Easy Homemade Focaccia (No-Knead)

Photo taken by Alana Roolaart


Ah, bread. For me, it walks a fine line between true love and a stomach ache. But for focaccia, I’ll make the exception. Here is my pride and joy, aka my Homemade Focaccia Recipe.


Easy Focaccia Recipe



1 ¾ cup of warm water
1 tbsp (or one packet) active dry yeast
1 tbsp olive oil + more for cooking
1 tsp salt
1 tsp sugar
3 ½ cup strong bread flour (I use King Arthur Flour.)
Toppings of choice. Shown in the photo: Halved cherry tomatoes, thinly sliced red onion, and vegan parmesan cheese.



Combine warm water and yeast. Let sit for 10 minutes.


Stir in olive oil, salt, and sugar. Add bread flour. Stir with a spoon until a ball of dough forms. If it gets too difficult to stir, use your hands to mix. Drizzle the dough ball with olive oil in the bowl. Cover and let sit in the fridge overnight (8-10 hours).


After it has risen in the fridge, take the dough out of the fridge and place it into a 13 in. x 9 in. baking dish. Let rest for 1-2 hours at room temperature.


Preheat the oven to 420 degrees Fahrenheit. Dimple the dough and add your toppings. Bake for 35-40 minutes.

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