There’s nothing quite like an airy, aromatic focaccia — especially one that doesn’t require any special ingredients, tools, or techniques. This no-knead version delivers all the golden, olive oil–rich flavour and pillowy texture you expect, with a method that’s simple enough for any home baker.

Baking bread can feel intimidating, even for confident cooks, but this recipe removes the usual barriers. With just a handful of pantry staples and an easy stretch-and-fold technique, the dough comes together effortlessly — no kneading, no stand mixer and no stress.

And while focaccia has become a social media darling (often baked in beautiful, heavy cookware), you don’t need anything fancy here. A standard 9″ x 13″ baking pan works perfectly, making this recipe as accessible as it is delicious.

The result is a crisp, golden exterior with a soft, airy interior — ideal for serving alongside soups and salads, slicing for sandwiches, or simply enjoying warm with a drizzle of olive oil. Whether you’re baking for a casual dinner, a weekend project, or entertaining guests, this focaccia is a reliable, crowd-pleasing staple.

A tray with homemade focaccia sliced into squares

Easy No-Knead Focaccia

Soo Kim

A simple no-knead focaccia made with pantry staples and an easy stretch-and-fold method. Produces a golden, airy, and aromatic bread with minimal effort.

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Equipment

9" x 13" baking pan

Ingredients

2¼ cups bread flour
2¼ cups all-purpose flour
3½ tsp kosher salt
2¼ tsp instant yeast
2 tsp granulated sugar
2 cups + 2 tbsp lukewarm water
8 tbsp extra-virgin olive oil divided
1 tbsp unsalted butter for pan
3 sprigs rosemary
1 tsp flaky sea salt optional

Instructions

In large bowl, whisk together bread flour, all-purpose flour, salt, yeast and sugar. Drizzle in water and 3 tbsp of the olive oil, mixing with a wooden spoon until a shaggy dough forms and no dry streaks remain. The dough will be very wet and sticky; this will yield a fluffy focaccia. Cover bowl with a kitchen towel and let stand 5 minutes.
Using wet hands, perform a set of stretch and folds. Gather up edge of dough, lift it and fold it over on itself and then rotate bowl 90 degrees; repeat three more times.
Drizzle dough with 2 tbsp oil, flip and cover. Refrigerate for at least 8 hours or up to 1 day, or let rise at room temperature until doubled in size, 3 to 4 hours.
Spread butter on bottom of 13 x 9-in baking pan to prevent sticking, then drizzle in remaining 3 tbsp olive oil. Transfer dough to prepared pan, spreading slightly.
Let rise, uncovered, in a warm area until doubled in size and jiggly, 1½ to 3 hours (depending on room temperature).
Preheat oven to 450°F 30 minutes before the end of the second rise. Drizzle remaining 2 tbsp olive oil over dough; using oiled fingertips, dimple the dough all over, pressing down to touch bottom of pan. Press in rosemary leaves or choice of topping and sprinkle with flaky sea salt (if using).
Bake until golden brown and edges pull away from pan, 25 to 30 minutes. Let cool in pan for 5 minutes before transferring to rack.
Let cool slightly before slicing with a bread knife.

Notes

Tip: Focaccia is best enjoyed the day it’s made or cut into pieces and frozen in a container and then reheated on a baking sheet in a 300°F oven.

Keyword easy bread recipe, easy focaccia recipe, focaccia, rosemary focaccia

Tips from ELLE Gourmet Editors

How to pronounce focaccia in English: fuh·kaa·chuh
What is focaccia? A type of Italian flatbread made with flour, yeast, salt and olive oil. In our recipe, we added a touch of sugar.
What to eat with focaccia bread? Anything! You can use it as a base for pizza, or slice it in half through the centre for a focaccia sandwich, or slice it into lengths and toast it.
How long does focaccia stay fresh? Focaccia bread should be eaten the same day its made. To keep it fresh longer, cut it into pieces and freeze. Reheat on a baking sheet in a 300°F oven.