Easy, artisanal, bakery-style, No Knead Focaccia. Sprinkled liberally with Everything Bagel seasoning and lots of fresh herbs. Soft, fluffy interior with a crisp, chewy crust. Making this Italian bread at home is easier than you think! A homemade bread recipe that’s flavorful, aromatic, and so delicious!
No Knead Focaccia
Focaccia is one of my favorite easy breads to bake at home. And this No Knead Focaccia recipe is especially simple and flavorful!
A light, airy crumb. Crispy, chewy corners. All that aromatic, olive oil flavor. Plus, a generous sprinkle of Everything Bagel seasoning and fresh rosemary makes this rustic Italian bread especially delicious!
No Knead Focaccia is also easy. Unlike other bread doughs, there’s absolutely no kneading required. A wet dough and a slow, long rise in the fridge does all the work for you. As the dough ferments, it develops plenty of flavor. And all those airy, loose bubbles that unique to focaccia!
Yes, this is the kind of focaccia I live for. Make it once and you’ll see how simple it really is.
Why the No Knead Method?
Typically, kneading is required to develop gluten. But for this focaccia recipe, a combination of factors work together to achieve that open-holed, airy crumb and deep flavor without kneading:
- High Hydration Dough. Simply put, this is a very wet dough. The more hydrated the dough, the more elastic — resulting in an open, airy crumb!
- Fold + Stretch Technique. Typically used for wetter doughs, this technique gently develops gluten over time. Kneading forces gluten strands to develop quickly. By contrast, folding and stretching creates large, airy pockets over time. A higher rise than regular kneading alone.
- Long, Slow Rise. A longer, slower rise gives more time for fermentation to do its work. More fermentation = more time for flavor to develop. I recommend at least 24 hours in the fridge for best flavor.
- Bread Flour. Bread flour contains a higher protein percentage than regular all-purpose flour. Basically, more protein = more gluten development, which helps with structure. The end result is a higher rise and chewier, lighter crumb.
- Extra Virgin Olive Oil. Use good olive oil — it really makes a difference. And although the amount reaches near obscene levels, you do need all of it. A hallmark of good focaccia is that deliciously oily flavor. Also, the oil prevents the dough from sticking to the pan.
- Instant Yeast. Easier to use than active yeast, it requires no proofing or water activation. (Note: I proof mine just to make sure it still works. See the recipe notes below.)
- Sugar. A little bit helps speed the fermentation process along. Yeast loves sugar!
- Everything Bagel Seasoning + Fresh Herbs. Focaccia typically includes toppings or seasoning. To make it extra flavorful, add Everything Bagel seasoning and fresh Rosemary. The modern combination is so delicious!
- Mix the dough.
- Fold + stretch the dough 4x.
- Cover and store in the fridge for 24-72 hours.
- Gently stretch cold dough onto well-oiled sheet pan.
- Dimple the dough with your fingers.
- Sprinkle with Everything Bagel seasoning + fresh rosemary.
- Drizzle with more olive oil.
- Bake at 450F/230C for 22-24 minutes.
Watch how to make it:
- Handle Gently. For great focaccia, keep the airy bubbles intact. Handle the dough as little as possible, so as not to crush or smother the airy pockets.
- Preheat Oven. For better oven spring, make sure to preheat the oven at least 30 minutes. A hot, well pre-heated oven will yield the best rise.
- Rest after baking. Do not cut into the focaccia immediately! Instead, let it rest for 15-20 minutes. The olive oil that has pooled at the bottom of the sheet pan will reabsorb into the bread, making it delicious and moist.
- Use a large spatula. To remove the focaccia, slide a large fish spatula under the bread to loosen the bottom first. That way, you won’t lose any of those gloriously golden bits on the bottom.
I find the combination of Everything Bagel seasoning + fresh rosemary irresistible. But there are countless variations for homemade no-knead focaccia. Some of my favorites include:
- Tomatoes. Halve cherry tomatoes and place face down into the dimples. Or, slice beefsteak tomatoes and shingle over the top.
- Olives. Chop a mix of black Kalamata and green Spanish olives and liberally sprinkle all over.
- Fresh herbs. Finely mince a combination of fresh oregano, parsley, thyme, and rosemary. Make sure to drizzle with olive oil and flaky sea salt before baking.
- Figs. Thinly sliced figs caramelize and turn even sweeter when baked!
- Pesto. Smear pesto all over the dimpled dough.
- Red onion. Thinly sliced red onion scattered all over lends a Bialy-style vibe.
Where can I find Everything Bagel Seasoning?
Everything Bagel Seasoning in available in most grocery stores. I found mine at Costco. Other stores that sell it: President’s Choice, Trader Joe’s, Albertson’s, Safeway — to name a few. If you can’t find it, make your own at home with this recipe.
Note: some versions of Everything Bagel seasoning do not include salt. (You will have to add more salt, if that’s the case.)
Can I halve this recipe?
Yes, you can easily halve the amount and bake, as per usual, in a 9×13″ pan.
My recipe makes a HUGE amount. A giant 13 x 18″ sheet pan of focaccia goodness! Even for my family of 5, the sheet pan portion is quite large. But honestly? I love to bake the full sheet pan and freeze leftovers for another day.
How do I store Homemade Focaccia?
Like most bread, Focaccia tastes best the day it’s made. Fortunately, the olive oil keeps Focaccia moist and delicious even on the 2nd day. But anything longer than 2 days and the bread will become too stale and hard to eat. I recommend freezing after that.
Can I freeze this recipe?
Yes, homemade focaccia freezes BEAUTIFULLY. After the bread is fully baked and cooled, slice into individual portions. Stash in a large ziploc baggie in the freezer, where it should last 3-6 months.
To reheat, warm in a 350F oven for 5-10 minutes. The texture will be the same as the day you baked it!
FYI, for freezer storage: I cut focaccia into long strips (to eat with soups + pasta) and squares (for sandwiches). That way, it’s easy to pull out individual portions from the freezer and enjoy freshly baked homemade focaccia anytime you like.
Can I bake without a 24-72 hour rise?
Although no knead focaccia tastes best with a long, slow rise — yes, you can bake without it. It’s still delicious and I often do this when I’m in a time crunch.
After folding the dough, spread out onto an oiled sheet pan. Cover with plastic wrap and let is rise in a warm, draft-free location until doubled in size (about 1-2 hours). Bake, as per usual.
More bread recipes:
Everything Bagel No Knead Focaccia
- Large Bowl
- 13 x 18" sheet pan
- stiff spatula
- 2 1/2 cups/575g warm water
- 2 1/4 tsp instant yeast (1 packet, 1/4 oz)
- 1 Tbsp sugar
- 5 cups/ 700grams bread flour
- 2 tsp salt
- 1/2 cup extra virgin olive oil (for sheet pan)
- 3 Tbsp Everything Bagel seasoning
- 2 Tbsp fresh rosemary, chopped (about 2 sprigs)
- 2-3 Tbsp extra virgin olive oil (for drizzling)
- In a large bowl, add warm water. Sprinkle yeast and sugar over the water. Wait a few minutes to make sure the yeast is active and still alive. When it foams and slightly bubbles, that means the yeast is good.
- Add flour and salt. Using a stiff spatula, mix until a shaggy dough forms. Make sure there are no dry patches.
- Stretch and fold the dough 4x: dip fingers into water (to prevent sticking) and gently grab one end of the dough ball. Lift the dough and fold to the opposite end. Repeat until all sides of the dough ball have been stretched and folded. Refer to the video, if needed. (The dough will be wet and shaggy. It's ok if it dough doesn't stretch and fold as easily as in the video).
- Cover dough tightly and rest in the fridge for 24-72 hours. I recommend at least 24 hours but it can stay in the fridge for up to 72 hours. The dough should be doubled in volume and bubbly.
- Preheat oven to 450F/230C. Add extra virgin olive oil to the sheet pan. Spread the oil gently with a brush, making sure the bottom surface and sides are well coated with oil.
- Remove dough from the fridge. Transfer the cold dough to the sheet pan carefully and gently. Spread out the dough with your fingers. Handle the dough as little as possible, to keep the air bubbles intact. It's ok if the dough doesn't reach the corners completely. If the dough starts sticking to your fingers, dip fingers into the olive oil on the sheet pan.
- Dimple the dough with your fingers. Sprinkle with Everything Bagel seasoning + fresh rosemary. Drizzle with more olive oil.
- Bake until golden and crispy, about 22-25 minutes. Be careful, as the olive oil will be pooled around the bread. (Don't worry, it will absorb into the bread).
- Cool for 10-15 minutes, on top of the stove or counter. The cooling time will help the bread absorb all of that olive oil goodness. Use a large spatula to loosen from the sheet pan. Slice with a bread knife and enjoy!