Easy No-Knead Focaccia Bread
This easy no-knead focaccia bread is an absolute crowd-pleaser! Soft and pillowy homemade dough, infused with oil, salt and simple toppings. Vegan or not, you will love this focaccia.
Servings Prep Time
12people 35minutes (+ overnight)
Cook Time Total Time
15minutes 50minutes (+ overnight (at least) for dough to ferment)
Servings Prep Time
12people 35minutes (+ overnight)
Cook Time Total Time
15minutes 50minutes (+ overnight (at least) for dough to ferment)
  • 6 1/2cups (965g) all purpose white wheat flour
  • 2tbsp (30g) sea salt, finely groundplus more for sprinkling
  • 1tsp (2g) active dry yeast
  • 3 1/2 cups (840 ml) warm water
  • 1tbsp (15 ml) agave(optional)
  • 1/4cup (60 ml) olive oilplus more for drizzle
  • 1small (70g) red onion, thinly sliced
  • 1/3 cup(100g) sun-dried tomatoes, chopped
  • 1/3 cup (50g) green olives, chopped
  • 2-3(10g) fresh rosemary sprigs
  1. In a large mixing bowl combine flour, salt and yeast. In a jug combine warm water and agave to dissolve. Then pour liquid over the flour mixture. Stir to combine until you have a sticky dough (the warm water will make the dough sticky and wet).
  2. In a clean mixing bowl add 1/4 cup olive oil, and transfer dough to this bowl. Roll the dough to coat in the olive oil. Cover the bowl tightly with wrap, and transfer to the fridge overnight, or for up to two days.* (You want to make sure the bowl is big enough for the dough to double in size).
  3. When you’re ready to bake remove dough from fridge. Line a baking tray with parchment paper and transfer dough onto tray. Push dough out with hands as best you can to cover tray entirely. Wait 30 mins to 1 hour for the dough to come to room temperature. It should soften and rise considerably. (Time is dependant on how warm your home is. In the winter it will take longer than summer).
  4. Preheat oven to 450F/230C. Pat focaccia dough again to ensure it is the same thickness throughout on the pan (should be about 1-inch thick). Then dimple the entire dough by pushing your fingers into the dough as if you’re playing the piano. (If you have long nails you can do this with your knuckles). Drizzle with more olive oil and sprinkle with more salt and pepper.
  5. Decorate focaccia with thinly sliced red onion, sun-dried tomatoes, olives and rosemary. Place in oven to bake for approx. 15 minutes, or until golden brown.
Recipe Notes

*When making the dough, I find two days wait time in the fridge is the best for a thick, light and bubbly dough. However, it will definitely work with one day (i.e. preparing the night before – 10-12 hours wait time).

The dough will rise a bit in the fridge so make sure that your bowl is big enough for it to double in size.

This focaccia freezes well. So if you’re feeding a smaller group, feel free to freeze half the focaccia after baking. Let cool entirely and then wrap tightly in tin foil. It will keep in fridge for up to two weeks. When ready to eat remove from fridge and let thaw entirely.

Nutrition information is a rough estimate. (Per serving, divided between 12 people).