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Focaccia bread is a beloved staple of Italian cuisine, known for its rich history and versatility. This flat, oven-baked bread boasts a delightful combination of a crispy exterior and a soft, airy interior. Traditionally, focaccia is enjoyed as a side dish, a base for sandwiches, or simply drizzled with olive oil and paired with balsamic vinegar for dipping. The alluring aroma of freshly baked focaccia wafting through the kitchen can evoke feelings of warmth and comfort, making it a cherished recipe for many home cooks.

No-Knead Focaccia Bread – Fluffy & Flavorful!

Discover the joy of baking with this fluffy no-knead focaccia bread recipe! Simple and approachable, this Italian classic features a golden, crispy crust and a light, airy interior. Perfect as a side dish or a base for sandwiches, focaccia is versatile enough for any meal. With just a few key ingredients and a patient approach, you can create a delicious loaf that fills your home with warmth and enticing aromas. Unleash your creativity with various toppings, and enjoy this delightful bread fresh out of the oven!
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Ingredients
  

4 cups all-purpose flour

2 teaspoons sea salt

1 teaspoon instant yeast

1 ¾ cups warm water (about 110°F/43°C)

¼ cup extra-virgin olive oil (plus more for drizzling)

Fresh herbs (rosemary, thyme, or oregano) for topping

Coarse sea salt for sprinkling

Optional: sliced olives, cherry tomatoes, or caramelized onions for added flavor

Instructions
 

Mix the Dough: In a large mixing bowl, combine the all-purpose flour, sea salt, and instant yeast. Stir together until well mixed.

    Add Water & Oil: Gradually pour in the warm water and ¼ cup of extra-virgin olive oil. Mix with a wooden spoon or spatula until no dry flour remains. The dough will be quite sticky, which is normal!

      First Rise: Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise at room temperature for 12 to 18 hours, or until the surface is bubbly and the dough has doubled in size.

        Prepare the Pan: Generously oil a 9x13 inch (or similar sized) baking pan with olive oil. Use enough to coat the bottom and sides. This will help the focaccia achieve that beautiful golden crust.

          Shape the Dough: Once the dough has risen, use a floured spatula or your hands to gently scrape the dough out of the bowl and into the prepared pan. Be careful not to deflate it too much. Stretch and spread the dough gently to fill the pan.

            Second Rise: Cover the pan with a clean towel and let it rise for another 30 minutes to 1 hour, or until puffy.

              Preheat the Oven: During the last 30 minutes of the second rise, preheat your oven to 425°F (220°C).

                Add Toppings: Once the dough has risen, use your fingers to create dimples all over the surface. Drizzle with olive oil and sprinkle fresh herbs, coarse sea salt, and any optional toppings you desire.

                  Bake the Focaccia: Place the pan in the preheated oven and bake for 20-25 minutes, or until the focaccia is golden brown and has a crisp crust.

                    Cool and Serve: Remove from the oven and let cool in the pan for about 10 minutes. Carefully transfer the focaccia to a wire rack to cool slightly before slicing. Drizzle with a little more olive oil if desired. Serve warm or at room temperature.

                      Prep Time, Total Time, Servings: 15 minutes | 13-19 hours (including rises) | 12 servings