No Knead Focaccia Recipe
No Knead Focaccia Recipe
This no knead focaccia recipe is inspired by Jim Lahey’s iconic No-Knead Bread, but adapted into a fluffy, crispy, irresistible focaccia that requires almost no effort. The overnight fermentation does all the work, creating a bubbly, flavorful dough with very little hands-on time. Add garlic confit, herbs, flaky salt, or any toppings you love — it’s simple, versatile, and wildly delicious.
Jim Lahey’s No Knead Bread recipe is found in his cookbook My Bread (affiliate link)
Why You’ll Love It
Zero kneading — the long rise builds all the gluten you need.
Ultra crispy edges with a soft, airy interior.
Foolproof even for beginner bakers.
Totally customizable with toppings.
Meal-prep friendly — dough rests 18–24 hours.
Pairs with soups, pastas, appetizers, or stands alone as a snack.
Ingredients You’ll Need
Bread flour or all-purpose flour
Salt
Instant or active dry yeast
Water
Honey
Olive oil
Optional: garlic confit, herbs, flaky sea salt, tomatoes, olives, onions
Garlic Confit (optional):
Garlic, thyme, olive oil
How to Make It
Mix the flour, salt, honey, yeast, and water until you have a wet, sticky dough, then cover and let rise 18–24 hours until doubled and bubbly. Transfer the dough into a greased 9x13 pan, gently stretch it toward the edges, cover, and let rise again until puffy and fully spread. Preheat the oven to 400°F, drizzle olive oil over the dough, dimple it with your fingertips, add any toppings, and sprinkle with flaky salt. Bake 30–45 minutes until deeply golden, then cool slightly before slicing.
Tips for Success
The dough must be very sticky — that’s what makes it airy.
A long, warm rise (18–24 hours) gives the best bubbles and texture.
Oil your hands before handling the dough so nothing sticks.
Let the second rise fully fill the pan — don’t rush it.
Use high-quality olive oil for flavor and crisp edges.
Add toppings before baking so they nestle into the dough.
For ultra-crispy focaccia, bake on the lower third of the oven.
Frequently Asked Questions
Do I have to use bread flour?
No — all-purpose works great. Bread flour just gives a slightly chewier texture.
Can I shorten the rise time?
You can reduce to 8–12 hours, but the texture won’t be as complex or airy.
What if the dough is too dry?
Add 1–2 tablespoons of water until it’s sticky. Humidity affects dough hydration.
Can I refrigerate the dough?
Yes — refrigerate for up to 48 hours for even better flavor.
How do I store leftover focaccia?
Store at room temperature for 1–2 days or freeze slices up to 3 months. Reheat in a hot oven to re-crisp.
Can I make it gluten-free?
Use a high-quality 1:1 gluten-free baking flour, though texture will differ.
What to Serve With
Tomato soup
Italian chopped salad
Creamy pastas
Burrata & tomatoes
Charcuterie boards
Dips like whipped ricotta or hummus
More Recipes You’ll Love
No Knead Focaccia Recipe
Ingredients
3 cups bread flour, all-purpose is fine too, plus more to work with
1/4 teaspoon instant or activated yeast
2 teaspoons salt
1 1/3 cup water (I used 1 1/2 cups)
1 tablespoon honey
Sea salt for topping
Garlic Confit
1 head garlic, peeled and trimmed
3 sprigs thyme
1/2-3/4 cup of olive oil (however much olive oil it takes to cover garlic cloves)
Instructions
In a large bowl, stir together the flour, salt, and yeast. Add water and mix together with a wooden spoon until the dough is wet and sticky. Make sure that it’s sticky to the touch, you’ll have to keep mixing to get this texture- you can add another tablespoon or two to get this consistency if you can’t get it with 1 1/3 cups.
Cover bowl with some plastic wrap and/or a tea towel and set in a warmer draft-free area for 18-24 hours until the dough is doubled in size and the surface is dotted with bubbles.
When the dough is done proofing, grease a 9 x 13 pan or line with parchment paper. Oil your hands a little bit and transfer the dough into the greased pan and lightly press out the dough to create a rectangle. The dough won’t go all of the way to the sides at first, cover again with plastic wrap and let it rise again until it’s fully touching all of the sides and has doubled in size. This can take another 2-4 hours depending on the temperature of your house.
About a half hour before the second rise is complete, preheat the oven to 400°F with a rack in the center.
When the dough is finished rising, remove the wrap/towel and drizzle with 1/4 cup of olive oil over the dough. Gently press your fingertips into the dough to create dimples, and add your desired toppings and sprinkle with maldon salt.
Place the focaccia in the oven and bake for 30-45 minutes until the top is golden brown. When removing from the oven, transfer the pan to a rack to cool for a couple of minutes before you slice. Then enjoy warm or at room temperature!
Garlic Confit
Preheat oven to 250°
In a small 8-12 oz oven-proof container, add your garlic cloves and thyme. Cover in olive oil and bake with a lid for 1-1.5 hours until the garlic cloves are tender and golden. Let cool and then use immediately or store in an airtight container for up to two weeks in the refrigerator.
