No-Knead Focaccia (Easy One Bowl Recipe)

This easy, no-knead focaccia bread recipe doesn't require a mixer or any other special equipment, and it's made in just one bowl. It has a crispy, salty, golden brown crust, a soft and airy interior, and rich olive oil flavor. It's absolutely delicious on its own, paired with soups, salads, or as sandwich bread. This is a Crowded Kitchen family favorite and we know you'll love it, too!

My Dad's Signature Recipe!

My dad retired a few months ago, and he's been really into bread baking. He's been interested in homemade bread for a few years now, but now that he has lots more time on his hands, he's experimenting a lot more.

He (and my mom) developed this recipe on their own after testing for several months. It turned out absolutely perfect! Now he makes it all the time for friends and family (at pretty much every entertaining occasion) and it the entire pan gets devoured within minutes.

We wanted a nice, tall, fluffy focaccia, so he made this in a 9x9 pan instead of a 9x13. He also wanted to make sure it was no knead/one bowl because it's a super sticky dough and it's not particularly fun to handle. This method is so easy and really anyone can do it!

One additional change: he also added in one extra rise after dimpling the dough, which he finds really helps with the final height and airiness of the focaccia.

Even if you're a beginner bread baker, this recipe is for you. I've never met anyone that doesn't absolutely love it! (And if you're on a savory baking kick, these Cheddar and Chive Buttermilk Biscuits are always a hit, too.)

Key Ingredients Needed for Focaccia

• Yeast: We like to use instant yeast instead of active dry yeast. Instant yeast has finer granules, which absorb liquid instantly and can be mixed with dry ingredients right away versus blooming in liquid separately.
• Olive oil: This is definitely an occasion for good quality olive oil. The flavor really comes through! Right now, we're absolutely loving this extra virgin olive oil from Partanna and it's amazing in this focaccia.
• Flaky salt: Absolutely essential for topping the focaccia before it goes in the oven! This is the good stuff.
• Water: It's very important that the water is warm (not hot, but not cold!) when you make the dough. We keep it between 78-82˚F.
• Flour: Just regular all purpose flour will do the trick, but make sure to measure it correctly. It's important to spoon the flour into your measuring cup, then level it, versus packing it in. Even easier – just use a kitchen scale!

How to Bake Homemade Focaccia

1. Add the water to a large mixing bowl. Stir in the yeast and olive oil. Add half of the flour and stir with a wooden spoon or spatula until combined.
2. Add in the remaining flour, salt and sugar and stir until all of the flour is incorporated and the dough forms a loose ball in the middle of the bowl. The dough should be wet and sticky. 
3. Cover with a clean kitchen towel and rest for 60 minutes in a non-drafty area of your kitchen (ideally between 75-85 degrees). 

4. After 60 minutes, uncover the dough and use a silicone spatula or wooden spoon lightly coated with olive oil to scoop underneath the dough and fold sections up and into the center of the dough ball, turning the bowl as you go. Cover and return to your proofing area. 
5. Repeat this process every 20 minutes for 4 more times, for a total of 80 minutes. 

6. Pour 2 tablespoons of olive oil into a 9x9 inch baking dish. (We use a heavy-duty aluminum pan, which results in a crispier crust.) Use a pastry brush to spread it evenly over the bottom and into the corners/up the sides. 
7. Transfer the dough from the bowl into your baking pan. It will probably stick a little bit, so just gently coax it into the pan. Stretch and fold the dough on top of itself into thirds (like folding paper for an envelope), then rotate the dough 90 degrees and fold again into thirds. Flip the dough over so it's folded side down. Cover and return to your proofing area for 1 hour, until it doubles in size.

8. Gently spread the dough to the corners of the pan. Use one finger to press straight down on the dough to create deep dimples approximately 1.5 inches apart.  Be sure to press all of the way to the bottom of the pan. 
9. Pour the remaining 3 tablespoons of olive oil over the top of the dough, using a pastry brush to spread it evenly. Return the dough to your proofing area for 1 more hour.

10. Preheat your oven to 450˚F.
11. Before baking, sprinkle the dough with flaky salt. Bake for 21-23 minutes, until the crust is golden brown. Let the focaccia cool in the pan for about 10 minutes, then transfer to a cooling rack to cool completely before slicing. 

Top Tips from the CK Test Kitchen!

• Don't rush the process: This is a fairly simple recipe in terms of technique, but it does take time (about 5 hours). This is a great weekend project when you know you'll be home for a while and can check in on the dough.
• Temperature matters! It's important to use warm water while making the dough, and it's important to let the bread proof in a semi-warm place (we use the proofing option on our oven or a warming drawer). If you don't have a warm spot, please note that it may take longer to rise.
• Oil your spatula: This will prevent it from sticking to the dough when you turn it.
• Rotate the bread in the oven: To make sure it browns evenly on all sides, you can rotate the pan 90 degrees every 5 minutes or so while it's baking.
• Uses: You don't need any special occasion to enjoy this focaccia, but it does make for incredible sandwich bread! (The sandwich pictured below is made with pesto aioli, arugula, fresh mozzarella and prosciutto.) We also love to dip it in EVOO seasoned with salt, dried basil and oregano and red pepper flakes.

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We can't wait for you to bake this easy focaccia in your own home! If you do, be sure to let us know! Leave a comment with a star rating below. You can also snap a photo and tag @crowded_kitchen on Instagram. We can't wait to see what you're cooking!

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