No Knead Focaccia Recipe (with all purpose flour)

This homemade no knead focaccia is so simple and easy to make. The recipe is made with flour, salt, water, yeast and olive oil – a perfect baking project for any beginner with just a bowl and your hands.

If you are a beginner baker and want to try your hand at baking bread at home from scratch then look no further as this focaccia bread recipe will blow your mind. Apart from its simplicity the final product and overall texture is absolutely delicious. The top is crusty and crispy but the insides are fluffy, soft and tender making it such a perfect bread to bake that pairs with anything.

Normally a good focaccia recipe calls for bread flour for a high hydration dough which makes it very bubbly and crusty and delicious. The purpose of this recipe is to make it with all purpose flour so that we can make it more accessible and approachable for anyone who cannot get bread flour easily. I would recommend using unbleached all purposed flour though. There are a few dos and don’ts that you must keep in mind when baking focaccia at home and in this blog you will learn all the points. So let us get to it.

What makes focaccia bread different?

Focaccia is different from other breads in flavor, texture and over all appeal. It is consider as an “Italian flatbread or flatbread” but it is not like a naan flatbread. It is usually 1/2in to 1 inch in thickness but today they can be taller depending on its use. In all honesty focaccia is not flat at all, it is thick and fluffy enjoyed on its own or turned into a sandwich.

What are the main ingredients in focaccia?

The main ingredients in focaccia is yeast (in most cases it will be instant yeast however some recipes use fresh yeast or sourdough starter as well), water, salt, honey, olive oil and flour. Most basic recipes use all purpose flour (ideally un bleached as it gives the dough a better rise but many recipes also use bread flour. There are a few that also use a combination of both). While these are the main ingredients you will find add ons like herbs, flakey sea salt, spices etc.

What flour is the best for focaccia?

To achieve that perfect crispy crusty and fluffy interior you need a high hydration dough which would be best with bread flour. However this recipe focuses on all purpose as bread flour might not always be available and you can still make a delicious loaf for focaccia without any fancy equipment or ingredients.

Does focaccia need to be kneaded?

This depends on the recipe. If the recipe specifically states no knead then you shouldn’t have to knead it however some recipes call for stretching and folding which is not kneading but a simple way to incorporate air into the dough. There are some recipes that do require you to knead the dough by hand while others suggest a dough machine. Make sure to read the recipe and the method well before baking.

What is the point of no knead bread?

Simplicity and fuss free bread baking. The point of no knead is to avoid the process of kneading completely. We let the gluten develop with time and through stretch and folds.

What is the secret to great focaccia?

The secret to making the perfect focaccia at home everytime is to not rush it. Let the dough rest and rise serval times as suggested at room temperature to develop the yeast and gluten in the dough. This makes it bubbly, light and enhances the flavor as well. Some recipes suggest an over night fermentation which is also good.

What equipment do you need to make focaccia?

To make this recipe we need a large mixing bowl, you hands, rubber spatula, cling wrap, baking tray – I used a 9×13 inch tray. You will also need cling wrap to cover the dough.

How to make no knead focaccia?

In a large mixing bowl add the warm water, yeast, honey and 30g flour. Stir and and let it rise for 5-10 minutes or until doubled in size. Add the remaining flour, salt, olive oil and stir to combined. It will be sticky but cover and let it rest for 15 minutes. Stretch and fold the dough by gently lifting all four sides over the center and flipping the top to the bottom. Repeat this process 6-8 times every 15 minutes. Once done, cover and proof the dough for 1 and 1/2 hours at room temperature. Line a 9×13 baking tray with baking paper and add 1-2 tablespoons of olive oil at the bottom. Gently transfer the dough to the lined tray and cover, let it proof again for 1 and 1/2 hours or until doubled. Preheat the oven to 220 deg C. Gently spread the dough to the edges of the tin. Drizzle over more olive oil and dimple with your fingers. Add more sea salt flakes. Bake for 20-22 minutes on the lowest rack. Once done it should be golden, risen and if you knock the dough it should have a hollow sound. Transfer to a wire rack to cool before slicing and serving.

Looking for more bread recipes?

Trouble shooting:

Why is my focaccia not fluffy?

Not allowing the focaccia to brood long enough in the fridge or at room temperature will not create enough bubbles in the dough to rise when baking as the gluten would be be strong enough in the dough. Hence do not rush the resting time and stretching.

Why is my focaccia so crispy/hard/dense?

This can be for many reasons. It could be because of the amount of water in the dough is less. Which can also make it dry in texture once baked. Hence it is always better to weigh out the ingredients as needed.

How to make focaccia tastier?

Make sure to season the dough with salt and honey or else it will have no flavor. Some recipes use infused oils like garlic and rosemary. You can add olives, nuts, fresh herbs, onions etc.

How to make focaccia fluffy?

Make sure the yeast you are using has not expired. Also using cold refrigerated dough is one of the secrets to a very fluffy dough. Allowing it to rest in the fridge from 12-48 hours really developed the yeast and structure of the dough. There are many more suggestions such as adding ice cubes into the oven to create steam which makes it crunchy on the outside but soft and fluffy inside. Others suggest using only bread flour as well. However this recipe will give you a fluffy and crusty focaccia with a few simple steps.

How to you keep focaccia good?

The best way to store your focaccia is to wrap it with cling wrap, then place it in a zip lock bag or air tight container. It can keep well at room temperature (if there are no toppings) for a couple of days, alternatively you can store it in the fridge for 4 days. Focaccia is best eaten on the same day or next day in my opinion.

Can you make focaccia without bread flour? Which flour is best for focaccia?

Yes you can make focaccia with out bread flour. This recipe focuses on all purpose flour. I would suggest using this recipe with all purpose unbleached flour like Bobs Red Mill. In the overall sense it is always suggested to use bread flour to make focaccia but the purpose of this recipe is to show you that you can make a delicious focaccia without bread flour which is still fluffy and crispy.

Now that we have covered how to make this no knead focaccia recipe , you can have a look at the recipe video on my socials but let’s get to it.

If you try this recipe out, don’t forget to share it with me on instagram so I can see how it turned out. I’d love nothing more than to chat with you on your cooking/baking.

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