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Focaccia bread is a delightful Italian flatbread that has captured hearts and taste buds worldwide. Its origins can be traced back to ancient Roman times, where it was known as "panis focacius," meaning "hearth bread." Traditionally, focaccia is characterized by its soft, airy texture, slight crispiness on the outside, and rich, flavorful profile that makes it a versatile accompaniment to various meals. Whether served alongside a bowl of pasta, used as a sandwich base, or enjoyed on its own, focaccia bread is a beloved staple in many kitchens.

No-Knead Focaccia Bread – Fluffy & Flavorful!

Discover the delightful world of fluffy herb-infused no-knead focaccia bread, an Italian favorite that's easy to make at home. This guide walks you through the simple process of creating this airy flatbread, highlighting the importance of high-quality ingredients like all-purpose flour, sea salt, and fresh herbs. Perfect as a side dish or base for sandwiches, this focaccia is adaptable with various toppings to suit any meal. Enjoy the flavorful, aromatic experience of homemade bread that impresses with every bite.
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Ingredients
  

3 cups all-purpose flour

2 tsp sea salt

1 tsp instant yeast

1 ½ cups warm water (100°F/38°C)

¼ cup olive oil, plus extra for drizzling

Fresh herbs (rosemary, thyme, or oregano), finely chopped

Sea salt flakes for topping

Cherry tomatoes and olives (optional, for toppings)

Instructions
 

Mix the Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, sea salt, and instant yeast.

    Incorporate the Wet Ingredients: Gradually add the warm water to the dry mixture and stir with a wooden spoon or spatula until all the flour is incorporated. The dough will be wet and sticky – that’s okay!

      First Rise: Cover the bowl with plastic wrap or a damp kitchen towel. Leave the dough to rise at room temperature for 12-18 hours (overnight is great!). It should double in size and have bubbles on the surface.

        Prepare the Pan: Drizzle a generous amount of olive oil on the bottom of a 9x13 inch baking dish or a rimmed sheet pan, ensuring it coats the base well.

          Shape the Dough: After the dough has risen, use a spatula to gently release it from the bowl. Pour it into the oiled pan and gradually stretch it with your fingers to fill the pan. Don’t worry about making it perfect!

            Add Flavor: Drizzle more olive oil over the top of the dough. Sprinkle the chopped herbs and sea salt flakes generously over the surface. If using, place cherry tomatoes and olives on top.

              Second Rise: Cover the pan with a towel and let it rest for about 30-60 minutes. During this time, preheat your oven to 425°F (220°C).

                Dimple the Dough: After the second rise, use your fingers to make deep dimples all over the dough. The olive oil and herbs will seep into these pockets, adding flavor.

                  Bake the Focaccia: Place the pan in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the edges are crisp.

                    Cool and Serve: Once baked, remove from the oven and let it cool in the pan for about 10 minutes. Transfer to a wire rack to cool completely before slicing. Enjoy warm or at room temperature!

                      Prep Time: 15 minutes | Total Time: 12-18 hours (including rising) | Servings: 12 slices