Focaccia Bread - Simple No-Knead

The beauty of Focaccia lies in the dimples. Those little craters are designed to catch pools of olive oil and salt, making every bite a different texture. It’s the least amount of work for the most amount of flavor you can get from flour and water.

Quick Facts

⚡ Prep Time: 15 mins (+3 hours rising)

⚡ Cook Time: 20-25 mins

⚡ Serving: Makes one 9x13 inch loaf

Dietary Info

Vegetarian

Ingredients

The Dough

4 cups All-purpose flour (or Bread flour for more chew)

2 tsp Instant yeast

2 tsp Honey or Sugar (to feed the yeast)

2 tsp Kosher salt

2 cups Lukewarm water

The Topping

1/4 cup Extra Virgin Olive Oil (plus more for the pan)

To taste Flaky Sea Salt

Optional: Fresh Rosemary or Thyme

Chef's Note: Don't be afraid of the oil. Focaccia is essentially "fried" in the oven by the oil sitting at the bottom of the pan. This is what creates that iconic, crispy bottom crust that sounds like a cracker when you bite into it.

Directions

The Mix:

In a large bowl, whisk the flour, yeast, and salt.
Add the lukewarm water and honey. Stir with a spatula until a sticky, shaggy ball of dough forms. No kneading required!
Cover with a damp cloth and let it rise in a warm spot for 2 to 3 hours until doubled in size and bubbly.

The Transfer:

Pour 2–3 tablespoons of olive oil into a 9x13 inch baking pan.
Gently transfer the dough into the pan. Do not force it to the edges yet. Let it rest, uncovered, for another 30 minutes; it will naturally spread out as it relaxes.

The Dimpling:

Preheat your oven to 425°F (220°C).
Drizzle more olive oil over the top of the dough. Oil your fingers and press them straight down into the dough to create deep dimples all over the surface.
Sprinkle generously with flaky sea salt and herbs.

The Bake:

Bake for 20–25 minutes until the top is golden-brown and the bottom is crisp.
Let it cool in the pan for 5 minutes, then move to a wire rack so the bottom doesn't get soggy.

In a large bowl, whisk the flour, yeast, and salt.

Add the lukewarm water and honey. Stir with a spatula until a sticky, shaggy ball of dough forms. No kneading required!

Cover with a damp cloth and let it rise in a warm spot for 2 to 3 hours until doubled in size and bubbly.

Pour 2–3 tablespoons of olive oil into a 9x13 inch baking pan.

Gently transfer the dough into the pan. Do not force it to the edges yet. Let it rest, uncovered, for another 30 minutes; it will naturally spread out as it relaxes.

Preheat your oven to 425°F (220°C).

Drizzle more olive oil over the top of the dough. Oil your fingers and press them straight down into the dough to create deep dimples all over the surface.

Sprinkle generously with flaky sea salt and herbs.

Bake for 20–25 minutes until the top is golden-brown and the bottom is crisp.

Let it cool in the pan for 5 minutes, then move to a wire rack so the bottom doesn't get soggy.

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Serving & Pairing

🍽️ This bread is a social centerpiece designed for sharing. While it’s world-class when dipped simply into a bowl of olive oil and balsamic, it truly finds its home on the Wasipes table when served warm alongside our Garlic Butter Spread - Oven Roasted. Because of its sturdy structure, it also serves as a fantastic alternative base for the Mozzarella Bruschetta with Lemon & Garlic, offering a thicker, pillowy contrast to the juicy tomato topping.