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You are here: Home / Recipes / Breads and Rolls / No-knead Herb Focaccia Bread

No-knead Herb Focaccia Bread

May 10, 2019 Updated November 23, 2021 12 Comments

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Round focaccia bread topped with an arrangement of fresh herbs on a cloth and bread board

No-knead Herb Focaccia Bread is loaded with fresh herbs and has an amazing olive oil soaked crisp crust.  Just like the No-knead crusty bread, the recipe can be made in 5 minutes or less.

Why does this no-knead dough rise so quickly?

A simple answer is:  The addition of an extra teaspoon of yeast and warm water will wake up the yeast.  Yeast feeds on sugars and starches found in bread dough. As a result, it turns this food into energy and releases carbon dioxide gas as a result. This process is known as fermentation.  Warm water warms the yeast up to a temperature which is favorable to fermentation.  For more detailed information check out this article by Fine Cooking “The Science of Baking with Yeast”

 

Five Minute No-Knead Herb Focaccia Bread

blue bowl with flour on a bread board with green herbs at the side1
blue bowl with flour and fresh herbs on top3
blue bowl with flour, sugar, yeast2
blue bowl with flour and herb mixture4
water pouring into blue bowl of flour mixture5
mixed focaccia dough in blue bowl with towel covering7
mixed focaccia dough in blue bowl with dough whisk6
rising focaccia dough in blue bowl8
  1. Add 3 /14 cup flour into a large mixing bowl
  2. Stir in 1 3/4 teaspoon kosher salt, 1 teaspoon sugar, 1 1/2 teaspoons of rapid-rise yeast.
  3. Add 1 cup chopped fresh herbs.
  4. Stir together
  5. Add 1 1/2 cups water all at once.
  6. Using a wooden spoon, spatula, or a dough whisk, stir just until all ingredients pull together.  Remember this is “no-knead” dough just a quick stir is all.  Make sure the flour has been completely mixed in.
  7. Cover with a clean cloth or plastic wrap and let rise for 2-3 hours in a warm place.  
  8. After a few hours, the dough should be wet and a bit bubbly.  Nows the time to bake it.  😍

Olive Oil Soaked Crust

Olive oil pouring into round baking pan1
herb focaccia dough in round baking pan topped with arrange fresh herbs3
focaccia dough in round baking pan with olive oil on top and fingers pressing into dough2
aluminium foil covering round baking pan4
  1. In a 9-inch round baking pan pour in 1/4 cup olive oil and swirl it around to coat the bottom of the pan. Yes, that delicious olive oil will soak into the crust!  It’s amazing!
  2. Using a dough scraper, gently lift the dough, trying not to deflate the air out, and place on top of the olive oil.  Drizzle a bit more olive oil on top of the dough and using your fingers press little dimples into the top.
  3. Arrange fresh herbs on top of the focaccia.  This is optional but will make you look like a focaccia rockstar and allow your creativity to flow.  😁 Cover with plastic wrap or a cloth and let rise in a warm spot for 2-3 hours.
  4. When ready to bake, tent a piece of aluminum foil over the top of the dough.  Crimp the edges to create a good seal.  This will create a bit of steam inside to create that crisp crust we all love. After 20 minutes of baking, remove the foil and continue to bake another 15-20 minutes or until the focaccia is golden on top.

 

Notes for No-knead Herb Focaccia Bread

  • Active dry yeast may be used in place of rapid or instant yeast.  Use 1/4 cup of the water used in the recipe to dissolve the yeast, then add with the remaining water instead of adding dry yeast into the flour.
  • Bread flour can be used in place of all-purpose flour.
  • Dried herbs can be used in place of fresh herbs but must be reduced to 1/4 cup.  Fresh herbs give the bread a better flavor…just saying 😉

For overnight dough use the following recipe:

Overnight Herb Focaccia

  • 3 1/4 cups flour
  • 1 3/4 teaspoon salt
  • 1/2 teaspoon yeast (rapid rise)
  • 1 cup fresh herbs, chopped
  • 1 1/2 cups cool water

Mix all the ingredients together in a large bowl.  Cover with plastic wrap and let rise for 12-24 hours.  Bake as directed in recipe above.

Round focaccia bread topped with an arrangement of fresh herbs on a cloth and bread board
4.65 from 17 votes
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No-knead Herb Focaccia Bread

Course Breads
Cuisine American, Italian
Keyword no knead focaccia bread, No-knead bread, No-knead dough, no-knead herb Focaccia
Prep Time 10 minutes
Cook Time 35 minutes
rise time 3 hours 30 minutes
Servings 8 servings
Calories 252 kcal
Author Janet Barton

Ingredients

Herb Focaccia

  • 3 1/4 cup all-purpose flour
  • 1 1/2 tsp salt
  • 1 tsp sugar
  • 1 1/2 tsp dry yeast instant or rapid rise preferred
  • 1 cup fresh herb mix chopped thyme, rosemary, parsley, chives
  • 1 1/2 cups warm water
  • 1/4 cup olive oil
  • fresh herbs for garnish

Instructions

Focaccia dough

  1. In a large mixing bowl stir flour, salt, sugar, yeast to combine. Stir in fresh herb mixture.

  2. Add warm water into the flour mixture all at once. Quickly stir the mixture until there is no dry flour and the mixture is completely moistened. Remember this is a "no-knead" dough.

  3. Cover the bowl with plastic wrap or a cloth and allow to rise for 2 1/2-3 hours. The dough will look very wet and appear to bubble a bit.

Baking the Focaccia

  1. Pour olive oil into a 9-inch round cake pan or skillet. Swirl the oil around to coat the entire bottom of the pan. Using a dough scraper, scrape out the risen focaccia dough into the oiled cake pan. With oiled fingers, create dimples on the top of the focaccia. If desired, arrange a few stems of herbs on top of the dough for decoration. Cover with a piece of aluminum foil. Tenting slightly in the middle of the foil to allow for focaccia to rise and let rise for another 30 minutes.

  2. Meanwhile preheat oven to 425℉.

  3. After the rise time, place covered focaccia into preheated oven and bake 20 minutes covered. After 20 minutes remove the foil and continue baking an additional 10-15 minutes or until golden. Remove from oven and transfer focaccia to a cutting board or cooling rack.

  4. NOTE: If you have made no-knead dough before, you may have noticed that the bottom of the bread can be quite hard. I like to put the focaccia on a cutting board to softened the bottom up a bit. After 10 minutes the crust will still remain crunchy yet easier to cut.

Recipe Notes

  • Active dry yeast may be used in place of rapid or instant yeast.  Use 1/4 cup of the water used in the recipe to dissolve the yeast, then add with the remaining water instead of stirring into the flour.
  • I like to use all-purpose flour, but bread flour can be used as well
  • Dried herbs can be used in place of fresh herbs but must be reduced to 1/4 cup.  Fresh herbs give the bread a better flavor...just saying 😉
  • If you have made the no-knead dough before, you may have noticed that the bottom of the bread can be quite hard. I like to put the focaccia on a cutting board to soften the bottom up a bit. After 10 minutes the crust will still remain crunchy yet easier to cut.

For overnight dough use the following recipe:

Overnight Herb Focaccia

  • 3 1/4 cups flour
  • 1 3/4 teaspoon salt
  • 1/2 teaspoon yeast (rapid rise)
  • 1 cup fresh herbs, chopped
  • 1 1/2 cups cool water

Mix all of the ingredients together in a large bowl.  Cover with plastic wrap and let rise for 12-24 hours.  Bake as directed in recipe above.

 

 

Nutrition Facts
No-knead Herb Focaccia Bread
Amount Per Serving (1 serving)
Calories 252 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g5%
Sodium 442mg18%
Potassium 103mg3%
Carbohydrates 40g13%
Fiber 2g8%
Sugar 1g1%
Protein 6g12%
Vitamin A 630IU13%
Vitamin C 10mg12%
Calcium 18mg2%
Iron 2.9mg16%
* Percent Daily Values are based on a 2000 calorie diet.

More No-knead Bread Recipes You’ll Love

No-knead Crusty Bread in a Dutch oven
sliced orange cranberry bread on cutting board with 2 slices
focaccia on cutting board with a sliced
o-Knead Pumpkin Pecan Bread on a cutting board with a cloth underneath

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Related

Filed Under: Breads and Rolls Tagged With: no-knead bread, no-knead dough, no-knead focaccia, no-knead herb focaccia

Previous Post: « Lemon Olive Oil Cake with Lemon Curd
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Reader Interactions

Comments

  1. sue weber says

    September 7, 2022 at 10:38 pm

    the bread looks really good! cant wait to try and love the no knead…. please may I ask for the overnight version, once covered is the bowl refrigerated or does the bowl sit at room temp for the 12-24 hrs?
    thanks

    Reply
    • Janet Barton says

      September 13, 2022 at 2:43 am

      The dough sits out at room temperature and is NOT refrigerated. I hope you love the bread.

      Reply
  2. Larry Sample says

    August 21, 2022 at 5:10 pm

    5 stars
    My wife and I have baked this a dozen or so times now and it has become our go to or everything. We actually fight over the first slice of the end piece while it is still warm.
    Have you ever tried adding a tablespoon of starter?

    Reply
    • Janet Barton says

      August 24, 2022 at 1:28 am

      I’m so thrilled you love the focaccia! We have a tendency to fight over the first corner slice as well. The end piece is the best! Thank you so much for sharing with me!

      Reply
  3. Mary says

    November 22, 2021 at 7:16 pm

    Hello, Janet! I love each of Your recipes I’ve tried! You and Ina are my go-tos!!
    One question about the Foccacia bread rise times: in Your Blog post it says The second rise is 2 1/2-3 hours, but the recipe instructions say 30 min. Just checking to see which is correct.
    Happy Thanksgiving!

    Reply
    • Janet Barton says

      November 23, 2021 at 5:23 am

      Thank you so much for your kind compliments. You just made my day. I’m sorry for the confusion on the recipe. I have corrected the error in the instructions to bake after the rise time of 2 1/2-3 hours. However, if the dough seems to be bubbly and ready to back after an hour or so, bake it. Rise time can vary due to room and outdoor temperatures, especially during colder months. Please let me know if you have any. more questions. xo-Janet

      Reply
  4. Cathryn says

    April 25, 2021 at 7:36 pm

    5 stars
    Really delicious & super easy to make. Made it lAst night in my dutch oven and it tUrned out pErFectly! Thanks for SHARING the recipe!

    Reply
    • Janet Barton says

      April 28, 2021 at 4:29 pm

      Thank you so much! I greatly appreciate your review of this recipe. It’s a favorite for sure.

      Reply
  5. Mike Huber says

    February 8, 2021 at 3:38 pm

    5 stars
    I made this for the superbowl, My wife talks so much about it that I think she likes it more than me.
    Easy and very flavourable
    Mike

    Reply
    • Janet Barton says

      February 9, 2021 at 3:13 am

      Thank you so much for the fun comment! I hope the Focaccia made the Superbowl fabulous!

      Reply
  6. Sharon says

    July 17, 2020 at 4:34 pm

    Going to try this. Sounds easy and delicious.

    Reply
    • Janet Barton says

      July 17, 2020 at 7:38 pm

      I hope you do, It’s supper simple and delish.

      Reply

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Janet Barton

Hi I'm Janet and this is where I share my delicious made-from-scratch seasonal recipes that I make at home for my family every day.

I believe cooking from scratch, using unprocessed and whole foods is an important part of healthy eating. My goal is to help you create amazing recipes by providing easy step-by-step photos and instructions.

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