No-Knead Super Easy Focaccia



I think the name says it all! It’s basically my long version (here) which got shorter and shorter!

It’s easy but not quick, that is the beauty of this bread though. You can make the dough, pop it in the fridge and forget about it for a day, even two! Simply, pour the fluffed up dough into a lined baking tray for the final rise before baking.

There are a few importart details though.

Plan ahead: Ideally make the dough the day before you want to bake (say Friday morning for Saturday morning bake). Before baking the dough will need to rise in the baking tray, because the dough will be fridge cold, the second rise can take anything from 2- 4 hours.


  • 500g strong white bread flour
  • 2 teaspoons (10g) salt
  • 2 teaspoons (7g) instant yeast
  • 400g lukewarm water
  • 1 tablespoon olive oil (plus more to drizzle)
  • flaked sea salt to sprinkle


  1. The start: On the morning before you want to bake your bread. (So if you want to bake this on a Saturday mid morning, start Friday morning).
  2. Mix all the ingredients together in a large bowl using a long wooden spoon (I use an electric mixer with a dough hook). The dough is very wet, kinda like cake batter, don’t panic, there will be minimum handling.
  3. Once the dough is smooth and everything is well incorporated, wrap (with plastic) and leave somewhere warm.
  4. Optional step: every now and then (about 5 times throughout the day) lift and stretch the edges of the dough onto each other. For a visual see here
  5. Alternatively, leave the dough untouched for the day, the dough should be well risen, really pillowy and with large bubbles appearing. Place the dough in the fridge overnight to chill.
  6. The next morning, line a 23 x 33 deep based baking tray with baking paper, oil the bottom with 2 tablespoons good olive oil making sure the whole baking tray is covered with oil.
  7. Tip the dough into the baking tray, gently ease the dough into the corners of the baking tray, cover loosely with well oiled plastic wrap and leave somewhere warm until the (1) dough has spread naturally to fill the baking tray, (2) bubbles are appearing and (3) the dough has risen well.
  8. Preheat the oven to 220c (the heat is important here, I will always advise an oven thermometer) at least 30minutes before you intend to bake.
  9. When the dough is ready, add a good drizzle of olive oil on the dough and on your hands, gently (but firmly) press little dimples into the dough with your finger tips, pressing all the way to the bottom (gently). I like to add another drizzle of oil and sprinkle well with flaked seas salt.
  10. Bake for 20/25 minutes until golden and moving away from the sides. Cool the focaccia on a drying rack for at least 30minutes before slicing. Enjoy! The bread will keep for a few days when wrapped tightly.
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