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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Good bread is one of my favorite 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 foolproof. If you can 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
Success tip - Use a good quality extra-virgin olive oil for the best flavor.
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:
- 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 be risen and 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, 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 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!
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 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'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 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.
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 or cool. 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) 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 and then pop them in the oven for 10 to 15 minutes at 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.
More Popular Bread Recipes
Recipe
No Knead Focaccia
Author:WATCH HOW TO MAKE IT
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
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
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Mary says
We are new vegans and LOVE the recipes we’ve tried so far from AVV. Thanks so much. Today we are having friends over for your vegan Italian sausage soup and this focaccia and your chocolate bread for desert... all recipes we’ve tried and enjoyed.
Kal says
Can I use avocado oil instead of olive oil?
A Virtual Vegan says
It will give the same results technically. Olive oil has more flavour though so bear that in mind.
Lisa says
Can I use gluten free flour?
A Virtual Vegan says
Definitely no. This recipe needs the gluten to work.
Mary Ann Aldus says
Could not believe how easy this recipe was. Even better than that...it was absolutely delicious. It made me look like a real star in the kitchen!
A Virtual Vegan says
So very happy to hear that Mary Ann. I'm thrilled it was a hit for you! Thanks so much for stopping by to leave feedback/ a rating too. It's much appreciated!
Michelle says
Can you tell me what temperature this is cooked on please
A Virtual Vegan says
400°F. It's in the directions. You must have missed it.
Christa says
I loved this recipe! This was my first time making bread it turned out delicious!
Soh says
Delish! Mine doubled in size in 4 hours. We live in the tropics, maybe less time is needed. I infused extra virgin olive oil with minced garlic and rosemary before drizzling it.
A Virtual Vegan says
Glad you enjoyed it! And yes, if it's super hot then bread recipes will end up progressing much more quickly. If you do want to prolong things when you make it again you could make it, leave it to rise for 2 to 3 hours then cover it and pop it in the fridge for up to 8 hours (while you sleep or are at work). The cold will slow it right down. Just take it out of the fridge while your oven preheats.
Rachael Maguire says
WOW is this delish! I followed the recipe to the letter and it turned out perfect both times! Only problem I have is NOT eating the whole thing in on one sitting...!! ?
A Virtual Vegan says
I have that exact same problem! Glad you're enjoying it and thank you for stopping by to leave a review!
Rosemary says
I would like to make a thinner dough. Could I just flatten it out to fit a larger tin, and go from there ? Cooking time the same ? Would this give a crustier outside, with a soft inside ?
A Virtual Vegan says
Yes put it in a bigger tin so it becomes thinner. I sometimes just pour it onto a rimmed lined baking sheet then spread it about with a damp hand or a spatula. Cooking time will vary depending on thickness but it's quite forgiving and pretty easy to see when it's done. Probably about 25 minutes if it goes in about 1 inch thick but that's a guess so keep an eye on it. If you want it crustier, just cook it a bit longer until it's as you want it. Te inside will stay soft.
Judy says
I made this bread yesterday and it turned out amazing for something so easy
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Joy says
I live in the tropics. After 6 hours, my dough refuses to dimple. What went wrong? Should I wait longer?
A Virtual Vegan says
I don't know what you mean by it's refusing to dimple. If it's really warm in your kitchen (over 25 °C) then after 6 hours in the bowl it's probably ready to bake. As long as it's risen and puffy looking and roughly doubled in size (like in my progress pictures) then it will be fine to tip into the pan and bake. You have to physically make the dimples in it with your fingers and they don't stay perfectly. Then you bake immediately. Follow the directions and it will be fine.
Kathy says
This recipe is amazing. The texture is soft with a slightly crunchy exterior and the flavor is delicious. Definitely worth the wait. I weigh my ingredients and it turns out amazing every time.
A Virtual Vegan says
Thank you Kathy. I'm really pleased you are enjoying it!
Breadlover says
Hello, thanks for sharing this amazing recipe! Just wondering - could the dough be made more than 8 hours in advance and put in the fridge before it's ready for baking ? Or would that give a less good result? Thank you!
A Virtual Vegan says
I have made it and left it for the 8 hours at room temp then popped it in the fridge to delay things after that time when I've had to unexpectedly go out. It's ok for a a few hours in the fridge like that. You might even stretch it to another 8.
There are so many variables that it's really hard to give you an exact answer, but in theory it will be ok. You would just need to experiment with how long you can safely leave it in the fridge before the yeast runs out of steam and stops working. It's such a wet dough that it's hard to tell by looking at and poking it like you can do with regular bread. You need the yeast to have some oomph left when it goes in the oven.
You could also mix the dough up then put it right in the fridge then, but how long it will take to prove and be ready to bake will be a bit of an experiment. It could be up to a couple of days.
I would say for perfect results, follow the recipe. But there is a bit of give there with the timings. If you accidentally leave it an extra hour it will probably be fine unless your house is very hot, and I've even baked it after only about 4 hours with an ok result.
Hope that helps!
Connie says
Delicious and easy. I doubled the recipe and used 3 pkts of quick rise yeast divided between the two loaves. It looked like a lot, so used 11 inch round pans instead. Beautiful! I then made it into paninis using your White Bean and Artichoke filling. Everyone loved it! Thank you!
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!