No-Knead Focaccia makes it easy to bake this classic Italian bread at home with no kneading or special equipment. A generous drizzle of olive oil in the dimpled crust with fresh rosemary and flaked sea salt give the bread tons of flavor. This recipe makes two rounds of focaccia or one large round (if baked on a sheet pan).The dough for this recipe can be baked right away or refrigerated for up to 5 days. The refrigeration time allows the dough to age, building flavor and improving the classic chewy texture.Important note: Recipe measurements by weight will not scale if you use the buttons below to increase the recipe to 2x or 3x. Be sure to use volume measurements if increasing the recipe.
0 Make Dough: In a large mixing bowl, whisk together flour, salt, sugar, and yeast. Pour water over dry ingredients and stir until no dry spots remain. The dough will be very sticky, but just scrape down the sides as you stir.
1 First Rise (60 minutes): Cover the dough with a clean dish towel and leave it on the kitchen counter to rise until doubled in size, 60 minutes. (If your kitchen is on the colder side, let the dough rise for 75 minutes.)
2 Refrigerate Dough (Optional): If you’re making this dough ahead of time you can refrigerate it for up to 5 days. This will help it to develop flavor and a more traditional texture. To do this, pour a small amount of olive oil onto your hands and run your hands around the outside of the dough to gently deflate it. Cover dough tightly with plastic wrap (or seal the bag) and refrigerate it for up to 5 days. When ready to bake, set the dough out at room temperature until it has nearly doubled in size, 60 minutes.
3 Prepare pans: When dough has finished the first rise, cut parchment paper out into rounds to fit inside two 8-inch cake pans. (Don't be tempted to skip the parchment paper - it really helps the focaccia to release easily from the pans after baking.) If you prefer a free-form focaccia, you can also line a large sheet pan or the bottom of a 9x13 baker with parchment paper.
4 Drizzle about 2 Tablespoons of olive oil onto the pan.
5 Transfer the dough to the prepared pan. (If dividing it between two cake pans, use a knife to draw a line down the center of the dough first so you can split it in two even halves.)
6 Rub a small amount of olive oil into your hands and then flatten the dough, pressing it out towards the edges of the pan.
7 Heat Oven: Preheat the oven to 450°F / 230°C.
8 Second Rise (30 minutes): Place dough near the oven and let it rise, uncovered, for 30 minutes more.
9 Just before baking, drizzle the surface of the focaccia generously with olive oil. Use lightly oiled fingers to make many deep dimples all over the surface of the dough, pressing down through the dough until you reach the bottom of the pan. (You want olive oil to pool in some of the holes you’ve created, so add more if needed.)
10 Top the focaccia with rosemary and flaked sea salt.
11 Bake bread (25 minutes): Bake bread until the top is light golden brown, 25 to 30 minutes. (Use an instant read thermometer if you have one. The bread is done when it reaches 190°F / 88°C in the center.)
12 Let bread cool completely in the pan.
13 Slice into wedges and serve.
