April 5

No Knead Focaccia bread | Italian Flatbread

90  comments

Baking bread at home in today’s time is not for fun but for its necessity. I have always advocated baking at home and the reason is very simple. When you bake at home, you get complete control over the quality of ingredients and its portion.

Buying bread for the market is extremely effortless, and that is why most of the people still do that, compromising health aside.

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Buying bread for the market is extremely effortless, and that is why most of the people still do that, compromising health aside.

Eggless Focaccia Bread

But have you ever thought about a bread that needs no efforts, no complicated processes to follow, no muscle powder for kneading and all it needs is a few basic ingredients and a little bit of your time? I am sure this sounds more fun than buying bread. Isn’t it?

And this is what we are going to talk about today. So today we are going to bake No knead focaccia bread recipe. Focaccia is a popular Italian flatbread, which is also known as the cousin of Pizza. I also have a healthy whole-wheat pizza recipe that you might like to check.

There is something extra special about bringing warm homemade bread to the table. Even if you haven’t baked bread so far, you can still bake this no knead focaccia bread. The Whole Wheat lover can check my Whole Wheat Focaccia Bread recipe.

Texture-of-no-knead-focaccia

This focaccia recipe is a fuss-free recipe to go.  No kneading, No stretching. All it takes is a bit of your time.

The dough comes together quickly and then is left to rise for a couple of hours while you finish your other works. Cast iron pan is best for achieving a super-crispy crust, but any other baking tin will also work.

Drizzle it with extra-virgin olive oil and top with fresh herbs if you have, then bake until golden.

So let’s get started!

Quick Notes

Tin Size

Oven Temp

200 °C

Baking Time

20 min

MW Convection Temp

180 °C

Baking Time

20 min

Demold Instructions

Immediately

Cooling Time

10 min

PS: Use conversion table to switch recipe between grams and cups

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No Knead Focaccia Bread Recipe

In a small bowl add 1/2 tsp dry yeast and 1/2 tsp sugar. Now add 60 ml lukewarm water. Stir it and let it rest until yeast froths.

Expert Tip: For bread baking, yeast plays an important role so make sure your yeast is active.

Now in a kneading bowl take 250 gm all-purpose flour. Add 1/2 tsp salt and activated yeast solution to it. Using a spoon or a wooden spatula start mixing everything.

No-knead-focaccia-dough-before-proofing

Keep adding water in between to bind the dough. I have consumed around 120 ml of water to knead the dough.

At this stage add 1 tbsp olive oil. You can use melted butter as well but olive oil enhances the taste.

Now cover the prepared dough with cling wrap and let it rest on the kitchen counter for about 2 hrs.

No-knead-foaccia-dough-after-proofing

After 2 hrs, punch the dough and transfer it to a greased 8 inches round pan. Apply some olive oil on hands and gently press the dough to shape it.

Focaccia-before-proofing

Garnish the dough with your choice of vegetables. Here I am using Cherry Tomatoes and Olives. Again cover the dough and let it rest until it doubles in volume.

Focaccia-after-proofing

Meanwhile preheat the oven at 200 °C. Now bake the shaped bread in a preheated oven at 200 °C for 20 minutes.

After 20 minutes, take the focaccia bread out from the oven. Immediately demold it.

No-knead-focaccia-after-baking

Slice and serve the baked No knead focaccia bread with your choice of dip.

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Feedbacks

Let me know your experience with the recipe in the comment box below. I will try to respond back as much as possible.

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No-Knead-Focaccia-bread
4.89 from 9 votes
Prep Time: 5 minutes
Cook Time: 20 minutes
Passive Time: 2 hours 30 minutes
Course: Main Course
Cuisine: Italian
Keyword: eggless bread recipe, eggless focaccia bread, focaccia recipe, italian flatbread, no knead recipe
Servings: 6 people

Ingredients

  • 250 gm All-Purpose Flour
  • 1/2 tsp Salt
  • 1/2 tsp Sugar
  • 1/2 tsp Instant Yeast
  • 2 tbsp Olive Oil extra virgin
  • 180 ml Lukewarm Water
  • 1/4 cup Olives chopped
  • 1/4 cup Cherry tomatoes Sliced

Instructions

  • In a small bowl, add yeast, sugar and a portion of lukewarm water.
  • Stir it and let it rest until yeast froths.
  • In a kneading bowl, add flour, salt, and activated yeast solution.
  • Using a wooden spatula or spoon, mix everything.
  • Add the rest of the luke warmwater and olive oil.
  • Mix everything until it combines. It will look like a sticky dough.
  • Now cover the bowl with a clean kitchen towel or cling wrap and leave it on the counter for a minimum of 2 hr.
  • After 2hr, transfer the dough into a greased heavy bottom 8 inches round pan/tin.
  • Apply some olive oil on your hands and gently press the dough to spread it.
  • Top the shaped dough with sliced olives and tomatoes. Cover the tin with a towel or cling wrap.
  • Let it rest until it doubles in volume.
  • Meanwhile preheat the oven at 200 °C.
  • Baked the risen dough in preheated oven for 20 minutes.
  • Once naked, take the tin out and immediately demould the baked bread. Brush it with extra virgin olive oil to enhance the flavor.

Video

Notes

  1. This is a tried and tested recipe. In case you want to change any ingredient, then the final outcome will also change.
  2. Every oven behaves differently and you are the best judge for your oven. So baking time can vary depending upon your oven size and model.
  3. You can adjust the servings of this recipe in the “Recipe Card” and all the ingredients and their measurement will automatically adjust.
Tried this recipe? Share it with me on Instagram!Mention @bakewithsonia or tag #bakewithsonia

Tags

All-Purpose, Easy, Savoury, Snacks, Under 30 minutes, Vegetarian


Master the Art of Eggless Baking (without harmful chemicals and preservatives)

Eggless Gluten-Free Bread Course

Eggless Gluten-Free Bread Course

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  • Dear Sonia,
    I tried put the Foccasia bread with half of APF and half wheat flour, with your recipe, it turned out to be more than I had expected, my little one is very found of it. I tried to bake in the microwave convection, but dint give the desired Browning. I’m not sure if it’s got to do with my temperature setting. Kindly suggested.
    Thank you,
    Regards
    Anusuya

    • Hello Anusuya,
      Please check your oven manual to know the settings. Practically it is impossible for me to try and test each and every brand of oven available in the market.
      Happy Baking!

  • Hi , I made this bread & in no minutes it was all finished . I want to make it again but in more quantity. So pls tell what will be the measurements for 2 or 3 cups flour . Thanks

  • Thank you so much for sharing the recipe. You have explained it so well which gives me confidence to bake. Will definitely try it out. Thanks Sonia.

  • 5 stars
    Hello mam … you explained the recipe so well that it seems so easy to made.. will definetly try it..

  • Hi Sonia ,

    Could you please make the videos in English ? I am not a hindi speaking person and i don’t understand a word of it .

  • 5 stars
    Hello ma’am, this recipe doesnt require kneading of dought for 10 or more mins like we do incase of bread baking? We just havr to bind the dough and keep it for 1st proofing?

    • Everybody has a different recipe and must follow what they tell you about their recipe. For my recipe, yes you do not need 10 minutes of kneading.
      Thanks
      Sonia

  • Never even thought about such a bread that is such a bread. I liked it very much, you have learned to read your article and learned a lot, but once I made a cake like this, but it did not happen. Nice to read your article, Thank You so much Ma’am.

  • 5 stars
    Thanks a lot Sonia ji…i have baked this recipe 4 time…and each time…it is super delicious…

  • 5 stars
    Wow..recipe love it

    If there are any classes plz do let me know I will definitely join it eggless

  • Hi Sonia thanks for sharing recipe,the terms was easy to understand for the beginners I will surely try the recipe in coming days

  • 5 stars
    This is a super hit at our house. I keep baking it and the results are so consistent. I love following your recipes since they are tried and tested and they never fail. Thanks a ton for keeping us all healthy and happy

  • Ma’am,very nice recipe. But instead of yeast what can I use? Yeast is not available now due to current situation.

  • Hello Sonia mam thanks a lot for sharing well explained recipe and just because of your explanation it seems so easy to make I will surely try in coming few days

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