No Knead Focaccia Recipe

I really believe a great loaf of bread shouldn’t require complicated techniques or hours of kneading. This easy no knead focaccia recipe delivers exactly that: a beautifully airy crumb inside a golden, crispy crust. The unique spicy honey drizzle takes it over the top, making this one of my favorite easy dinner ideas. We leverage a hands-off, overnight cold proof for maximum flavor with minimum effort, perfect for home cooks who want bakery-quality bread without the fuss. The hands-on time is less than 15 minutes total, making it incredibly easy to fit into a busy schedule, and this specific no knead focaccia recipe elevates the simple foundation with a gourmet spicy honey and Calabrian chili infusion for a show-stopping side dish.

Ingredients

• 500 g (4 cups) strong bread flour
  Bread flour (with high protein content) is essential for developing the structure needed for a chewy focaccia without kneading. Measure by weight for the most accurate results; 500g provides consistency. All-purpose flour will result in a denser, less airy crumb.
• 400 ml (1 2/3 cups) warm water, about 40°C (105°F)
  The temperature is critical for activating the yeast without killing it. Use a thermometer to ensure accuracy; avoid temperatures above 115°F (46°C). The high water content creates the wet, shaggy dough that becomes airy during proofing.
• 10 g (2 teaspoons) fine sea salt
  Salt provides crucial flavor and helps regulate yeast activity and gluten development. Do not omit or reduce significantly, as the final bread will taste flat. Use fine granules for easy incorporation into the wet dough.
• 2 g (3/4 teaspoon) instant dry yeast
  Instant yeast can be mixed directly with the flour and does not need to be bloomed in water first. Ensure your yeast is fresh by checking the expiration date; old yeast will not rise properly. This small amount allows for a slow, overnight proof that develops flavor in the no knead focaccia dough.
• 60 ml (1/4 cup) extra virgin olive oil
  Used generously for both pan preparation, dough hydration, and the final dimpling and drizzle. The oil creates the signature crispy bottom crust and prevents sticking. Use a good quality, flavorful extra virgin olive oil for best results.
• 30 g (2 tablespoons) Calabrian chili paste
  The main source of heat and flavor for the chili oil mixture. Calabrian chili paste provides a fruity, robust heat; look for high-quality varieties. Ensure the paste does not contain alcohol in its ingredients, as this can affect the yeast activity. (Swap note: If you don’t have this, use a few tablespoons of a high quality hot sauce or chili crisp, adjusting to your spice level.)
• 60 g (1/4 cup) honey
  Used to create the sweet element of the hot honey drizzle, balancing the heat. Any liquid honey works well; local honey adds a nice touch. (Swap note: For a vegan option, you can substitute maple syrup.)
• 5 g (1 teaspoon) red pepper flakes
  Adds additional heat to both the chili oil mixture and the hot honey drizzle. Adjust the amount based on your family’s preferred level of spiciness. Provides a beautiful visual contrast on the finished loaf.
• Fresh oregano or basil leaves
  An optional, but highly recommended, fresh garnish for serving. The green color adds visual appeal against the golden crust. Fresh herbs provide a clean, aromatic finish to cut through the richness of this no knead focaccia recipe.

Instructions

1. Mix the Dough (Day 1): In a large bowl, combine the bread flour, warm water, fine sea salt, and instant dry yeast. Mix thoroughly with a spatula or your hands until a shaggy, cohesive dough forms; do not knead. Cover the bowl tightly with plastic wrap or a damp tea towel and let it rest at room temperature for 1-2 hours, then transfer to the refrigerator for at least 12 hours or up to 24 hours. The long, cold proof is key to developing the complex flavor in this no knead focaccia recipe.
2. Prepare the Pan and Dough (Day 2): Generously grease a 9×13 inch baking pan (23×33 cm) or a 10 inch (25 cm) round cast iron pan with extra virgin olive oil. Pour the chilled dough into the prepared pan, then drizzle 1 tablespoon (15 ml) of olive oil over the top. Gently stretch the dough to fill the pan, being careful not to deflate it; let it rest for 10 minutes if it resists stretching. If the dough is particularly stubborn and springs back repeatedly, allow it an extra 15 minutes of rest time before trying to stretch again.
3. Proof the Dough: Cover the pan loosely with plastic wrap or a clean tea towel. Let the dough proof at room temperature for 2-4 hours, or until it has noticeably increased in size and is bubbly throughout. This final proof develops the signature air pockets and light texture for a truly amazing no knead focaccia.
4. Preheat and Dimple: Preheat your oven to 425°F (220°C). While preheating, prepare the chili oil by combining 2 tablespoons (30 ml) of extra virgin olive oil with the 2 tablespoons (30g) of Calabrian chili paste. Remove the plastic wrap from the proofed dough, drizzle the chili oil mixture evenly over the surface, and use your fingertips to gently dimple the dough all over. Ensure the chili oil pools into the characteristic indentations.
5. Bake and Glaze: Bake the focaccia for 20-30 minutes, or until deeply golden brown on top and cooked through. The internal temperature should reach 200°F (93°C) for perfect doneness. While the focaccia bakes, prepare the hot honey drizzle by warming the honey and red pepper flakes in a small saucepan over low heat until runny.
6. Finish and Serve: Immediately upon removing the hot focaccia from the oven, generously drizzle about half of the warm hot honey over the entire surface. Let it cool in the pan for 10-15 minutes before carefully transferring it to a wire rack to cool completely. Slice into rustic pieces and drizzle with the remaining hot honey and fresh herbs just before serving. I have found this spicy honey no knead focaccia recipe works perfectly alongside roasted chicken or a simple salad for an easy family meal.

Make-Ahead Tips and Meal Prep

The unique flavor of this no knead focaccia recipe comes from the overnight cold fermentation. This hands-off process is essential for developing the deep, complex flavors and airy texture. For maximum convenience, you can prepare the dough up to 24 hours in advance, giving you plenty of flexibility for when you want to bake.

• Leftover focaccia can be stored in an airtight container at room temperature for up to 2 days.
• For longer storage, freeze slices by wrapping them tightly in plastic wrap and then foil.
• Reheat frozen slices from frozen in a 350°F oven for about 10-15 minutes, or until warmed through.
• This makes it a perfect meal prep recipe for quick, healthy eating throughout the week.

Serving Suggestions and Pairings

This spicy-sweet bread is incredibly versatile for family dinners and gatherings. Serve it as a side to a rich soup or a light salad to cut through the heat. The complex flavor profile makes it a fantastic addition to a charcuterie board alongside soft cheeses like goat cheese or brie. You can also use this no knead focaccia recipe as sandwich bread for a gourmet twist on grilled cheese or a turkey panini.

FAQs

Q: Why is my focaccia dense and not bubbly?

The most common reason for a dense focaccia when using this no knead focaccia recipe is underproofing or using old yeast. Make sure your yeast is fresh and let the dough rise at room temperature until it is visibly bubbly and jiggly (2-4 hours). Also, ensure you are using strong bread flour for the best results; all-purpose flour will result in a denser crumb.

Q: Can I shorten the overnight proofing time?

Yes, you can do a shorter proof (around 4-6 hours) at room temperature if you increase the yeast slightly to 1 teaspoon (3g). However, the long, cold proof is key to developing a deep, complex flavor profile. I highly recommend sticking to the overnight method for the best flavor in this no knead focaccia recipe.

Q: What if I don’t have Calabrian chili paste for this no knead focaccia recipe?

You can substitute another quality chili paste or even a pinch of cayenne pepper mixed into the olive oil. However, Calabrian chilies have a unique fruity flavor that is difficult to replicate exactly. Look for them in the specialty foods aisle of most grocery stores.

Q: Can I make this a non-spicy focaccia recipe?

Absolutely. Simply omit the Calabrian chili paste and red pepper flakes from the recipe. Drizzle the finished focaccia with plain honey or just extra olive oil and fresh herbs before baking for a delicious, family-friendly variation.

Q: How do I store leftovers?

Store in an airtight container at room temperature for up to two days. Reheat briefly in the oven or air fryer to restore crispiness. Freezing slices is a great option for longer storage, ensuring you always have a piece ready for a quick snack or meal.

Q: Why did the dough stick to the pan?

You must generously coat the pan with extra virgin olive oil before adding the dough. I always make sure to use a full tablespoon or two to create a non-stick surface and the desirable crispy bottom crust. This step prevents sticking, ensures easy removal, and adds a rich flavor to the final no knead focaccia recipe.

Conclusion

This easy no knead focaccia recipe proves that you don’t need to be a baker or spend all day kneading dough to create delicious, restaurant-quality bread for your family. Save this recipe on Pinterest for your next family dinner and share this simple technique with friends.

no knead focaccia recipe

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• Author: Samantha Hayes
• Total Time: 40 minutes
• Yield: 10 servings 1x
• Diet: General

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Description

An easy no-knead focaccia recipe featuring an overnight cold proof for maximum flavor and a beautifully airy crumb. It is finished with a unique spicy honey drizzle and fresh herbs for a gourmet twist.

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Ingredients

Scale 1x2x3x

• 4 cups (500g) bread flour
• 1 2/3 cups (400ml) warm water
• 2 teaspoons (10g) fine sea salt
• 3/4 teaspoon (2g) instant dry yeast
• 1/4 cup (60ml) extra virgin olive oil
• 2 tablespoons (30g) Calabrian chili paste
• 1/4 cup (60g) honey
• 1 teaspoon (5g) red pepper flakes
• Fresh oregano or basil leaves, for garnish

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Instructions

1. Combine Dough Ingredients: In a large bowl, mix the flour, warm water, salt, and yeast until a shaggy dough forms. Do not knead. Cover and rest for 1-2 hours at room temperature, then cold proof in the refrigerator for at least 12 hours.
2. Prepare Pan and Stretch Dough: Generously grease a 9×13 inch baking pan with olive oil. Pour the chilled dough into the pan and drizzle with 1 tablespoon of olive oil. Gently stretch the dough to fill the pan, resting for 10-15 minutes if it resists.
3. Second Proofing: Cover the pan loosely and let the dough rise at room temperature for 2-4 hours, or until visibly larger and bubbly.
4. Dimple and Add Chili Oil: Preheat oven to 425°F (220°C). Combine 2 tablespoons of olive oil with the Calabrian chili paste. Remove the covering, drizzle the chili oil mixture over the dough, and use fingertips to gently dimple the surface.
5. Bake and Prepare Hot Honey Glaze: Bake for 20-30 minutes, or until deeply golden brown. While baking, warm the honey and red pepper flakes in a small saucepan over low heat until runny.
6. Glaze and Serve: Immediately drizzle about half of the warm hot honey over the hot focaccia. Let cool for 10-15 minutes before transferring to a wire rack. Serve sliced with the remaining hot honey and fresh herbs.

Notes

The cold proofing stage is essential for developing the deep flavor and texture of this no-knead focaccia. For a non-spicy version, simply omit the Calabrian chili paste and red pepper flakes.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Bread
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 slice
• Calories: 250 kcal
• Sugar: 5 g
• Sodium: 400 mg
• Fat: 6 g
• Saturated Fat: 1 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 2 g
• Protein: 5 g
• Cholesterol: 0 mg