Focaccia is a dreamy, fluffy, delicious, and incredible bread! For me, I'm always hesitant to make breads because I don't love when dough sticks to my hands. So, this no-knead recipe is perfect for others that don't like kneading bread but love the taste of homemade bread!

The Rise

The toughest part of this recipe is waiting for the dough to rise! After you've mixed all of your ingredients together, you'll cover it in plastic wrap and let it rise for 12-14 hours. I like making my dough the night before I'm going to cook it to let it rise overnight. Once you wake up in the morning, place it in the fridge for a few hours (if you'd like to bake it sooner, feel free to skip this step).

Then, place the dough in an oiled pan. I typically use a metal pan because it's easier to get the focaccia out, but a glass pan also works. If it was in the fridge, let it proof for a few hours in the pan by throwing a kitchen towel or plastic wrap over it. If it wasn't in the fridge, put it in the pan and let it rise for just an hour or so.

During the rise in the pan, stretch the dough to the corners every 30-60 minutes. Then, it's ready to be topped and baked!

Focaccia Toppings

Focaccia is a canvas for whatever toppings peak your interest! For me, I love the bursting of tomatoes and wanted to highlight the olive oil even more by adding sliced olives on top. Artichokes pack more fiber and nutrients to the dish and, in my opinion, aren't used enough!

A traditional focaccia recipe has just rosemary and sea salt flakes on top. I love these flavors so I added them on top of this focaccia too. It's super customizable so get creative!

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No-Knead Focaccia

This vegan no-knead focaccia is so simple to make. It has the crunch and fluff of focaccia without the hassle of other breads! Top with your favorite veggies and herbs. Here I used artichokes, olives, tomatoes, and rosemary!

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Prep Time 15

Cook Time 30

Rising Time 14

Course Main Course

Servings 12

Ingredients

Focaccia

600 g flour 3-3 ½ cups
510-540 g water 2 ½-3 cup
9 g salt 2 tsp
8 g yeast 1.5-2 tsp
18 g maple syrup or honey 4 tsp
30 g olive oil

Toppings

1 cup baby tomatoes cut
½ cup artichokes cut
½ cup olives sliced
3-6 twigs of rosemary
flakey sea salt
extra olive oil to drizzle on top

Instructions

Mix all the ingredients together either in a stand mixer or with a spoon by hand.
I added some rosemary into the batter after mixing all the ingredients together
Cover in plastic wrap then let it rise overnight ~12-14 hours. Refrigerate until 2-3 hours before baking.
Place in oiled 9x13 pan (metal releases at the end better than glass but either pan works). Cover with a kitchen towel or plastic wrap.
Rise for a couple hours, check up every hour and stretching towards the edge a couple times, until it fills the pan. (If you did not refrigerate the dough, the rise will only take 1 hour or so.)
Preheat the oven to 450F.
-Dimple and add toppings, then olive oil.
Bake for 25-35 minutes (depending on toppings and how many, I did 30 min), enjoy!

I hope you enjoyed this recipe. Don't forget to rate and review below! And if you're looking for a great salad to pair with this recipe, check out my lemon vinaigrette salad!