Easiest No-Knead Focaccia

Golden, airy and deeply satisfying! This no-knead focaccia is one of those recipes that feels almost too easy for how good it turns out. It consistently delivers a perfect result. With just a handful of ingredients and a bit of patience, you get a soft, pillowy crumb with a crisp, olive oil-rich crust.

We make this often with Grovehood Collective as a reminder that great bread doesn’t need complexity or magic. Just time, good ingredients and always a generous amount of high-quality extra virgin olive oil.

Bottle of Grovehood Co. olive oil with a bowl of black olives and rosemary on a white plate.

Recipe

Ingredients

540 g all-purpose flour (or bread flour)
400 ml lukewarm water (2 cups)
7 g dry yeast
1 tsp honey (or sugar)
10 g salt
4 tbsp extra virgin olive oil (plus more for the tray and topping)

Optional toppings

Flaky salt
Fresh Rosemary
Cherry tomatoes
Olives
Za'atar
Feel free to be creative...

Method

Mix the dough

In a large bowl, combine the warm water, yeast and honey. Stir and let it sit briefly until slightly foamy.
Add the flour and salt, then mix with a spoon or spatula until fully combined. The dough will be very soft and sticky. That’s exactly what you want.
Cover and let it rest for 30 minutes.

Stretch & fold

With wet hands, gently stretch one side of the dough and fold it over itself. Rotate the bowl 90 degrees and repeat this 4 times in total.
Cover and rest for another 30 minutes. Repeat this process 3–4 times in total. This step replaces kneading and builds the dough’s structure while keeping it light.

First proof

After the final fold, cover the dough and let it rest:

Either at room temperature for about 1 hour
Or in the fridge overnight for deeper flavour

Shape the focaccia

Generously coat a baking tray with extra virgin olive oil — don’t be shy here and use at least 3 table spoons of extra virgin olive oil.
Transfer the dough into the tray and gently stretch it to fit. Drizzle more olive oil on top.
Cover and let it proof again for 1–2 hours, until soft and slightly bubbly.

Dimple & top

Oil your hands and press your fingers into the dough to create those signature dimples.
Before adding toppings, we like to dip them lightly in olive oil before placing them on the dough — this helps prevent burning and keeps everything (especially fresh herbs) beautifully soft and flavourful during baking.
Finish with a generous drizzle of extra virgin olive oil and a pinch of flaky salt.

Bake

Bake in a preheated oven at 200°C for 20–25 minutes, until golden on top and crisp at the edges.

Cool & serve

Let it rest for 10–15 minutes before slicing.
Serve warm on its own, dipped in olive oil or filled like a sandwich.

Olive Oil Note

Focaccia is one of those rare recipes where olive oil is not just an ingredient, it’s the backbone. The flavour of the olive oil you use becomes a defining element of the final bread.

We used our extra virgin olive oil generously throughout: in the dough, in the tray and on top. It’s what creates that golden crust, soft interior and incredible flavour.

Our recommendation would be to use our Italian Coratina for this recipe. Its bold, green and slightly bitter profile stands up beautifully during baking and adds real depth. But honestly, any of the Grovehood Collective extra virgin olive oils will help you create a delicious version.