Homemade No Knead Focaccia Bread

Name: Homemade No Knead Focaccia Bread
Prep time: 15 min
Cook time: 25 min
Total time: 3 h 25 min
Yield: 12
Cuisine: Italian
Ingredients: 4 cups all purpose flour; 2 teaspoons kosher salt; 2 teaspoons instant yeast; 2 cups warm water; 4 tablespoons extra virgin olive oil, divided; 1 tablespoon flaky sea salt; 2 sprigs fresh rosemary

This simple bread has a golden, salty crust with a soft and airy center that everyone will love.

By Enzo81 Kitchen· Italian· October 14, 2026

enzo81.xyz

Prep

15 minutes

Cook

25 minutes

Total

3 hours 25 minutes

Serves

I love making this bread because it is so easy and requires zero kneading. You just mix the dough, let it rest, and watch it puff up into something beautiful. It is perfect for sandwiches or just dipping into balsamic vinegar and olive oil.

Make sure your water is warm but not hot so you do not kill the yeast. A little extra olive oil on the pan helps create those famous crispy edges that make focaccia so special and delicious.

Ingredients

4 cups all purpose flour
2 teaspoons kosher salt
2 teaspoons instant yeast
2 cups warm water
4 tablespoons extra virgin olive oil, divided
1 tablespoon flaky sea salt
2 sprigs fresh rosemary

10Instructions

1
In a large bowl, whisk together the flour, salt, and instant yeast until combined.
2
Pour in the warm water and stir with a spatula until a sticky dough forms and no dry flour remains.
3
Cover the bowl with a damp cloth and let it rise in a warm spot for about 2 hours or until it has doubled in size.
4
Pour 2 tablespoons of olive oil into a 9 by 13 inch baking pan and coat the bottom and sides well.
5
Transfer the dough to the prepared pan and gently stretch it toward the corners. Let it rest for another 45 minutes to puff up again.
6
Preheat your oven to 425 degrees Fahrenheit while the dough finished its second rise.
7
Drizzle the remaining olive oil over the dough and use your fingers to poke deep dimples all over the surface.
8
Sprinkle the top with flaky sea salt and fresh rosemary leaves.
9
Bake for 20 to 25 minutes until the top is golden brown and the edges are crisp.
10
Let the bread cool in the pan for a few minutes before slicing and serving warm.

Tips

Store any leftovers in an airtight container for up to two days at room temperature. You can toast the slices in a pan or oven to bring back that wonderful crunch. Try adding cherry tomatoes or olives on top for extra flavor.

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