Quick & Easy Focaccia Bread (No-Knead + Same-Day Recipe!)
Quick & Fuccacia is simple, no-knead focaccia-style bread using bread flour, yeast, warm water and olive oil. Stir, leave it to rise, dimple with oil, sprinkle with flaky salt and then bake until golden and airy.
This is the kind of bread you bake when you want something bakery-style without a mixer, long kneading or complex instructions.
It begins as a sticky, basic mixture and becomes bubbly and elastic as it rises. That crisp, golden top, with its soft, airy center, comes from not only a generous drizzle of olive oil but also the final dimple pattern.
Table of contents
Why You’ll Love This Recipe
- Rubbery dough be gone (just stir and wait)
- Light and airy with some crunch around the edges
- Very few ingredients that you most likely already have in your home
- Great for dipping, sandwiches or soups
- Awesome same-day bread if you want fresh homemade
Ingredients
Candy base
Dough
- 2 cups (300 g) bread flour
- 1 1/8 tsp instant yeast
- 3/4 tsp (4.5 g) cooking salt
- 1 cup + 2 tbsp (280 ml / 280 g) very warm water
Finish
Baking/Topping
- 1 1/2 tablespoons extra virgin olive oil
- 1/4 tsp (heaped) sea salt flakes
Ingredient Notes & Substitutions
- Bread flour: Makes for a chewier and airier crumb. You can also use all-purpose flour if that’s all you have, but the bread will be slightly softer and less chewy.
- Instant yeast: Fastest acting and may be used directly with flour. If using active dry yeast, dissolve the yeast in warm water first and wait until foamy before incorporating.
- Very warm water: Warm water enables the dough to rise fast. If the water is too hot, it will kill the yeast — warm (not boiling) is your goal.
- Olive oil: For best flavor, use extra virgin. You can swap in regular olive oil if you like.
How to Make Quick & Fuccacia
- Mix the dry ingredients. In a large mixing bowl, whisk together the bread flour, instant yeast and salt.
- Add warm water. Add the very warm water and mix with the spatula until there is no more dry flour in your bowl. Your dough will be sticky and a little rough looking.
- First rise. Cover the bowl tightly (plastic wrap is good) and allow the dough to rise until puffy with bubbles.
- Prep the baking dish. Line a rimmed baking sheet with parchment. Drizzle a bit of olive oil over the parchment.
- Transfer the dough. Scrape the dough into the lined dish (it will be very sticky). Use a spatula to spread it out evenly.
- Second rest. Cover and let it sit again so it can relax and is easier to work with.
- Dimple + top. Drizzle with olive oil to cover. Using oiled fingertips, press deep dimples all over dough.
- Salt and bake. Sprinkle with sea salt flakes. Bake until the top is golden brown and crisp.
- Cool slightly, then serve. Cool a few minutes, slice and serve warm.
Expert Tips
- Easily transfer sticky dough using a bowl scraper or oiled spatula.
- Don’t be shy with the dimples — you want to press down fairly confidently for a nice top texture.
- If the dough is springing back, let it rest for 5 more minutes, and then dimple again.
- From the middle rack, it bakes evenly.
- Allow it to cool at least 10 minutes before slicing (a clean crumb will be the reward).
- For even more crisp edges, lift the bread out by parchment and cool on a rack.
- What’s essential on top is flaky salt; table salt comes off as harsh.
Storage & Freezing
- Refrigerator: Refrigerate airtight up to 4 days. Reheat at 350°F (175°C) for 6–10 min to crisp.
- The Freezer: Slice, wrap well and freeze for up to 2 months.
- Thawing: Defrost at room temperature; gently warm in the oven (or toaster oven) until soft within and a little bit crisp without.
Variations
- Rosemary + garlic: Stir dried rosemary and a dusting of garlic powder into the dough.
- Parmesan top: Add a dusting of grated parmesan to the top during the last 5 minutes of baking.
- Just like: Swap the flaky salt for everything bagel seasoning.
- Cherry tomato: Top the dimples with halved cherry tomatoes just before they’re put in the oven.
- Spicy: Drizzle chili oil on top after baking, for heat and shine.
Quick & Fuccacia
Easy no-knead focaccia-style bread with an olive oil crust, flaky salt topping, and a soft, airy crumb.
Ingredients
Equipment
Method
- In a mixing bowl, combine the bread flour, instant yeast, and cooking salt.
- Add the very warm water and mix until a sticky dough forms and no dry flour remains.
- Cover tightly and let rise until puffy and bubbly.
- Line a baking dish with parchment paper and drizzle a little olive oil over the parchment.
- Scrape the dough into the dish and gently spread. Cover and rest again until relaxed.
- Drizzle olive oil over the surface. With oiled fingertips, press deep dimples across the dough.
- Sprinkle with sea salt flakes.
- Bake at 425°F (220°C) until deeply golden and crisp on top (about 20–25 minutes).
- Cool 10 minutes, slice, and serve warm.
Nutrition
Video
Notes
- If using active dry yeast, dissolve it in the warm water first and let it foam, then mix with flour and salt.
- For a thinner, crispier result, use a slightly larger baking dish. For thicker slices, use a smaller dish.
- Reheat leftovers in a 350°F (175°C) oven for the best texture.
Tried this recipe?
Let us know how it was!FAQs
How to Prevent the Bottom From Getting Soggy ?
Cool on a rack and do not cover while it’s still hot (steam will make the crust soggy).
What pan size works best ?
So does a medium baking dish. Smaller dish makes it thicker; bigger dish makes it thinner and crisper.
Can I make it ahead ?
You could bake it in advance and reheat for serving. It reheats better in the oven, rather than in the microwave.
How can I tell when it is fully baked ?
Top will be golden and edge crisp. It should be light for its size.
Why is my dough so sticky ?
This dough is intended to be sticky — resist adding a lot more flour or it will bake up dense.
Can I substitute all-purpose flour for bread flour ?
Yes. The texture will be softer and a tad less chewy, but it will still hold.
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Estimated reading time: 7 minutes
