No-Knead Focaccia

Focaccia is a beloved Italian flatbread known for its airy texture, crisp edges, and rich flavor of olive oil and herbs. This easy no-knead focaccia recipe lets you enjoy all the deliciousness without the hassle of kneading or waiting hours for dough to rise. It’s perfect for beginner bakers or anyone in need of a quick, flavorful side.

Made with pantry staples like flour, yeast, water, and olive oil, and topped with juicy cherry tomatoes, chopped onion, and a touch of thyme or oregano, this focaccia comes together in under 90 minutes from start to finish. The dough requires minimal hands-on time — just mix, rest, fold, and bake!

What makes this version stand out is its balance of texture: golden crispy on the outside and pillowy soft on the inside. Serve it warm with soups, salads, pasta dishes, or cut into strips for dipping in hummus or olive oil. You can even slice it and stuff it with cheese and cold cuts for an impromptu sandwich.

This no-knead focaccia is proof that homemade bread doesn’t need to be complicated to be incredibly tasty. The gentle flavor of the dough combined with the richness of olive oil and the acidity of tomatoes makes it a crowd-pleaser for any gathering or family dinner.

Whether you’re baking it for a special occasion or just want to treat yourself to warm, fresh bread, this recipe delivers impressive results with minimal effort. Once you try it, you’ll want to make it again and again!

No-Knead Focaccia

Recipe by George Zolis

5.0 from 1 vote

Course: SnacksCuisine: ItalianDifficulty: Easy

Servings

8

servings

Prep time

20

minutes

Cooking time

30

minutes

Calories

320

kcal

Total time

50

minutes

Quick and easy no-knead focaccia topped with cherry tomatoes, onion, and herbs. Crispy on the outside, soft inside — the perfect side for any meal!

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Ingredients

Metric US

• For the Dough

• 600 g 21.2 oz Bread Flour (type 550)

• 500 ml 17 fl oz Water (lukewarm)

• 8 g 0.3 oz Dry Yeast

• 10 g 0.4 oz Salt

• 10 g 0.4 oz Sugar

• 20 g 0.7 oz Olive Oil

• For the Topping

• 100 g 3.5 oz Olive Oil

• 150 g 5.3 oz Cherry Tomatoes

• 1/2 1/2 Onion, chopped

• Salt, Pepper, Thyme (or oregano) to taste

How to make Focaccia

• In a bowl, add the flour, yeast, sugar, and salt, and mix briefly.
• Add the olive oil and water, then stir well.
• Cover the bowl with plastic wrap and let it rest for one hour to rise.
• Afterward, knead the dough from the outside toward the center, cover it again, and let it rest for another 30 minutes.
• Knead the dough slightly to deflate it.
• Grease a baking tray with olive oil and transfer the dough, spreading it with your hands.
• Drizzle with a little olive oil and press your fingers into the dough to create small dimples.
• Top with cherry tomatoes, salt, pepper, thyme (or oregano), onion, and optionally some fresh oregano, then drizzle with more olive oil.
• Preheat the oven to 220°C and bake for 10 minutes. Lower the temperature to 200°C and bake for another 20 minutes until golden.

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