This easy focaccia recipe is one that I make all the time. It’s incredibly easy, requires no kneading and results in a light airy focaccia with a crispy, crunchy exterior. It is so good. This basic no-knead focaccia can get made from start to finish in about 6 hours, and the majority of that time is all hands-off. I typically make the dough and let it proof overnight in the fridge, then bake it the following day. But, if you want to make this the same day, just let it proof for about 5 hours at room temp instead.
This version is simply flavored with lots of really good olive oil and salt. That’s it. And while I typically make this olive oil focaccia as is, this recipe is also a great base to expand on and season it with whatever you like: rosemary, cracked black pepper (coming soon!), olives or even use it as a based for my version of Radio Bakery’s sausage and chive focaccia or even a potato pizza or tomato pie.
I typically make this olive oil focaccia as is, this recipe is also a great base to expand on and season it with whatever you like.
Ingredients You’ll Need
Dough:
- 500 grams flour, (about 3½ cups) – I like to use “00” flour for this, but all-purpose works too. Use whatever you have on hand.
- 1½ teaspoon Diamond Crystal kosher salt (or ¾ teaspoon Morton’s salt)
- 400 grams warm water, (about 1½ cups + 3 tbsp)
- 1 teaspoon active dry yeast – You could also swap in instant yeast if that was all you had. Simply mix the instant yeast in with your flour and salt, no need to let it bloom in the water and sugar beforehand.
- 2 teaspoon honey or sugar – You’ll need a little sugar of some sort to help feed the yeast, and it also helps with browning the focaccia as it bakes.
- 4 tablespoon olive oil, plus more for topping and coating the pan – Get a really good olive oil for this. It’s the primary flavor in the focaccia and you’re using a lot of it.
Brine:
- ¼ cup water
- 1 teaspoon Diamond Crystal kosher salt – If you’re using a finer grain salt like Morton’s, use ½ teaspoon
A Little about that Salt Brine
I first saw this salt brine in Samin Nosrat’s Ligurian Focaccia Recipe recipe and it’s now how I will always make my focaccia. It completely changes the exterior texture of the focaccia while perfectly seasoning it. It’s crispy, crackly and has just the right amount of salt. All thanks to that brine.
How to Make this Easy No-Knead Focaccia
Make the Dough
- In a large bowl, whisk together your flour and salt.
- In a separate bowl, mix the warm water, yeast, and honey (or sugar). Let sit for about 5 minutes to activate the yeast — it should look foamy and bubbly. Stir in the olive oil.
- Add the yeast mixture to the flour mixture and mix until no dry patches remain. The dough will look rough and sticky — that’s to be expected, since we’re not kneading it.
- Cover your bowl and let the dough proof:
either overnight in the fridge for around 12–18 hours,
or at room temperature for 5 hours if you’re making this the same-day.
Shape the Focaccia
- Oil your sheet pan with a good bit of olive oil. (For some added assurance against sticking, you could add in a layer of parchment paper too.)
- Add your dough to the pan. Then, to help build some structure, fold the dough onto itself by grabbing one side, stretching it up, and fold it into the center. Repeat with the opposite side, folding the dough into thirds like a letter. Flip it over so the seam side on the bottom.
- Gently stretch the dough to fill the pan. If it resists and springs back, let it rest for 20 minutes, then stretch it again.
- Using wet or oiled fingers, dimple the surface of the dough all the way down to the pan.
- Whisk together the brine ingredients and pour it evenly over the dough. Cover and let rise for 1 hour at room temperature.
Bake
- Preheat your oven to 500°F (260°C). If you have a pizza stone, preheat that as well.
- Drizzle generously with more olive oil.
- Bake for 18–20 minutes, rotating the pan halfway through. The top should be deep golden brown and the bottom will be super crisp.
- Remove from the oven and let cool slightly, then remove from the pan and eat up!
Note: This focaccia is a great base. Flavor it however you like — try scattering rosemary, olives, or flaky salt on top before baking, or use it as the base for a really good sheet pan pizza.
More Recipes to Try
Focaccia col Formaggio (di Recco) – A crisp, cheese-stuffed flatbread from Liguria made without yeast and filled with a gooey layer of melty cheese.
Radio Bakery’s Sausage and Chive Focaccia – The viral Radio Bakery focaccia, but made at home! It’s topped with crumbled Italian sausage, bacon, crème fraîche, and lots of fresh chives.
Glazed Strawberry Jam Donut Focaccia – A no-knead sweet focaccia swirled with strawberry jam and a vanilla glaze — like a jelly donut, but focaccia.
Potato Pizza with Rosemary and Guanciale – Roman-style pizza con patate, a sheet pan pizza topped with super thin-sliced potatoes, fresh rosemary, and guanciale.
Philly Tomato Pie – A Sicilian-style pan pizza topped with a rich, thick tomato sauce, dried oregano, and grated cheese.
Artichoke Pizza – A Sicilian-style pan pizza loaded with marinated artichokes, fresh mozzarella, ricotta, prosciutto, and Pecorino Romano.
Pizza Bianca (Roman White Pizza) – A crisp, golden Roman flatbread that’s perfect for sandwiches. This version is filled with pistachio pesto, burrata, and mortadella. So good!
Easy Focaccia
Equipment
- 1 9x13" Sheet Pan or two 6x9" mini pans
Ingredients
Dough:
- 500 grams flour (about 3½ cups) I use "00" flour, but all-purpose works too
- 1½ teaspoons Diamond Crystal kosher salt or ¾ teaspoon Morton's Kosher salt
- 400 grams warm water (about 1½ cups + 3 tbsp)
- 1 teaspoons active dry yeast
- 2 teaspoons honey or sugar
- 4 tablespoons olive oil plus more for topping and coating the pan
Brine:
- ¼ cup water
- 1 teaspoons Diamond Crystal kosher salt or ½ teaspoon Morton's Kosher salt
Instructions
Make The Dough
- In a large bowl, whisk together your flour and salt.
- In a separate bowl, mix the warm water, yeast, and honey (or sugar). Let sit for about 5 minutes to activate the yeast — it should look foamy and bubbly. Stir in the olive oil.
- Add the yeast mixture to the flour mixture and mix until no dry patches remain. The dough will be shaggy and sticky — that’s expected, since we’re not kneading it.
- Cover the bowl and let the dough proof:Overnight in the fridge for the best flavor and texture (12–18 hours), orat room temperature for about 5 hours if you’re making this the same-day.
Shape The Focaccia
- Generously oil your sheet pan. (For some added assurance against sticking, you can add a layer of parchment paper too.)
- Turn the dough out onto the pan. Then, to help build structure, fold the dough onto itself: grab one side, stretch it up, and fold it into the center. Repeat with the opposite side, folding the dough into thirds like a letter. Flip it over so the seam side is on the bottom.
- Gently stretch the dough to fill the pan. If it resists and springs back, let it rest for 20 minutes, then stretch it again.
- Using wet or oiled fingers, dimple the surface of the dough all the way down to the pan.
- Whisk together the brine ingredients and pour it evenly over the dough. Cover and let rise for 1 hour at room temperature.
Bake
- Preheat your oven to 500°F (260°C). If you have a pizza stone, preheat that as well.
- Drizzle generously with more olive oil.
- Bake for 18–20 minutes, rotating the pan halfway through. The top should be deep golden brown and the bottom will be super crisp.
- Remove from the oven and let cool slightly, then remove from the pan and eat up!
Did You Make This Recipe?
Leave a comment with your thoughts or share your version on Instagram by tagging @TheMostHungry. I’d love to see how you made it your own!
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Hi, I'm Rachel — the cook, photographer, and recipe developer behind Most Hungry.
This is my go-to spot for bold, approachable recipes rooted in Italian and Italian-American cooking, from hand-rolled fresh pasta to fall-off-the-bone ribs. Great food should be fun, doable, and absolutely delicious. Learn more about me →
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FAQs
Can I make this focaccia the same day? Or, do I need to let it proof overnight?
Both work! If you want to make this the same-day, let the dough proof at room temperature for about 5 hours instead of overnight in the fridge. The overnight version develops more flavor, but the 5 hours version is still a really good easy focaccia recipe when you’re short on time.
Do I need a stand mixer to make this?
Nope. This is a no-knead focaccia, so all you need is a big bowl and a spoon or spatula. The dough will get pretty sticky, it’s a high hydration dough — so resist the urge to add more flour to make it easier to handle. I would recommend oiling you hands to avoid it sticking.
Why is my dough not stretching to fill the pan?
You developed a lot of gluten in that dough and gets “tight”, so it needs a bit of a break. Cover it, let it rest for 15–20 minutes, then try stretching it again. It should stretch much more easily after that rest.
What kind of flour should I use?
I like “00” flour for this, but all-purpose flour works perfectly too. I’ll swap back and forth between the two, all depends on what I have.
Can I use instant yeast instead of active dry yeast?
I would recommend using active dry yeast for this, but instant yeast will be fine if that’s all you have. If you do use instant, simply mix it right in with the flour and salt. No need to dissolve and bloom it in the water and sugar.
Can I freeze this focaccia?
Yes, it freezes super nicely! Let it totally cool, then wrap it up, or store in a freezer bag. Reheat in a 350°F oven until warmed through and crispy.
How do I store leftovers?
Keep it at room temperature, wrapped or in an airtight container, for up to 2 days. To get that crispy crust again, warm it up in the oven for about 5-10 minutes at 350°F.
Can I add toppings before baking?
Definitely! This is a great recipe to expand on. Try some rosemary and flaky salt, lots of olives, thinly sliced potatos, tons of thinly sliced onions or even simply some cherry tomatoes.
