Easy Focaccia in One Bowl– No Kneading Required

Name: Easy Focaccia (No Kneading)
Prep time: 30 min
Cook time: 20 min
Total time: 150 min
Ingredients: 2 cups lukewarm water (110℉, 43℃); 1 Tbsp granulated sugar; 1 Tbsp active dry yeast (or instant yeast, one 7g packet of yeast works too); 3½ cups bread flour (or high-protein all-purpose flour); 1 tsp salt; 4 Tbsp extra virgin olive oil (divided, I used Terra Delyssa olive oil); coarse salt for sprinkling (I used Fleur de Sel (French sea salt))

Easy Focaccia in One Bowl– No Kneading Required

If you’ve ever wanted to make focaccia at home but felt intimidated by all the kneading, mixers, and endless folding – this recipe is for you. My version requires just one bowl, and comes together with nothing more than a quick mix with a wooden spoon. In just a couple of hours, you’ll have golden, olive-oil-rich focaccia that tastes like it came straight from a bakery.

The best part is how simple and hands-off this recipe is. You stir the dough, let it rest, transfer it to a well-oiled baking dish, and let the oven do the rest. A quick sprinkle of coarse sea salt before baking gives the bread a beautiful, rustic finish. The result is light, fluffy, and full of flavor—perfect for dipping in olive oil, pairing with soups, or slicing for sandwiches. Once you try it, you’ll see why this has become my go-to focaccia recipe.

Before you start making focaccia Read this!

1. Choosing the Right Yeast

Fresh Yeast: Less common, but used in professional bakeries. Requires refrigeration and must be crumbled into the dough.
Active Dry Yeast: This is the most common type for homemade bread. It needs to be dissolved in warm water (bloomed) before using.
Instant Yeast (Rapid Rise): This yeast can be mixed directly with dry ingredients without blooming. It rises a little faster than active dry yeast.

2. Blooming the Yeast

For Active Dry Yeast: Always bloom it first to ensure it’s still alive and active.
- Dissolve 1 tablespoon of yeast in a cup of warm water or milk (100°F – 110°F / 38°C – 43°C) with a teaspoon of sugar.
- Let it sit for about 5-10 minutes until it becomes foamy.
Instant Yeast: No need to bloom; it can go straight into the dry ingredients.

3. Liquid Ingredients Temperature

Ideal Temperature: 100°F – 110°F (38°C – 43°C) for activating yeast.
Too Hot: Above 120°F (49°C) can kill the yeast, leading to no rise.
Too Cold: Below 95°F (35°C) will slow the yeast down, affecting the rise.

4. When to Add Salt?

Don’t add salt directly to the yeast mixture: Salt can inhibit yeast growth if added too early.
Mix it with the flour: Add salt to the flour before combining it with the yeast mixture to avoid direct contact with yeast.

5. Choosing the Best Flour

All-Purpose Flour: Works well for most focaccia recipes. It has a moderate protein content (around 10-12%) which gives bread a nice texture.
Bread Flour: Has higher protein (12-14%) and helps create a chewy, structured focaccia Great for rustic breads, pizza dough, and artisan loaves. I like to use King Arthur for most of my recipes.

6. How Much Flour to Add?

Add flour gradually: Flour can absorb water differently depending on humidity, brand, and type. Use just enough to form a dough that’s smooth, slightly sticky but not too liquid. For me 3 and a half cups were perfect.

Proofing and Baking tips

Proofing: once you mix the dough allow it to proof for 60 minutes directly in the mixing bowl, covered with a towel or plastic wrap. I like to use clean shower caps. Proof again after shaping for 30 minutes.
Avoid Drafts: Keep the dough away from vents and drafts to prevent deflation due to rapid temperature changes.
Baking Time: Baking times can vary depending on your oven, and altitude. Check the focaccia after 15 minutes of baking. Total baking time should be around 20-25 minutes. Please, use your own judgment when baking anything. Don’t rely blindly on the baking times provided in the recipe.

Equipment

Measuring spoons and cups are essential for any baking recipe. Use measuring pitchers for the liquid ingredients
A deep mixing bowl. You can use a bowl of any material here. I used a glass bowl
A wooden spoon or spatula for mixing the ingredients for the dough.
I used 9 x 13 inches baking dish for a tall and fluffy focaccia, but you can use a larger baking sheet if you prefer thin and crispy focaccia.
You also need oven mitts to protect your hands from the high temperatures.
Finally, you are going to need cooling racks to prevent the focaccia from getting a soggy bottom after baking.

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Serving and Storing Focaccia

A thick focaccia baked in a 9 x 13 inch pan usually makes 12 servings if you cut it into squares (about 3 x 3 inches each). For larger pieces (like sandwich halves), you’ll get around 8 servings. For appetizer-style squares or small bites, you can easily cut it into 15–20 pieces.

Fresh focaccia is best enjoyed warm, straight out of the oven, when the crust is golden and crisp and the inside is pillowy soft. Serve it as a side with soups, salads, or slice it horizontally to make delicious sandwiches. You can also cut it into strips and dip it in olive oil and balsamic vinegar for a simple appetizer.

Cool off the leftover focaccia on a wire rack. Then store leftovers in a bread box or other food safe fox at room temperature for 2-3 days. For longer storage, freeze individual slices and reheat them in the oven to bring back that fresh-baked texture.

Conclusion

This easy, no-knead focaccia proves that homemade bread doesn’t have to be complicated or time-consuming. With just one bowl and a few simple ingredients, you can create bakery-style bread right in your kitchen. I’d love to know how yours turns out—leave a comment below and let me know how you served it! If you try this recipe, don’t forget to share a photo and tag me on social media so I can see your focaccia creations.

Print Recipe

Easy Focaccia (No Kneading)

Prep Time30

Cook Time20

Proof and Rest Time1 40

Total Time2 30

Course: Bread

Keyword: Dairy free, flaky salt, olive oil

Servings: 8

Ingredients

2 cups lukewarm water 110℉, 43℃
1 Tbsp granulated sugar
1 Tbsp active dry yeast or instant yeast, one 7g packet of yeast works too
3½ cups bread flour or high-protein all-purpose flour
1 tsp salt
4 Tbsp extra virgin olive oil divided, I used Terra Delyssa olive oil
coarse salt for sprinkling I used Fleur de Sel (French sea salt)

Instructions

In a deep bowl add the lukewarm water (110℉), sugar and yeast.
If you use active dry yeast stir and wait for 5 minutes before adding the flour. If you use instant yeast you can add the flour right away.
Add two cups of flour and a teaspoon of salt to the mixing bowl.
Use a large wooden spoon or a spatula to mix all the ingredients in the bowl.
Gradually add another cup and a half of flour and continue mixing.
When you have a sticky dough that is hard to mix add 1 Tbsp of olive oil and stir again. If it is too hard to stir use your hands and carefully stretch and fold the dough until it absorbs all the flour and olive oil.
Then cover the bowl and place it in a warm place away from drafts. Proof for 1 hour.
In a baking dish (mine was 9 x 13 inches) add two tablespoons of olive oil. Use your fingers to spread the oil on the bottom and the sides of the baking dish.
If you want to be sure that the focaccia won't stick add parchment paper first, then the olive oil.
With the oily fingers transfer the sticky dough into the baking dish. Let it rest for 10 minutes.
Pour one tablespoon of olive oil on top of the dough and use your hands to spread it evenly on the top.
Press straight down on the dough with the tips of your fingers to create deep dimples. If necessary, gently stretch the dough as you dimple to allow the dough to fill the pan. Sprinkle the dough with flaky sea salt all over.
Place the pan with the dough on the top of the stove and begin to preheat the oven to 450℉ (230℃).
If you have convection function preheat to 450℉ with convection.
My oven takes about 20 minutes to preheat. Until then the focaccia dough is almost double in size on top of the warm stove. If your dough looks flat allow it some extra proof time (10 minutes).
Bake for about 20-25 minutes at 450℉ (with convection if available). Check at 15 minutes of baking.
Once the focaccia is golden brown and crispy on the outside remove it from the oven. Cool it off in the pan for 10 minutes. Run a knife or a spatula around the edges to help detach it from the sides. Then transfer the focaccia on a cooling rack.
Slice while still warm. Enjoy as it is or with your favorite cold cuts, dips, soups and toppings. You can also make a sandwich.
Store leftover focaccia for 2-3 days in a bread box or a paper bag at room temperature. You can warm it up for 2-3 min in a hot oven or toaster oven before serving.

Notes

Please note that even with all that oil in my baking dish my focaccia was slightly stuck. I was able to remove it whole without any tears, but next time I’ll add some parchment paper on the bottom to prevent sticking.

If you want to make a thinner focaccia for sandwiches use a larger baking dish.

You can add toppings like olives, cheeses, cherry tomatoes, and herbs before baking but the baking time might be slightly longer. Keep an eye on it and check it frequently after 20 minutes of baking.