Classic No Knead Focaccia

I still remember the first time I attempted baking bread. The flour dusted every corner of my kitchen, my dough resembled sticky glue, and the end result was… let’s just say it wasn’t edible. But everything changed when I discovered no-knead focaccia. It felt like bread baking had finally let me in on a delicious secret: you don’t need fancy tools or years of experience to create a fluffy, golden loaf that could rival your favorite bakery.

This easy sheet pan dinner idea is more than just bread—it’s your ticket to comfort, confidence, and creativity in the kitchen. Perfect for beginners, this Classic No Knead Focaccia of the bread world comes together with minimal effort, is adaptable, and even offers health perks thanks to olive oil and the absence of processed ingredients. Whether you’re making sandwiches, sopping up a pasta sauce, or just enjoying it warm from the oven, this quick and healthy meal companion is one you’ll keep baking over and over again.

Why This Recipe is Special

What sets this Classic No Knead Focaccia apart is its simplicity and adaptability. Unlike traditional bread recipes that require intricate kneading or fermentation knowledge, this method relies on time and technique—two things even a novice can manage. With just one bowl, no mixer, and a flexible rising schedule, it’s nearly impossible to mess up. The hands-on time is less than 20 minutes, yet the result is a bread with a crispy, golden crust and an airy, pillowy center.

Ingredients and Preparation

Flour
Bread flour is the star here, offering higher protein content for better gluten development and that characteristic chew. If you don’t have bread flour, all-purpose flour will still yield a soft loaf—just a little less structured.

Warm Water
Filtered warm water helps activate the yeast while avoiding chemicals like chlorine that could interfere with rising. Aim for 100–110°F.

Yeast
Instant yeast makes the process seamless. You can substitute active dry yeast, but it must be activated in warm water with a bit of sugar first.

Sugar
Just a little sugar is added to feed the yeast and help the bread rise. It also gives a touch of sweetness and improves browning.

Sea Salt
Opt for sea salt over table salt. Its coarser grains bring a clean, balanced flavor without overpowering the dough. Avoid fine salt unless adjusting the quantity.

Olive Oil
This isn’t just for flavor—it coats the dough, prevents sticking, and contributes to the iconic crispy crust. Go for extra virgin if you can.

Ingredient Swaps
No bread flour? Use a mix of all-purpose and whole wheat flour. Don’t like plain focaccia? Add rosemary, garlic, sun-dried tomatoes, or everything bagel seasoning on top before baking. You can even fold in cheese or olives for variation.

Step-by-Step Instructions

Step 1 In a large bowl, combine warm water, sugar, sea salt, olive oil, and instant yeast. Stir well to dissolve the yeast and sugar, then add the flour. Use a wooden spoon or Danish dough hook to mix until a shaggy, sticky dough forms.

Step 2 Cover the bowl with a tea towel and let the dough rest for 10 minutes to allow hydration to start. This pause replaces kneading and makes handling the dough easier.

Step 3 Perform your first stretch and fold: wet your hands, grab a section of dough, stretch it upward, and fold it over. Repeat at the 12, 3, 6, and 9 o’clock positions. Cover and rest again for 10 minutes.

Step 4 Repeat the stretch and fold process two more times, 10 minutes apart. Alternatively, try the “coil fold” technique—lifting the dough from underneath and letting it fold on itself using gravity.

Step 5 Coat the dough and bowl with olive oil. Cover with plastic wrap and refrigerate for 4–12 hours (preferred method) or let it rise at room temperature for 1 to 1.5 hours until doubled.

Step 6 Generously oil a 9×13″ baking pan and gently transfer the dough. Fold it over itself once to give structure, then let it rise uncovered at room temperature for another hour or until visibly puffed and springy.

Step 7 Preheat your oven to 450°F. Dimple the dough using oiled fingertips, then drizzle a final layer of olive oil and sprinkle sea salt on top. Bake for 22–25 minutes until golden and crispy.

Step 8 Let it cool on a wire rack for at least 10 minutes before slicing. This helps preserve the crumb texture and keeps the inside fluffy.

Beginner Tips and Notes

• Too Sticky? That’s normal. High hydration doughs like focaccia are wet and jiggly. Just oil your hands or bowl to manage it.
• Overproofed? If the dough deflates when you press it, it may have risen too long. Bake it anyway—it’ll still taste good.
• Cold Kitchen? Let the dough rise in your oven with the light on (but heat off) for a draft-free environment.
• No Mixer? That’s the beauty of it—you don’t need one. Just a sturdy spoon or your hands will do the job.

Serving Suggestions

Serve this Classic No Knead Focaccia warm with a drizzle of olive oil and balsamic vinegar. Pair it with soups like tomato basil or creamy mushroom for a comforting dinner. Use it for sandwiches (hello, grilled mozzarella with pesto!) or cut into strips for dipping in hummus or marinara.

For leftovers, wrap tightly in plastic and a clean towel. Store at room temperature for up to two days. Reheat in a toaster oven for that just-baked crisp. Avoid the fridge, which dries it out.

Conclusion

If you’ve ever doubted your ability to bake bread, let this Classic No Knead Focaccia prove you wrong. With its forgiving steps, rich flavor, and unmatched texture, it’s the perfect gateway to baking confidence. Try it out and drop your results in the comments—did you go classic or customize with your own twist? Either way, you’re now officially a bread baker.

FAQ About Classic No Knead Focaccia

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