Easy No-Knead Focaccia and Olive Oil Dip
If you’re looking for a beginner-friendly bread recipe that feels bakery-worthy without the effort, this no-knead focaccia is the answer. It’s soft on the inside, golden and crisp on the outside, and the best part is: it practically makes itself. Paired with a simple but flavorful olive oil balsamic dip, it’s the kind of appetizer that disappears in minutes.
This is one of my go-to recipes when I want to make something homemade and impressive, whether it’s for a cozy family dinner, a potluck, or a weekend baking project. The dough comes together with just a few ingredients, no kneading required, and a long rest in the fridge takes care of all the magic. The result? Beautifully airy homemade bread that rivals any bakery focaccia.
Why No-Knead Focaccia Is Perfect for Home Bakers
No-knead bread recipes have become a favorite for a reaso, they take the guesswork and elbow grease out of traditional bread making. This focaccia uses a high-hydration dough that, with time and a little patience, yields a pillowy, open crumb. It’s a great way to start baking bread at home, even if you’ve never made dough before.
It’s also a perfect introduction to baking with yeast. The long, slow fermentation in the fridge builds flavor and texture without any complicated steps. You just mix, rest, and bake.
Baking Tip: Use a Scale
If there’s one tip I always share with new bakers, it’s this: invest in a kitchen scale. It does not have to be fancy. Especially for bread recipes, measuring your ingredients by weight is the key to consistent, reliable results. Flour, in particular, can vary greatly when measured by volume. Using a scale takes out the guesswork and makes the process much smoother, especially for high-hydration doughs like this one.
No-knead Focaccia
Equipment
- scale
Ingredients
No-Knead Focaccia
- 800 g all-purpose flour
- 630 g water
- 15 g salt
- 8 g instant yeast
- 25 g olive oil plus more for drizzling
Olive Oil Balsamic Dip
- 6 sun-dried marinated tomatoes finely chopped
- Chives finely chopped
- 1/3 cup chopped Kalamata olives
- Leaves of 4 rosemary sprigs
- 1/2 tsp crushed red chili adjust to taste
- 1/2 cup good olive oil
- 4 tbsp balsamic vinegar
- Freshly grated Parmesan cheese to taste
Instructions
No-Knead Focaccia
- In a large bowl, mix water, salt, yeast, and olive oil until the yeast dissolves.
- Add flour and stir with a spatula for 2–3 minutes. Cover and let rest for 30 minutes.
- Stir again for another 2–3 minutes until the dough is smoother. Cover and rest for another 30 minutes.
- Give it one final mix, cover, and refrigerate overnight. Make sure the bowl is large enough to allow the dough to rise.
- The next day, line a 12"x10" tray with parchment paper. Deflate the dough using a spatula and shape it into a ball with wet hands.
- Place the dough on the tray, cover, and let rise for 1 hour at room temperature.
- Drizzle generously with olive oil, dimple the surface with your fingers, and add toppings of your choice (chives, red onions, sage work beautifully).
- Bake at 450°F (230°C) in a preheated oven for 25 minutes , or until golden brown. Let cool slightly before serving.
Olive Oil Balsamic Dip
- Mix all ingredients in a shallow bowl. Serve alongside warm focaccia
Homemade Bread That Doubles as an Easy Appetizer
This focaccia isn’t just great fresh out of the oven; it also makes the ultimate appetizer when served with a bold, briny olive oil dip. Think sun-dried tomatoes, Kalamata olives, rosemary, chili flakes, balsamic vinegar, and Parmesan, all mixed into good-quality olive oil. It’s the kind of simple starter that feels restaurant-worthy but takes just a few minutes to put together.
I often make this combo when I’m entertaining or looking for something to serve alongside soups, salads, or a hearty pasta dish. It’s also a fantastic option for holiday spreads or weekend brunch tables.
Customize It Your Way
One of the best things about focaccia is how easy it is to customize. I topped this one with red onions, sage, and fresh chives, but you can use whatever you have on hand—rosemary, cherry tomatoes, flaky salt, garlic, olives, or even thin slices of potato.
The dough is your canvas, and the toppings are where you can play. Just drizzle a generous amount of olive oil before baking and press in your toppings with your fingertips to create those signature dimples that help capture flavor.
Make-Ahead Friendly
Because the dough rests overnight in the fridge, this recipe is perfect for planning ahead. You can mix the dough the night before and bake it fresh the next day. It’s a great way to enjoy homemade bread without having to clear your whole day for baking.
Whether you’re new to baking or just love the idea of serving warm, homemade bread with minimal effort, this no-knead focaccia delivers. It’s flavorful, golden, and endlessly versatile. Paired with the olive oil dip, it’s one of those recipes you’ll want to keep coming back to. Perfect for casual dinners, fancy gatherings, or a solo night in.
If you’re ready to try baking bread from scratch, start here. It’s simple, satisfying, and yes, totally worth the hype.
