbold says
So easy, my husband keeps asking for some to be made, a firm favourite already
Matt Taylor says
This recipe is a gem. Perfect each and every time. Many many compliments on the bread. Especially when served with olive oil and balsamic vinegar to dip in!
Thank you.
Melanie McDonald says
I love it with balsamic vinegar and olive oil too! Glad you are enjoying it!
Manasi says
Thank you so much because i have rediscovered my love for baking breads with this recipe.... I have been baking whole-wheat (indian whole-wheat flour) version of your blockbuster recipe after adding 2 tablespoons each of honey and yogurt. I wished to ask if it would be okay to move the mixed up dough ball to a parchment lined baking tin straight away, let it rise and then straight into the oven ? I hate to breakup all the aeration when i moved the dough from the mixing bowl to the baking tin.
Thanks again!!
Manasi
New Dehi, India
Melanie McDonald says
I'm really pleased you are enjoying the recipe! I think that would be fine although the finished bread will end up much thicker. As long as you are ok with that then go ahead and give it a try.
Katherine says
Can I use a 9-inch round springform pan? Also, can I sprinkle some Roma tomatoes and mozzarella in addition to the Rosemary and salt?
A Virtual Vegan says
You can use a round cake pan, but be careful with a springform one because the olive oil might run through the bottom. I would imagine the baking parchment might stop it from happening but put it on a baking sheet to protect your oven just in case. And yes, cheese and tomatoes are great additions for the top.Cherry tomatoes are great or slices of bigger ones.If you use cherry tomatoes poke them down into the dough to stop them rolling about.
jpjp says
I don't bake with yeast very often but when I do, I'm used to adding warm (around 105 degrees F) water to the recipe. I trust your recipe development and testing process, but could you please explain why cold water is used in this focaccia recipe? Is it because we use instant or quick rise yeast? I always use the active dry kind? Thank you.
A Virtual Vegan says
You need to use cold water because the dough is left for so long before baking. Using anything warm in it would speed up the yeast action and could mean that by the time you got around to baking it, the yeast would have used up all of its reserves. Then you would get no oven spring, or it might collapse and you would end up with a flat dense bread. I haven't actually tested this recipe with active dried yeast because I make all of my bread with instant yeast, just because I can buy great big packets of it really cheaply here. You could just buy a couple of sachets of instant/quick yeast to make this recipe, but I think you will be fine to use your active dry yeast without activating it. Just use it as you would instant/quick yeast and follow my recipe instructions exactly. It has so much time to get going in this recipe that it should be fine.
There is actually a school of thought, that active dried yeast has changed over the years and that the particles now are much smaller than they used to be, and despite what it says on the packet, there is no need to activate it anymore for any recipe. You might find this article interesting. I did! https://blog.kingarthurflour.com/2015/09/25/active-dry-yeast/ Hope that helps!
jpjp says
Thank you for your reply!
Ellen A says
Can I use almond flour or Cassava flour if I’ll
Attempting to make a grain free bread
A Virtual Vegan says
Neither of those will work in this recipe. The gluten formation is essential to its success. Sorry.
Nnu says
Do you think I can mix the rosemary into the dough instead of just on top? Or would it disturb the dough somehow? Sorry, I’m a novice!
A Virtual Vegan says
I don't advise mixing it into the dough. Rosemary in particular can enhance the yeast growth and because this is a no knead loaf and gets left for so long there's a chance that the dough would rise then collapse because the little yeast organisms would get worn out. Then you'd end up with a flat, dense loaf. Hope that helps!
melissa says
this really was easy and delicious! thanks for posting - my family gobbled it up
Cooking grandma says
I have made this a few times and it always turns out beautifully!! I don’t have to worry about it going stale as it never lasts beyond the day I make it!
A Virtual Vegan says
Ha ha, thank you. We have the same problem with it not hanging around long enough to go stale too!
Denise says
I made the exact recipe x 2. for a party we were planning to go to today. The breads turned out perfectly but unfortunately the party was cancelled. We dived into the first bread and OMG so delicious! I plan taking the second bread round to my daughter tomorrow but wonder whether it can be reheated without ruining the texture?
A Virtual Vegan says
Sorry I'm only just seeing this Denise. I'm so pleased you enjoyed the first loaf. It reheats really well as long as it hasn't been cut. It does get a little crustier on the outside but that's actually quite nice. You can drizzle a little extra olive oil on top to moisten it up a little if you like.
Hangry MC says
Made this and turned out delicious! So easy to make. Thanks.
Corissa says
Do you think I could use a cast iron pan?
A Virtual Vegan says
It will probably be fine although it might cook a little quicker. Make sure the pan has the same capacity as an 8 x 8 inch pan that's about 2 inches deep though.
Ashleigh says
My family and I loved this! I can’t wait to play around with different toppings.
Mike S. says
Have returned to say that I've made this again. This time, I put rosemary and thyme in the bread, rather than on top. Also, I put the risen dough into my pan before warming the oven, just to allow a bit of proofing time. The result? This bread is DOPE! It's now the only kind I'll make.
Janice says
I said that I would let you know about making it gluten-free. It tastes good, but it didn't raise very much and is much more dense. It's something I'm able to eat and it's hard to find tasty gluten-free bread!
CAM says
Can you use an 8x8” Pyrex glass pan instead of the metal type and, if so, is there a need to adjust cooking times?
A Virtual Vegan says
Metal is always best for baking bread, but you could use a glass one. You will likely end up with a softer crust though. I have never baked bread in glass but maybe add an extra 5 minutes to the time to account for it. I think that should be fine.