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–+ servings
Freshly baked focaccia on table near window, soft light highlighting golden crust.

Easy Focaccia Bread (No Knead, One Bowl)

Prep Time: 10 minutes
Cook Time: 25 minutes
Rise Time: 2 hours
Total Time: 2 hours 35 minutes
Servings: 12 squares
Author: Nico Pallotta

  • 1¾ cups (440 g) lukewarm water not hot, just warm to the touch
  • 2 teaspoons (7 g) instant dry yeast see notes for substitutions
  • 2 teaspoons sugar helps activate the yeast
  • 4 cups (600 g) all-purpose flour bread flour also works
  • 3 teaspoons (12 g) salt essential for classic focaccia flavor
  • 4 tablespoons extra virgin olive oil divided

For the topping

  • 2 tablespoons extra virgin olive oil
  • 3 tablespoons water
  • ½ teaspoon salt + optional flaky salt
  • ½ teaspoon rosemary optional, fresh or dry

  • Bloom the yeast: Add 1¾ cups lukewarm water, 2 teaspoons instant dry yeast, and 2 teaspoons sugar to a small bowl. Whisk and rest for 30 seconds, until the yeast dissolves. If it doesn’t dissolve, start again with fresh yeast.
    Step 1 Yeast dissolving in warm water with sugar in small bowl before mixing.
  • Make the dough: Add 4 cups all-purpose flour and 3 teaspoons salt to a large bowl and stir. Pour in the yeast mixture and mix with a spoon until sticky.
    Add 2 tablespoons extra virgin olive oil and stir again. The dough will be wet and soft. That’s correct.
    Step 2 Sticky focaccia dough mixed in bowl with wooden spoon.
  • Cover the bowl with a damp cloth or plastic wrap.
    Quick rise: For the most reliable results, place the bowl in a slightly warm oven. Turn the oven on for 60 seconds, then turn it off. Let the dough rise for 1½ to 2 hours, until doubled in size.
    You can also let it rise at room temperature. In cooler kitchens, this will take longer.
    Slow rise: Cover the bowl and place it in the fridge for 8 to 24 hours. When ready, take the dough out and let it sit at room temperature for 2 to 3 hours.
    Step 3 Focaccia dough after rising doubled in size.
  • Fold the dough: Fold the dough over itself 20 to 30 times using a spoon. Fold from the edges toward the center. This will take about a minute. Stop when the dough feels tighter.
    Step 4 Dough being folded with spoon inside mixing bowl.
  • Second rise in the pan: Grease the pan well with 2 tablespoons extra virgin olive oil. Focaccia is very sticky. You can use parchment paper instead if you prefer less oil.
    Add the dough to the pan and gently spread it with the back of two wet spoons. Cover and let rise again for 45 minutes.
    In the meantime, preheat the oven to 450°F (230°C).
    Step 5 Focaccia dough spread into oiled baking pan before second rise.
  • Dimple and top: Mix 2 tablespoons extra virgin olive oil, 3 tablespoons water, and ½ teaspoon salt in a small bowl.
    Dip your fingers into the mixture and press deep dimples into the dough.
    Pour the rest of the mixture on top. Sprinkle with ½ teaspoon rosemary or more if you like.
    Step 6 Fingers pressing deep dimples into focaccia dough with oil mixture.
  • Bake: Bake at 450°F (230°C) for 20 to 25 minutes, on the medium-low rack.
    The focaccia should be golden on top and soft inside. Cool for 5 minutes, then slice and serve.
    Step 7 Focaccia baked in oven until golden and puffed.
Pan size affects thickness and texture
  • 9×13-inch: medium-thick, soft focaccia, great for sandwiches (used here)
  • 13×18-inch: thinner and crispier, good for focaccia pizza
  • 8×8-inch: thick and bready
  • 9×9-inch: soft and fluffy, slightly thinner
  • 10–11 inch round: classic round focaccia
Substitutions
  • Flour → Bread flour for a chewier focaccia, or use half whole-wheat flour for a heartier loaf
  • Instant dry yeast → Active dry yeast (dissolve first) or fresh yeast using a larger amount - about 3 times more.
  • Sugar → Honey or maple syrup, especially nice with sweeter toppings
  • Salt → Reduce slightly if using salty toppings like olives or anchovies
  • Extra virgin olive oil → Mild olive oil if you prefer a lighter flavor
  • Rosemary (optional) → Thyme, oregano, olives, onions, tomatoes, or grapes
Tips
  • Oil the pan well: Prevents sticking and gives a crisp bottom
  • Sticky dough is good: That’s how focaccia stays soft and airy
  • Watch the dough, not the clock: It should double in size
  • Press deep dimples: This helps the oil sink in
  • Bake until golden: Pale focaccia lacks flavor
  • Lower sodium option: Classic focaccia uses all the salt listed; reduce dough salt to 1 teaspoon and use less on top if needed
  • Store and reheat: Keep focaccia at room temperature for up to 2-3 days; reheat in a hot oven or air-fryer to refresh the crust
  • Longer storage: For more than 2 days, wrap well and freeze
 
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