Easy No-Knead Focaccia Bread Recipe in 18 Hours

Oh my gosh, let me tell you about the first time I made no-knead focaccia bread – it completely changed my baking game. I used to think homemade bread meant hours of kneading and fussing, until one lazy Sunday when I discovered this magical method. The dough practically makes itself while you sleep. Now I make this golden, olive oil-drizzled focaccia nearly every week. It’s become my go-to for impromptu dinners (hello, best side dish ever) and my secret weapon when I want to impress guests without actually working hard. Trust me, if I can make bakery-worthy bread with just a bowl and some patience, you absolutely can too.

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Why You’ll Love This No-Knead Focaccia Bread

This recipe is a game-changer, and here’s why:

• No kneading, no fuss: Just mix, let it sit, and bake. The dough does all the work while you go about your day (or sleep).
• No fancy tools needed: A bowl, a spoon, and your hands—that’s it. No stand mixer or bread hook required.
• Crazy customizable: Top it with rosemary and sea salt like I do, or get creative with garlic, olives, or even cherry tomatoes.
• Perfect texture every time: Crispy crust, soft inside, with those signature dimples that hold all the good olive oil.

Honestly, it’s the easiest way to feel like a bread-baking pro without any of the stress.

Ingredients for No-Knead Focaccia Bread

Gather these simple ingredients – I promise you probably have most of them already. The magic happens when these basics come together:

• 500g all-purpose flour (not self-rising – we want control over our rise)
• 2 tsp salt (I use kosher salt for better flavor distribution)
• 1 tsp sugar (just enough to feed our hungry yeast)
• 1 packet (7g) active dry yeast (check that expiration date)
• 400ml warm water (100-110°F – think baby bottle warm, not hot)
• 3 tbsp olive oil (plus more for drizzling – the good stuff matters here)
• 1 tsp dried rosemary (or fresh if you’ve got it)
• 1/2 tsp sea salt flakes (for that perfect crunch on top)

See? Nothing fancy – just pantry staples waiting to transform into something amazing.

How to Make No-Knead Focaccia Bread

Okay, here’s where the magic happens. Don’t let the long rise time scare you – most of this is hands-off while the yeast works its magic. I’ll walk you through each step so you end up with that perfect golden, bubbly focaccia we’re dreaming of.

Preparing the Dough

First, grab your biggest mixing bowl – trust me, this dough expands. Whisk together the flour, salt, sugar and yeast. Make a well in the center and pour in the warm water and 2 tablespoons olive oil. Stir with a wooden spoon until just combined – no kneading needed. The dough will be shaggy and sticky (that’s perfect). Cover with a damp towel and let it rise at room temperature for 12-18 hours. I usually mix it before bed and bake it the next afternoon. You’ll know it’s ready when it’s bubbly and doubled in size.

Baking the No-Knead Focaccia

When your dough is beautifully puffed up, preheat your oven to 425°F (220°C). Pour 1 tablespoon olive oil into a 9×13 inch baking pan, coating the bottom. Now the fun part – gently scrape your dough into the pan (it’ll be loose and bubbly – that’s good). Let it relax for 30 minutes. Then, oil your fingers and press dimples all over the surface – push all the way down to the pan. This creates those signature focaccia pockets that’ll hold all our tasty toppings.

Adding Toppings

Drizzle the top generously with more olive oil (about 2 tablespoons) – don’t be shy. Sprinkle evenly with rosemary and sea salt flakes. My secret? I sometimes add a pinch of garlic powder to the oil for extra flavor. Want to mix it up? Try sliced olives, cherry tomatoes, or even caramelized onions. Bake for 20-25 minutes until deeply golden brown. That crispy bottom and bubbly top will have you swooning.

Tips for Perfect No-Knead Focaccia Bread

After making this recipe dozens of times (okay, maybe hundreds), I’ve picked up some tricks that guarantee focaccia success every time:

• Weigh your flour: My trusty kitchen scale is my secret weapon – cups can vary wildly, but grams don’t lie.
• Watch your rise time: In warmer months, your dough might be ready in 10 hours. In winter, give it the full 18.
• Oil those fingers: Wet hands prevent sticking when dimpling the dough – I keep a little bowl of olive oil nearby.
• Listen for the crunch: The bread’s done when it sounds hollow when tapped – but honestly, I just wait for that deep golden color.

Remember – even “imperfect” focaccia still tastes incredible. That’s the beauty of this recipe.

No-Knead Focaccia Bread Variations

Once you’ve mastered the basic recipe, the fun begins. My kitchen turns into a focaccia playground with these easy twists:

• Garlic-Herb: Mix minced garlic and Italian herbs into the dough, then top with Parmesan – it’s restaurant-worthy.
• Sun-Dried Tomato: Chop up those chewy tomatoes and scatter them with Kalamata olives for a Mediterranean vibe.
• Gluten-Free: Swap in a 1:1 gluten-free flour blend (add 1 tsp xanthan gum if it’s not included).
• Everything Bagel: Before baking, sprinkle with that addictive everything seasoning – instant crowd-pleaser.

Seriously, your imagination (and pantry) are the only limits here.

Serving Suggestions for No-Knead Focaccia Bread

Oh, where do I even start? This focaccia disappears fast at my house no matter how I serve it. My favorite is tearing warm pieces straight from the pan for dipping in herby olive oil or creamy hummus. It’s heaven with tomato soup on chilly days – the ultimate comfort combo. For summer meals, I’ll slice it thick for caprese-style sandwiches with fresh mozzarella and basil. Dinner parties? Cut into squares alongside charcuterie boards – guests always ask for the recipe.

Storing and Reheating No-Knead Focaccia Bread

Here’s the best part – this focaccia stays delicious for days. At room temperature, wrap it in a clean towel (never plastic – it’ll get soggy) and it’ll keep its crunch for about 2 days. For longer storage, slice and freeze in a ziplock bag for up to 3 months. When that craving hits, just pop frozen slices straight into a 350°F oven for 5-7 minutes – they’ll come out tasting freshly baked. My sneaky trick? Brush a tiny bit of olive oil on before reheating for that just-baked crispness.

No-Knead Focaccia Bread FAQs

Nutritional Information

Now, I’m no nutritionist, but here’s the scoop on what’s in each delicious slice of this focaccia (based on my ingredients – yours might vary slightly):

• Calories: About 180 per slice
• Carbs: 30g (it’s bread, after all)
• Fat: 5g (thank you, heart-healthy olive oil)
• Protein: 5g (who knew bread could pack protein?)

Remember, these are estimates – your exact numbers will depend on how generous you are with that olive oil drizzle (I’m always extra generous). But let’s be real – we’re not counting calories when warm focaccia’s involved.

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