There is something incredibly satisfying about baking your own bread at home—especially when the process is simple, forgiving, and delivers bakery-quality results. This Easy Focaccia Bread (No Knead, One Bowl) recipe is perfect for beginners and experienced home bakers alike. With minimal effort, basic pantry ingredients, and no complicated techniques, you can produce a fluffy, golden focaccia with a crisp, olive-oil-kissed crust.

Focaccia is one of the most approachable yeast breads because it doesn’t require kneading or shaping skills. Instead, time does most of the work, allowing gluten to develop naturally. This method creates that signature airy crumb with deep dimples that capture delicious pools of olive oil.

If you’ve been hesitant about baking bread, this no-knead focaccia is the perfect place to start.

What Makes Focaccia So Special?

Focaccia is a classic Italian flatbread known for its soft interior, crisp edges, and rich flavor from generous olive oil. Traditionally baked in wide pans, it’s often topped with herbs, sea salt, garlic, or vegetables.

Unlike many other breads, focaccia is intentionally rustic. Its uneven texture, deep dimples, and golden surface are part of its charm. The olive oil not only enhances flavor but also helps create the iconic crisp bottom crust.

This easy, one-bowl method makes focaccia even more accessible without sacrificing quality.

Why You’ll Love This Easy Focaccia Bread Recipe

No kneading required – perfect for beginners
Uses simple pantry ingredients
One bowl means less cleanup
Fluffy, airy texture every time
Versatile for sweet or savory toppings
Perfect for sandwiches, sides, or dipping

Whether you’re baking for a family dinner or meal prepping for the week, this homemade focaccia is a dependable recipe you’ll come back to again and again.

Ingredients

4 cups all-purpose flour
2 teaspoons instant yeast
2 teaspoons fine sea salt
2 cups warm water
1/4 cup olive oil (plus extra for topping and pan)
Flaky sea salt for finishing
Fresh rosemary (optional)

Ingredient Notes and Substitutions

Flour:
All-purpose flour works beautifully for a soft crumb. Bread flour can also be used if you prefer slightly chewier texture.

Yeast:
Instant yeast is ideal because it can be mixed directly into the flour. If using active dry yeast, dissolve it in warm water first.

Olive Oil:
Use good quality olive oil—it provides much of focaccia’s signature flavor.

Herbs and Toppings:
Rosemary is traditional, but thyme, oregano, sliced olives, cherry tomatoes, or garlic are also excellent additions.

Instructions

In a large mixing bowl, combine the flour, instant yeast, and salt.
Pour in the warm water and 1/4 cup olive oil.
Mix with a wooden spoon or spatula until a sticky dough forms and no dry flour remains.
Cover the bowl with plastic wrap or a clean towel.
Let the dough rise at room temperature for 1–2 hours until doubled in size.
Generously oil a baking pan with olive oil.
Transfer the dough into the pan, gently stretching it toward the edges without deflating it too much.
Cover again and let it rest for 30–45 minutes.
Preheat oven to 425°F (220°C).
Drizzle additional olive oil over the dough.
Use your fingertips to press deep dimples across the surface.
Sprinkle flaky salt and rosemary over the top.
Bake for 20–25 minutes until golden brown.
Remove from the oven and cool slightly before slicing.

Tips for Perfect No Knead Focaccia

Use Warm, Not Hot Water
Water that’s too hot can kill the yeast. Aim for warm water that feels comfortable to the touch.

Don’t Skip the Second Rise
The final rest allows the dough to relax and creates that fluffy interior.

Be Generous with Olive Oil
Focaccia should never be dry. Olive oil adds flavor, texture, and crispness.

Create Deep Dimples
Press your fingers firmly into the dough to create pockets that hold olive oil and toppings.

Bake Until Deep Golden
A pale focaccia often means underbaked interior.

Popular Focaccia Variations

Garlic Herb Focaccia
Add minced garlic and mixed herbs before baking.

Tomato Focaccia
Press halved cherry tomatoes into the dough before baking.

Cheesy Focaccia
Sprinkle shredded mozzarella or parmesan on top during the last 5 minutes.

Olive Focaccia
Top with sliced green or black olives for a Mediterranean twist.

Sweet Focaccia
Try cinnamon sugar and a drizzle of honey for a dessert version.

Serving Suggestions

This easy focaccia bread is incredibly versatile:

Serve warm with olive oil and balsamic vinegar
Pair with soups and salads
Use for sandwiches or panini
Cut into squares for party appetizers
Serve alongside pasta or grilled meats

Fresh focaccia is best enjoyed slightly warm, when the crust is crisp and the inside is soft and airy.

Storage and Reheating

Room Temperature:
Store in an airtight container for up to 2 days.

Refrigerator:
Keeps up to 5 days, though texture may firm slightly.

Freezer:
Wrap slices individually and freeze for up to 2 months.

Reheating Tip:
Warm in the oven at 350°F (175°C) for 5–7 minutes to restore crispness.

Common Mistakes to Avoid

Adding Too Much Flour
The dough should be sticky—this ensures a light texture.

Skipping Olive Oil in the Pan
Without enough oil, focaccia can stick and lose its crisp bottom.

Underproofing the Dough
Rushing the rise results in dense bread.

Not Using Enough Salt
Salt enhances flavor dramatically.

The Cultural Roots of Focaccia

Focaccia originates from Italy and has been enjoyed for centuries. It’s believed to date back to ancient Roman times, when flatbreads were baked over open flames. Different Italian regions have their own versions, from thin and crisp to thick and airy.

Today, focaccia is beloved worldwide as both street food and a gourmet bakery item.

Why No-Knead Bread Works

Kneading typically develops gluten structure, but time can do the same thing naturally. During the resting period, moisture activates proteins in the flour, forming gluten strands without effort.

This technique produces an airy, open crumb that’s ideal for focaccia.

Make-Ahead and Meal Prep Tips

Prepare dough the night before and refrigerate for slow fermentation.
Bake in advance for gatherings.
Slice and freeze portions for quick meals.
Use leftovers for sandwiches the next day.

Final Thoughts

This Easy Focaccia Bread (No Knead, One Bowl) recipe proves that homemade bread doesn’t need to be complicated. With just a handful of ingredients and a little patience, you can create bakery-style focaccia right in your kitchen.

The crisp edges, fluffy interior, and rich olive oil flavor make it a crowd-pleasing staple. Once you try this simple Italian bread recipe, you’ll find endless ways to customize it with toppings, herbs, and flavors.

Whether served as a side dish, snack, or main component of a meal, this no-knead focaccia is guaranteed to become one of your favorite homemade breads.